Sheet Pan Chicken
Are you looking for a hassle-free dinner option that doesn’t compromise on flavor? This sheet pan chicken recipe is your answer! Juicy chicken thighs are roasted alongside tender potatoes and vibrant asparagus, all infused with aromatic herbs. It’s not only delicious but also incredibly easy to prepare and clean up. Let’s dive into this delightful dish that will become a staple in your meal rotation.
Ingredients
– 4 chicken thighs (bone-in, skin-on)
– 1 pound baby potatoes, halved
– 1 bunch asparagus, trimmed
– 3 tablespoons olive oil
– 2 teaspoons garlic powder
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh thyme, for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 40 minutes.
Nutritional Value
Each serving (1 chicken thigh with vegetables) contains about 350 calories, 20g fat, 28g protein, and 20g carbohydrates. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix olive oil, garlic powder, paprika, salt, and pepper.
3. Add halved baby potatoes to the bowl and toss to coat.
4. Spread the potatoes on a sheet pan in a single layer.
5. Season the chicken thighs with salt and pepper.
6. Place chicken thighs on the sheet pan, skin-side up.
7. Roast in the preheated oven for 20 minutes.
8. Remove the pan and add asparagus around the chicken and potatoes.
9. Drizzle a bit more olive oil on the asparagus and season.
10. Return to the oven and roast for an additional 20 minutes or until chicken is cooked through.
Alternative Ingredients
You can easily substitute chicken thighs with chicken breasts for a leaner option. Likewise, feel free to switch out asparagus for green beans or broccoli, depending on your preference or seasonal availability.
Serving and Pairings
Sheet pan chicken pairs wonderfully with a fresh green salad or crusty bread. For a heartier meal, serve it alongside quinoa or couscous, which complements the flavors of the roasted chicken and vegetables.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) for about 15 minutes. This dish can also be frozen for up to 2 months; just thaw overnight in the fridge before reheating.
Cooking Mistakes
– Overcrowding the sheet pan can lead to uneven cooking.
– Not seasoning the chicken properly can result in bland flavors.
– Forgetting to preheat the oven can affect cooking times.
– Using too high a temperature can burn the vegetables.
– Not allowing the chicken to rest after cooking can make it dry.
Helpful Tips
– Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (75°C).
– Experiment with different herbs like rosemary or oregano for varied flavors.
– Make sure the vegetables are cut to similar sizes for even cooking.
– Consider marinating the chicken overnight for extra flavor.
FAQs
Can I use other types of vegetables?
Absolutely! You can use a variety of vegetables such as bell peppers, zucchini, or carrots. Just ensure they have similar cooking times to the chicken and potatoes.
What can I serve with sheet pan chicken?
Sheet pan chicken is versatile. It pairs well with rice, salad, or even some garlic bread for a complete meal.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear when pierced with a fork.
Can I make this dish ahead of time?
Yes, you can prep the ingredients and marinate the chicken a day in advance. Just assemble and cook when ready.
Is this recipe suitable for meal prep?
Yes, sheet pan chicken is great for meal prep! You can portion it out for the week and reheat as needed.
Conclusion
Sheet pan chicken is a delightful and convenient meal perfect for any night of the week. With minimal prep and cleanup, you can enjoy a hearty dinner that satisfies the whole family. Try this recipe and make it your go-to for easy, delicious meals!
Sheet Pan Chicken
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 pound baby potatoes halved
- 1 bunch asparagus trimmed
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix olive oil, garlic powder, paprika, salt, and pepper.
- Add halved baby potatoes to the bowl and toss to coat.
- Spread the potatoes on a sheet pan in a single layer.
- Season the chicken thighs with salt and pepper.
- Place chicken thighs on the sheet pan, skin-side up.
- Roast in the preheated oven for 20 minutes.
- Add asparagus around the chicken and potatoes.
- Drizzle a bit more olive oil on the asparagus and season.
- Return to the oven for an additional 20 minutes or until chicken is cooked through.
