One Pan Chicken Thighs with Lemon & Herb Vegetables & Potatoes

Well…. it’s been a while. My instincts are to write a long explanation of what got me sidetracked and how I took some time to think about what I want to do next here. The conclusion I came to was to focus on my cooking and sharing more recipes. Less filler, more flavor, so I figure maybe the best thing to do is get right to the food.

I’m purposefully finishing this post up with no time to spare. I am leaving in a couple hours to catch a flight to Seattle for a week of adventures, food & a good friend’s wedding. It’s fitting, since this dish is one that takes some time to prep, but is easy to clean up and walk away from. (You know, like the thoughts in my head lately about the blog.)

I specifically came up with this recipe when I got a new 5qt pan by Chrissy Teigen for Target and wanted to challenge myself to make dinner using it only. This is my one pan plan for a perfect weeknight meal:


You will need a large oven-safe pan with a lid for this

  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp chili powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 4 bone-in, skin-on chicken thighs
  • 1 red bell pepper, sliced into strips
  • 1 yellow onion, halved & sliced
  • 6-8 small red potatoes, quartered (bite-sized pieces)
  • 2 Tbsp butter
  • 1 zucchini, halved lengthwise & sliced
  • 1/2 pint cherry tomatoes, halved
  • 1 lemon, zest & juice
  1. Mix the paprika, onion powder, garlic powder, parsley, oregano, basil, thyme, chili powder, salt & pepper together. Split the spice mix in half.
  2. Rub the chicken thighs all over with half of the spice mix & let it sit for at least an hour to overnight. If you do refrigerate the chicken, remember to take it out a few minutes early and let it come up to room temp before cooking.
  3. Preheat the oven to 300 degrees.
  4. On the stove top, put a Tbsp of vegetable oil in a large, deep pan over medium-high. Place the chicken thighs skin side down & cook for 3-4 minutes until it begins to brown. Flip the thighs & cook another 3-4 minutes. Remove from the pan & set aside. (Alternatively, you can also grill the chicken.)
  5. Reduce the heat to medium. Add the sliced onions & peppers to the pan & cook for 4-5 minutes until tender, stirring occasionally.
  6. Add the potatoes & butter. When the butter melts, stir in the remaining spice mixture. Reduce heat to a low simmer, cover the pan & cook for 15 minutes.
  7. Add the tomatoes, zucchini & lemon zest to the pan & stir it together. Place the chicken thighs skin side up in the pan on top of the veggies, being careful not to submerge them. (You want to keep the skin from getting soggy.) Drizzle the lemon juice over everything.
  8. Cover & cook in the oven at 300 degrees for 15 minutes. Remove the lid & cook an additional 5-10 minutes, until the potatoes are tender & the chicken is golden brown.

The key to this whole thing is keeping the chicken skin as crispy as possible. I personally like to use a grill or a grill pan to really get a good sear on it, but for the sake of the one pan meal, I tried it & it does work pretty well on a hot stovetop situation. Just make sure you let the pan cool a little bit before adding the veggies so you don’t char them.


Heavenly

Chicken thighs can be a little scary for some people, especially with the bone in them. I personally think a chicken thigh is much more attractive on the bone with the skin, but maybe that’s just me. They have more flavor & don’t overcook & dry out nearly as easily as the chicken breast.

This is not only an easy clean up recipe, it’s an economical one too. Chicken thighs are often on sale & always way cheaper. All the spices and dried herbs are pantry staples. Add some veggies and get to it!


It’s also approved by Mona & her sniffer

I really hope you guys try this one out. Let me know what you think! I’m also super excited to get this post up, go explore Seattle, & then come home to work on all the new recipes & projects I have in mind.

Make sure to follow along on instagram, @thepickygourmet! There should be a lot of fun stuff to see in the PNW this week. Peace out, internet!

Eggs In Purgatory (With A Few Friends)

OK, first new recipe of 2019! It took a little while to sit down and do this, as I’ve had a lot going on. The holidays were lovely, and now I’m preparing for a trip next weekend, and I’ve been starting some new projects. I’ve taken a position as the Honolulu ambassador for an online influencer marking company called Zipkick, which is very exciting. Basically it’s my job to cultivate a local community, recruit more influencers and reach out to brands to connect them with the company and it’s network.

I’ve been toying with the idea of writing a post about becoming an influencer and success on social media. We’ll see. I’m still shocked at how far The Picky Gourmet has come in 3 years. I never thought I’d be turning it into (hopefully) a career.

I also never thought I’d be doing an egg recipe. All the way into my adult years, eggs freaked me out. First off, there’s so many ways to cook them… whenever a waiter would ask how I’d like my eggs, I’d just say no thanks. Where do you start?

Scrambled seemed like an obvious choice, so that was my first attempt at liking eggs. Nope, nope, nope. I was not a fan. Still not a fan. I thought the fluffy, yellow eggs looked more appetizing than those weird runny yolks, but eventually, I learned the error of my ways.


The best part… so satisfying

I started practicing cooking eggs to give them another shot. I didn’t get far past the fried egg. I’m sunny side up/runny yolk for life now. Especially when it involves dipping some kind of bread into it. It tastes like melted, buttery goodness. Suddenly the whole “put an egg on it” movement made sense to me.

