Sheet pan cooking was made for me! As much as I love cooking, I do not enjoy the cleanup. And I can be a messy cook because I don’t clean up as I proceed, which means there are a lot of pots, pans, cutlery, measuring cups, plates and glasses to clean afterwards…and we don’t have a dishwasher! That’s why sheet pan cooking is the perfect solution for this disorganized cook! Another thing I do like about sheet pan cooking is that all the flavours mingle together.
There are several tips for making sheet pan dinners, but the one tip I found everywhere was to use a 13″ x 18″ sheet pan. I’ve also read to use an uncoated aluminized steel or natural aluminum pan, which will develop a nice coat of seasonings after several sheet pan meals. But other cooks recommend lining your sheet pan with either aluminum foil or parchment paper. I opted to line my sheet pan with parchment paper because I find that food often sticks to aluminum foil. Why not make it as easy as possible?
This sheet pan chicken is perfect for Keto diets and has a Moroccan influence due to the combination of spices, but I have omitted the usual dried fruit found in many Moroccan dishes because dried fruits are so high in sugar. I’ve also added a North American favourite: Brussels sprouts and you will be surprised how delicious they taste in this recipe.
In order to cook the moistest and juiciest chicken, check out this guide from the unclutterer on the best sous vides that can provide precision cooking with minimal effort.
I like using frozen Butternut Squash cubes because I find slicing and cubing Butternut Squash difficult, but go ahead and use fresh Butternut Squash if that is your preference.
Please let me know in the comments section if you make Sheet Pan Moroccan Chicken with Brussels Sprouts and Butternut Squash.
You might also like this Keto meal: Salmon Fillets with Cauliflower Rice and Spinach