This time of year is hectic. In my family, we’re always dealing with the end of school (which means final projects, big papers, and dreaded group projects) and birthday season: in May, we have three birthdays in my family. I know this time of year is busy for everyone else, too, between graduations, sports and end-of-the-year activities. That’s why today’s recipe was made with one goal in mind: easy. And trust me, this one pan chicken and spring vegetables recipe couldn’t be easier.
One pan chicken and spring vegetables comes to you in three basic steps: prep, season, bake. That doesn’t sound too intimidating, right? By “prep,” I mean washing and chopping vegetables. The “season” part just means pouring a few herbs into a bowl and then sprinkling them over your veggies and chicken. And while the dish takes forty minutes to cook, and with such an easy, quick prep, I think it’s worth the wait. The hardest part about this recipe is remembering to take the chicken out of the freezer to thaw. (Anyone else really struggle with remembering to do this?)
The other great thing about this recipe? ONE PAN. 🙌🏻 🙌🏻 🙌🏻 I am in love with one dish meals. In fact, this week every single meal on my meal plan was a one pan meal. Dishes are the worst, and I’m on board with anything that creates fewer of them. I know you feel me on this.
This dish is also spring inspired, with green beans and asparagus-perfectly crisp green vegetables that make you feel good about what you’re putting in your body. There are also lemons for that bright burst of freshness at the end. And then potatoes, because, well, potatoes. But if you really want to be healthy and be especially on-board with the Spring thing, you could substitute radishes. I know that sounds weird, but roasted radishes are actually really tasty and a fairly good substitute for potatoes. Between the olive oil, smidge of butter, and the lemon juice, this chicken stays super juicy and moist, and the vegetables get to the perfect point between crunchy and soft. And the one pan chicken and veggies taste even better when you remember how simple it was to throw it all together.
If you’re super busy, you could prep all of this in the morning before you start your day. Leave the chicken frozen, and put everything in the oven on time bake. Your chicken will unthaw all day in the oven and be ready to go when the oven turns on at dinnertime.
So next time you’re running from after school activity to activity, make this dish. You’ll thank yourself later.
- 1 bunch asparagus, trimmed
- 12 oz green beans
- 2 lbs potatoes, quartered
- 4 chicken breasts
- 1 lemon, sliced
- 4 tbsp olive oil
- 2 tbsp melted butter
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 2 tsp minced garlic
- 1 tsp Italian seasoning
- 1 tsp Kosher salt
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp thyme
- 1/2 tsp onion powder
- 1/2 tsp ground pepper
- Preheat oven to 400 degrees
- In a bowl, combine the seasonings.
- Arrange chicken, green beans, and potatoes on a pan. Drizzle with olive oil and melted butter, then sprinkle on the seasoning mix, being sure to season both sides of the chicken.
- Lay lemon slices on top of the chicken, then bake for 30 minutes.
- Add asparagus to the pan, then cook for an additional 10 minutes until chicken reaches 165 degrees Fahrenheit and juices run clear.