What type of chicken is best in a sheet pan recipe?

Boneless, skinless chicken thighs are the best choice. Dark meat is much juicier than white meat, so the chicken stays really tender and juicy, while also getting a nice sear and golden color, which means more flavor. You can use chicken breast, but you will need to cook it for a shorter amount of time and it won't get a nice sear. If you cook white meat too long trying to get a sear, it will be too dry.

For the best results when making a chicken sheet pan dinner, use high heat.

While the oven is preheating, place the sheet pan into the oven so that it gets really hot. You should hear a sizzle when adding the chicken.

Add the ingredients in intervals, not all at once.

If you add all the ingredients at once, some of them will be overcooked by the time all of them are done cooking. Add the chicken with the vegetables that take the longest to cook through, such as carrots and celery and also broccoli and cauliflower if, you want to use those instead. Mushrooms, onions and zucchini don't take as long to cook, so they are added later.

Cook the sauce separately and then pour over the chicken and vegetables.

If you add the sauce ingredients to the baking sheet, they will make everything steam and bake instead of roasting and searing. Plus, it's so easy to cook the sauce in a small saucepan on the stove while everything else is in the oven. The sauce will have a much better consistency.

Chicken Sheet Pan Dinner (Stir Fry in the Oven)

Name: Chicken Sheet Pan Dinner (Stir Fry in the Oven)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, sliced into 1/2 inch strips; 2 garlic cloves, minced; olive oil; salt, ground black pepper; 1-2 teaspoons dry herbs (or seasoning mixes, like poultry seasoning, onion salt, containing dry basil, thyme, rosemary, oregano, granulated garlic, dry chives, granulated onion, red pepper flakes, etc.); 2 large carrots, peeled and sliced; 2 celery stalks, sliced; 1 red onion, sliced; 10 oz fresh mushrooms, sliced (white button or cremini mushrooms); 2 medium zucchini, cut into strips; 3/4 cup chicken broth; 1-2 garlic cloves, minced; 1 teaspoon grated ginger, optional; 1 1/2 teaspoons cornstarch; 2 Tablespoons soy sauce (I like tamari sauce); 1 Tablespoon mirin; 1 Tablespoon honey

Chicken Sheet Pan Dinner (Stir Fry in the Oven)

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5 from 2 reviews

This chicken sheet pan dinner is a stir fry made in the oven. The chicken and vegetables cook at the same time, which is perfect for an easy dinner.

Author: Olga's Flavor Factory
Prep Time: 30 min
Cook Time: 20 min
Total Time: 50 minutes
Yield: 6-8 1x

Ingredients

Scale

1 1/2 lbs boneless, skinless chicken thighs, sliced into 1/2 inch strips
2 garlic cloves, minced
olive oil
salt, ground black pepper
1–2 teaspoons dry herbs (or seasoning mixes, like poultry seasoning, onion salt, containing dry basil, thyme, rosemary, oregano, granulated garlic, dry chives, granulated onion, red pepper flakes, etc.)
2 large carrots, peeled and sliced
2 celery stalks, sliced
1 red onion, sliced
10 oz fresh mushrooms, sliced (white button or cremini mushrooms)
2 medium zucchini, cut into strips

Stir Fry Sauce:

3/4 cup chicken broth
1–2 garlic cloves, minced
1 teaspoon grated ginger, optional
1 1/2 teaspoons cornstarch
2 Tablespoons soy sauce (I like tamari sauce)
1 Tablespoon mirin
1 Tablespoon honey

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Instructions

Prep

Prep all the ingredients, washing, peeling and slicing everything.
Preheat the oven to 475 degrees Fahrenheit. Place a large rimmed baking sheet inside the oven while it’s preheating, so that it gets searingly hot.
Meanwhile, mix the sliced chicken with 1-2 Tablespoons of oil, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, dry herbs and seasonings. Mix to combine.
In another bowl, combine the sliced carrots with celery and 1/2 Tablespoon of oil.

Cooking the Chicken and Vegetables (Sheet Pan Process)

When the oven is preheated, take out the hot baking sheet and place the chicken on it first, distributing it evenly in one layer. Since the sheet pan is so hot, you should hear it sizzle as it is placed on the sheet pan.
Add the carrots and celery. Distribute the vegetables evenly around the chicken. Place the sheet pan back into the hot oven and cook for 5 minutes.
Meanwhile, in the same bowl that you used for the carrots and celery, mix the mushrooms and onion with 1 – 2 Tablespoons of oil, teaspoon salt and ground black pepper to taste and more dry herbs, if you’d like.
After the first 5 minutes in the oven, add the seasoned onion and mushrooms to the sheet pan, distributing it on top of the chicken, carrots and celery.
Return the sheet pan to the oven and continue roasting for 8-10 minutes.
While the chicken veggies and mushrooms are in the oven, prep the zucchini, mixing it in the same bowl that you used for the other veggies, tossing the zucchini with another 1/2-1 Tablespoon of oil, salt and pepper to taste.
When the chicken is cooked through and the rest of the vegetables are cooked, add the zucchini, as the last layer and return to the oven for the last time, this time for only 3 minutes, then broil for another 3-5 minutes.

Stir Fry Sauce

While the chicken and vegetables are finishing roasting in the oven, combine all the sauce ingredients in a small saucepan. Make sure the cornstarch is completely dissolved in the other liquid ingredients before you turn on the stove.
Bring the sauce to a boil, reduce to a simmer and keep cooking on low heat until the sauce thickens. This should only take about 5 minutes.
Pour the sauce over the chicken and vegetables, mixing everything to combine.
Serve with rice, pasta or couscous.

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/sheet-pan-chicken-and-vegetable-stir-fry/