One Pan Chicken Dinner

On Friday night I dove into one of my favorite holiday tasks – wrapping Christmas presents! Since my mind was focused on pretty paper and sparkly ribbon instead of preparing dinner, I needed to make a quick, simple meal with minimal mess. So this is what I did: I turned on the oven, took a peek into the the fridge, threw a bunch of stuff in a pan, slid that pan into the oven, and enjoyed a delicious dinner that was ready in less than 45 minutes. The cherry on top was of course having very few dirty dishes to wash afterward! Keep reading to find out exactly what I whipped up.

INGREDIENTS

• Your Favorite Cooking Oil [ A few drizzles ]
• Boneless, Skinless Chicken Thighs [ 4-6 or 1 Pack ]
• Potatoes [ Whatever you have lying around / Your favorite type ]
• Rosemary [ A few springs ]
• Sage [ A few leaves ]
• Garlic [ A few cloves ]
• Onion [ A few slices ] // Onion Powder [ A few sprinkles ] 
• Salt [ A few sprinkles ] — Adjust Based on Personal Taste
• Cumin [ A few sprinkles ] 
• Garlic Powder [ A generous sprinkle ]
• Black Pepper [ A few grinds ]
• Extra Virgin Olive Oil [ A few drizzles ]
• Red Pepper Flakes [ A few sprinkles ] — Adjust or Omit Based on Personal Taste

TOOLS

• Cutting Board
• Sharp Knife
• Large Baking Pan
• Flat Flipping Spatula or Wooden Spoon
• Tongs

EXTRAS

Feel free to throw in some hearty vegetables into the pan like carrots, beets, or leeks for a more substantial meal. You can even add some Brussels sprouts, broccoli, or cauliflower to the pan 15-20 minutes before your chicken and potatoes are ready since they cook much more quickly than the veggies mentioned above.

YIELD

2 – 4 Plates

Step One

Have Fun!

Step Two

Preheat your oven to 350°.

Step Three

Sprinkle some salt, black pepper, and cumin onto the bottom of the pan. Spread out some rosemary springs and a few cloves of garlic plus any other aromatics that you’d like down over the spices.

Step Four

Slice your potatoes into 1 inch thick cubes and place them around the edge of the pan. Place your chicken thighs over your herbs and garlic in the center of the pan. Top everything with a drizzle of olive oil, a sprinkling of salt, black pepper, garlic powder, chopped up or whole sage leaves, and some fresh slices of onion or a sprinkling of onion powder.

Step Five

Bake in the oven for 20 minutes.

Step Six

Remove the pan from the oven and flip the chicken & potatoes.

Step Seven

Bake for another 15 – 25 minutes until the potatoes are fork tender.

Step Eight

Remove the pan from the oven and immediately flip the chicken to coat the other side of the thighs with the juices in the pan. Use a wooden or plastic spoon or spatula to scrape the potatoes up from the pan as they may be stuck a bit. Oh and don’t forget to turn off your oven 🙂

Step Nine

Garnish everything with a drizzle of extra virgin olive oil, a sprinkling of finishing salt, and a bit of crushed red pepper. Feel free to add whatever freshly chopped herbs you have lying around as well if you’d like.

Step Ten

Enjoy your meal and the easy clean up to follow!