From Noam’s kitchen
One Pan Chicken Dinner
Weeknight · Chicken · 50 minutes
I don’t cook complicated food on weeknights. But I do make sure my family gets a nourishing, tasty, warm dinner most nights. This is one of those dishes — one pan, whatever vegetables you have, and everyone is happy.
Ingredients
- Chicken thighs or legs, bone-in
- Mixed vegetables — onion, carrots, cauliflower, potatoes, sweet potatoes, winter squash, fennel, bok choy, cabbage, garlic (use what you have)
- Olive oil, salt, black pepper, paprika, lemon
Optional toppings
- Za’atar (for cauliflower)
- Sumac (for potatoes)
- Pomegranate molasses or silan (for carrots & squash)
- Balsamic vinegar (for cabbage)
- Lemon (for bok choy)
Method
- Heat oven to 425°F.
- Peel and cut vegetables. Keep each type separate on the pan.
- Mix olive oil, paprika, salt, pepper, and juice of ½–1 lemon. Rub all over the chicken.
- Place chicken in the center of a well-oiled sheet pan. Arrange vegetables around it by type.
- Drizzle vegetables generously with olive oil, season with salt and pepper.
- Add the optional toppings to each vegetable as suggested, or use your own favorites.
- Roast 40–50 minutes until chicken hits 165°F and vegetables are golden.
- Optional: broil 2 minutes at the end for extra crisp.
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As seen on Instagram
