You all know by now how very much I love one pan meals. I am talking about everything going 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.
Ingredients:
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
Directions:
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.
More of my favorite way to cook with Chicken Fajitas made on the Sheet Pan . I made this the other night and it is the easiest and most delicious meal. I am always experimenting with making Chicken Fajitas in new ways and trying to keep the oil down. If you use too little oil they come out tasting dry and that’s no good so use the 3-4 tablespoons of olive oil that I suggest. This is what I did and I served with small soft tortillas and you can provide any fixings you like. I also served over rice in a bowl which is how I like to eat my fajitas. Obviously what you do with them is totally up to you! A little sour cream and guacamole never hurt anyone either. And buy some tortillas and you have perfection on a plate.
Cooking with Candi 