Sheet pan fried chicken dinner

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Sheet pan fried chicken dinner
Talk about an easy way to have a Fried Chicken Dinner with very little effort, this is it!  This Sheet Pan Fried Chicken Dinner is absolutely delicious, and a fabulous way to serve a healthy meal, with hardly any clean up. 

You’re going to love this recipe.  You put this all on one sheet pan, and in no time, you have wonderful comfort food everyone is going to love.  Make sure you keep this one in your favorites!

HERE’S WHAT YOU NEED:

• 3 – 4 large Boneless Skinless Chicken Breasts
• 1 1/2 cups of Flour
• 1 stick of Butter – melted
• Olive Oil
• Garlic Salt
• Garlic Powder
• Seasoned Pepper
• Lawry’s Total Seasoning
• 1 package of Organic Baby Carrots – 1 – 2 pounds
• 3 – 4 Large Baking Potatoes
• 1 package of Frozen Peas – 16 ounces
• 1 Tablespoon of Chopped Onion
• Aluminum Foil
• Cooking Spray
• Parchment paper

HERE’S WHAT YOU DO:

Using an 11 X 14 Sheet Pan (I used a Wilton Pan with sides, about 2 inch sides) line the bottom of the pan with Parchment paper.  Using 2 pieces of Foil, line about 1/3 of one end of the pan with foil, going up the sides. 

Then, using 2 more pieces of Foil, line the bottom of the pan, over the first pieces of Foil, but not going over the sides, and instead, folding the Foil to make a thick/sturdy piece of Foil that will go all the way across the pan, separating the 1/3 end of the pan, from the rest of the pan.  Line the separated end with a couple more pieces of Foil, inside the separated end to make sure the Chicken juices stay in the separated end, and so the Butter and oil don’t run out on the rest of the pan.  SEE PHOTOS – don’t skimp on the Foil, and line with as many pieces as you feel comfortable.  Spray the bottom of the Foil with Cooking Spray.

Using a Gallon size Ziploc Bag, add the Flour to the bag, and set aside.  Place the Chicken Breasts on a large paper plate, and sprinkle them with the Garlic Salt, Garlic Powder, Seasoned Pepper, and Total Seasoning.  Drop them one at a time into the bag with the Flour, close the bag, and gently shake the Breast in the bag to coat.  Place the Chicken Breasts in the end of the Pan with/on the Foil.  Place the stick of Butter in a glass measuring cup with a spout, and melt the Butter in the Microwave.  Pour about half the Butter in the pan, around the Chicken.  Add Olive Oil to the pan, about 3 or 4 Tablespoons, maybe a little more if needed – but enough to pan fry the Chicken.  (You can add a little more while the Chicken is cooking if it needs more).

Wash the Potatoes, and pat dry with a paper towel.  Place the Potatoes on pieces of Foil, and sprinkle Garlic Salt on the Potatoes, then wrap the Foil around the Potatoes, and place in the pan. (SEE PHOTO)  Add the Carrots, and spoon Melted Butter over the Carrots in the pan, and sprinkle with Salt.  Place the Pan in the oven at 350 degrees, for about 1 hour. Check the Carrots for done-ness, and turn the Carrots.  Place foil over the top of the Carrots if they’re finished cooking.   At about an hour, place the frozen Peas, a little Butter,  and chopped Onion in a foil pouch, by folding the Foil up around the Peas, Sprinkle with Garlic Salt, and fold the foil shut around the Peas. 

Place the Peas in the open section of the Pan in the oven, next to the carrots, and continue cooking for about 30 – 45 minutes.  Check the Chicken to see if it’s done, by using a Chicken Thermometer.  You’ll need to check the Chicken about every 30 minutes or so, and you’ll need to turn the Chicken about half way through cooking, or when it begins to brown.  Turn it carefully using a large spatula, like you’d use for Hamburgers.  If the Butter and Oil are almost gone, add a little more of both, or as much as you feel is needed to finish cooking the Chicken. 

Pierce the Carrots with a sharp Knife to test if they are tender, and if the Chicken Thermometer reads ‘DONE’ make sure the Chicken is tender by piercing it with a knife as well.  You want it browned and crunchy on both sides, so if it is not, leave it a bit longer, and add a little more Butter and Oil, to ensure it fries to a golden crust. 

When all ingredients are done, remove the pan from the oven, and and place on a sturdy surface;stove top, or similar.  Remove the Peas in the pouch, and open the pouch.  Gently pour, or spoon the Peas into the pan next to the carrots.  Remove the Foil from the Carrots, and discard.  Add a little more Butter if needed. Serve, and Enjoy!
Makes Dinner for 4 – 6

NOTE: If you have large Chicken Breasts, you might cut them in two and it will serve more.  If you have small children, you can cut a large breast in thirds to serve.   You can get a Thermometer for ‘POULTRY’ at your local grocery store, or order one online.  I like the one that reads DONE.    ALSO:  If you don’t like Peas, you can substitute Green Beans, Asparagus, or Broccoli.  You can also add other vegetables, or favorites to the pan.