A cookbook of 50 recipes that combines everyone's favorite protein with the ease of cooking all on one pan, from a James Beard Award-winning food writer and TASTE contributor.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY SAN FRANCISCO CHRONICLE AND FORBES
"For the chicken aficionado, Cathy Erway's treatise is sure to delight. This gorgeous collection of delicious recipes is sure to bring joy to the cook and eaters alike."--Nik Sharma, cooking columnist and author of Season
and The Flavor Equation Sheet Pan Chicken
is a fresh, modern approach to cooking dinner all on one pan. These aren't ordinary protein and potatoes dishes--they're internationally-inspired recipes for roasting whole chickens, chicken breasts, legs, thighs, and wings but also chicken meatballs and chicken skewers. With Coriander-Crusted Chicken with Crispy Chickpeas and Pomegranate, Thai Yellow Curry Chicken Thighs with Cucumber Relish, Chicken Katsu with Plum Sauce, and much more, you'll elevate your dinner game with new flavors and techniques while enjoying the ease of one-pan cooking.
James Beard Award-winning writer Cathy Erway covers the globe with her ingenious recipes and also those contributed by chefs Melissa Clark, Jenn de la Vega, Von Diaz, Pati Jinich, Yewande Komolafe, Preeti Mistry, Leela Punyaratabandhu, and Louisa Shafia. Also included are recipes for delectable sides, salads, and sauces to round out these mouthwatering and winning chicken dinners.
About the Author
Cathy Erway is a James Beard Award-winning food writer with bylines in TASTE, Eater, Food & Wine, and more. She is the author of the cookbook, The Food of Taiwan: Recipes From the Beautiful Island and the memoir, The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She has hosted the IACP award-winning podcast Why We Eat What We Eat, and she currently hosts the podcast Self Evident, exploring Asian American identity. Her personal food blog is Not Eating Out in NY.