Inside: Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one pan meal that everyone will love!
This one-pan wonder not only promises a mouthwatering feast but also streamlines the cooking process, making it a perfect choice for busy weeknights or lazy Sundays.
The harmonious blend of tender chicken, roasted vegetables, and aromatic herbs creates a dish that is as visually appealing as it is delicious.
What is a chicken sheet pan meal?
A chicken sheet pan recipe typically involves cooking chicken and an assortment of vegetables on a single sheet pan in the oven. It’s a convenient and efficient cooking method that allows for easy preparation and cleanup.
To create a chicken sheet pan dish, you would season chicken pieces with herbs and spices, arrange them on a baking sheet alongside a variety of vegetables, and then roast everything in the oven.
The result is a flavorful and well-balanced meal with juicy chicken and perfectly roasted vegetables.
This approach not only simplifies the cooking process but also enhances the overall taste as the ingredients cook together, allowing their flavors to meld. The versatility of sheet pan recipes makes them a popular choice for home cooks looking for a fuss-free way to create delicious and wholesome meals.
How to cut vegetables for a sheet pan meal
Dicing vegetables for a sheet pan meal is a straightforward process that helps ensure even cooking and a visually appealing presentation. Here’s a simple guide on how to dice veggies for a sheet pan meal:
Wash and Prepare Vegetables
Start by washing your vegetables thoroughly. Peel and trim them as needed. For vegetables like carrots, peel and then trim the ends. For bell peppers, cut around the stem and remove the seeds.
Choose a Uniform Size
Consistency in size is crucial for even cooking. Choose a dice size that suits your preference, but aim for uniformity to ensure that all pieces cook at the same rate. A medium dice (around 1/2 to 3/4 inch) is often a good choice for sheet pan meals.
Cutting Techniques
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- Bell Peppers: Cut the peppers in half, remove the seeds and membrane, and then slice into strips. Finally, cross-cut the strips into bite-sized pieces.
- Zucchini: Slice off the ends and then cut the zucchini into rounds or half-moons.
- Carrots: Peel and then cut into coins or sticks. If the carrots are thick, consider halving or quartering them lengthwise before cutting into smaller pieces.
- Onions: Peel the onion and cut it in half. Slice each half into thin wedges.
- Broccoli: Cut the broccoli into florets, keeping them relatively uniform in size.
Chicken Sheet Pan Recipe
Ingredients:
- Veggies of your choice. I used potatoes, zucchini, carrots, Broccoli, peppers, cherry tomatoes. No measurement required.
- 1 1/2 pound of chicken thighs without bones or skin
Marinade for the chicken:
1/4 tbsp of ground cumin
1/2 tbsp of paprika
1 Dry Guajillo pepper boiled without seeds.
1 Dry Poblano pepper boiled without seeds.
1/4 white onion roasted
3 garlic cloves roasted
1 cup of cherry tomatoes or 2 Roma tomates roasted
The juice of two orange juice
1 tbsp of apple cider vinegar
2 steams of fresh oregano
3 tbsp of olive oil
Salt and pepper to taste.
Instructions:
Cut veggies into bite sized pieces
Season the veggies with salt, pepper and dry oregano- to taste- in a bowl.
Pour in 3 tbsp of olive oil and 2 tbsp of white wine (optional)
Blend all the ingredients for the chicken marinade
Place chicken in a bowl and pour the marinade over it
Mix well and let marinade at least two hours or more.
Place the veggies on a cookie sheet with aluminum foil and sprayed with oil to prevent them from sticking
Place the chicken over the veggies and cover with aluminum
Bake at 375 for 30 minutes.
Broil for the last 10 minutes in broil to add color to the chicken
Enjoy!
Chicken Sheet Pan Recipe
Ingredients
- Vegetables of your choice: Potatoes zucchini, carrots, Broccoli, peppers, cherry tomatoes. No measurement required.
- 1 1/2 pound of chicken thighs without bones or skin
Marinade for the chicken:
- 1/4 tbsp of ground cumin
- 1/2 tbsp of paprika
- 1 Dry Guajillo pepper boiled without seeds.
- 1 Dry Poblano pepper boiled without seeds.
- 1/4 white onion roasted
- 3 garlic cloves roasted
- 1 cup of cherry tomatoes or 2 Roma tomates roasted
- The juice of two orange juice
- 1 tbsp of apple cider vinegar
- 2 steams of fresh oregano
- 3 tbsp of olive oil
- Salt and pepper to taste.
Instructions
- Cut veggies into bite sized pieces
- Season the veggies with salt, pepper and dry oregano- to taste- in a bowl.
- Pour in 3 tbsp of olive oil and 2 tbsp of white wine (optional)
- Blend all the ingredients for the chicken marinade
- Place chicken in a bowl and pour the marinade over it
- Mix well and let marinade at least two hours or more.
- Place the veggies on a cookie sheet with aluminum foil and sprayed with oil to prevent them from sticking
- Place the chicken over the veggies and cover with aluminum
- Bake at 375 for 30 minutes.
- Broil for the last 10 minutes in broil to add color to the chicken
Nutrition
Other recipes you may enjoy:
- Nashville Hot Chicken Sandwhich Recipe
- Homemade Macaroni and Cheese Recipe
- Fast and Easy Funeral Potatoes Recipe
