Who doesn’t love a one-pot/pan meal? Nobody. Um… Especially the one who’s gotta make it. This one came about when I just wasn’t feeling tip-top, but needed to get dinner on the table. Also, I get a lot of requests for chicken dinners… especially those made with boneless, skinless chicken breasts. I’ll admit I don’t cook with those that often, but I recognize a lot of people do!
All you’re doing for this meal is seasoning up your chicken and placing it on a baking sheet with some veggies, and about 45 minutes later, you’ve got dinner! I served ours with some quinoa, but you do as you wish 😉
It’s the perfect weeknight family dinner!
ONE PAN CHICKEN DINNER
serves 4
Place your 4 large chicken breasts (about 2 lbs total- each large breasts being around 1/2 lb.) on a plastic cutting board (or I oftentimes just use the parchment it’s wrapped in from the market, so I don’t have to dirty up another surface) and season liberally with kosher salt on both sides.
Then season with the following blend…
- 1 heaping tsp fennel seeds, ground
- 1 tsp coriander seeds, ground
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder/granulated garlic (not garlic salt)
- zest of 1 large lemon (reserve it for juicing later)
Place your chicken in the center of the largest, greased baking sheet you own (or roasting pan if it’s larger), along with…
- 6 large carrots, peeled and sliced
- 1 pound brussels sprouts, trimmed and halved
- 1 large onion, chopped (I used red because I had it… also ‘cuz it’s purty)
Drizzle everything with light olive oil/canola oil
Roast at 425 degrees for 45 min until the chicken is cooked through and the veggies are tender and crispy.
(If you’re making quinoa with this like I did, it will take about 30 minutes. Boil 1 cup of quinoa in 2 cups of water with a fat pinch of salt (or use chicken broth/stock). Once it’s up to a boil, cover it and reduce the heat to low and cook for about 30 minutes, or until the liquid is absorbed and the quinoa is tender.)
Allow the chicken/veg to rest about 15 minutes if you can, so your chicken stays juicy when you slice into it.
Finish everything with…
- some fresh, chopped sage leaves (about a handful’s worth)
- the juice of that zested lemon
Serve warm (and with quinoa or something similar if you desire 😉 )
Easy. Delicious. All you need.
xo
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