Farm-to-Table Feast: One-Pan Chicken & Vegetable Dinner

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is budget-friendly.

broccoli

🥗Healthier: green beans

💰Cheaper: frozen mixed vegetables

Green beans are a nutritious alternative, and frozen veggies are often more economical.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat at a lower cost.

Let the chicken sit in a brine for 48 hours to tenderize it.

Preheat the oven to 350°F.

Prepare a glass baking dish by coating the bottom with olive oil.

Quarter the red new potatoes into small bite-sized pieces.

Toss the potatoes in the olive oil in the baking dish.

Season the potatoes with cracked black pepper and pink Himalayan sea salt.

Add paprika to the potatoes for color and mix well.

Place the chicken in the baking dish and arrange the potatoes around it.

Add the mixed frozen vegetables to the baking dish with the chicken and potatoes.

Pop the baking dish in the preheated oven and cook for about 30 to 45 minutes.

Check the internal temperature of the chicken; it should reach about 165°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens