Sheet Pan Chicken 3 Ways

washingtonpost.com

Naomi Himmelhoch Tiscione

Perpetual beginner chef

measuring cup Servings: 6

subheading: For the chicken:

3 large boneless, skinless chicken breasts (about 2 ½ pounds total), trimmed of visible fat and cut into 1-inch pieces

2 tablespoons extra-virgin olive oil

1 teaspoon finely ground black pepper

½ teaspoon fine salt

Seasoning mixes (below)

subheading: For the spicy barbecue mix:

1 tablespoon chili powder

1 ½ teaspoons smoked paprika

¼ teaspoon garlic powder

¼ teaspoon onion powder

⅛ teaspoon cayenne, plus more to taste

subheading: For the maple-sesame mix:

2 tablespoons white or black sesame seeds

1 tablespoon maple syrup

1 teaspoon garlic powder

1 teaspoon ground ginger

subheading: For the lemon-rosemary mix:

Finely grated zest and juice of 1 lemon

2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried

Directions at washingtonpost.com

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