Sheet Pan Chicken: 50 Simple and Satisfying Ways to Cook Dinner [A Cookbook]

Product Description

A cookbook of 50 recipes that combines everyone’s favorite protein with the ease of cooking all on one pan, from a James Beard Award–winning food writer and TASTE contributor.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY SAN FRANCISCO CHRONICLE AND FORBES“For the chicken aficionado, Cathy Erway’s treatise is sure to delight. This gorgeous collection of delicious recipes is sure to bring joy to the cook and eaters alike.”—Nik Sharma, cooking columnist and author of Season and The Flavor Equation
 

Sheet Pan Chicken is a fresh, modern approach to cooking dinner all on one pan. These aren’t ordinary protein and potatoes dishes—they’re internationally-inspired recipes for roasting whole chickens, chicken breasts, legs, thighs, and wings but also chicken meatballs and chicken skewers. With Coriander-Crusted Chicken with Crispy Chickpeas and Pomegranate, Thai Yellow Curry Chicken Thighs with Cucumber Relish, Chicken Katsu with Plum Sauce, and much more, you’ll elevate your dinner game with new flavors and techniques while enjoying the ease of one-pan cooking.
 
James Beard Award–winning writer Cathy Erway covers the globe with her ingenious recipes and also those contributed by chefs Melissa Clark, Jenn de la Vega, Von Diaz, Pati Jinich, Yewande Komolafe, Preeti Mistry, Leela Punyaratabandhu, and Louisa Shafia. Also included are recipes for delectable sides, salads, and sauces to round out these mouthwatering and winning chicken dinners.

Review

“While more than half the recipes are quick to execute, [Erway] digs deeper with her signature sharp and delicious prose to show the real reason to rely on sheet pan cooking.”
—Mary-Frances Heck, Food & Wine

“In celebrating chicken and sheet pans—two of the most versatile things around—Cathy Erway reminds us that home cooks around the world have always been making memorable, flavorful meals with simple ingredients. Now we get to add them to our repertoires.”
—Julia Turshen, bestselling cookbook author, founder of Equity at the Table, and host of Keep Calm & Cook On“You can never have too many recipes for sheet pan chicken. Cathy Erway has traveled the globe and produced an inspired collection of dishes. 
Sheet Pan Chicken is a book so useful I know it will end up splattered and worn.”
—Diana Henry, award-winning food writer and author of Simple and From the Oven to the Table

About the Author

Cathy Erway is a James Beard Award-winning food writer with bylines in TASTE,
Eater,
Food & Wine, and more. She is the author of the cookbook,
The Food of Taiwan: Recipes From the Beautiful Island and the memoir,
The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She has hosted the IACP award-winning podcast
Why We Eat What We Eat, and she currently hosts the podcast
Self Evident, exploring Asian American identity. Her personal food blog is Not Eating Out in NY.

Excerpt. © Reprinted by permission. All rights reserved.

Why the Chicken Crossed the Sheet Pan

The 1990s had the George Foreman Grill. The early 2000s were all about the Dutch oven. Today, you’d be hard-pressed to find a recipe without the words “Instant Pot” before it. These trendy, and often expensive, pieces of prized cooking equipment may tempt us every decade. But a sheet pan is eternal.

A sheet pan is for roasting at its most elemental. It’s the no-nonsense industrial workhorse of the home kitchen, conveniently built to maximize your sauced and seasoned ingredients’ exposure to hot air, creating bronzed surfaces and crisped bottoms. Casserole dishes, with their high sides, reduce airflow and prevent your food from browning as much as it could. Cast-iron pans, with their limited real estate, can only handle a small crowd. But shallow, rimmed sheet pans make efficient use of your oven space and your time, delivering everything from bronze-topped vegetables to crisped potatoes and chickpeas to umami-blessed roasted chicken. And it can be all yours for less than $30.

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