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We’re all in on a quick, healthy, one-pan dinner, aren’t we? It’s the holy grail of weeknight meals—minimal effort, easy clean-up, and serious deliciousness. This recipe is a gem for anyone who wants a hearty meal for five (or six if you’ve got a little restraint) that goes from zero to yum in about an hour. But don't blink too soon—you’ll only need five minutes to prep it!
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Now, let’s talk ingredients. For this one-pan magic, we’re working with chicken breast, thighs, and drumsticks, so you get all the juicy variety. Can’t find all these cuts in one package? Just ask your butcher to give you the whole chicken treatment! They'll have it ready for you in no time, and you’ll look like a total kitchen pro.
On the veggie front, we keep it classic with carrots, potatoes, and onions. Pro tip: baby carrots are your best friend here. Grab a bag of them, and boom—no peeling, chopping, or slicing. As for the onion, go big or go home. Seriously, cut it into large chunks to really get that satisfying, caramelized sweetness. Customize as you like, but this combo is pretty tough to beat.
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No need for a fancy marinade here. Mix half a cup of olive oil with half a cup of your favorite salad dressing (Italian, Caesar, you name it), and voilà, you have a tasty and super easy marinade. Then add salt, pepper, garlic powder, and any other spices you’re vibing with that day. Trust me; this is where you can add a little personality—paprika for some smokiness, or even a dash of cayenne if you’re feeling bold!
Drizzle this deliciousness all over the chicken and veggies, making sure to coat every last bite, because nothing's worse than an unseasoned potato.
Once everything’s sauced up and ready to go, pop it in the oven for 50 minutes at 400°F. You’re looking for golden, crispy skin on the chicken and those charred edges on the veggies—it's a one-pan symphony that’ll make you forget takeout was ever a thing. It’s like a sheet-pan miracle, and the crispy bits? Pure joy.
The chicken is juicy, the veggies are roasted to perfection, and you’ve got a meal that’s as wholesome as it is delicious. So next time you need dinner for the family (or a week of leftovers for you), give this one-pan wonder a try.
One Pan Chicken Dinner
Recipe by Curd is The Word
Ingredients
8 pieces Chicken Breast and or Drumsticks and or Thighs (with skin on)
2 cups Petite Potatoes
2 cups Baby Carrots
1 medium Onion (cut to size of baby carrots)
1/2 cup Olive Oil
1/2 cup Salad Dressing (we used Brianna’s Cilantro Lime)
2 tsp Montreal Seasoning
2 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
Instructions
Place chicken, potatoes, carrots and onions on roasting sheet (12"x18")
Mix oils, dressing and spices in a bowl
Drizzle mixture across chicken, then use a spatula to cover evenly over chicken
Bake at 400 for 50-60 min, then broil for the last 2-3 for crispier skin
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