One-Pan Wonders: Easy Dinners
A vibrant and flavorful one-pan meal featuring tender chicken, roasted potatoes, and colorful vegetables, all infused with bright lemon and aromatic herbs. A perfect, healthy solution for any busy night.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 1.5 lb baby potatoes halved or quartered
- 1 medium zucchini chopped
- 1 medium red onion cut into wedges
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 lemon juiced and zested (half for marinade half for serving)
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chicken, potatoes, zucchini, and red onion. Add minced garlic, olive oil, oregano, thyme, salt, pepper, and the juice and zest of half a lemon. Toss until everything is evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan, which can steam instead of roast. Use two pans if necessary.
- Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender and slightly caramelized. Flip ingredients halfway through cooking for even browning.
- Remove from oven. Squeeze the remaining lemon half over the cooked dish and garnish with fresh parsley before serving.
Notes
Feel free to swap vegetables based on season or preference; broccoli, bell peppers, or asparagus work wonderfully. Ensure vegetables are cut into similar-sized pieces for even cooking. For extra crispiness, broil for the last 2-3 minutes.