Learn how to make this delicious simple to prepare Oven Baked Sheet Pan Chicken Recipe with Vegetables that cooks in under an hour.
Not sure if you caught my Facebook live post the other day, but I actually prepped up this Oven Baked Sheet Pan Chicken Recipe with Vegetables while live. The intent of the post was more around doing a Facebook Live since it had been so long and I figured I’d cook while on camera and chat all things food while doing it.
The sheet pan craze online seems to be just about everywhere these days and the best way I can define it is it’s the new pot roast meal, only it’s quicker… Oh yeah, it’s chicken instead of beef. The whole goal is to brown up the chicken for 25 minutes or so and then take it out of the oven, put all of the vegetables underneath the chicken, and then back in the oven at lower temperatures to cook everything. If you can tell from the pictures the chicken has been flattened, or a more technical term, spatchcock. The technique is simply removing the back bone and flattening it.
There are several ways to cook a flatten chicken, once it’s flattened. You can grill it like I did in this amazingly delicious Marinated Chicken Recipe with Soy and Red Wine. When Grilling a flattened chicken, you have to be mindful when it is skin side down on the grill grates because the fat from the skin can cause more flames to shoot up. My age old trick to tone down the flames is by putting ice cubes where the fire is shooting through the grates so that it tames them down slowly without and huge smoke clouds. It’s honestly fool proof and I’m pretty sure you’ll adopt that method after the first time trying it.
The other way to cook a flattened chicken would be to place it on a griddle or super huge sauté pan. Most folks probably don’t have a griddle, but a huge frying pan would work great. Simply add in a bit of olive oil to the pan and once it begins smoking then add in your seasoned flattened chicken skin side down and cook away over medium heat until that sucker is brown on all sides and cooked through out. You may have to finish it in the oven just to make sure the thighs get cooked through. So again there are several ways to do it, but if you want to keep things easy and clean then this recipe is probably your best bet.
When you have kids the dishes and trash seem to pile up. I’m not kidding when I say that I run the dishes once a day and take out 2 trash bags every. single. day… I loathe it more than you will ever understand. I live in Chicago so my walk to the trash is outside, through the yard, through the garage and into the alley. Yeah I know that doesn’t sound that bad but when it’s 2° every day in the winter you will learn to hate it. In other words, this gives me a little relief from having to do more dishes, so thanks to me for that!
Another huge reason I like this is simply because I can add whatever I want to it. It can be as loaded up with vegetables as I want or as dumbed down as I want. For instance, I can add more varieties of veggies to this dish or I can just use potatoes, or just even 1 vegetable like broccoli or cauliflower. The point is that this recipe is really versatile and can be easily tweaked to your family’s taste buds. In fact, I’ll take it another step further by saying you can even change up the dry rub.
Heck it can be a different rub, no rub or even a marinade, but I would stress to not spend too much time or make it too difficult because this is supposed to be an easy recipe to help give some relief in the middle of the week when you have no clue what you are going to make.
In the end this is so easy to make, it’s delicious and comes together really quickly so be sure to give it a whirl this week. Happy Cooking!
Oven Baked Sheet Pan Chicken Recipe with Vegetables
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of Kosher salt
- 1 teaspoon of ground pepper
- 1 teaspoon of paprika
- 1 teaspoon of chili powder
- 1 flattened chicken
- 2 pounds of baby red and Yukon potatoes cut in half
- 4 peeled and large sliced carrots
- 1 bunch of broccolini
- ½ head of trimmed cauliflower
- 1 sliced lemon
- ½ pound of Brussel sprouts cut in half
- 10 to 12 peeled Cipollini onions
- 2 tablespoons of olive oil
- Kosher salt and fresh cracked pepper to taste
- Preheat the oven to 400°.
- In a small bowl combine the garlic powder, onion powder, salt, pepper, paprika and chili powder together.
- Generously season the chicken on all sides, not that there will probably be some of the rub left which you can set aside to use for a later date.
- Place the chicken on a sheet tray lined with parchment paper skin side up and place in the oven and bake for 30 minutes.
- While the chicken is cooking place the vegetables, olive oil, salt in pepper into a bowl and mix until coated.
- When the 30 minutes is up, take the chicken out of the oven and spread the vegetable around the outside of the chicken on the sheet tray and return to the oven for 30 to 35 minutes or until everything is golden brown, tender, and the chicken is cooked through.
- Serve hot!