I seem to be on a little bit of a kick to make one-pot (or one-pan meals). There are a lot of them out there, and I really don’t want to do any more dishes then I have to. Enter stage right, this One-Pan Chicken and Veggie Bake. I made it in one of my Le Creuset pans, but you could also just use a rimmed baking sheet. Also, I used carrots, potatoes, sweet potatoes, shallots and Brussels sprouts, but this would work with lots of other veggies — parsnips and turnips, red onions, even cauliflower or broccoli florets. Again, done in under ah hour (I seem to like those meals too).
6 rainbow carrots, sliced in half
1 sweet potato, chopped into bite-sized pieces
5 red potatoes, sliced in half or quartered
1/2 pound brussels sprouts, sliced in half or quartered
3 shallots, quartered and layers pulled apart
4 garlic cloves, smashed but in tact
2 pounds boneless skinless chicken thighs
6-8 tablespoons extra-virgin olive oil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoon paprika
1 teaspoon fresh thyme
1/4 teaspoon ground ginger
Pinch cayenne pepper
4 thyme sprigs
1 teaspoon salt, or more to taste
1 teaspoon pepper, or more to taste
Preheat oven to 400F. Using a pastry brush, brush 2 tablespoons of the olive oil all over a sheet pan or a shallow dutch oven.
In a bowl combine all chopped veggies and garlic. Add in whole the chicken thighs. Pour oil* and spices over veggie and chicken mixture and coat evenly (I use my hands for this). Add thyme sprigs to the mixture. Place on prepared pan sheet and bake for 30-35 minutes, stirring occasionally and rotating the pan, until chicken is fully cooked through, reaching 175F on an instant read thermometer.** Add additional salt and pepper as desired
*Adjust oil based on how much veggies you have. You want the veggie chicken mixture well coated.
** The chicken might be done before the vegetables, if this is the case, remove the chicken with tongs, keep warm under foil, and bake rest until vegetables are tender.