sheet pan fan

Chicken with sweet potatoes and cranberries. I've been making sheet pan suppers for years!

Imagine my delight when it became all the rage--for once, I was ahead of the game regarding a food trend!

I've learned that one of the most important things about making a successful sheet pan supper is to have a high quality sheet pan. They're practically useless if they warp or if everything under the sun sticks to them. OXO makes the best sheet pan I've ever used--it's thick and sturdy, with a non-stick, two-layer coating that's ceramic-reinforced for exceptional performance and food release. Plus, the cool micro-textured pattern adds structural rigidity and minimizes surface contact to improve airflow for even baking. No warping here! The square-rolled edges add reinforcement for structure, strength, and durability, and provide a secure grip for easy handling and transferring to and from the oven.

Best. Sheet. Pan. Ever.

It was the perfect tool for this fall-inspired supper of chicken with sweet potatoes, cranberries, rosemary, and maple syrup. Everything was tossed together in a bowl and then dumped onto the sheet pan to bake, making for easy clean up and a quick and delicious meal! I think this is the first time I've used cranberries in such a way, and I really liked the tang they contributed to the maple-coated chicken and sweet potatoes.

OXO has a plethora of other items to make your sheet pan suppers a breeze, including the handy Chef's Precision Digital Instant Read Thermometer that provides quick, accurate measurements for cooked meat, the Silicone Roasting Rack, which elevates food above fat and liquid for healthier cooking and allows air to circulate around food for faster, more even roasting, a Flavor Injector, and a Good Gravy Fat Separator. There's nothing like some good equipment to get you fired up in the kitchen! Happy sheet panning!

Sheet Pan Chicken with Sweet Potatoes and Cranberries
(printable recipe)
Serves 3-4
Ingredients:

• 1 pound boneless skinless chicken breasts or tenderloins, cut into 1- to 2-inch chunks
• 1 large or 2 medium sweet potatoes, peeled, par-cooked in the microwave for 2 minutes, and diced
• 1-1/2 cups fresh cranberries
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper
• Handful of pistachios, for garnish

Directions:
Preheat oven to 425 degrees F.
In a large bowl, whisk together the vinegar, maple syrup, olive oil, herbs, and spices until well blended.
Stir in the chicken pieces, sweet potatoes, and cranberries and mix until everything is coated.
Pour the mixture onto a half sheet pan and bake for 20-25 minutes, until the chicken is 160 degrees F and the sweet potatoes are done.
Serve with a sprinkling of shelled pistachios.

Disclaimer: OXO provided me with items to use for this post, but any opinions about that awesome company and their products are my own!