Sheet Pan Chicken Dinner
Lately I have been too busy with the rest of life and have not taken the time in the kitchen that I might like to. One of the effects of that has been that my meal planning has tended toward the quick and simple. Not that quick and simple are a bad thing, sometimes you need to take things easy on yourself. But that doesn’t mean it still can’t taste good. This dinner hits on all marks, it is simple and quick to prepare, it tastes yummy, and clean up is easy too. This chicken dinner works for any night of the week, even when you got stuck at work later than you wanted, and the kids need to get to swimming/soccer practice/whatever activity, and you need time to get caught up on all your other projects around the house, and…who has time for all this, and why do these kids have to eat EVERY day?
The prep is definitely quick and simple for this meal. I like this with my own vinaigrette marinade, or if I am in a real hurry, I use whatever Italian salad dressing we have in the fridge. My wife even suggested I should make this with my teriyaki sauce. I think you could use most anything you like, even barbecue sauce would work. Find whatever your family likes and experiment with it. The marinade I included here has a nice mustard taste to it that goes well with the beans and the chicken. Speaking of beans, that is not the only veggie that works well in this. You could use almost anything, I think asparagus would be good as well. If it is a veggie that needs a little more time in the oven, put that in for a few minutes first, then add the chicken when there is just about 1/2 hour left.
I like to use the convection roast setting on my oven when I cook this meal. It does a really good job of circulating the hot air around the food and cooking things evenly. Plus, it helps get the potatoes a little golden brown. If you don’t have a convection oven, you need to set the temp a little higher and possibly cook just a little longer. If you want to be safe, always check the temperature of the chicken to make sure it is cooked all the way through. Use a good meat thermometer in the thickest part of the chicken and it is done when the internal temp reaches 165 degrees.
Sheet Pan Chicken Dinner
For the marinade:
- A little less than ½ cup olive oil
- ¼ cup red wine vinegar
- About 1 tbsp Dijon mustard
- 1 clove garlic minced
- Pinch crushed red pepper
- Salt & pepper
- Your favorite store bought Italian salad dressing
For the chicken:
- 1 lb fresh green beans
- 2 red or yellow peppers cut in strips
- 6-8 potatoes peeled and quartered
- 3-4 boneless skinless chicken breasts
Combine all ingredients for the marinade in a bowl and whisk to combine. Put the chicken in a zip top bag and pour about 2/3 of the marinade in the bag. Zip the top and squish things around so the chicken is thoroughly coated. Leave the bag on the counter for about an hour (or do this part in the morning and leave it in the fridge until you get home).
Preheat the oven to 425 degrees (if you have the option, 400 degrees on convection roast setting works even better). Spread the beans and peppers on a sheet pan. Put the potatoes in a bowl and cook in the microwave for 4 minutes, then put them on a second sheet pan (or on the same one next to the beans if your pan is large enough). Lay the chicken over the top of the beans and put everything in the oven. Roast for 30 minutes then transfer to a serving plate. Top with the remaining marinade you reserved at the beginning and serve immediately.