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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- 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
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.
Sarah
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Can the recipe be increased to serve four hungry adults and a toddler?
Hi 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!
Terrific 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!!
That makes me so happy to hear! Thanks so much for coming back to let me know what you thought!
I just sent this recipe to my son! So delicious and easy!!
Aww thanks Melissa!
Are the ounces a measure of weight or volume for the potatoes and brussel sprouts? I’m not used to measuring these in ounces. Thanks 🙂
It’s in weight! It’s roughly about 200 grams of brussels sprouts & 225 grams in potatoes if that helps
Great recipe! Lots of flavor. Used chicken breast and turned out good.
Yay! Glad you liked it- thanks for coming back to let me know what you thought!
This. Was. Amazing. Thank you for sharing!!!
Glad you liked it! Thanks Danielle!
This was delicious! Thank you so much! It’s a keeper!
So glad you liked it! Thanks for coming back to leave a comment/review letting me know how it went!
Do you know if this would work using Almond flour instead?
Hi Brittney – not sure where you’d be using almond flour. Did you mean to comment on this recipe?
I 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.
Ooh yay! Hope you enjoyed it in the end!
Tried 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😞
Ha! I love that – thanks coming back to let me know how it went! So glad you all enjoyed it 🙂
How many servings is this recipe?
Four!
I 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!
Thanks Katie! I hope you like everything you try!
What if I used Boneless, Skinless breast instead? Would this still be as good
That 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
What could i substitute for brussels? any recommendations? 🙂
Broccoli would be good if you want to get in some greens!
Can i use whole chicken in this delich dish?
That 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/
I need to jump on the one pan bandwagon! I love easy dinners that taste great…and this one looks delicious!
One pan dinners are my everything! Thanks Michelle!
Wow – you’ve managed to include everything I love in one dish! Such a Deeeelicious looking recipe!
Thanks Lisa!