Did you see Lucy Burdette's one pan chicken dinner last week? It's gorgeous. Apparently one pan dinners are all the rage. They make sense in so many ways. Vegetables are great when they're roasted. The oven does all the work. There's only one pan to wash, and unless you're feeding a big family, there are wonderful leftovers.
I was reading an article about one pan dinners recently. People are trying them with all kinds of food combinations. Some add stock to the bottom of the pan to help make a sauce but I found I didn't need it for this recipe. I can't find the article (naturally) but I do recall that it recommended trying to make all the veggies about the same size so they cook evenly and are done at the same time.
If you're cooking for company, use Lucy's recipe because it makes a much prettier presentation. I took off the chicken skin and most of the fat so the chicken isn't very pretty but it was so tasty and the chicken so perfectly tender that we were in awe. My mom even called me to be sure I had written down the instructions.
I used what my grocery store calls grilling chicken: two breasts on the bone; and four chicken legs. Must be an odd looking bird. Obviously you can use any combination of chicken parts that you like.
One caveat though. If you try this with boneless chicken breasts, cut the veggies into very small pieces so they'll cook fast. I would guess that boneless chicken breast will roast much faster. (Like 20 - 25 minutes!)
I used a large pan and loaded it up. So much so that I began to worry whether all the veggies would cook. They did, but I stirred them twice while roasting to be sure. Had I cooked this dinner in separate pots and pans, I would have had at least four pots and pans going.
As it happened, I had just read that maple syrup and molasses are amazingly good for us. Don't worry about drizzling the veggies with the maple syrup and molasses. As the chicken cooks, the juices will roll over to the veggies and they'll get a little coating when you stir them. The sauce is sweet, so if you loathe meat with a sweet sauce, then this combination probably isn't going to be for you. On the other hand, there's almost no measuring. That should appeal to some of you! You'll note that I did not use any salt. We found we didn't need it, but you can always salt your portion at the table.
2 average size sweet potatoes
1 large apple
1 pinch thyme
2 pinches sage
2 tablespoons olive oil (eyeball it instead of measuring)
2 - 3 handfuls baby kale
2 chicken breasts (bone in) (skinless optional)
4 chicken legs (skinless optional)
2 tablespoons maple syrup
2 tablespoons molasses
Preheat oven to 400.
Peel the sweet potatoes and cut into 1/2 inch thick rounds. Cut the rounds into 4 wedges. Add to pan. Break the cauliflower into florets and add to the pan. Peel the apple, cut into chunks, and toss in the pan. Drizzle with the olive oil. Add the thyme and sage. Turn to coat everything with the olive oil. Toss in the handfuls of kale and mix again.
Push the veggies to one side and add the chicken in one layer on the empty side. Drizzle the chicken with the maple syrup and molasses. Spread the veggies out but make sure the meat is in one layer with nothing on top of it. Roast for about 45 minutes, turning the veggies at 15 minutes and at 30 minutes. Check the chicken to be sure it's cooked through. USDA and Food Network recommend 165-175. Drizzle the sauce in the bottom over the chicken to serve.
|Add veggies to pan.|
|Toss in some greens.|
|Drizzle maple syrup and molasses over the chicken.|
|Voila! Dinner in one pan.|