Easy One-Dish Chicken Dinner Recipes Oven Baked
Imagine the comforting aroma of roasted chicken mingling with herbs and vegetables, filling the kitchen with warmth. The skin, bronzed and crisp, yields to reveal succulent, juicy meat infused with the flavors of the accompanying ingredients. Each forkful offers a symphony of textures tender potatoes, perhaps, alongside caramelized onions and bright, flavorful carrots, all bathed in a savory pan sauce.
Equipment
- Large roasting pan (at least 9x13 inches)
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoons
- Measuring cups
- Meat Thermometer
- Tongs or carving fork
- Oven mitts
Ingredients
- 1 whole chicken about 3-4 pounds
- 1.5 pounds Yukon Gold potatoes quartered
- 1 large onion cut into wedges
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
Instructions
- Step 1: Preheat the Oven: Preheat oven to 400F (200C). Ensure the oven rack is positioned in the center of the oven.
- Step 2: Prepare the Chicken: Remove the chicken from its packaging and pat it dry with paper towels. This helps achieve crispy skin.
- Step 3: Season the Chicken: In a small bowl, combine olive oil, rosemary, thyme, salt, pepper, and minced garlic. Rub the mixture all over the chicken, ensuring it's evenly coated.
- Step 4: Prepare the Vegetables: In a large bowl, toss the quartered potatoes, onion wedges, carrots, and celery with the remaining olive oil mixture from the chicken. Season with a little extra salt and pepper, if desired.
- Step 5: Arrange the Vegetables: Spread the seasoned vegetables evenly in the bottom of a large roasting pan.
- Step 6: Place the Chicken: Place the seasoned chicken on top of the vegetables in the roasting pan.
- Step 7: Add Chicken Broth: Pour the chicken broth into the bottom of the roasting pan. This will create steam, helping to keep the chicken moist and flavorful.
- Step 8: Roast the Chicken: Roast in the preheated oven for 60 minutes, or until the chicken is cooked through and the internal temperature reaches 165F (74C) in the thickest part of the thigh. The skin should be golden brown and crispy, and the vegetables should be tender.
- Step 9: Let Rest:Remove the roasting pan from the oven and let the chicken rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
- Step 10: Serve: Carve the chicken and serve with the roasted vegetables and pan juices.
- Optional Tips: For extra crispy skin, you can broil the chicken for the last few minutes of cooking, keeping a close eye to prevent burning. Other vegetables like Brussels sprouts, parsnips, or sweet potatoes can be substituted or added. For a richer flavor, add a knob of butter to the roasting pan during the last 30 minutes of cooking.
Notes
Variations
The foundational recipe for one-dish oven-baked chicken dinners lends itself to numerous adaptations.
- Ingredient Swaps: Consider substituting vegetables based on seasonality or preference. Brussels sprouts, parsnips, sweet potatoes, or butternut squash offer alternatives to the standard root vegetables. Different herbs, such as sage, oregano, or marjoram, can be used in place of rosemary and thyme.
- Regional Styles: A Mediterranean twist can be achieved by adding lemon slices, olives, and feta cheese to the roasting pan. A Southwestern-inspired variation might include bell peppers, corn, black beans, and a chili-lime seasoning blend. An Asian-inspired preparation could incorporate soy sauce, ginger, garlic, and sesame oil.
- Dietary Adjustments: To make the recipe gluten-free, ensure all seasonings and broth used are certified gluten-free. For a lower-carbohydrate option, increase the quantity of non-starchy vegetables and reduce or eliminate potatoes. To reduce sodium content, use low-sodium broth and be mindful of the amount of salt added.
Serving Suggestions
One-dish oven-baked chicken dinners are versatile and suitable for a variety of occasions. It functions well as a comforting family meal on a weeknight or a more elegant dinner party entree. Carve the chicken and arrange it on a platter alongside the roasted vegetables, drizzling the pan juices over the top. Consider serving with a simple green salad or a side of crusty bread to soak up the flavorful pan juices. The dish pairs well with a light-bodied red wine or a crisp white wine.
Storage Tips
To preserve freshness, allow the chicken and vegetables to cool completely before storing. Transfer the leftovers to an airtight container and refrigerate promptly. Properly stored, the chicken dinner will remain safe to consume for 3-4 days. Reheat gently in the oven or microwave until heated through. Freezing is also an option; however, the texture of the vegetables may change slightly upon thawing. For best results, consume within 2-3 months. Thaw completely in the refrigerator before reheating.
Frequently Asked Questions
- Question 1: How do I ensure the chicken is cooked through?
Answer: Use a meat thermometer to check the internal temperature. It should reach 165F (74C) in the thickest part of the thigh. - Question 2: Can I use bone-in, skin-on chicken pieces instead of a whole chicken?
Answer: Yes, bone-in, skin-on chicken thighs or drumsticks work well. Adjust the cooking time accordingly, ensuring the internal temperature reaches 165F (74C). - Question 3: What if the chicken skin is not crispy enough?
Answer: Increase the oven temperature to 425F (220C) for the last 15-20 minutes of cooking or broil for a few minutes, watching carefully to prevent burning. Patting the chicken dry before seasoning also helps. - Question 4: Can I prepare this dish ahead of time?
Answer: While it is best served fresh, the vegetables can be prepped ahead of time and stored in the refrigerator. The chicken can also be seasoned in advance. However, it’s recommended to roast the dish shortly before serving for optimal flavor and texture.