I’ve got another one pan dinner for you! With school starting back up, I know your family schedule can feel a little crazy, so I hope you’ll find this simple recipe super helpful.
In this recipe, I use bone-in, skin-on chicken breasts because they keep their moisture and flavor when roasted at high temperatures. Boneless, skinless breasts have a tendency to dry out if you’re not careful, so I just take that worry out of the equation.
To bring in some extra flavors, I first put in the meat and add the vegetables that need to roast the longest. Later, I add more vegetables that don’t need to roast as long. This creates more flavor and enables you to put more variety into your one-pan dinner. I used the same trick in this recipe. It’s a great way to increase your variety of vegetables!
Remember – when roasting, you always want to use a traditional oil or fat that withstands high temperatures. My favorites are ghee, lard, tallow, and duck fat. Skip the vegetables oils. I know some people tout them as “heart-healthy” and able to withstand high heats, but those oils are highly processed, can cause inflammation in the system, and are usually made with GMOs.
You can change out the vegetables when the seasons change. When fall arrives next month, I’ll swap out the potatoes for some seasonal root vegetables. I can’t wait!
Here are some other one pan and easy dinner recipes you might enjoy:
Sausage, Potato and Spinach Sheet Pan Dinner
Classic Roast Chicken and Vegetables
Crock Pot Chicken Fajita Bowl
6-Ingredient Slow-Cooker Pot Roast
Sheet Pan Roasted Chicken and Vegetables Recipe
You can be loose with the vegetable measurements and use whatever you have on hand, or that’s in season. See post above for more details.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- 4 bone-in, skin-on chicken breasts
- 6 medium, red potatoes, cut into bite-size pieces
- 1 red onion, cut into wedges
- 1 bunch green beans
- 4 tablespoons ghee, duck fat, tallow, or lard, melted
- Celtic sea salt
- Freshly ground black pepper
- 1 bunch baby broccoli
- 1 pint cherry tomatoes
- 1/4 cup chopped flat-leaf parsley
- Preheat the oven to 400 degrees F and adjust the rack to the middle position. Place the chicken breasts, potatoes, onion and green beans on a baking sheet lined with parchment paper. Using a pastry brush, brush the chicken and vegetables with ghee. Sprinkle with sea salt and black pepper. Roast for 35 minutes.
- Remove the sheet pan from the oven and add the broccoli and cherry tomatoes to the pan and brush with ghee. Place pan back in the oven and roast for an additional 15 minutes, or until vegetables are just turning golden brown and chicken is cooked through. Sprinkle with flat leaf parsley and serve.
- Serving Size: Serves 4