Sheet-pan baked chicken breast recipe

23 Comments

  1. I do not know how I would have gotten through the holidays without my Themapen and ChefAlarm! Your guidance here is most excellent… sorry, except for one thing… sausages should never be cut or pricked before cooking. I know a LOT of recipes these days call for this but the sausage makers just cringe at this “new” method. It destroys the whole point of making ground meat into sausage. Cut them on a separate plate or board after cooking and the warm meat fat can be easily disposed of… in your recipe it has run out and the vegetables are floating in it. The sausages will not shrink as much and have better flavor too. Parboiling fresh sausages before roasting is a good idea too.

    Please do a piece on reverse searing a steak. The Food Lab has a terrific article and it is a great venue for ChefAlarm and Thermapen.

  2. Even when I am not in market for new Thermo equipment I always read and enjoy your blogs. This time, I printed your cooking time chart, laminated it, and taped to the inside of a near-by cabinet so I had it handy to check while cooking. It saves me from having to go back to computer and look up times, temps, etc. in the middle of a recipe. Your company has truly revolutionized safe and easy cooking for home cooks.

  3. I do enjoy your excellent temperature devices and now look forward to the blog.
    Love to cook but not gifted, the technique commentary including temperature and pictures are reinforcing and motivating. Thanks

  4. I use my Smoke most of the time both in the oven and on the Grill or Green Egg.
    The Infrared thermometer is invaluable when searing a steak after cooking sous vide.
    I also use the Pop when sauteing just about anything on the stove.
    And I never miss having a properly cooked meal.
    Thank you ThermoWorks for great products !

  5. The cook times for half inch chunk vegetables seem hard to believe or understand 400 F for peppers for 30 -45 minutes and 25-40 for beets

    1. Stuart,
      I think that’s going for rather caramelized peppers and beets that are anywhere from just done to nicely crisped.

  6. I find the information, instruction, and recipes provided most useful. I should, however, very much appreciate a ‘print’ function. Of course, I copy and paste, but a ‘print’ option would be most welcome.
    Thanks again.
    MM-L

    1. MM-L,
      There is a small print-friendly button at the very end of the post, after the “products used” section. Thanks for reading!

  7. I usually make a plainer version but steam all……can’t wait to try this. But I have to down size as I only have a Breville 800XL oven..(which I love love love). I will be using my new Thermopen MK4 so I know between the two it should come out fantastic. Aloha AuntieTutu

    1. Diane,

      Carrots would be wonderful, or even a blend of root veggies like turnips and parsnips. Cauliflower wouldn’t be bad, either. Just check those relative cook times!

  8. Excellent information and clearly stated. Won’t scare the amateurs! I give Thermapens as wedding gifts. And I bought the case so I can travel with mine.

    Thanks for the good people you hire that are knowledgeable about cooking and communicating.

  9. Thank you for this great sheet pan recipe! I am looking forward to trying it soon. I would love to see the nutritional breakdown for the recipes you publish. It will help those of us who have to watch our diets plan better. Linda

  10. In the instructions I didn’t see the best position for the oven rack. Top, middle, bottom? I’m sure it would make a difference on how it would cook. The dish looks great.

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