Sheet Pan Chicken Veggie Dinner Recipe - Golden Barrel (2024)

FAQs

Can you cook chicken and vegetables in the same pan? ›

Sheet Pan Chicken and Rainbow Veggies. Healthy one-pan meal with broccoli, sweet potatoes and zucchini, baked with lemon and Parmesan. Quick and delicious!

Temperatures range from 375-400°F for sheet pan meals. Depending on the vegetables and protein you've chosen, it may take anywhere from 35-45 minutes to cook thoroughly. Remember if you've chosen something you know will overcook in that period, you want to add it in later on in the cooking time.

A sheet pan takes the concept of a one-pot meal and flips it onto a pan. It saves time, makes clean-up easier, and doesn't require expensive equipment or fancy ingredients. Just start with your protein of choice, then add vegetables, fat and flavorings, and roast at high heat until everything is golden brown.

Can you cook chicken and vegetables together? Yes! That's the whole point of making an easy sheet pan dinner. The chicken and veggies are mixed together and baked together for ease of cooking.

Chicken generally takes longer to cook than vegetables, so starting the stir-frying process by frying off your chicken first is the way to go. To prevent it from getting dry, remove it from the pan once it's brown before cooking the vegetables.

A variety of vegetables can be enjoyed with chicken. The best ones to eat are the ones you enjoy. Some examples include leafy greens, broccoli, bell peppers, asparagus, carrots, zucchini, and tomatoes.

This is so easy to make, simply marinate the chicken and veggies at least 1 hour (or overnight for best results!) then throw it on the grill and dinner is ready in less than 20 minutes.

While a steamed vegetables and chicken diet seems healthy enough, as it offers notable fiber in the vegetables, and lean protein in the chicken, it could leave you without some essential nutrients. This can lead to dietary boredom and hunger, making this a difficult diet to sustain.

Foil is the right choice when you're roasting at temperatures of 425°F (220°C) or higher. Unless it's labelled non-stick, foil needs greasing, and — surprise! — it makes no difference if the shiny side is up or down. Cover the baking sheet completely, including the sides and corners, to catch any mess.

In addition, preheating the sheet helps mitigate the effects of hot spots in the oven that cause uneven cooking. Best of all, however, is how the texture and flavor of roasted meats and vegetables improves.

Can you use parchment paper for sheet pan recipes? ›

Aluminum foil and parchment paper are your friends.

Line the pan with either foil or parchment before cooking to help make clean-up easy! Remember: If you're broiling, do not use parchment paper, which can catch fire. Go with the foil, and mist it with cooking spray to prevent food from sticking.

Use the Right Kind of Pan

The size allows for ingredients to be spread out so you don't crowd the pan. (Crowded pans make for mushy meals because the ingredients steam instead of roast.) And the rim is low enough for heat to move across the ingredients to give them a crisp, brown, caramelized finish.

Rimmed baking sheets are also colloquially known as sheet pans, baking sheets, or rimmed pans. They're sometimes also called by their size; most commonly a “half sheet” or “quarter sheet.”

A full-sized sheet cake pan will produce 117 2" x 2" pieces. Is your pan smaller? No worries — we did the math for you. A half-sized sheet pan will make 58 servings and a quarter-sized pan will make 30 servings.

Can you cook raw beef with vegetables? Yes. You can cook raw beef with vegetables. The meat does not contaminate the vegetables, because by the time you are done cooking, the meat and the vegetables are both COOKED, eliminating whatever contamination you are fearful of.

That's not to say you have to whip out an entirely different pan — in fact, it's completely okay to cook your meat and veggies in the same skillet, you'll just need to do so in batches. Cook the meat first to get that caramelization, then take it out and add in your veggies.

WASH YOUR HANDS, NOT THE CHICKEN

Do not allow raw poultry or its juices to touch other foods, especially fruits and vegetables. Immediately dispose of any plastic wrapping. Do not rinse raw chicken; splashing water can cause cross-contamination.

Place the beef and vegetables into a roasting pan. Pour the soup and water over the beef. Cover the pan (with the pan lid or tightly with foil). Roast for 1 hour 45 minutes or until the beef is fork-tender.