Sheet Pan Chicken

Sheet Pan Chicken

Sheet Pan Chicken

Recently I had to get a tire fixed on our truck.  Knowing I’d have some “free” time while I waited and a nice quiet place, I took along my January copy of my good friend…. Southern Living Magazine.  Y’all know how I LOVE Southern Living Magazine!  I’ve been a faithful reader for years.  I really started enjoying it when we didn’t live in the South.  It was one of the ways I stayed connected to my roots and upbringing in a place where things were very different.

I normally have them read cover to cover way before the next issue arrives in my mailbox, but January was super busy and I had almost forgot it arrived.  

I knew my wait wouldn’t be long so I skipped right to my favorite section…. recipes, of course!  That’s where I found this recipe for Sheet Pan Chicken.  I was headed to the grocery store when the truck was finished so I decided it was time for something new for dinner.  I always have good intentions about trying new things but it’s so much easier to make an old favorite.

Here’s what I LOVED about this Sheet Pan Chicken…. 

  • It was amazingly easy
  • It’s a “De-constructed Casserole”  (that kind of thing is really in now, so I feel all trendy)- all the ease of a casserole without having everything all mixed together
  • One dish, literally, cooked and served on the same pan* 
  • Easy clean-up
  • Well balanced and good for you
  • Looks great
  • EVERYONE LOVED IT!

*The original recipe called for prepared bags of rice.  I did cook my own, using minute rice so technically I had 2 dishes.  Using left over rice would also be a great option.

Here’s the Recipe:

*See tips at the bottom

  • 1 whole chicken – cut into 8 pieces*
  • 1/3 cup olive oil
  • 2 1/4 tsp Himalayan salt*
  • 2 tsp pepper
  • 1 1/2 – 2 cups prepared white (or brown) rice*
  • 12 oz fresh broccoli – cut into florets
  • 1 (8 oz) package baby bella mushrooms – thickly sliced
  • Sheet Pan aka Jelly Roll Pan

Sheet Pan Chicken

Line sheet pan with heavy-duty foil – this makes for easy clean-up and food won’t stick

Preheat oven to 425 and cut veggies and chicken

Mix together salt and pepper – set aside

Rub chicken with 1 Tablespoon olive oil and sprinkle with 2 1/2 tsp of salt and pepper mixture – set aside

Sheet Pan Chicken

Spread cooked rice evenly on bottom of pan, breaking up any lumps

Sheet Pan Chicken

Toss broccoli with 2 Tablespoons olive oil and 1 tsp salt/pepper

Layer broccoli on top of rice

Mix mushrooms with remaining oil and salt/pepper and place on top of broccoli

Sheet Pan Chicken

Place chicken, about 1 1/2 inches apart, evenly over veggies 

Bake at 425 degrees 45 minutes – 1 hour or until internal temp of chicken reaches 170 degrees

(Mine cooked for right at 45 minutes and the temp was perfect and it was juicy and tender)

Sheet Pan Chicken

Let stand 5 minutes before serving

Sheet Pan Chicken

Tips:

Chicken:

If you don’t want to cut the chicken yourself, purchase a whole chicken already cut.  If you prefer only white or dark meat just get that, just make sure you use bone-in chicken. Boneless will dry out in this recipe.

Seasoning:

The original recipe calls for 3 tsp Kosher salt.  I substituted Himalayan salt, which has a smaller grain.  I reduced each tsp by 1/4.  1 tsp Kosher salt = 3/4 tsp table salt or Himalayan salt

Rice:

Prepared rice (no cooking required) can be purchased.  However, cooking your own is fine.  For a faster dinner I recommend using Minute Rice (ready in 5 minutes, literally) or if you know you’ll be making this meal, plan a meal including rice a couple of days before.  Make extra and reserve it in the refrigerator for this dish.

Keeping Warm:

I was waiting for everyone to get home but the Sheet Pan Chicken was ready.  I covered it with foil and placed it in the microwave.  It stayed there about 25 minutes and was still perfectly warm and delicious when I served it.

Sheet Pan Chicken
Serves 5
"De-constructed" casserole, one dish meal, well-balance, easy and DE-LICIOUS!
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 1 whole chicken – cut into 8 pieces*
  2. 1/3 cup olive oil
  3. 2 1/4 tsp Himalayan salt*
  4. 2 tsp pepper
  5. 1 1/2 – 2 cups prepared white (or brown) rice*
  6. 12 oz fresh broccoli – cut into florets
  7. 1 (8 oz) package baby bella mushrooms – thickly sliced
  8. Sheet Pan aka Jelly-Roll Pan
Instructions
  1. Line sheet pan with heavy duty foil – this makes for easy clean-up and food won’t stick
  2. Preheat oven to 425 and cut veggies and chicken
  3. Mix together salt and pepper – set aside
  4. Rub chicken with 1 Tablespoon olive oil and sprinkle with 2 1/2 tsp of salt and pepper mixture – set aside
  5. Spread cooked rice evenly on bottom of pan, breaking up any lumps
  6. Toss broccoli with 2 Tablespoons olive oil and 1 tsp salt/pepper
  7. Layer broccoli on top of rice
  8. Mix mushrooms with remaining oil and salt/pepper and place on top of broccoli
  9. Place chicken, about 1 1/2 inches apart, evenly over veggies
  10. Bake at 425 degrees 45 minutes- 1 hour or until internal temp of chicken reaches 170 degrees
  11. (Mine cooked for right at 45 minutes and the temp was perfect and it was juicy and tender)
  12. Let stand 5 minutes before serving
Tips
Chicken
  1. If you don’t want to cut the chicken yourself, purchase a whole chicken already cut. If you prefer only white or dark meat just get that, just make sure you use bone-in chicken. Boneless will dry out in this recipe.
Seasoning
  1. The original recipe calls for 3 tsp Kosher salt. I substitued Himalayan salt, which has a smaller grain. If using this or regular table salt, reduce each tsp by 1/4. 1 tsp Kosher salt = 3/4 tsp table salt or Himalayan salt
Rice
  1. Prepared rice (no cooking required) can be purchased. However, cooking your own is fine. For a faster dinner I recommend using Minute Rice (ready in 5 minutes, literally) or if you know you’ll be making this meal, plan a meal including rice a couple of days before. Make extra and reserve it in the refrigerator for this dish.
Keeping Warm
  1. I was waiting for everyone to get home but the Sheet Pan Chicken was ready. I covered it with foil and placed it in the microwave. It stayed there about 25 minutes and was still perfectly warm and delicious when I served it.
Adapted from Southern Living Magazine - January 2016
Adapted from Southern Living Magazine - January 2016
O Taste and See http://otasteandseeblog.com/

 

 

 

 

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