This chicken dinner cooks all on one sheet pan so prep and cleanup are easy. It's loaded with flavor and gorgeous too.
This chicken dinner cooks all on one sheet pan so prep and cleanup are easy. It's loaded with flavor and gorgeous too.Renu is a recipe tester and developer for Dotdash Meredith. She has more than a decade of cumulative experience cooking as a personal chef and culinary instructor.
As a personal chef she developed over a thousand personalized recipes and meal plans for her clients. Using bone-in, skin-on chicken thighs instead of leaner breast meat sets you up for success in the juiciness department. Putting the sheet pan in the oven while it's preheating before adding the vegetables ensures the veggies start cooking as soon as they hit the pan, leading to better browning and crisping and more concentrated flavors. Adding the vegetables and chicken at staggered stages and temperatures ensures that everything cooks properly and at the same time. I don't have a dishwasher, so I love any recipe that can be made in just one cooking vessel. On busy weeknights, I also like a recipe that is largely hands-off so I can multitask and do chores such as sorting mail or doing laundry while dinner is taking care of itself in the oven. This easy chicken dinner fits the billon both scores, plus it's delicious and perfect for fall. Meaty bone-in chicken thighs, Brussels sprouts, sweet potatoes, shallots, and applewood-smoked bacon are roasted all on one pan for a full dinner with minimal cleanup and plenty of hands-off time. The Brussels sprouts are tender with dark, crispy edges, the chicken is juicy with crispy skin, the sweet potatoes are on what one taster called "flavor boost" from absorbing all the spices and juices from chicken, and the bacon lends its salty, smoky flavor to the whole meal.The whole shebang gets a spicy-sweet-umami punch from gochujang, which is whisked into an oil and vinegar dressing and used to season the chicken and vegetables before cooking.The gochujang performs double duty, as it’s also incorporated into a mayo-based finishing sauce to spoon over the roasted chicken and vegetables right before serving. This autumnal awesomeness is what our Birmingham-based test kitchen colleague Renu Dhar created when we asked her to develop a sheet-pan chicken dinner that's perfect for fall. Read on for our key tips for making the best sheet-pan chicken dinners along with the full recipe.possible to roast boneless, skinless chicken breasts without them drying out, choosing fattier bone-in, skin-on thighs all but guarantees juicy meat. The thigh meat’s abundance of connective tissue makes it both flavorful and forgiving of longer cooking times, unlike breast, which tends to dry out quickly. So even if you get distracted and leave the chicken thighs to cook for a few extra minutes, you'll still have meat that's tender and moist. Thighs that are about five to six ounces each work best for this recipe.The problem with many sheet-pan chicken recipes is that everything just gets tossed on the same pan at the same time, then chucked in the oven to roast. This leads to uneven cooking and one element can be undercooked while another is overcooked—you could end up with soggy, underdone vegetables and charred chicken or undercooked chicken and vegetables that have turned to charcoal. To avoid this, we start by preheating the pan, then add the vegetables and roast briefly at 450°F before nestling the chicken into the pan and adding the bacon.getting your sheet pan hot in the oven before putting your food on it can help jumpstart browning the Brussels sprouts. Once the chicken and bacon is added, we turn down the oven to 400°F and continue cooking until everything is perfectly browned and cooked through. To further ensure browning and keep the dish from being soggy, be sure to spread the vegetables out on the sheet pan rather than piling them up.While part of the beauty of a sheet-pan chicken comes from its simplicity, that doesn't mean you shouldn't zhuzh it up a bit, especially if you can do so with ingredients that are already sitting in your fridge. Here, we serve the chicken and vegetables with a simple sauce of mayonnaise, gochujang, and sweet and tangy rice vinegar— the latter two are also used for seasoning the chicken and vegetables before cooking so you'll already have them on hand for this recipe. It takes less than a minute to whisk the sauce up but it pulls the meal together for a dinner that’s easy enough for a weeknight, but special enough for company.Adjust oven rack to upper-middle position. Set an empty rimmed baking sheet on upper-middle rack, and preheat oven with baking sheet to 450°F. In a small bowl, whisk together gochujang, vinegar, ginger, salt, pepper, and 2 tablespoons of the oil until smooth; set aside.In a large bowl, toss potatoes, Brussels sprouts, shallots, 2 tablespoons of the prepared gochujang mixture, and the remaining 1 tablespoon oil until evenly coated. Working quickly, carefully spread vegetables in an even layer on preheated baking sheet. Roast on the upper-middle rack in oven until lightly browned on bottom and just beginning to turn tender, about 15 minutes.Meanwhile, pat chicken thighs dry with paper towels and rub all sides evenly with remaining 2 tablespoons gochujang mixture. Gently flip vegetables over, nestle chicken thighs, skin side up, between vegetables on baking sheet. Make sure chicken and vegetables all have direct contact with the sheet pan and are evenly spaced apart. Sprinkle bacon on top and around vegetables and chicken.Reduce oven temperature to 400°F , and bake on upper-middle rack until a thermometer inserted into thickest part of chicken registers 175°F , skin is crispy, bacon is cooked, and vegetables are tender, 25 to 30 minutes.For the Mayo Gochujang Sauce: While the chicken is cooking, in a small bowl, whisk together mayonnaise, gochujang, rice vinegar, pepper, and salt until smooth. Cover and refrigerate until ready to use.*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine Recipe
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