Sheet Pan Chicken
Are you looking for a hassle-free dinner that is both delicious and visually appealing? Look no further than sheet pan chicken! This all-in-one meal features juicy chicken paired with vibrant vegetables, all roasted to perfection on a single baking sheet. It’s the ideal solution for busy weeknights or when you want an impressive dish with minimal cleanup. Let’s dive into this simple yet satisfying recipe that will become a staple in your kitchen.
Ingredients
– 1 whole chicken (about 4-5 lbs)
– 4 medium potatoes, quartered
– 3 carrots, cut into sticks
– 1 red onion, chopped
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1 teaspoon thyme
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is approximately 15 minutes, and cooking time is about 1 hour.
Nutritional Value
Each serving (about 1/4 of the dish) contains approximately 450 calories, 25g protein, 30g carbohydrates, and 20g fat. This nutritional breakdown is based on a serving size of 1/4 of the whole dish.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the potatoes, carrots, and onion with olive oil, garlic, paprika, thyme, salt, and pepper.
3. Place the whole chicken on a large sheet pan.
4. Season the chicken inside and out with salt and pepper.
5. Arrange the vegetables around the chicken on the sheet pan.
6. Drizzle additional olive oil over the chicken and vegetables if desired.
7. Roast in the preheated oven for 1 hour, or until the chicken reaches an internal temperature of 165°F (75°C).
8. Baste the chicken with its juices halfway through for extra moisture.
9. Let the chicken rest for 10 minutes before carving.
10. Serve hot with the roasted vegetables on the side.
Alternative Ingredients
Feel free to substitute the vegetables based on your preference. Zucchini, bell peppers, or Brussels sprouts work wonderfully. You can also use chicken thighs or drumsticks instead of a whole chicken for quicker cooking.
Serving and Pairings
Sheet pan chicken pairs beautifully with a fresh green salad or crusty bread. Consider serving it with a side of rice or quinoa for a heartier meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 20 minutes. This dish can be frozen for up to 3 months; just ensure to cool it completely before freezing.
Cooking Mistakes
- Not seasoning the chicken properly before cooking.
- Overcrowding the pan, which can lead to steaming instead of roasting.
- Neglecting to baste the chicken, which helps to keep it moist.
- Not letting the chicken rest before carving.
- Using vegetables that cook at different rates.
Helpful Tips
- Use a meat thermometer to ensure the chicken is cooked through.
- Experiment with different spices to customize the flavor.
- Choose uniform-sized vegetables for even cooking.
- Line your sheet pan with foil for easy cleanup.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust the cooking time as it will cook faster. Ensure it reaches an internal temperature of 165°F (75°C).
What vegetables work best with sheet pan chicken?
Root vegetables like potatoes and carrots are excellent, but you can also include broccoli, asparagus, or bell peppers for variety.
Can I prepare this dish ahead of time?
Yes, you can prep the vegetables and season the chicken in advance. Store them in the fridge until ready to roast.
What should I do if the chicken skin isn’t crispy?
If the skin isn’t crispy, you can broil it for a few minutes at the end of the cooking time to achieve that desired crunch.
How do I know when the chicken is done?
Use a meat thermometer to check the thickest part of the chicken, ensuring it reaches 165°F (75°C).
Conclusion
Sheet pan chicken is not just a meal; it’s an experience that brings family and friends together. With its vibrant colors, delicious flavors, and minimal cleanup, this dish will quickly become a favorite in your household. Enjoy the delightful taste of roasted chicken and vegetables, all from one pan!
Sheet Pan Chicken
Ingredients
- 1 whole chicken about 4-5 lbs
- 4 medium potatoes quartered
- 3 carrots cut into sticks
- 1 red onion chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the potatoes, carrots, and onion with olive oil, garlic, paprika, thyme, salt, and pepper.
- Place the whole chicken on a large sheet pan.
- Season the chicken inside and out with salt and pepper.
- Arrange the vegetables around the chicken on the sheet pan.
- Drizzle additional olive oil over the chicken and vegetables if desired.
- Roast in the preheated oven for 1 hour.
- Baste the chicken with its juices halfway through.
- Let the chicken rest for 10 minutes before carving.
- Serve hot with the roasted vegetables.
