Here’s a simple, all-in-one one-pan chicken dinner that’s easy, flavorful, and perfect for a weeknight meal:
Ingredients (Serves 4)
- 4 bone-in, skin-on chicken thighs (or breasts if you prefer)
- 1 lb (450 g) baby potatoes, halved
- 2–3 carrots, sliced
- 1 bell pepper, sliced (optional)
- 1 small onion, sliced
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- Salt and pepper to taste
- 1/2 cup chicken broth or water
Instructions
- Preheat oven:
- Preheat to 400°F (200°C).
- Prep ingredients:
- Pat the chicken dry with a paper towel (helps it get crispy).
- Cut the potatoes, carrots, and any other veggies into bite-sized pieces.
- Season everything:
- In a large bowl, toss potatoes, carrots, bell pepper, and onion with 2 tbsp olive oil, half the garlic powder, paprika, thyme, salt, and pepper.
- Rub the remaining seasoning and oil onto the chicken.
- Arrange on a pan:
- Spread the vegetables evenly on a baking sheet or oven-safe pan.
- Place the chicken on top.
- Pour chicken broth around the pan (not over the chicken) to keep veggies moist.
- Bake:
- Roast for 35–45 minutes, until the chicken reaches 165°F (75°C) internally and the potatoes are tender.
- Optional: For extra crispy skin, broil for 2–3 minutes at the end.
- Serve:
- Let the chicken rest for a few minutes. Serve the chicken with roasted veggies straight from the pan.
💡 Tips:
- You can swap in sweet potatoes, zucchini, or mushrooms for variety.
- Adding a splash of lemon juice or balsamic glaze at the end adds extra flavor.
- If you like a saucier dinner, stir in a little cream or mustard with the broth before baking.
I can also make a super quick 20–minute version using chicken cutlets and thinly sliced veggies if you want something really fast. Do you want me to give that?
