Can I make this recipe with chicken breasts instead of thighs?

Yes, you can use skin on chicken breasts instead of thighs. If you're using boneless breasts, however, you may not need as long to cook them. Check the temperature, and if they reach 165 degrees F before the vegetables are done cooking, just take them out and cover with foil to keep warm.

How do I know if the chicken is cooked through?

The best way to know if chicken is cooked through is to either cut into it and make sure it is no longer pink inside, or better yet, use an instant-read thermometer to check the temperature. You want to cook it to 165°F. Chicken thighs can tolerate some overcooking without drying out as much as chicken breasts.

What's the difference between a cookie sheet, a baking sheet, a sheet pan, and a baking tray?

None, really. They're all the same thing. However, some people consider cookie sheets to be the type of pan without a rim. Half-sized versions of whichever name you call them are most common in home kitchens, while full-sized ones are more common in restaurants. Though the quarter and eighth sizes are handy as well.

Should I line my pan with parchment?

No, it's not necessary. I did use parchment in these photos, but it ended up trapping steam and liquid from the vegetables, preventing the potatoes from browning as much as I would have liked. As long as you're using oil and tossing the vegetables during the cooking, it'll be fine.

Lemon Chicken Tray Bake

Description

In this lemon chicken tray bake, juicy bone-in chicken thighs are roasted over new potatoes, onions, and asparagus, then finished with a bright lemon mustard sauce for a simple spring-inspired, one-pan meal.

Ingredients

Units Scale

1.5 pounds of new potatoes
1 medium red onion
2 tablespoons olive oil
1 teaspoon kosher salt
2 lemons
4 cloves of garlic
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 teaspoon ground black pepper
2 - 2.5 pounds skin-on bone-in chicken thighs (4-6)
1 pound of asparagus
1/2 cup chicken broth
2 teaspoons cornstarch
a small bunch of fresh chives

Cook Mode Prevent your screen from going dark

Instructions

Prep the onions and potatoes. Preheat the oven to 400F. Roughly chop the potatoes and onion. Spread on a baking tray and toss with 1 tablespoon of olive oil and 1/2 teaspoon kosher salt. Roast for 10 minutes.
Meanwhile, prep the lemon sauce. Zest and juice one of the lemons. Mince the garlic. Add the juice and zest to a small saucepan with the garlic, mustard, honey, and pepper. Add the remaining tablespoon of olive oil and the remaining 1/2 teaspoon salt. Whisk to combine.
Add the chicken. Take the pan out of the oven. Place the chicken thighs on top of the potatoes and onions. Spread about half of the sauce over the chicken. Place the pan back in the oven and roast for another 25 minutes.
Prep the asparagus. Wash the asparagus, break off the woody ends, then cut them into thirds. After the chicken has cooked for 25 minutes, add the asparagus to the pan and toss with the potatoes and onions as best you can. Then roast for another 10 minutes, until the chicken is cooked through and the asparagus is tender.
Finish the lemon sauce. While the meal finishes cooking, add the broth to the saucepan with the sauce and bring to a simmer over medium-low heat. Whisk two teaspoons of cornstarch with a tablespoon of cold water and stir into the sauce. Continue to simmer and whisk for about 5 minutes until thickened.
Finish and serve. Slice the remaining lemon and roughly chop the chives. Drizzle the sauce over the chicken and vegetables, then serve topped with the lemons and chives.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dinner, Main Dish
Method: Roasting
Cuisine: American