Sheet Pan Dinner with Oven-Fried Chicken & Autumn Vegetables

I love “Sheet Pan Dinners” where the chicken and vegetables roast together happily in the oven. This makes an easy and tasty supper meal without alot of effort. Restaurant-delivered meals aren’t always the answer to getting dinner on the table at our house. My “meal-in-one” is a great alternative. I can carry on with other tasks while supper roasts in the oven until the oven timer rings. Since it is autumn, it is a great time to feature all the root vegetables which ripen in fall. Brussels sprouts, beets, potatoes and onions got the “shout out” this time. I wanted crispy chicken which was tender and flavorful. My solution was to include chicken thighs which I breaded in a seasoned flour mixture and browned in a skillet prior to adding to the sheet pan. There are many variations and combinations to this meal. Sometimes I’ll top the chicken with barbecue sauce at the end of baking. This is such a satisfying meal; I know I’ll be making it again soon.

Vegetable Varations

There are so many vegetable combinations which can be included in these sheet pan meals. Brussels sprouts are extremely tasty when they are roasted in the oven and make a perfect addition to the mix. In autumn, fresh Brussels sprouts are readily available. At the peak of the season, the flavor is the best.

If you have ever seen Brussels spouts growing in the garden, it is an interesting experience. They grow on long stalks. Just cut each bud off! That looks like quite a chore to me, but I’m glad there is a way to do it commercially for consumers like myself who value fresh vegetables.

Botanically, Brussels sprouts are a member of the same cultiver group as cabbages, (Brassica oleracea), grown for its edible buds. They have that strong sulfur aroma. However, these vegetables are high in antioxidants and with alot of nutritional value. They are worth including in our meals.

Here are the other vegetables which I included in today’s sheet pan dinner. These were two types of potatoes — Russet potatoes and Yukon Gold potatoes — beets, white sweet onions and jarred, minced garlic. I had intended to include carrots and turnips — but forgot to purchase these vegetables. Beets are in season in fall. Fresh, roasted beets are delicious!

Here is another combination of vegetables. If I don’t have fresh Brussels sprouts, I’ll included the frozen ones. I love whole green beans and often include them. (I douse the vegetables with olive oil on the sheet pan to give flavor as they roast.)

“Home-Cooked Fried Chicken”

I wanted tasty and crispy chicken for this sheet pan dinner. And, the best chicken — in my opinion — is made with bone-in chicken thighs with the skin on. To achieve these results, I remember that my mother made the best “Fried Chicken.” And, she used a unique process. After consulting with my brothers, we found a recipe which my mother had typed out when they went away to college and were first learning to cook. I am so impressed that both my brothers still have the recipe, typed out on a small index card, after all these years!

“Oven Fried Chicken” was almost always served on Sunday for dinner with I was young. My mother’s method of making fried chicken was unique. In the morning, she browned the chicken in seasoning flour in a very, very large skillet. (She only used this skillet for frying chicken.) Then the chicken pieces were transferred to a casserole dish and placed in oven to bake while we attended church. The oven had a timer to turn off the heat after an hour. When we returned home from church, the chicken was cooked and our Sunday dinner meal was hot and ready. Minimal work and fuss!

Recipe

For my chicken, I “revved” up the seasoned flour just a bit. I included, paprika, garlic powder and onion powder as well as salt and pepper in the mixture. To get ready, I mixed the seasonings and flour together on a plate. Then I dusted the chicken pieces in the seasoned flour. (The barbecue sauce, shown below, is added after the chicken is roasted.)

To “fry” the chicken, I heated a heavy cast iron (or other heavy skillet) with just a few tablespoons of vegetable oil. Then I added the chicken thigh pieces in batches and browned on both sides until golden brown, replenishing the oil as needed. No need to completely cook the chicken as it will finish roasting in the oven.

Get the Vegetables Ready

The goal is to have the vegetables finish roasting at the same time, and when the chicken is done. So, I cut the vegetables into large cubes — all the same size as the Brussels sprouts — about 1-inch cubes. This included a large, sweet onion. It is important to leave the onion pieces very large so they are “just” roasted.

Peel the beets and cut into large cubes. To help the Brussels sprouts cook evenly, I remove outer leaves, cut off some of the stem and then score the fresh cut stem end of the Brussels sprouts.

Transfer all the cubed vegetables to a large baking sheet (or casserole dish) in a single layer. Try to spread them in a single layer. Use two baking sheets if needed. Spread the jarred, minced garlic over the vegetables (if you are using the garlic). Season with salt and pepper. Douse generously with olive oil.

Nestle the browned chicken over the top. Bake in a 400 degree oven for approximately 45 minutes.

If desired, cover the chicken with barbecue sauce during the final five minutes of baking.

I’ve prepared the “Sheet Pan Dinner” so many times that I’ve determined that 45 minutes is about the amount of time needed to roast all the vegetables and chicken until they are completely cooked.

We do things simply at our home; and serve the dinner directly from the sheet pan or casserole dish.

I love this meal, it is turning out to be one of my best suppers. And, it includes all my favorite autumn vegetables — potatoes, onions and Brussels sprouts. I’ll take the beets, too!

Enjoy!