Listen…we can be creative ALL DAY in the kitchen if we want. But sometimes you’re either too tired, too exhausted, or too out of everything else and you just have to make something!
That happened to me this week. Then I found the recipe that saved my week! May I introduce you to my new favorite midweek meal…The Sheet Pan Chicken!
Four ingredients + one pan = PERFECT roasted chicken with zero cleanup! Ok, here we go.
Oh by the way…cooking pairs best with 20 in a Row Country – 95.3 The Bull playing on your Amazon Echo!
INGREDIENTS
• one 4 to 5 pound whole roasting chicken
• 2 pounds potatoes (new potatoes, sweet potatoes, or other favorite roasting potatoes may be substituted; quartering or halving as necessary)
• Salt, to taste
• Ground black pepper, to taste
• 4 tablespoons olive oil, divided
• 1 teaspoon paprika, or to taste (poultry seasoning or your favorite chicken seasoning may be substituted)
• Parsley, optional for garnishing potatoes (sometimes I use Parmesan cheese with 10 minutes left in cooking)
INSTRUCTIONS
1. Preheat oven to 425 convection, line a large baking sheet with foil; set aside. If you don’t have a convection oven, bake at 425F regular, noting that the baking time will need to increase (see step 6. below).
2. Remove the chicken giblets, rinse the chicken inside and out, pat dry, and place on one side of the baking sheet, breast side up; I don’t truss it.
3. Add the potatoes to the other side of the baking sheet.
4. Very liberally season the chicken with salt and pepper, more moderately season the potatoes with salt and pepper, and evenly drizzle about 2 tablespoons olive oil over the chicken and 2 tablespoons olive oil over the potatoes; toss the potatoes with your hands to coat evenly.
5. Evenly sprinkle the chicken with paprika.
6. Bake for about 55 to 60 minutes convection, or until potatoes are tender and chicken is done* (see Tips below). Toss potatoes once midway through baking to ensure even cooking. If you don’t have a convection oven, I imagine the potatoes will need about 1 hour (remove them after 1 hour) and bake the chicken for another 30 minutes (about 90 minutes total), or until done. As with anything, bake until done and don’t get caught up on what the clock says.
7. Optionally garnish potatoes with parsley and or parmesan before serving. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.
*For me, done is 155oF with a 20-minute resting period, but bake until as done as desired and you’re comfortable with. Always allow chicken to rest for at least 15 minutes minimum before slicing and serving so the juices are better contained and the chicken will stay moister.
So simple…only a few ingredients, almost zero prep, and set-it-and-forget-it cooking style. It’s been a lifesaver this week as we’re all feeling a little bit down after hearing about the social distancing guidelines being extended. So enjoy some comfort food and some country music!