Quick and easy meals are always welcome on a busy weeknight. Whether you're just getting home from work or have bath- and bedtimes to manage, spending time in the kitchen is not always a luxury one might have. I've seen many variations on "sheetpan chicken" - chicken and vegetables cooked together on a baking sheet - here's mine.
2 large boneless, skinless chicken breasts, cut into smaller pieces
1/2 large onion, cut into quarters
3 cauliflower florets, approximately 1/3 of a head, broken into bitesized florets
8 asparagus spears, woody stems removed and roughly broken into bitesized pieces
handful of cherry or grape tomatoes
1 lemon, half cut into small wedges, the other half sliced
salt, pepper and seasoning of choice
oil
Methods:
1. Preheat oven to 425F.
2. Lightly grease your baking sheet with oil. I've used both olive and sunflower - any neutral vegetable oil will do. Usually I will lay down foil before oiling; parchment paper would likely also work, with or without oil.
3. Place chicken, cauliflower, onion and tomatoes on the baking sheet, tossing to coat lightly in oil. Squeeze the lemon wedges over the chicken and vegetables, then add them to the pan.
4. Season with salt, pepper and herbs of choice (dried or fresh), tossing again to distribute evenly. I used oregano, basil, parsley and garlic powder. Top chicken pieces with lemon slices.
5. Roast for 10-15 minutes. Add the asparagus and toss, making sure the chicken pieces get turned over. Cook for another 10-15 minutes, until chicken pieces are cooked through.
6. Serve with rice, grains, potatoes or bread to soak up those tasty juices.
Sheetpan Lemon Chicken
Ingredients:2 large boneless, skinless chicken breasts, cut into smaller pieces
1/2 large onion, cut into quarters
3 cauliflower florets, approximately 1/3 of a head, broken into bitesized florets
8 asparagus spears, woody stems removed and roughly broken into bitesized pieces
handful of cherry or grape tomatoes
1 lemon, half cut into small wedges, the other half sliced
salt, pepper and seasoning of choice
oil
Methods:
1. Preheat oven to 425F.
2. Lightly grease your baking sheet with oil. I've used both olive and sunflower - any neutral vegetable oil will do. Usually I will lay down foil before oiling; parchment paper would likely also work, with or without oil.
3. Place chicken, cauliflower, onion and tomatoes on the baking sheet, tossing to coat lightly in oil. Squeeze the lemon wedges over the chicken and vegetables, then add them to the pan.
4. Season with salt, pepper and herbs of choice (dried or fresh), tossing again to distribute evenly. I used oregano, basil, parsley and garlic powder. Top chicken pieces with lemon slices.
5. Roast for 10-15 minutes. Add the asparagus and toss, making sure the chicken pieces get turned over. Cook for another 10-15 minutes, until chicken pieces are cooked through.
6. Serve with rice, grains, potatoes or bread to soak up those tasty juices.
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