Name: One Pan Chicken And Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: For the Chicken:; •6 large bone-in, skin-on chicken thighs (approx. 3.5–4 lbs); •2 large bone-in, skin-on chicken breasts (approx. 2–2.5 lbs); •3 tablespoons olive oil; •1 tablespoon garlic powder; •1 tablespoon onion powder; •2 teaspoons smoked paprika; •1 teaspoon dried thyme; •1 teaspoon dried rosemary; •Salt and pepper, to taste; For the Potatoes:; •2.5 lbs baby Yukon Gold or red potatoes, halved; •1 teaspoon garlic powder; •1 teaspoon Italian seasoning; •Salt and pepper, to taste; •1 tablespoon extra virgin olive oil; For the Vegetables:; •1 large onion, chopped into wedges; •3 cups broccoli florets (or seasonal vegetables such as carrots or green beans); •2 cups bell peppers (red, yellow, green, cut into strips); •4 cloves garlic, minced; For Garnish:; •Fresh parsley, chopped; •Fresh lemon wedges

Ingredients

For the Chicken:

•6 large bone-in, skin-on chicken thighs (approx. 3.5–4 lbs)

•2 large bone-in, skin-on chicken breasts (approx. 2–2.5 lbs)

•3 tablespoons olive oil

•1 tablespoon garlic powder

•1 tablespoon onion powder

•2 teaspoons smoked paprika

•1 teaspoon dried thyme

•1 teaspoon dried rosemary

•Salt and pepper, to taste

For the Potatoes:

•2.5 lbs baby Yukon Gold or red potatoes, halved

•1 teaspoon garlic powder

•1 teaspoon Italian seasoning

•Salt and pepper, to taste

•1 tablespoon extra virgin olive oil

For the Vegetables:

•1 large onion, chopped into wedges

•3 cups broccoli florets (or seasonal vegetables such as carrots or green beans)

•2 cups bell peppers (red, yellow, green, cut into strips)

•4 cloves garlic, minced

For Garnish:

•Fresh parsley, chopped

•Fresh lemon wedges

Instructions

1. Gather and Prepare Ingredients:

•Preheat your oven to 425°F (220°C).

•Gather all ingredients and prepare the vegetables: chop onions into wedges, trim broccoli florets, slice bell peppers, and mince garlic.

2. Marinate the Chicken:

•In a large mixing bowl, combine olive oil, garlic powder, onion powder, smoked paprika, thyme, rosemary, salt, and pepper. Mix well to form a marinade.

•Add the chicken thighs and breasts to the bowl, coating each piece thoroughly. Let the chicken marinate for 15–20 minutes to enhance the flavor.

3. Season the Potatoes:

•In a separate bowl, toss the halved potatoes with olive oil, garlic powder, Italian seasoning, salt, and pepper.

4. Assemble the Dish:

•Take a large baking sheet or pan. Arrange the marinated chicken in the center.

•Place the seasoned potatoes around the chicken, leaving space between them for even roasting.

•Add the onion wedges, broccoli florets, bell pepper strips, and minced garlic to the pan, distributing evenly around the chicken and potatoes.

5. Roast in the Oven:

•Place lemon slices over the chicken and potatoes for added flavor.

•Roast in the preheated oven for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.

6. Garnish and Serve:

•Remove the pan from the oven and let it rest for 5 minutes.

•Garnish with freshly chopped parsley and serve with lemon wedges for a fresh citrusy kick.

Prep Time: 20 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 8
Calories: 480
Sugar: 5 g
Sodium: 750 mg
Fat: 27 g
Saturated Fat: 7 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 110 mg