In Cathy Erway’s book “Sheet Pan Chicken,” you’ll find myriad recipes for easy, unusual dishes. The author also advises on best sheet pans, nonstick versus non-nonstick, and how to choose a chicken, and features a chart on how to cook different chicken parts. In the world of Seriously Simple cooking, sheet pan cooking is definitely a technique worth learning. The chicken in the following recipe is quickly marinated and broiled, and accompanied by a sweet and spicy peanut sauce. There are tons of recipes for satay, but this one includes toasted cumin and coriander seeds, giving it a distinct Indonesian flavor. This recipe can be prepared in steps. Make the sauce and optional pickles the day before. You can marinate the chicken up to four hours ahead of cooking. While most satay recipes are grilled, this satay is broiled on a sheet pan, yielding a glazed, slightly burnished exterior. What …