This one pan chicken and vegetable dish is simplicity in a delicious meal. It requires a few minutes of prep, but cooks in one easy step. I love starting with a first course, which in this case is salad. You can serve the salad immediately if you have guests who are ready to eat, or save it for mealtime.
This recipe follows what I consider the formula for a healthy meal: protein as the foundation of the meal, and sides and water added. I encourage you to aim for 30 grams of protein per meal. You can adjust for your individual needs, of course, but this offers you a great way to get closer to your ideal protein intake per day.
Salad
- spring mix salad
- 4 oz feta cheese
- 2 bell peppers
- olive oil
Main Course
- 6-8 pieces of chicken legs and thighs
- new potatoes
- brussels sprouts
- olive oil
- Italian seasoning
- salt
- pepper
Prep Time
As always, wash your salads and vegetables. Throw the salad, sliced bell peppers, and feta cheese in a large salad bowl.
Chop the Brussels and small potatoes in half. Place them in an oven safe pan and coat with olive oil, salt, and pepper.
In a shallow dish, pour some olive oil and Italian seasoning. Dip the chicken in to cover each side, and then place on the vegetables. Salt and pepper to taste. Slice a lemon, and squeeze over the whole dish. Put them lemon in the dish to cook as well.
One Pan Chicken
Cook on 400 for approximately 40 minutes and ensure the chicken has reached 165 degrees internally. Finish with a broil for 3-4 minutes.
Let cool until desired temperature and enjoy your one pan chicken!
Want a recipe that’s not the same ole, same ole? Try these venison fajitas or this citrus salmon.
About the author
Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.