ADVERTISEMENT
Introduction
Between work, errands, and the unpredictable pace of family life, cooking a wholesome meal can feel like a challenge. My husband absolutely loves a hearty dinner, but I don’t always have the luxury of spending hours in the kitchen. That’s why this One-Pan Weeknight Chicken recipe has become my go-to. It’s flavorful, satisfying, and—best of all—can be ready in under 40 minutes with minimal cleanup.
Ingredients:
4 boneless, skinless chicken thighs (or breasts, if preferred)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and pepper, to taste
2 cups baby potatoes, halved
1 cup green beans, trimmed
1/2 red onion, sliced
Juice of half a lemon
Optional: freshly chopped parsley for garnish
Instructions:
Preheat Oven: Set your oven to 400°F (200°C).
Season Chicken: In a small bowl, mix garlic powder, paprika, thyme, salt, and pepper. Rub this blend over the chicken thighs.
Prepare Veggies: Toss baby potatoes, green beans, and red onion with olive oil and a pinch of salt and pepper.
Assemble on Pan: Place everything on a large baking sheet lined with parchment paper. Keep the chicken in the center and surround with the vegetables.
Bake: Roast in the oven for 30–35 minutes, or until the chicken is fully cooked and the potatoes are fork-tender. Squeeze lemon juice over the top before serving.
Serve: Garnish with fresh parsley and serve warm.
Serving and Storage Tips:
ADVERTISEMENT
