Sheet Pan Chicken
Hello, and good morning to you. Happy Sunday.
I pray you get to rest, relax, maybe take a nap today. Take the time to rest from the previous week, and prepare for all the upcoming week has in store for you.
The forecast in our area for the past several days has been hot, rain, humid, and gross. During the hotter months, I try to cook as much as I can outside. It is never fun when the oven makes the whole house hot, as the air conditioning is trying to make it comfortable. Sometimes though, I don’t want to grill in the rain. If it wasn’t hot as Hades outside, with the humidity to match, I would not mind as much. That’s is how this sheet pan chicken was created.
Do you always know what you are going to cook? Even after you choose your protein, is there a specific dish you know you will be making?
I have to be honest, most of the time, I pull something out of the freezer without any direction of what I will be making. Not all of the time mind you, but I will say 85% of the time, its 3pm and I still have no idea what I will make with what is defrosting.
Since chicken breast is so versatile, and we eat chicken quite often in the Table house hold, I know that I will be able to have something that everyone in the house will love, and in not too much time, either.
I was really stumped this day, so I asked Mr. Table what he wanted. For dinner, I feel we are most satisfied with protein, starch, green, another vegetable and salad. We really like orange and green veggies served together around here.
We had several different choices for starch, yucca, plantain, batata, sweet potato, rice, pasta…..OMG I could go on and on. Our final choices were, batata and sweet potato.
Since we were cooking this chicken inside, I decided on a sheet pan in the oven would let me cook most of the meal at the same time. What, less to clean up? That is always a win in our house.
To make clean up even easier, I lined the sheet pan with foil.
I layered the chicken on top of the chopped potatoes, red onion, vidalia onion and garlic that I tossed with oil and seasonings. Then added the chicken breast that I also seasoned on top.
Throw it in the oven, and let it work its magic.
Perfectly roasted potatoes and onions, juicy chicken breast. This meal is simple to prepare, but tastes like it took you all day. Served with some sauteed spinach and a salad, I was one happy lady.
I think it took me about 30 minutes, total getting this meal together. Homemade Dairy Free Ranch on my salad, and some organic cranberries pulled it all together.
Sheet Pan Chicken
- 6 chicken breasts, or thighs
- 2 medium batata
- 2 medium sweet potato
- 1 large red onion
- 1 large vidalia or sweet onion
- 4 large cloves garlic
- 1 Tbsp Seasoned Salt Mix
- 2 tsp Herbs de Provence, plus 1/4 tsp
- 2-4 Tbsp olive oil
Preheat the oven to 375’F. Line a sheet pan with foil for easy clean up.
Peel and chop the batata, sweet potato and both onions in bite sized pieces. Try to keep them uniform in size.
Peel the garlic, slice in half.
Toss potatoes, and onions in bowl with 2 Tbsp olive oil. Add in garlic, salt and herbs. Mix well. Lay on baking sheet.
Bake in preheated oven 20 minutes. Mix well.
Place chicken breasts on top of potato mixture. Return to oven 25-35 minutes until chicken is cooked through, and potatoes are soft.