No mess! No Stress! Delicious One Pan Chicken Dinner Recipe!
Save this recipe for those days that you have minimal prep time but maximum desire to eat well! You'll hardly be able to wait until it's ready! In fact, we were so excited to eat that I forgot to add the crumbled feta cheese! Prefer a milder cheese? Try a little crumbled goat cheese, ricotta, or a grating of Parmigiano Reggiano! Did I mention that it's an easy clean up, too?
Ingredients
- 1 large bell peppers large dice
- 1 small lemon rind removed and then sliced
- 4 small ripe tomatoes quartered
- 1 medium onion large dice
- 2 cloves garlic sliced
- Sprigs of fresh herbs like oregano or rosemary
- 2 chili peppers sliced (optional)
- 1 tbsp sea salt or to taste
- 1 tsp dried oregano
- freshly black pepper to taste
- About ¼ cup @nardini_specialties Private Label Extra Virgin Olive Oil
- About ½ cup white wine
- 4 medium Yukon Gold potatoes large dice
- 16 boneless skinless chicken thighs
- 2 cups fresh baby spinach
- fresh herbs and lemon wedges for garnish
- 4 tbsp crumbled feta cheese, oat cheese, ricotta, or grated Parmigiano (optional)
- 15-20 Kalamata olives pitted (optional
Instructions
- Preheat the oven to 400 °F.
- Place first 7 ingredients in sheetpan.
- Season with salt, oregano, black pepper.
- Drizzle with olive oil and wine.
- Toss well to coat.
- Add potatoes and toss again.
- Arrange chicken on top. Lightly season with salt and toss.
- Bake on the center rack for about 30 minutes. Then flip chicken pieces and vegetables.
- Continue baking for another 20 minutes or until the internal temperature of chicken reaches 165 °F and potatoes are tender. If more time is needed, add a little water to keep everything juicy.
- In the last few minutes, sprinkle spinach leaves and stir to coat. Continue baking for few minutes.
- Remove from oven. Garnish with fresh herbs, squeeze of fresh lemon, feta and olives, if using. Serve hot or at room temperature.
Notes
Make this recipe using your favourite vegetables or whatever is on sale. Consider using zucchini, green beans, carrots, fennel, or sweet potatoes. Just be sure to consider their needed cooking times. And don’t stress about the quantities. They are meant as guidelines.
Consider changing the flavours by replacing the fresh and dried herbs with thyme, rosemary, cumin, za'atar.
If you’re lucky to have leftovers, re-heat, slice everything, add fresh lettuce and fill a warmed pita. Drizzle with some tzatziki sauce and enjoy! Who says they don’t like leftovers!!!