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One Pan Roasted Chicken Dinner

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One Pan Roasted Chicken Dinner

Features:
    • 60 minutes
    • Serves 4
    • Easy

    Directions

    What’s better than a festive looking dinner that does not require any stove top cooking! Even better, its all done in just one roasting pan for easy clean up. I am using onions and potatoes but as most of my recipes, this is customizable. Any root vegetable like carrots, parsnips or turnips also work well here.

    I highly recommend chicken thighs here as they stay moist and have more flavor than chicken breast. With that said – you can use any part of the chicken.

     

    Click if you want to see the Video Recipe on my Youtube channel!

    Steps

    1
    Done

    Preheat Oven & Cut Vegetables

    Preheat your oven to 425F and grab a large baking pan with high sides.

    Cut your onions onto quarters then peel off the skins. Keep the layers in tact.
    Wash and dry your potatoes then cut into quarters as well. If you bought big potatoes, cut them into bite-size pieces. The smaller you cut them, the quicker they will cook.

    Add both the onions and potatoes to your baking dish then drizzle with 2 tablespoons of olive oil and season with 1 tablespoon of salt and 1/2 a tablespoon of freshly ground black pepper. Toss and set aside.

    2
    Done

    Add The Chicken

    No need to wash your chicken thighs - that will only spread germs all over your kitchen sink and counters. Simply grab a couple of pieces of paper towel, dab each chicken thigh dry then season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper per chicken thigh.

    Place the chicken thighs on top of the onion and potatoes in the baking dish then drizzle each chicken thigh with a bit of olive oil, 1 teaspoon per thigh will do.

    3
    Done

    Add The Cranberries & Herbs

    Add the cranberries to your baking dish making sure they are spread out evenly.

    Next, add a few sprigs of rosemary and thyme, distribute throughout the dish.

    4
    Done

    Roast

    Add your baking dish to your preheated oven and roast on 425F for about 20 minutes then add 1 cup of chicken stock and roast for another 15-20 minutes or until the potatoes* are fork tender and the chicken is fully cooked. The internal temperature of the chicken should be 165F.

    To finish the dish, drizzle over 1 tablespoon of a good quality balsamic vinegar and top with some fresh parsley if you so desire and eat!

    *If the chicken is done but your potatoes are not, move the chicken to a plate, cover the baking dish and roast again for another 10 minutes or until the potatoes are done. This will only happen if your potato pieces are too big.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    13 Comments Hide Comments

    What a great idea to roast your cranberries with the chicken! It looks a delicious and easy. I need to make one pan dinners more often for sure.

    I love a chicken cranberry dish, don’t you think cranberries are so underutilized except for the holidays? They are such a tangy compliment to so many dishes!

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