2.5.2021
SHEET PAN CHICKEN
Made with Gluten and Lactose-Free products
Sheet pan dinners are easy, flavorful, tender, and juicy and with vegetables that are roasted just right and full of flavor. I like to make these types of meals when I am busy with other things and want to have something delicious for dinner.
You can use salmon and asparagus, tender beef with potato and carrots and green beans, the variations and sauces are innumerable.
I prefer chicken legs and thighs while Peter likes breasts. But when I make this dish it’s so yummy, he forgets that he is eating thighs, especially when I remove the bone before serving! Yes, it is that yummy!
You can serve a sheet pan dinner with a sprinkling of chopped parsley or thinly sliced scallion and some rice or crusty bread. It can be taken to the table on the sheet pan itself or plated and served.
Serves: 4
Prep the dish. This is easy as all you need to do is measure the marinade/sauce ingredients into a small bowl. Toss the chicken with salt, pepper, and baking soda and cut up the vegetables.
Chicken:
Chicken - 2 lb mix of thighs and legs, all of one kind, a whole chicken cup up. (reserving the wings and back for the soup pot)
Kosher salt – 2 t
Baking soda – 1 ½ t
Ground Black pepper – 1 t
Water – 1 T
Marinade/Sauce:
Italian seasoning - 1 T
Paprika - 1 T
Cayenne pepper – ½ t
Olive oil - 5 T
Lemon - zest of one
Lemon juice - 4 T
Dijon mustard - 2 T (honey mustard works)
Brown sugar - 2 T
Garlic – 1 T, granules
Vegetables:
Red onion - 1 sliced into 8 wedges
Mushrooms - 8 oz quartered (cremini or button)
Potato – 2 c, cut in 2 x ½” sticks
Carrot – 2 c, cut in 2 x ½” sticks
Broccoli stem – 1 c, peeled and cut in ½ “slices (only if you have it)
Kosher salt - 1 t
Black pepper - ½ t ground
Let’s get cooking:
Into a large bowl add salt, pepper, baking soda, and water, and toss with the chicken. Remove the chicken from the bowl and place on a foil-lined baking sheet.
Add the marinade/sauce ingredients to that bowl and whisk well. Place the chicken back into the bowl and coat the chicken well. Remove the chicken from the marinade, let extra marinade drip off and place back on the foil-lined sheet. Refrigerate the chicken for about 30 minutes.
While the chicken is in the refrigerator, preheat the oven to 400F and cut up the vegetables.
Place all the vegetables into the bowl with the marinade/sauce and stir well to coat.
Add the vegetables around the chicken on the sheet pan. Using a silicone spatula, scrape any remaining marinade/sauce onto the chicken and vegetables.
Place the sheet pan in the oven and bake for 30-35 minutes or until the internal temperature of the thickest part of the chicken reads 165ºF.
Serve with some bread or rice. Add a salad if you want to stretch this meal to six. Otherwise, the salad is not necessary for your allotment of vegetables for the day has been met! But the freshness of the salad is a great accompaniment to the chicken and vegetables. I like to use Zesty Italian Dressing for the salad.
This is a super yummy dish! Leftovers will be even more flavorful.
Enjoy!