One pan chicken dinner with lemon, garlic, oregano & paprika seasoned potatoes and brussels sprouts | Grain Free + Whole 30
Happy Halloween!
Have you carved your pumpkins and picked out your costumes yet?! It’s been a busy day up to this point, but I’m looking forward to sitting down with a bottle of cider and watching Hocus Pocus and whatever other Halloween themed film we can find. I’m too much of a wuss for actual horror films so I’m thinking Beetlejuice & the Nightmare Before Christmas.
May I now present to you the most un-Halloween food that you could possibly imagine on a day like this? True fact: the calories in snickers bars don’t count so long as your eat brussels sprouts first.
Don’t quote me on that.
One Pan Chicken Winner
I’m sure you’re all sorted in the candy department for today, but what about dinner?
Dinner is one meal that I always struggle with making no matter what day it is. I think by the end of the day I’m so done with cooking that I want the fastest/ easiest thing I can possibly make. Bonus point if it’s healthy too.
As far as prep goes for this dish it can’t get much easier than this. Aside from chopping your potatoes and sprouts everything can be done in one pan – just toss everything in seasoning and a touch of oil and then bake in the oven for about 30 minutes or until your done. In the end you’ll have perfectly tender potatoes and sprouts and slightly charred, crispy chicken skin coated in a healthy sprinkling of paprika & oregano.
Easy!
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One Pan Chicken with Veggies
Ingredients
- 4 large or 8 small bone-in, skin-on chicken thighs and/or drumsticks
- 3 teaspoons dried oregano, divided
- 2 teaspoon paprika, divided
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 8 ounces baby red potatoes, halved or quartered
- 8 ounces brussels sprouts, halved or quarted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh lemon juice
- Zest of 1 lemon
Instructions
- Preheat oven to 400° F/205°C. Lightly oil a baking sheet.
- Season chicken with 2 teaspoons of oregano, 1 teaspoon paprika, salt and pepper. Set aside.
- Place potatoes and brussels sprouts in a single layer onto the prepared baking sheet. Stir in olive oil, garlic lemon juice and lemon zest and the remaining oregano and paprika. Top with chicken in a single layer.
- Place into oven and roast for 25-30 minutes or until the chicken is completely cooked through, reaching an internal temperature of 165° F. Broil for 2-3 minutes, or until the chicken is caramelized and slightly charred on top.
- Serve immediately.
Nutrition Information:
Yield:
4Serving Size:
gAmount Per Serving:Calories: 410 Saturated Fat: 6g Cholesterol: 122mg Sodium: 703mg Carbohydrates: 16g Fiber: 4g Sugar: 2g Protein: 23g
P says
31st January 2019 at 12:33 amUsed boneless chicken tenders and this turned out so good!!! Even my toddler ate the meal!!
Sarah says
31st January 2019 at 12:42 pmYay! Glad you guys liked it!
Chris says
5th January 2019 at 4:58 pmThis is a great one pan meal!! My cooking time always turns out longer – closer to an hour for the potatoes to cook through – so I either remove the chicken when done and put back on for the broil stage or add about 30 minutes in after the potatoes are given a jump-start. Thanks for sharing 🙂
Sarah says
6th January 2019 at 2:28 pmThanks Chris! So glad you like it!
Jill says
8th September 2018 at 11:15 pmI made this for dinner this evening and it is delicious! I did increase the garlic, but no other changes. The house smells yummy!
Sarah says
9th September 2018 at 8:04 amYay! So glad you liked it! Thanks for coming back to let me know what you thought!
Carl says
31st May 2018 at 5:33 pmCan the recipe be increased to serve four hungry adults and a toddler?
Sarah says
31st May 2018 at 8:58 pmHi Carl! As is it should be enough to feed four so I’d add an extra drumstick/thigh or two to the mix an that should be alright!
Jessica says
17th May 2018 at 2:46 amTerrific recipe! We made it exactly like instructed. Newbies to cooking and don’t like to stray. It was delicious and will go into the recipe box!!
Sarah says
17th May 2018 at 8:12 amThat makes me so happy to hear! Thanks so much for coming back to let me know what you thought!
