Easy Simple One Dish Chicken Dinner Recipes Tonight!
Imagine succulent chicken, imbued with the savory aroma of herbs and spices, nestled amongst tender vegetables, all cooked to perfection in a single vessel. Each bite offers a harmonious blend of flavors, where the chicken's richness is beautifully balanced by the earthy sweetness of the accompanying produce. The textures interplay, offering a satisfying contrast between the slightly crisp edges and the moist, yielding interior.
Equipment
- Large Baking Dish (9x13 inch): For roasting the chicken and vegetables.
- Large Mixing Bowl: For tossing the vegetables with seasonings.
- Cutting Board: For safely chopping vegetables.
- Chef's Knife: For precise and efficient cutting.
- Measuring Spoons and Cups: For accurate ingredient measurements.
- Meat thermometer: To ensure the chicken is cooked to a safe internal temperature.
Ingredients
- 1.5 lbs bone-in skin-on chicken thighs
- 1 lb Yukon Gold potatoes quartered
- 1 lb carrots peeled and chopped
- 1 large onion quartered
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon cut into wedges
- Fresh parsley chopped (for garnish)
Instructions
- Step 1: Preheat Oven and Prepare Vegetables: Preheat oven to 400F (200C). While the oven is heating, prepare the vegetables. Quarter the Yukon Gold potatoes and chop the carrots into roughly 1-inch pieces. Quarter one large onion, ensuring all vegetables are similarly sized for even cooking.
- Step 2: Season Chicken and Vegetables: In a large bowl, combine the quartered potatoes, chopped carrots, and quartered onion. Drizzle with olive oil, then add minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss well to ensure all vegetables are evenly coated with the seasonings.
- Step 3: Arrange Chicken and Vegetables in Baking Dish: Spread the seasoned vegetables evenly in a large baking dish (9x13 inch). Place the chicken thighs on top of the vegetables, skin side up. Ensure the chicken pieces are spaced evenly to allow for proper browning.
- Step 4: Roast in Oven: Transfer the baking dish to the preheated oven and roast for 45 minutes, or until the chicken is cooked through and the internal temperature reaches 165F (74C). The skin should be golden brown and crispy, and the vegetables should be tender and slightly caramelized.
- Step 5: Add Lemon and Serve: Remove the baking dish from the oven and squeeze fresh lemon juice from the lemon wedges over the chicken and vegetables. Garnish with fresh chopped parsley. Serve immediately and enjoy.
- Optional Tips:
- - For extra flavor, marinate the chicken thighs for at least 30 minutes before cooking in a mixture of olive oil, lemon juice, garlic, and herbs.
- - Substitute other root vegetables such as parsnips or sweet potatoes based on seasonal availability and personal preference.
- - If the chicken skin starts to brown too quickly, cover the baking dish loosely with foil during the last 15 minutes of cooking.
Notes
Variations
The beauty of this recipe lies in its adaptability. The following variations offer opportunities to tailor the dish to individual tastes and dietary needs:
- Ingredient Swaps: Substitute other root vegetables like parsnips, sweet potatoes, or celeriac. Broccoli, cauliflower, or Brussels sprouts can also be used in place of or in addition to the carrots.
- Regional Twists:
- Mediterranean: Add Kalamata olives, feta cheese, and a sprinkle of oregano.
- Mexican: Use chili powder, cumin, and a can of diced tomatoes. Serve with a dollop of sour cream and a sprinkle of cilantro.
- Asian: Marinate the chicken in soy sauce, ginger, garlic, and sesame oil. Add chopped bok choy or snow peas during the last 15 minutes of cooking.
- Dietary Adjustments:
- Gluten-Free: This recipe is naturally gluten-free.
- Low-Carb/Keto: Replace the potatoes and carrots with non-starchy vegetables like broccoli, cauliflower, and zucchini.
- Dairy-Free: Ensure no dairy-containing ingredients are used in any variations.
Serving Suggestions
This simple one-dish chicken dinner is versatile enough to be served in a variety of settings:
- Weeknight Meal: Its ease of preparation makes it ideal for a quick and satisfying weeknight dinner.
- Weekend Gathering: The hearty nature of the dish makes it a great choice for a casual weekend get-together.
- Special Occasion: With a few elegant touches, such as a garnish of fresh herbs and a side of crusty bread, this dish can be elevated for a special occasion.
Storage Tips
Proper storage is essential to preserve the freshness and quality of this dish:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the oven at 350F (175C) until warmed through, or microwave in short intervals, stirring occasionally.
- Freezing: While not ideal, this dish can be frozen. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Note that the texture of the vegetables may change slightly after thawing.
Frequently Asked Questions
- Question 1: Can I use boneless, skinless chicken breasts instead of thighs?
Answer: Yes, boneless, skinless chicken breasts can be used, but the cooking time may need to be adjusted to avoid overcooking. Check the internal temperature frequently. - Question 2: Can I add other vegetables to this dish?
Answer: Absolutely. The recipe is highly adaptable. Add vegetables such as bell peppers, zucchini, or mushrooms to suit individual preferences. - Question 3: How can I prevent the chicken from drying out?
Answer: Basting the chicken with its own juices during cooking can help to prevent it from drying out. Covering the dish loosely with foil during the last 15 minutes of cooking can also help retain moisture. - Question 4: Can I prepare this dish ahead of time?
Answer: The vegetables can be chopped and seasoned ahead of time. However, it’s best to add the chicken just before cooking to ensure optimal flavor and texture.