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–+ servings

One-Pan Chicken and Vegetable Recipe

Sometimes it’s nice to have a dish that allows you to clean out the fridge and use up the bits and pieces. Having a one pan meal is always an advantage for easy clean up
This recipe is perfect for that, as you can substitute any root vegetable and change the herbs by whatever’s around. I’ll share my recipe here, but feel free to experiment.
Print Recipe
Prep Time 6 minutes
Cook Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1-2 lbs of Chicken bone in. Whatever you prefer, but I had drumsticks. Thighs would also be very good.
  • Potatoes halved. I used one bag of baby Yukon Gold.
  • 3-4 Parsnips peeled and chopped roughly. Carrots could work as well.
  • 2-3 cloves of Garlic
  • 1 cup Riesling. Again you can sub wines here, but I find a slightly sweeter profile works well.
  • 4 Tbsp Butter
  • 5-6 springs of fresh Thyme. Rosemary or tarragon would be a good sub here.
  • Sat and Pepper

Equipment

  • Pyrex Baking Dish

Method
 

  1. Preheat the oven to 400F/204C. Arrange the potatoes and parsnips in the pan and arrange the chicken, skin side up, on the top. Add generous salt and pepper.
  2. Melt the butter garlic and thyme together and pour over the chicken. Pour the wine around the edges. Bake for 1 hour or a bit more until the chicken is done and nicely browned. Remove the chicken and give the vegetables a good stir and serve.
Note: If you feel the pan is getting too dry, just add bit more wine.

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