A new cooking trend is on the rise: sheet pan dinners! The concept is you can make a whole meal on one sheet pan. Get speedy, family-friendly meals and make weeknight cooking easier. This method also helps with cleanup because you only have one dish to wash instead of multiple. I’m liking this already!

I’ve seen tons of sheet pan dinners around from meatloaf to jambalaya and from nachos to hearty meat and vegetables. I’ve even seen desserts (check out this video).

The Clay Coyote is putting our own twist on sheet pan cooking. Instead of using one sheet pan, we’re going to use one large flameware skillet! Morgan put it to the test and here’s what she has to say about it:

I love Smitten Kitchen, maybe it’s because Deb (the author) and I shared a similar plight … a love for cooking plus a tiny a** NYC kitchen, or maybe it’s because her brown butter Rice Krispie bars are transcendent. We’ll never know.

Either way, whenever possible I like to try her recipes and methods.

Last night, I tried her sheet pan chicken tikka BUT I put the Coyote spin on it — why use a metal pan when you can use a gorgeous clay skillet?

Sheet pan cooking is pretty much the newest phase in the one pot wonder or the no muss no fuss movement. Ok, not newest that’s reserved for the Insta-pot … not the kinda “pot” we have a round the studio if you know what I mean … and I mean pottery (sheesh).

Anywho, back to last night’s dinner.

I followed Deb most the way. I marinated (15 minutes, the bare minimum, it was a Tuesday) and I did have Garam Masala on hand (thanks Penzeys). It took less than 20 minutes to pull the whole thing together and to be honest the most time-consuming thing was peeling the garlic. I cheated and used pre-minced ginger. I went a little astray on the chicken. I only had boneless-skinless thighs but the outcome was less fat, faster cooking time, and pretty juicy final product. So, I’m good with the detour.

The cooking time was 20 minutes until the tossing of the veggies and 15 minutes for the finishing touches.

The whole time the house smelled amazing. Not just, hooray dinner’s in the oven, smells good, it was like holy moly I want to bottle this and wear it as a perfume amazing.

I also loved what Deb said about serving diner right out of the pan, and I’m going out on a short limb here, but mine was better looking.

I used the large skillet, mostly because of surface area, but a cazuela or savory pie dish would have been good too.

The meal was excellent. If you want to add a few calories, a bed of rice or a bit of naan wouldn’t be terrible. I was out of both of those so it was just chicken and veggies and a dollop of Greek yogurt.

Like this new fad? Try making one-pot dinners in your Clay Coyote Skillet, Cazuela, or Savory Pie Dish! Don’t have one yet? Visit us online or in the Gallery to get your hands on your perfect piece and start enjoying easy and tasty meals!