Sheet Pan Chicken and Vegetables

Yes. Cut vegetables the night before and store in airtight containers. Pat the chicken dry and let it sit uncovered on the pan in the refrigerator for 1 to 2 hours before roasting—this helps the skin crisp. Don't add oil or seasoning until just before roasting.

You can use them, but roast for only 25 to 30 minutes at 425°F (they dry out if cooked longer). Check with a thermometer at 25 minutes—breasts are done at 165°F. Bone-in thighs are fattier and stay juicier, so they're the better choice for this one-pan method.

Pat the chicken completely dry before roasting—any moisture steams the skin instead of crisping it. Don't cover the pan with foil. Make sure your oven is fully preheated to 425°F, and don't stir or move the chicken around during roasting.

You can roast at 400°F, but add 10 to 15 minutes to the cooking time (total 50 to 60 minutes). At 375°F and below, the skin won't crisp properly. Stick with 425°F for the best results.

Serve with a simple green salad, steamed broccoli, or crusty bread to soak up the pan drippings. A squeeze of lemon juice over the chicken is delicious.

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for 12 to 15 minutes until warmed through (reheating on the stovetop can make the skin tough). Cold leftovers are also delicious in salads or sandwiches.