Quick One Dish Chicken Recipes for Busy Weeknights Made Easy
Weeknight dinners demand simplicity without sacrificing flavor, and one-pan chicken dishes deliver exactly that. These recipes streamline the cooking process by combining protein, vegetables, and often a starch, all in a single vessel, resulting in a complete and satisfying meal with minimal cleanup.
Equipment
- Large baking sheet
- Parchment paper (optional, for easier cleanup)
- Large Mixing Bowl
- Knife and Cutting Board
- Measuring spoons and cups
- Garlic Mincer (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb baby potatoes, halved or quartered if large
- 1 red bell pepper, cored and cut into 1-inch pieces
- 1 yellow bell pepper, cored and cut into 1-inch pieces
- 1 red onion, cut into wedges
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- Zest and juice of 1 lemon
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Optional: 1/4 cup Kalamata olives, pitted and halved
Instructions
- Step 1: Preheat Oven and Prepare Sheet Pan: Preheat oven to 400F (200C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: Combine Vegetables and Chicken: In a large bowl, combine the chicken, potatoes, bell peppers, red onion, and garlic. Ensure that all ingredients are evenly distributed to promote consistent cooking.
- Step 3: Add Seasoning: Drizzle the olive oil over the chicken and vegetables. Add the chopped rosemary, lemon zest, salt, and pepper. Toss thoroughly to coat all ingredients evenly with the seasonings.
- Step 4: Arrange on Sheet Pan: Spread the chicken and vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure proper roasting.
- Step 5: Roast: Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165F (74C).
- Step 6: Add Lemon Juice and Olives (Optional): Remove the sheet pan from the oven and drizzle the lemon juice over the chicken and vegetables. If using, scatter the Kalamata olives over the dish.
- Step 7: Serve: Serve immediately. Garnish with additional fresh rosemary or a lemon wedge, if desired. Optional tips: For a spicier kick, add a pinch of red pepper flakes to the seasoning mix. Broccoli or asparagus can be substituted for the bell peppers. If you don't have fresh rosemary, 1 teaspoon of dried rosemary can be used instead.
Notes
Variations
This one-dish chicken recipe provides a foundation for numerous adaptations.
- Ingredient Swaps: Broccoli florets, asparagus spears, or zucchini slices can replace or supplement the bell peppers. Sweet potatoes or carrots are viable alternatives to baby potatoes. Different cuts of chicken, such as chicken breast (cut into cubes), can be used, though cooking time may need to be adjusted.
- Regional Twists: A Mediterranean flavor profile can be enhanced by adding feta cheese after roasting and using a lemon-herb vinaigrette. For an Asian-inspired variation, incorporate soy sauce, ginger, sesame oil, and a sprinkle of sesame seeds. A Tex-Mex twist can be achieved by using chili powder, cumin, and adding black beans and corn to the vegetable mix.
- Dietary Adjustments: To make the recipe Whole30-compliant, ensure that all ingredients adhere to Whole30 guidelines, omitting any non-compliant seasonings or additives. To make it low-carb, replace the potatoes with additional non-starchy vegetables.
Serving Suggestions
This dish is best served immediately after roasting to preserve its optimal texture and flavor. It can be paired with a side salad or a crusty bread for soaking up the pan juices. A dollop of Greek yogurt or a sprinkle of fresh herbs can add a refreshing touch. The recipe is well-suited for weeknight dinners due to its speed and simplicity. It also serves as an excellent option for meal prepping, allowing for convenient and nutritious lunches throughout the week.
Storage Tips
Leftovers should be stored in an airtight container in the refrigerator. Properly stored, the dish will remain fresh for up to 3-4 days. Reheating can be done in the oven at 350F (175C) until warmed through, or in the microwave. Reheating in the oven is recommended to maintain the crispiness of the chicken and vegetables.
Frequently Asked Questions
- Question 1: Can frozen vegetables be used in this recipe?Answer: Yes, frozen vegetables can be used. Ensure they are thawed and drained before adding them to the baking sheet to prevent excess moisture.
- Question 2: How can I prevent the chicken from drying out?Answer: Avoid overcrowding the baking sheet, as this can cause the chicken to steam instead of roast. Marinating the chicken for at least 30 minutes prior to cooking can also help retain moisture.
- Question 3: Can this recipe be prepared ahead of time?Answer: The vegetables and chicken can be prepped ahead of time and stored in the refrigerator until ready to cook. However, it’s best to roast the dish just before serving for optimal flavor and texture.
- Question 4: What is the ideal internal temperature for safely cooked chicken thighs?Answer: Chicken thighs should reach an internal temperature of 165F (74C) to ensure they are safely cooked.