One Pan Roasted Chicken Dinner

Name: One Pan Roasted Chicken Dinner
Total time: 70 min
Cuisine: American
Ingredients: 4 bone-in skin-on chicken thighs; 1 tbsp olive oil; salt; pepper; 1 large lemon, zest and juice; 1 tbsp garlic powder; 1 tbsp oregano; 0.5 tsp cayenne pepper; 1 tbsp sweet paprika; 2 tbsp tomato paste; 3 -4 minced garlic cloves; 0.5 butternut squash, cut into small cubes; 1 handful broccoli florets, sliced; olive oil; 1 pinch salt; 0.5 tbsp oregano; 0.5 tbsp garlic powder; 3 tbsp mayo; 1 tsp paprika; 1 tsp garlic powder; 1 small lemon, zest and juice; 1 pinch salt; 1 tbsp water; finely chopped fresh herbs

1h 10m

Serves 1

facebook.com

One Pan Roasted Chicken Dinner

facebook.com

1h 10m

Serves 1

Directions

1Preheat oven to 400F.
2Add 4 bone-in skin-on chicken thighs (or 2lbs of thighs, drumsticks, or any chicken piece) to a bowl.
3Drizzle chicken with 1 tbsp olive oil.
4Season chicken with salt & pepper, the zest + juice of a large lemon, 1 tbsp garlic powder, 1 tbsp oregano, 1/2 tsp cayenne pepper, & 1 tbsp sweet paprika.
5Add 2 tbsp tomato paste and 3-4 minced garlic cloves to the chicken.
6Mix the chicken really well and marinate for a couple of hours if you have the time.
7Cut half a butternut squash into small cubes and slice up a handful of broccoli florets.
8Drizzle the vegetables with olive oil and season with a pinch of salt, 1/2 tbsp oregano, and 1/2 tbsp garlic powder.
9Place the seasoned vegetables at the bottom of an oven safe pan.
10Place the chicken on top of the veggies.
11Spoon any leftover chicken marinade over the veggies.
12Pop into the oven at 400F for 40 minutes.
13Once done, turn off the heat and let the pan sit in the oven for 30 minutes without the heat on to soften up the veggies and soak up the flavors even more.
14While the chicken is cooking, make the sauce by mixing 3 tbsp mayo, 1 tsp paprika, 1 tsp garlic powder, the zest and juice of 1 small lemon, and a pinch of salt.
15Add a tablespoon or two of water to thin out the sauce, as needed.
16Remove pan from the oven.
17Plate the chicken and veggies.
18Top with finely chopped fresh herbs and a little sauce.
19Enjoy as is, with regular rice, or with high protein rice.

Ingredients

4 bone-in skin-on chicken thighs
1 tbsp olive oil
salt
pepper
1 large lemon, zest and juice
1 tbsp garlic powder
1 tbsp oregano
0.5 tsp cayenne pepper
1 tbsp sweet paprika
2 tbsp tomato paste
3 -4 minced garlic cloves
0.5 butternut squash, cut into small cubes
1 handful broccoli florets, sliced
olive oil
1 pinch salt
0.5 tbsp oregano
0.5 tbsp garlic powder
3 tbsp mayo
1 tsp paprika
1 tsp garlic powder
1 small lemon, zest and juice
1 pinch salt
1 tbsp water
finely chopped fresh herbs

Equipment

oven safe dishbowloven safe pan

Tips

Cut butternut squash into small cubes for thorough cooking.
Marinate chicken for a couple of hours if time permits.
After cooking, turn off the heat and let the pan sit in the oven for 30 minutes to soften veggies and enhance flavors.
Thin out the sauce with water if needed.
Serve with regular rice or high protein rice for more protein.

One Pan Roasted Chicken Dinner

1h 10m

Serves 1

facebook.com

One Pan Roasted Chicken Dinner

facebook.com

1h 10m

Serves 1

Directions

1Preheat oven to 400F.
2Add 4 bone-in skin-on chicken thighs (or 2lbs of thighs, drumsticks, or any chicken piece) to a bowl.
3Drizzle chicken with 1 tbsp olive oil.
4Season chicken with salt & pepper, the zest + juice of a large lemon, 1 tbsp garlic powder, 1 tbsp oregano, 1/2 tsp cayenne pepper, & 1 tbsp sweet paprika.
5Add 2 tbsp tomato paste and 3-4 minced garlic cloves to the chicken.
6Mix the chicken really well and marinate for a couple of hours if you have the time.
7Cut half a butternut squash into small cubes and slice up a handful of broccoli florets.
8Drizzle the vegetables with olive oil and season with a pinch of salt, 1/2 tbsp oregano, and 1/2 tbsp garlic powder.
9Place the seasoned vegetables at the bottom of an oven safe pan.
10Place the chicken on top of the veggies.
11Spoon any leftover chicken marinade over the veggies.
12Pop into the oven at 400F for 40 minutes.
13Once done, turn off the heat and let the pan sit in the oven for 30 minutes without the heat on to soften up the veggies and soak up the flavors even more.
14While the chicken is cooking, make the sauce by mixing 3 tbsp mayo, 1 tsp paprika, 1 tsp garlic powder, the zest and juice of 1 small lemon, and a pinch of salt.
15Add a tablespoon or two of water to thin out the sauce, as needed.
16Remove pan from the oven.
17Plate the chicken and veggies.
18Top with finely chopped fresh herbs and a little sauce.
19Enjoy as is, with regular rice, or with high protein rice.

Ingredients

4 bone-in skin-on chicken thighs
1 tbsp olive oil
salt
pepper
1 large lemon, zest and juice
1 tbsp garlic powder
1 tbsp oregano
0.5 tsp cayenne pepper
1 tbsp sweet paprika
2 tbsp tomato paste
3 -4 minced garlic cloves
0.5 butternut squash, cut into small cubes
1 handful broccoli florets, sliced
olive oil
1 pinch salt
0.5 tbsp oregano
0.5 tbsp garlic powder
3 tbsp mayo
1 tsp paprika
1 tsp garlic powder
1 small lemon, zest and juice
1 pinch salt
1 tbsp water
finely chopped fresh herbs

Equipment

oven safe dishbowloven safe pan

Tips

Cut butternut squash into small cubes for thorough cooking.
Marinate chicken for a couple of hours if time permits.
After cooking, turn off the heat and let the pan sit in the oven for 30 minutes to soften veggies and enhance flavors.
Thin out the sauce with water if needed.
Serve with regular rice or high protein rice for more protein.