Photo by: Yunhee Kim | Tracey Seaman
One-Pan Chicken Dinner-
Get ratings, reviews and how readers made this recipe their own »
4 Servings | Prep 10 min | Cook 50 min
INGREDIENTS:
* One 3 1/2 - to ... more
One-Pan Chicken Dinner-
Get ratings, reviews and how readers made this recipe their own »
4 Servings | Prep 10 min | Cook 50 min
INGREDIENTS:
* One 3 1/2 - to ... more
Photo by: Yunhee Kim | Tracey Seaman
One-Pan Chicken Dinner-
Get ratings, reviews and how readers made this recipe their own »
4 Servings | Prep 10 min | Cook 50 min
INGREDIENTS:
* One 3 1/2 - to 4-pound chickenâ€"quartered, rinsed and patted dry
* 2-1/2 tablespoons extra-virgin olive oil
* Salt and pepper
* 5 yellow-fleshed potatoes, such as yukon gold, each cut into 4 wedges
* 4 thin carrots, peeled and cut into 2-inch lengths
* 4 thin parsnips, peeled and cut into 2-inch lengths
* 10 thyme sprigs
DIRECTIONS:
1. Position a rack in the upper third of the oven and preheat to 425°. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.
2. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
3. Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top. less
One-Pan Chicken Dinner-
Get ratings, reviews and how readers made this recipe their own »
4 Servings | Prep 10 min | Cook 50 min
INGREDIENTS:
* One 3 1/2 - to 4-pound chickenâ€"quartered, rinsed and patted dry
* 2-1/2 tablespoons extra-virgin olive oil
* Salt and pepper
* 5 yellow-fleshed potatoes, such as yukon gold, each cut into 4 wedges
* 4 thin carrots, peeled and cut into 2-inch lengths
* 4 thin parsnips, peeled and cut into 2-inch lengths
* 10 thyme sprigs
DIRECTIONS:
1. Position a rack in the upper third of the oven and preheat to 425°. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.
2. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
3. Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top. less
1 - 7 / 7
These one-pan chicken dinners are easy, flavorful and perfect for busy nights, with leftovers that make a great next-day meal. Who could ask for more?
Recipe by Tracey Seaman | Photography by Yunhee Kim
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