Good Eats on Sheets
Sheet-pan cooking never loses its simple appeal
The rage of sheet-pan cooking has come and gone, but it was a practical way to get delicious dinner on the table for decades before the recent flurry of books and articles and it’s just as practical today.
Ingredients
- Several sprigs fresh oregano
- Several branches fresh rosemary (4 inches long or so)
- 1½ teaspoons salt
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ¼ cup olive oil
- 1 medium onion
- 1 whole chicken, cut up, breast cut in half to create 2 short pieces
- 16 to 20 ounces cherry tomatoes
- 2 zucchini, 6 to 8 inches long and about 1½ inch in diameter
Instructions
Heat oven to 400°F.
Remove leaves from oregano and rosemary and chop. Put them in a large bowl. In a small dish, combine salt, paprika and cayenne and stir to mix. Sprinkle about half of the seasonings into the bowl. Add 2 tablespoons of olive oil and stir to combine evenly.
Peel and slice onion about ¼ inch thick and place in the bowl. Slice zucchini into disks about ¼ inch thick and add them to the bowl. Add tomatoes. Use your hands to toss everything until evenly coated, then spread on a shallow 13- by 18-inch sheet pan. Bake for 10 minutes.
Put remaining spices and oil into the bowl. Add chicken pieces and toss to coat evenly.
Remove vegetables from the oven and stir to redistribute them. Place chicken on the pan and bake for 20 minutes. Remove breast and wing pieces and cook dark meat 10 minutes more. Serves 6 or so.
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