Description
Simple One-Pan Chicken for Busy Nights. My secret for flavorful, easy weeknight dinners with minimal cleanup. A true lifesaver!
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes, halved or quartered if large
- 1 head broccoli, cut into florets
- Flavor Makers:
- 3 tbsp olive oil
- 4 cloves garlic, minced (or more, honestly!)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 fresh lemon, for juice and zest
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Your Veggies and Chicken: Alright, first things first! Grab your baby potatoes and broccoli. Give those potatoes a good wash and cut any larger ones in half or quarters so they’re all roughly the same size. This helps them cook evenly. For the broccoli, break it into florets – not too tiny, we want some bite! Toss them all into a big bowl, a truly big one, so you have room to mix. This is where I sometimes get messy, so maybe put down a paper towel, honestly.
- Season the Stars of Your One-Pan Chicken for Busy Nights: Now for the good stuff! Add your chicken thighs to the bowl with the veggies. Drizzle everything generously with olive oil. Then, sprinkle in your minced garlic, dried oregano, smoked paprika, salt, and black pepper. Get in there with your hands – yes, really! – and toss everything until it’s all beautifully coated. Make sure every piece of chicken and every veggie has a lovely layer of seasoning. You’ll start to smell the herbs already, it’s wonderful.
- Arrange on the Sheet Pan: Line a large baking sheet with parchment paper. This is a non-negotiable for me, makes cleanup a breeze! Now, spread your seasoned chicken and veggies out in a single layer. This is crucial for getting everything to roast nicely instead of steam. Don’t overcrowd the pan, honestly. If your pan is too small, use two. I once crammed it all onto one, and it was a soggy mess. Give everything some breathing room.
- Roast to Perfection: Pop that glorious sheet pan into your preheated oven at 400°F (200°C). Let it roast for about 25-30 minutes. Around the 15-minute mark, give everything a gentle toss or flip the chicken to ensure even browning. You’re looking for that beautiful golden-brown color on the chicken and tender-crisp veggies. The kitchen will start smelling absolutely divine at this point, trust me. This is the magic happening for your One-Pan Chicken for Busy Nights.
- Add a Citrusy Finish to Your One-Pan Chicken for Busy Nights: Once the chicken is cooked through (internal temperature should be 165°F or 74°C) and the veggies are tender, pull the pan out of the oven. Now for that essential bright note! Squeeze the fresh lemon juice all over the chicken and veggies. The steam will carry that lovely citrus scent. I sometimes zest a little lemon over it too, just for an extra burst of freshness. This really elevates the flavors.
- Garnish and Serve: Finally, sprinkle generously with fresh chopped parsley. This adds a fantastic pop of color and a fresh, herbaceous finish. Let it rest for a few minutes right on the pan before serving. This allows the juices in the chicken to redistribute, keeping it extra moist and tender. Serve hot, straight from the pan! It’s such a simple, satisfying meal, perfect for any busy night. Enjoy your delicious One-Pan Chicken for Busy Nights!