Sheet Pan Chicken To Liven Up Your Weeknight
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Hello, friends! We’re getting closer and closer to the holidays. While you may already be thinking of what you’ll be making for gatherings, let’s look at some easy-to-make meals that will make your weeknights a breeze.
While I love the Fall flavors, you want to break them up a little bit, so you don’t end up getting bored. Reasons why we limit how much I cook with sweet potatoes (love you, husband!!). I think this recipe is going to be a nice treat and honestly–it will look and taste as if you spent much longer cooking. Heck, it will look like you ordered takeout for dinner.
This recipe is courtesy of Half Baked Harvest. You can find the recipe right -> here!
It’s true that Sheet Pan meals are a breeze to make. Prep your protein, throw on some veggies, and bake! Sometimes you don’t even need to prep a sauce–the seasoning will be enough. In this case, there are a couple more steps but still remain quite simple.
Prepping Your Meal…
This recipe calls for coating your chicken thigh pieces in flour and oil, so a “crispy” coating can be formed. Once done baking, I can admit that there is a coating on the chicken, but I wouldn’t exactly call it crispy. You would get a much better result shallow frying these pieces, but that adds way more calories and cook time than we want. Despite this not being crispy like fried chicken pieces, the coating is still tasty, especially once combined with the sauce that is prepared. Now the brussels sprouts? Those can absolutely get crispy on the sheet pan when coated with just a bit of oil. Honestly, this is my favorite way of preparing brussels sprouts!
While your chicken and the sprouts are roasting, you can prepare the sauce. It’s a mixture of sweet and salty from the gluten-free soy sauce to the pomegranate juice all the way to the creamy peanut butter. With other ingredients in between, it makes a very delicious coating for this sheet pan chicken dinner. However, I highly recommend against pouring the additional sauce over the chicken once you’re ready to serve.
When I made this, my husband and I tried this both ways. I served some chicken coated in the sauce with some additional sauce on top. The recipe does read “[S]erve the chicken and sauce over bowls of rice…”. I feel that if we are not meant to the remaining sauce over the rice bowls, then it should simply read as “serve the chicken over rice…” Wouldn’t you agree? I always follow these recipes exactly in their steps, so the wording is very important.
Overall, the dish tastes much better with the light coating of sauce on the chicken than covered with more sauce. At that point, it gets a bit too salty. Luckily not so salty that it burns your tongue, but to the point, it just is too distracting from the rest of the dish.
Keeping Your Meal Gluten-Free? Use These Ingredients…
Grey’s Grade: 3.5/5
When I first saw this recipe it looked delicious. Isn’t that usually what entices us to read further? Well, the recipe for this sheet pan sticky ginger sesame chicken dinner sounded appealing too. My two boxes were checked off! I think this recipe is absolutely worth a try, but with the added notes that I have provided. Believe me when I say that the sauce only needs to be used to coat the chicken while on the sheet pan, waiting for the final 3-minute bake. Additional sauce is not required.
With that note in mind, I think this was a very simple recipe. It didn’t call for a lot of prep work and everything came together rather quickly. Now would this sheet pan chicken dinner call for a repeat? Sure. Under the condition that we make the needed adjustments. That could be as simple as changing the wording on the directions. Often times things can be interpreted quite differently, which means recipe writing needs to be absolutely clear. So as always, read carefully and trust your judgment and you’ll have yourself a yummy meal!
Do you have a favorite sheet pan meal you love to make? Let me know in the comments section!
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