Chicago Tribune

Sheet-pan roasted chicken a lesson in kitchen economy, good eating

I cook for others all week long - on the job and then at home. On Sundays, I cook what I want to eat. I crave simple food, so my day doesn't center on the kitchen. I choose (mostly) ordinary ingredients that don't break the bank or require multiple store visits, but still deliver value and comfort. Ever the planner, I prepare enough food at once to ensure I have leftovers to tote for lunch and a second dinner.

More often than not, a hot oven factors into these dinners. Ditto for a sturdy, rimmed baking sheet large enough to hold dinner for four. My favorite is light-colored (to prevent over-browning of foods) and nonstick (for easy cleanup). Often called a half-sheet pan or a jelly-roll

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