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

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

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

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

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)

Let stand 5 minutes before serving

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.