One pan meals are such a cinch, and this one is no exception. A little bit of prep with the veggies and herbs, pop it in the oven and viola! Less dishes is always and plus and having the time to clean the kitchen while the dish cooks in the oven makes me so happy when I am plating my meals.
Not only is this dish nice and simple, it’s packed with flavor! Don’t be thrown by the multi ingredient list. If you don’t have everything, it will be just fine. A combination of herbs is all you need, so I urge you to use what’s in your pantry. Same can be said with the veggies, these are up to you! Whatever you need to get rid of in the fridge, throw it on there… just remember some veggies (potatoes) take longer so you can always pop them in first for a few minutes then add the rest!
I decided to use chicken with the skin on and boy was I happy I did! While skin is not considered the healthiest part of the chicken, it adds tremendous flavor and every now and then it’s fine! We typically use recipes with chicken breast and if that’s your preferred, go for it! But for my chicken I mixed up an herb blend with thyme, oregano, basil, parsley as a rub. I opted for dried spices simply because it’s always on hand. If you have the fresh herbs just use a little less than the recipe calls for because fresh spices are a little more flavorful. Mix up the herbs and add chopped garlic, set aside.
To start chop the veggies into same sized cubes, this helps for even cooking in the oven. Then toss in olive oil and S + P and lay on the baking sheet. Make sure to lay down parchment paper or tin foil for even easier clean up!
Take your chicken and rinse and pat dry. Make sure it’s very dry as we are trying to achieve a crisp skin. Next, salt and pepper all sides generously and drizzle with olive oil. Rub the herbs over the chicken, then using your fingers, run herbs up under the skin ensuring the most flavor! Nestle the chicken into the veggies on the sheet pan. I lay out fresh rosemary sprigs around the pan along with lemon slices for a little brightness. Now bake at 375 for 45 minutes, or until chicken reaches 160 degrees in the center. Let the pan rest for a moment, then squeeze the baked lemon slices over the pan. I topped mine with some feta as well, which turned out to be the secret ingredient to take this dish to the next level! Obviously, if you are lacto-free or whole30-ing leave out the cheese!
And just like that, dinner is served! Enjoy!
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