The one-Pan chicken dinner that stores your weekdays

As a recipe developer, I spend my days cooking, baking and trying. As much as I love my job, I am ready to get out of the kitchen every day at six o’clock. This means that I often rely on quick, simple and, above all, reliable recipes for dinner a week. Blech meals are a favorite because the oven is done most of the work and only needs preparation for a few minutes.

Recently, this simple chicken meal has been a lifesaver: juicy chicken legs, crispy croutons and delicate, fried asparagus are cooked on a single baking sheet and then served over a bed of hearty hair. A sweet, spicy salad dressing made of mustard, honey, vinegar, garlic and oil serves the double mandatory as an aromatic marinade, which is brushed on the chicken by cooking for additional taste and a shiny finish.

Get more of your tin pan

While it is tempting to throw everything on a sheet metal pan and hope for the best, there is a more thoughtful approach. As a serious eating director of Eats, Daniel, wrote in his 10 essential rules for the best sheet -Pan dinner“The act of orchestration of a more complex recipe on a sheet metal pan requires a lot of cooking intuition and technology.” Since different foods cook with different prices, the preparation and assembly of a delicious meal benefits on a single sheet metal pan of “a much larger degree of coordination, spatial management and understanding how different ingredients cook”.

With a little planning you can have chicken that is well burned and juicy, croutons that are roasted but not burned, and tender asparagus, which is tender but not mushy. The key is to cook the meal in two different phases: I bake the chicken and the croutons in a 230 ° C -oven (230 ° C) until the bread is crispy and the chicken is cooked. Then I swap the croutons against fresh asparagus rods. The pan goes under the Broiler, which delivers just enough warmth to brown the chicken and cook the asparagus until it is sweet and tender.

Since the hottest areas of a sheet metal pan are on the edges, I arrange the chicken around the scope of the pan. Likewise, placing the cut bread in the middle prevents too quickly, even though you have to turn the bread over to promote cooking. The same applies to the asparagus: if you put it in the middle of the pan, it means that it does not boil or burn before the chicken is finished.

Do the chicken

In the first cooking phase, the chicken is cooked to a safe internal temperature (165 ° f/74 ° C), and the croutons are golden and roasted, a process that takes about 15 minutes. The chicken is technically cooked in this phase, but for maximum taste and tan I turn my chicken legs, glasses it and then put it under the grill to continue cooking. As a serious culinary editor Leah, Cook your chicken legs Until 185 to 195 ° F (85 to 90 ° C) is actually “the key to the peak time”. The higher temperature divides collagen into gelatin, which leads to tender, juicy meat.

Grab for Hardy Greens

Frisée is hardy and slightly bitter, which enables it to climb the sweet, powerful dressing and not easily roll under the heat of the cooked chicken. If you cannot find hairstyle, you can replace other greens. A mixture of hearty chicories such as Radicchio or Endive would work well. Although mixed greens are far more sensitive than hairdresses or radicchio, they work in need, but remember that they are far more sensitive and are likely to do. To avoid this, you can always put your chicken to the side of the salad and not above.

Schmaltzy croutons please

After the chicken and asparagus have been removed from the sheet metal pan, I would like to briefly return the croutons into the pan and stir them around in the chicken juices – which gives them a nice spicy taste – before they put them on the salad on the salad.

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