Melissa Bartello says
18th March 2018 at 9:36 pmI just sent this recipe to my son! So delicious and easy!!
Sarah says
18th March 2018 at 11:25 pmAww thanks Melissa!
Sam says
2nd March 2018 at 11:43 pmAre the ounces a measure of weight or volume for the potatoes and brussel sprouts? I’m not used to measuring these in ounces. Thanks 🙂
Sarah says
3rd March 2018 at 8:48 pmIt’s in weight! It’s roughly about 200 grams of brussels sprouts & 225 grams in potatoes if that helps
Jess says
23rd February 2018 at 1:47 amGreat recipe! Lots of flavor. Used chicken breast and turned out good.
Sarah says
23rd February 2018 at 7:41 amYay! Glad you liked it- thanks for coming back to let me know what you thought!
Danielle says
5th January 2018 at 1:55 amThis. Was. Amazing. Thank you for sharing!!!
Sarah says
5th January 2018 at 10:23 amGlad you liked it! Thanks Danielle!
Lisa says
17th October 2017 at 4:54 amThis was delicious! Thank you so much! It’s a keeper!
Sarah says
17th October 2017 at 8:48 amSo glad you liked it! Thanks for coming back to leave a comment/review letting me know how it went!
Brittney says
8th August 2017 at 4:33 pmDo you know if this would work using Almond flour instead?
Sarah says
8th August 2017 at 8:52 pmHi Brittney – not sure where you’d be using almond flour. Did you mean to comment on this recipe?
Nicole says
19th April 2017 at 9:59 pmI have this dinner in the oven right now. It looked so colorful and delicious before I put it in. I’m so excited to try it! Thanks for sharing.
Sarah says
20th April 2017 at 1:47 pmOoh yay! Hope you enjoyed it in the end!
Mo Ho-Ho says
5th March 2017 at 6:49 pmTried this today and it was super delicious. I added a bit of cayenne pepper to spice it up a bit and I also added a little bit sea salt to the potatoes and Brussels sprouts. Hubby and daughter kept licking their fingers and even the cat… Yes “the cat,” couldn’t stay away f rom the countertop to have a taste and kept looking at us like… I want some too😞
Sarah says
6th March 2017 at 8:57 amHa! I love that – thanks coming back to let me know how it went! So glad you all enjoyed it 🙂
Emily says
2nd March 2017 at 1:17 amHow many servings is this recipe?
Sarah says
2nd March 2017 at 9:07 amFour!
katie says
22nd February 2017 at 11:59 pmI just found your coconut lime chicken recipe on a pinterest search which led me deeper into your recipe collection. I can’t wait to try some of these dishes they sound amazing and i can tell by reading your posts that you are passionate about making healthier foods taste great! Thanks for sharing!
Sarah says
25th February 2017 at 9:10 amThanks Katie! I hope you like everything you try!
Courtney says
22nd February 2017 at 7:32 pmWhat if I used Boneless, Skinless breast instead? Would this still be as good
Sarah says
25th February 2017 at 9:03 amThat should be fine! The chicken might not need as long to cook (20-25) but you can still do all the other steps the same
Cat Brown says
5th February 2017 at 7:43 amWhat could i substitute for brussels? any recommendations? 🙂
Sarah says
6th February 2017 at 6:10 amBroccoli would be good if you want to get in some greens!
Amina says
21st November 2016 at 6:08 pmCan i use whole chicken in this delich dish?
Sarah says
22nd November 2016 at 3:47 pmThat should work! You will have to adjust the time it spends cooking though – here’s a link to a guide that tells you how long to cook chicken whole and in parts https://www.leaf.tv/articles/temperature-times-for-cooking-chicken/
Michelle says
2nd November 2016 at 12:37 amI need to jump on the one pan bandwagon! I love easy dinners that taste great…and this one looks delicious!
Sarah says
2nd November 2016 at 9:54 amOne pan dinners are my everything! Thanks Michelle!
Lisa @ Panning The Globe says
1st November 2016 at 3:47 pmWow – you’ve managed to include everything I love in one dish! Such a Deeeelicious looking recipe!
Sarah says
2nd November 2016 at 9:54 amThanks Lisa!