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One-Pan Chicken Dinner

Prep Time 15 minutes
Cook Time 45 minutes
Serving Size 6 servings

Ingredients

Spice & Oil Mix:

  • 3 tsp salt and pepper blend 1½ tsp salt + 1½ tsp pepper
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • ½ tsp ground thyme
  • 4 cloves garlic minced (about 1 heaping spoonful)
  • 4 Tbsp olive oil

For the Pan:

  • 6 bone-in skin-on chicken thighs
  • 1½ lbs small red potatoes halved
  • ½ large red onion cut in wedges
  • 1 bell pepper sliced and cut into bite-sized strips (use a couple of colors if you want it pretty)
  • 8 oz frozen green beans optional, but really completes the meal
  • ½ cup chicken broth
  • Fresh parsley chopped, for garnish

Instructions

  • Preheat the oven to 400°F and grease a 9x13 baking pan.
  • Make the spice and oil mix. In a small bowl, stir together the salt and pepper blend, oregano, smoked paprika, ground thyme, minced garlic, and olive oil. Set aside.
  • Prep the potatoes. Halve the small red potatoes (leave the tiniest baby ones whole). Add them straight to the greased baking pan. Whatever kind of potato you have on hand will work — small ones, large ones, whatever's on sale.
  • Add the rest of the veggies. Slice the red onion into wedges and scatter over the potatoes. Slice the bell pepper into bite-sized strips and add to the pan. Pour the frozen green beans over the top.
  • Season the chicken thighs. Take a portion of the spice and oil mix and drizzle a little over each chicken thigh, then rub it around to coat. Do this over the pan of veggies so anything that drips lands where you want it.
  • Season the veggies. Pour the rest of the spice and oil mix over the vegetables, and use your hands to toss everything together — pull what's on the bottom up to the top so every piece gets coated. Wash up after.
  • Place the chicken on top. Nestle the seasoned chicken thighs across the top of the veggies. They should fit just right in a 9x13.
  • Add the broth. Pour the chicken broth around the edges, down into the veggies — not over the chicken. You want all those seasonings to stay on top of the thighs.
  • Bake at 400°F for 45 minutes. Don't open the oven during this time — let everything cook together undisturbed.
  • Broil for 2 minutes. Turn the oven to broil and leave it just long enough to get the chicken skin crispy. (Yes, the glass dish is fine here — it's already at high heat, so we're not shocking it.)
  • Garnish and serve. Sprinkle chopped fresh parsley over the top. Serve right out of the pan.
    • The broil at the end is the secret to crispy chicken skin. Don't skip it.
    If you prefer chicken breasts, you can use them — just check earlier for doneness so they don't dry out.
    The vegetables underneath the chicken stay tender and moist; the ones around the edges get a little char. Both are good.
    Leftovers reheat well.

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