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Dorm to Table

Sheet-Pan Chicken

Chicken and vegetables on one pan. This is the 'cook once' base. You mostly wait.

Time
40 min
Cost
$11 / 4 sv
Protein
36g
Calories
360

Cost is an approximate grocery total for this recipe as written. Protein and calories are estimates per serving.

Video coming soon

This slot is ready for a follow-along YouTube. Until then, the steps below are enough.

Shopping list

  • 1.5 to 2 pounds (one package) Chicken thighs or breastsMeat
  • 4 cups Frozen broccoli or mixed vegetablesFrozen
  • 2 tablespoons Olive oilPantry
  • 1 1/4 teaspoons SaltPantry

Do this

  1. 1Heat the oven to 425°F. If your oven does not show numbers clearly, turn it to a high bake — we want it hot. Put a sheet pan in while it heats if you want extra sizzle, or just use it cold. Either works.
  2. 2Pat the chicken dry with a paper towel. Dry chicken browns. Wet chicken steams. Put it on the sheet pan.
  3. 3Drizzle 1 tablespoon oil and 1 teaspoon salt over the chicken. Rub it around with clean hands or tongs so every piece is coated.
  4. 4Dump frozen vegetables on the other half of the pan. Toss with remaining oil and salt. Spread them out — piled veg stays soggy.
  5. 5Bake 25–30 minutes. Chicken is done when the thickest part is 165°F, or when you cut one piece and the juice runs clear and the meat is white, not pink and translucent.
  6. 6Rest 5 minutes. Eat some tonight. Cool the rest, then fridge in containers. That leftover chicken is tacos, a rice bowl, and pasta this week.

Gear for this one

I Don’t Know How to CookCook Once, Eat Three TimesFuel Your DayBudget Friendly