One‑pan chicken

Minimal cleanup, maximum flavor. One-pan meals are the ultimate weeknight dinner solution, and chicken is the perfect protein for this cooking method.

Why one-pan works

Cooking everything in a single skillet or sheet pan means flavors meld together beautifully. The chicken juices season the vegetables, while the vegetables keep the chicken moist. Plus, you save time on both cooking and cleanup.

The perfect one-pan chicken formula

Follow this simple formula for success every time:

• Protein: bone-in, skin-on chicken thighs (most forgiving)
• Vegetables: sturdy options like potatoes, carrots, broccoli
• Aromatics: garlic, lemon, fresh herbs
• Oil: generous amount to prevent sticking
• Temperature: 400°F (200°C) for even cooking

Lemon herb chicken and vegetables

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 2 carrots, cut into chunks
• 1 red onion, wedges
• 4 garlic cloves, smashed
• 1 lemon, sliced
• Fresh rosemary and thyme
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with 2 tbsp oil, salt, and pepper. Spread on sheet pan.
3. Pat chicken dry, rub with remaining oil, season generously.
4. Place chicken skin-side up among vegetables, add lemon slices and herbs.
5. Roast 35-40 minutes until chicken is golden and cooked through.
6. Rest 5 minutes before serving.

Variations to try

Once you master the basic technique, experiment with different flavor combinations:

• Mediterranean: olives, tomatoes, oregano, feta
• Asian: ginger, soy sauce, bok choy, sesame
• Spicy: chorizo, bell peppers, paprika, chili