Sheet Pan Chicken Supper, a complete meal cooked in one pan. Preparation is as easy as the cleanup. The possibilities of flavor combinations with chicken and vegetables are endless.
I love sheet pan meals, especially on busy weeknights. When you cook the meat and vegetables together in one pan, all the flavors marry together. Simply delicious!
Season the vegetables in a bowl. I try to cut them all the same size so they will cook evenly.
I usually cut them pretty chunky so they will cook the same amount of time as the meat.
When preparing the meat, I like to let the meat come to room temperature and pat it dry before placing it in the oven.
This will ensure the meat to start cooking immediately and not release all the rich broth right away. The skin with crisp up and the meat will be succulent. Again, simply delicious!
I hope you get to make this quick and easy sheet pan meal for your family soon. Enjoy!
Sheet Pan Chicken Supper
- 4-6 chicken quarters
- 4 medium baking potatoes, cut into chunks
- 4 zucchinis, cut into chunks
- 4 yellow squash, cut into chunks
- 4 teaspoons salt
- 2 teaspoons coarse black pepper
- 1 teaspoons garlic powder
- 1 teaspoon coriander
- 4 tablespoons olive oil
- 4 whole jalapenos
- 1/2 cup butter, cut into 1 tablespoon pats
Heat oven 425 degrees F. Place chicken in the center of the pan; set aside.
In a small bowl or cup stir together salt, black pepper, garlic powder, and coriander.
In a large bowl, toss the zucchini and the yellow squash with tablespoon olive oil. Sprinkle 1 tablespoon of seasoning over the vegetables and toss until completely coated. Arrange the vegetables on one side of the chicken.
In the same bowl, toss the potato chunks with a tablespoon of olive oil. Sprinkle 1 tablespoon of seasoning and toss until completely coated. Arrange potatoes on the other side of the chicken.
Place whole jalapenos in between chicken and vegetables.
Season the remainder of the seasoning over the chicken. Add more if needed.
Place sheet pan in the oven. Roast chicken for 20 minutes. Remove from the oven and turn chicken and the vegetables. Return to the oven and roast the chicken and vegetables for 20 minutes.
Remove the sheet pan from the oven and place a tablespoon of butter on the chicken and brush melted butter on the chicken. Let rest before serving.
Place tablespoons of butter across the potatoes and toss. Do the same with the vegetables.
Cut the meat and serve with the vegetables. Add more salt and pepper to taste.
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