Food + Wine

One Pan Chicken Dinner (with Brussels and Carrots)

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!


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.


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