One Pan Chicken Supper
One pan chicken supper.
This one pan chicken supper really is a one pan dish. I use a tray, but you can use a low-edge casserole dish if you’d like and serve it right from the pan.
For this recipe, you choose which vegetables you use. You will want vegetables with good texture and a variety of colors. Green beans, carrots, potatoes (red, white, yellow, or sweet), cabbage, and onions work well. Other vegetables you can use are asparagus and sugar-snap peas (in the hull), and onions.
Vegetables should be cut into small sections – and in equal portions of other vegetables. I have cut carrots into small sections and I’ve used baby carrots or frozen, sliced carrots. Red potatoes add more color, but other potatoes work well. Sweet potatoes are the same color as carrots, so be sure to add green and white to the mix.
Put the vegetables in a bowl and drizzle with olive oil. Mix together well and add salt and pepper to your liking.
For the chicken, you can use bone-in or boneless chicken thighs or leg quarters. Season the chicken well under the skin.
Place the vegetables on a foil-lined cookie tray. Place the chicken pieces right on top of the vegetables. Pat the top of the chicken dry, then season with salt and pepper. You can add onion and garlic powder if you wish. Now all you need to do is bake your one-pan chicken supper, and it will be ready to serve!
To bake, use a 425 oven if your meat is boneless; 450 if it is bone-in. Bake for 15-20 minutes or until meat thermometer registers 165. Serve.
The recipe
One Pan Chicken Supper
Ingredients
- 4 pieces chicken thighs
- 1/2 cup frozen green beans
- 1/2 cup frozen sliced carrots OR baby carrots
- 2 medium red potatoes OR other potatoes
- 1 cup sliced cabbage chunks
- Olive Oil
- Salt and Pepper as desired
- Onion and Garlic powder if desired
Instructions
- Wash potatoes and cut into small pieces
- Cut cabbage into sections
- Put potatoes, green beans, carrots, and cabbage into a bowl
Drizzle with olive oil and stir until well mixed
- Place tin toil on top of cookie tray
- Put veggies on cookie tray, and season with salt and pepper
- Season Chicken over the skin and the underside
Put chicken on top of veggies
- Pat the top of the chicken dry with a paper towel
- Season with Salt and Pepper
- Add onion and garlic powder if desired
- Bake in 425 oven (for boneless) or 450 for bone-in for 15-20 minutes, until thermometer registers 165.
