You all know by now how very much I love one pan meals. I am talking about everything goes in one pan into the oven and cooks. Not slow cooked just regular meals in one pan!!!!! So simple to prepare , you’ll look like you really know what you’re doing and so delicious to eat. This one got a ringing endorsement from Joel and he’s as fussy as they come. This one should be perfect for whole family and should serve 4 . This is what I did. Last night I just used chicken thighs you can use whatever parts of chicken you prefer. Skin on Bone in is preferred here.
*you’ll need a large baking dish, I used a ceramic one as shown. Pyrex works well here as well.
1 1/2 lbs. Yukon gold potatoes ( I used about 4 for just the 2 of us ) peeled and cut into about 8 pieces each potato, you’ll want potatoes to be uniform in size so they all cook the same amount of time
6 cloves of garlic smashed ( take the whole garlic clove and whack it with the back of the knife and then remove skin)
1 pint cherry tomatoes or grape tomatoes
2 Tablespoons olive oil
app. 12 sprigs of fresh thyme
app. 1 – 2 teaspoons of kosher salt for potatoes and chicken
app. 1/2 to 1 teaspoon freshly ground black pepper
*1/4 teaspoon crushed red pepper–we love the heat but if you don’t just omit
1 whole chicken cut up in 8’s or 10’s , I ask butcher to remove the backbone and cut into 8’s or 10’s. App. 3-4 lbs. total or 6 chicken thighs bone and skin-on
Preheat the oven with the oven rack in the middle to 425 degrees.
Spray the baking dish with a cooking spray (Pam) I mean you want the baking dish to clean up easy right?
Peel the potatoes and cut up into bite size pieces. Add to the sprayed baking dish . Smash and peel the garlic. Rinse the tomatoes and add as well along with the thyme.
Drizzle with the 2 tablespoons of olive oil. Season with about 1/2 teaspoon of salt and app. 1/4 teaspoon of freshly ground black pepper and the crushed red pepper. Toss it all together with your clean bare hands and spread into a single layer.
Rinse the chicken and pat dry with paper towels. Season both sides of the chicken with app. 3/4 teaspoon and 1/2 teaspoon of black pepper. I am pretty liberal with the salt here because I feel chicken can be rather bland. Use at your own discretion and what works best for you and your family. Place the chicken amongst the vegetables , see my pictures for how I did it. Roast until the chicken is cooked through and the potatoes are tender. App. 50-60 minutes.
*A little note on the chicken. I checked my chicken after 50 minutes and it was done so I removed to a plate and covered with aluminum foil to keep warm . I placed potatoes back in oven for another 10 mins. or so till they were done. Delicious! the tomatoes burst and were perfect served alongside the chicken and potatoes.
*to check doneness of chicken–a meat thermometer inserted into the breast at middle part should read 160 degrees.
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Love these one pan recipes.
Mmm. I wonder if the potatoes were left unpeeled and “broiled” the last couple of minutes, would the skin crisp up? Thanks for the great recipe! Happy Holidays!
Probably I left skin on as well