Make sheet pan chicken and veggies your off-the-cuff dinner standby
When asked what’s the go-to recipe I cook for dinner, the answer is always some version of the following: I throw some chicken and whatever sturdy vegetables I have around on a sheet pan, toss them with a mix of spices and seasonings that are calling my name in the moment, and roast the whole thing in a hot oven until the chicken is cooked through and the vegetables have softened and absorbed some of the chicken’s schmaltzy goodness.
It’s quick to assemble, extremely customizable and so simple that I was slightly hesitant to write a recipe for it. Nonetheless, I’m sure plenty of people don’t already have this meal in their back pocket for dinner and would relish adding it to their repertoire.
And, taking a cue from what readers want, this recipe is designed to serve just one person. (Of course, it can easily be scaled up to feed more people - it’s perfectly suitable for a low-lift dinner party - or so that you have leftovers for future meals.)
It all starts with a sheet pan, of course. The quarter size is perfect for this recipe for one, but any size pan with a rim will do as long as the chicken and vegetables can fit in a single layer. I prefer to line it with parchment paper for easy cleanup later on, but you can leave it off if you don’t have any or are trying to cut back on waste.
For chicken, dark meat (drumsticks, thighs and leg quarters) is forever and always my favorite as it’s more flavorful than white meat and is less prone to drying out. However, you could use wings or bonein, skin-on chicken breasts if you prefer, though you will need to keep a closer eye on them to check for doneness. You could even use a mix of chicken parts or a whole bird that has been spatchcocked.
When it comes to vegetables, to make things easier, pick those that can stand up to the cook time required for the chicken so everything can go in at once. That means sticking to cruciferous and root vegetables - such as broccoli, cauliflower, carrots, parsnips and sweet potatoes - and winter squash cut into bite-size pieces.
What spices you choose to season everything with is where you can really have some fun. For this recipe, I went with salt, pepper, garlic powder, ground cumin and oregano. (I include measurements here so you can easily replicate it, but when making it for myself, I instead just sprinkle and shake spice jars until my gut says, “That’s enough.”) Some other fun options include a Cajun or Creole seasoning blend, garam masala and ras el hanout.
Toss everything together right on the sheet pan - along with a bit of oil - to save from dirtying another dish, before roasting it in a 400-degree oven until the chicken is cooked through and the vegetables are tender and maybe have picked up a little char. Lastly, place it under the broiler if the chicken isn’t browned to your liking, then finish it off with a squeeze of lemon to make everything sing.
SHEET PAN CHICKEN AND VEGETABLES
FOR ONE
1 serving
Active time: 10 mins; Total time: 40 mins Chicken drumsticks, sweet potatoes and broccoli make up this infinitely riffable sheet pan dinner. The vegetables soak up some of the rendered chicken fat, infusing them with even more flavor. This recipe serves just one person, but you can easily scale it up to feed more.storage: Refrigerate for up to 4 days.
2 chicken drumsticks (4 to 6 ounces each)
1 medium sweet potato (8 to 10 ounces), unpeeled, scrubbed and cut into bite-size pieces 1 1/2 cups broccoli florets (6 ounces) 2 tablespoons extra-virgin olive oil 1/4 teaspoon fine salt
1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano lemon wedges, for serving Position a rack in the middle of the oven and preheat to 400 degrees. Line a sheet pan (any size, but a quarter-sheet is perfect) with parchment paper.
Add the chicken, sweet potato and broccoli to the sheet pan. Drizzle with the olive oil. Sprinkle with the salt, black pepper, garlic powder, cumin and oregano, and toss until the chicken and vegetables are evenly coated. Roast for 30 to 35 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165 degrees when checked in the thickest part of the meat away from the bone. Remove the pan from the oven.
Carefully move the rack so it is positioned 5 to 6 inches from the broiling element, and set the oven to broil (high, if you have a choice). Return the sheet pan to the oven and broil for about 2 minutes, or until browned to your liking. (If your broiler is on the bottom, transfer the pan to the broiler drawer.) Serve hot, with lemon wedges for squeezing over.
Substitutions: Drumsticks: any other bone-in, skin-on chicken part, though you may need to adjust the cooking time. Sweet potato: Fingerlings, russets, red or other potatoes. Broccoli: Cauliflower, carrots, parsnips or other hardy vegetables. The listed spices: Your favorite seasoning blend.
Nutrition per serving: 801 calories, 59g carbohydrates, 230mg cholesterol, 42g fat, 12g fiber, 52g protein, 8g saturated fat, 910mg sodium, 15g sugar
From food writer Aaron Hutcherson