Today, on prep day, I will share with you my one pan chicken meal. This is so easy to make and saves up time on dishes. As you may have seen on my Facebook page, I cooked up a storm in the kitchen this afternoon making, a Ham, a french onion soup, a Chinese macaroni (for the young adults), a decadent chocolate chip square (again, for the young adults) and that famous one pan chicken!
Even though the recipe is called, One pan chicken, I do feel that the stars of the dish are the multiple vegetables.
I don’t know if you are like me, but I wonder; how am I suppose to consume 7 to 8 portions of fruits & veggies per day (8 to 10 for men)? I mean, is it possible to consume so much food? Well, according to the Canadian Food Guide , a portion of fresh fruits/vegetables is 1/2 cup. It’s not that bad! Plus, when it tastes great, it’s easy to consume the recommended portion.
In order to follow that guide, I try to find easy ways to meet the daily recommended portions. This recipe, for example, is very simple. I have tried it with chicken thighs, drumsticks, boneless chicken and believe me when I say, you want to stick to the chicken thighs for this one. For more tenderness and flavor, marinate your chicken the evening before. This will give a chance for the chicken to soak up all the juices.
For the marinade you will need
- 5 Tbsp of Olive Oil
- 2 Tbsp of Red Wine Vinegar
- 1/2 Tbsp of Thyme
- Salt & Pepper
Put all ingredients in a Large Freezer bag, mix in chicken thighs and set aside in refrigerator until the next day.
As mentioned in last week’s post, a clean kitchen is a happy kitchen. Once you have set your work space, prepare all vegetables. But wait, what type of veggies should you choose? You want to choose vegetables that will roast well. For this pan, I had selected, asparagus, broccoli, carrots, a sweet potato, onions and the very misunderstood Brussels sprout.
Once all of your veggies are cut and prepared, place them on a baking sheet you previously sprayed with a thick coat of Olive oil. Take 4 -5 strips of bacon and cut them up in small chunks (you may use turkey bacon if you wish). Toss with the vegetables. Add 2 cloves of garlic –I buy the already chopped up garlic, salt, pepper and 1\2 Tbsp of Thyme. Combine everything well together, making sure that salt, pepper, oil, bacon, Thyme & garlic are well mixed with the veggies.
Add chicken thighs
Send in the over for a tan at 400°F for around 40 and 50 minutes (Time & temperature may vary according to your oven). During the last 5 minutes of cooking, place your pan on broil, this will make your chicken skin crisp.
There you have it, a meal for the complete family with only one pan to wash. Less dishes gives you more time for family fun. This recipe is fast, easy and can be prepared in advanced for a meal during the week. It can be kept up to 4-5 days in the refrigerator.
So what are you waiting for? Start prepping today. We all know how things are moving at speed of light these days with work, the kids, the family, the dog, the cat, the house… you know what I mean! Doesn’t mean that you need to eat at the speed of light, sit down, relax, disconnect from your day… and enjoy your family time!
