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!
One Pan Chicken with Veggies
One pan chicken dinner with lemon, garlic, oregano & paprika seasoned potatoes and brussels sprouts | Grain Free + Whole 30
Ingredients
- 8 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
- 1 pound 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 30-35 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.
Stacey says
Is it supposed to say 8 oz potatoes? Because two smallish Yukon potatoes immediately got me to 8oz and it feels like way less than in the pictures…
Sarah Nevins says
Hi Stacey! Thanks for pointing that out to me! I’m not sure what happened there but you’re totally right. That should say 1 pound potatoes which would be double that amount. Thanks again for pointing that out – I’ve adjusted the recipe now!
Sam says
Could I make this with just one chicken breast?
Sarah Nevins says
Hi Sam! Chicken breast works here as well! Chicken breast cooks much faster than bone-in thigh so you’ll just need to adjust the cook time. I recommend you bake the potatoes and sprouts for about 10 minutes, then add the chicken breast on top and bake about 20-25 minutes until the chicken is cooked through and that should do it 🙂
Lori D says
Turned out great! I cut up my boneless chicken breast into bite sized chunks before baking for 25min with the potatoes and brussel sprouts. Other than that, I followed the recipe exactly. Everything was soft and moist and delicious!
Sarah Nevins says
Hi Lori! So glad you enjoyed it! Thanks so much for taking the time to come back to let me know how it went for you!
Sarah Nevins says
Hi Cathy! I haven’t tried this in a crockpot yet, but I do think it could work with a few tweaks!
I recommend you first season the chicken thighs the same (with salt, pepper, paprika and oregano) and then sear on the stove top to brown the skin. Cook skin-side down for about 3-4 minutes until browned & 2-3 minutes on the other side.
From here, you can add the potatoes and sprouts to the bottom of your crock pot then toss in seasoning. Place the chicken on top and then cook for about 4-5 hours on high until the chicken has cooked through.
Your final dish won’t be as crispy, but you’ll get the same flavours shine through. Hope that helps!
Laura Happ says
I searched for a recipe using chicken thighs, brussel sprouts and red potatoes made on a sheet pan in the oven and your recipe came up. Since I had all the ingredients and it looked great, I made it. WOW! Easy and delicious and our whole house smelled great! The prep was quick and the ingredients were healthy. The best part was once it was in the oven I could relax for 45 minutes until the chicken was done. I never had to use the broiler since I left it in longer (the thighs were large) and the chicken browned nicely. I made the recipe as directed except I had a package of fresh sliced mushrooms I needed to use up, so I added them to the sprouts and potatoes. The vegetables were under the chicken so they were basted and were tender and caramelized. My husband and I loved our dinner! I used eight thighs so we have plenty of leftovers. It will be even better tomorrow. I added my email to your site so I could get more good recipes that are healthy and not too hard or complicated. Thanks so much!
Sarah Nevins says
Hi Laura! That makes me so happy to hear. I’m so glad you and your husband enjoyed this so much 🙂 LOVE the sound of adding mushrooms as well – I’ll have to add some the next time I make this myself! Thanks so much for taking the time to come back and let me know how it went!
Donna in Inwood says
This was good! I made it with 6 pieces of chicken (3 thighs, 3 drumsticks) and 12 ozs each of sprouts and red fingerling potatoes. Otherwise, amounts and ingredients were same. There was plenty of seasoning for the added vegs.
To folks whose potatoes take longer to cook — are you cutting them to be roughly the same size as your halved brussel sprouts? That’s a good approach that worked for me. Like another commenter, I added some salt to the seasoning mix for the veggies (1/2 t.) because pretty much everything is improved with salt. 😉
Sarah Nevins says
Thanks Donna – so glad you enjoyed it! Those are helpful tips too so thanks for that! I totally agree on the salt – it makes everything better 🙂
Tiffany says
I only have brussel sprouts, no potatoes. And my thighs are boneless and skinless. Can I still do this recipe, and would anything be changed?
Sarah Nevins says
Hi Tiffany! Since your chicken is boneless, I’d recommend just reducing the cook time to about 20 minutes and that should be plenty. Hope that helps!