Then I heard about “eggs in purgatory”… baked eggs in a bed of spicy, thick tomato sauce. And you eat it with bread. I knew immediately this was going to be my jam. Honestly, I threw this together with what I found in my kitchen, and it’s one of the only times I’ve ever created a blog-worthy recipe on the first try. Here’s how I did it:

  • 2 Tbsp olive oil
  • 1/2 yellow onion, finely chopped
  • 1/4 cup chopped artichoke hearts (from the jar)
  • 1 Tbsp chopped capers
  • 2 Tbsp minced garlic
  • 1 tsp crushed red pepper flakes
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 14.5 oz can of diced tomatoes
  • 6 oz can of tomato paste
  • 6 eggs
  • 2 pickled banana peppers, thinly sliced for garnish
  • chopped fresh basil & parsley for garnish
  • 1 loaf of sourdough or Italian bread, sliced & lightly toasted (I like to toast the bread first & keep it warm in the oven while making the rest of the dish)
  1. Heat the olive oil over medium heat in a large pan or skillet (about 12 inches ideally). Add in the onion, artichoke hearts, capers & garlic. Stir occasionally for 1-2 minutes, until the onions become translucent.
  2. Add the red pepper flakes, thyme, basil, paprika & oregano. Stir into the onion mix for a minute.
  3. Add the can of diced tomatoes & tomato paste. Season with a pinch of salt & pepper to taste. Let it gently boil for about 30 seconds, then reduce the heat to a simmer. Stir occasionally, letting the sauce thicken for about 5-7 minutes.
  4. Using the back of a spoon, create six divots in the sauce. Crack an egg in each cavity, then cover the pan. Cook for 4-6 minutes, until the whites are cooked & the yolk is to your liking (I prefer a shorter cooking time for a runny yolk).
  5. Garnish the dish with the sliced banana peppers, fresh basil & fresh parsley. Serve family style with toasted bread slices.




The three stages of cooking

Easy and delicious. My favorite things. This was one of those things I had to stop myself from eating because I was getting full but didn’t want to stop! I love the runny egg, I love the spices and herbs, and I love getting the salty pops from the capers and the sweet, vinegary bite of the peppers on top.

You can scoop individual servings into bowls for people, but I like just digging right into the pan with the bread. I love a recipe that looks (and tastes) impressive, without a ton of work. This is essentially just throwing a bunch of delicious ingredients together, and when you serve it out of the pan, clean up is that much easier.


Beautiful even when it’s messy

This is also a great “pantry grab” recipe. Pretty much everyone has cans of tomatoes and tomato paste in their cupboards. If you don’t have jars of artichoke hearts, capers & banana peppers, that’s fine. This is a great way to use up the ingredients you do have and love. You can use jalapenos, or you can leave out the spicy pepper flakes altogether. You can add more garlic, or something healthy like spinach. You can substitute parmesan cheese for the salty capers or that last bit of jarred marinara sauce no one it going to use in place of the tomato paste. Use your favorite herbs and make it your own. As long as you have a thick, tomato sauce base, there’s a million ways to make eggs this way.

This is a fantastic option for a brunch where you want to have a few different dishes. It satisfies the need for eggs, without you having to make them to order or worry about cooking them correctly and you can even make the sauce the night before to save time. With just a few minutes on the stove top, you have a show-stopping dish.

I’m already trying to think of the next time I can make this. It would be perfect for a Super Sunday pre-game brunch (since the big game airs at 1:30pm out here in Hawaii) or for when my family comes to visit next month. Actually, this is just perfect for any breakfast, any day. I have a feeling this is going to become a staple in our household.

I promise to stop making it long enough to come up with a few new recipes soon. I’ve got some ideas that I can’t wait to try out when I’m back from traveling next week. See you soon!

Muffin Pan Party Hacks

Hellooooo summer! I hope everyone had a lovely Memorial Day weekend. Mine was great: mini golfing, happy hour, quality time with my guy and a big surprise birthday party/cook out for a friend. Most people I know kicked off the weekend of summer with a party and there will be plenty more between now and Labor Day.

It got me thinking about easy ways to feed a crowd, besides a package of hot dogs and a bag of chips. The best kind of food for a party is something people can just grab and go. Individual portions, cute presentation, easy transportation… It all brought me to my muffin pan. Here’s three ideas I have, and trust me, they aren’t muffins.

Baked Mac & Cheese

If you are headed to a cook out, you can pretty much expect a big bowl of slimy pasta salad, sitting out in the sun all day. But if you were going to an authentic barbecue spot, you’d be served warm, gooey mac & cheese.

I started by making a big batch of macaroni and a sauce of cheddar cheese, milk & butter. Use whatever recipe you like or you can make the kind out of the box if you want to keep it even simpler. I lined the muffin pan with cupcake liners and sprayed them all with a little cooking spray. Fill the cups with the pasta, making sure you don’t go over the rim. Then I mixed equal parts Italian bread crumbs & Parmesan cheese, with a dash of Cajun seasoning, and sprinkled it over the top of each cup.

At this point, you could cover with foil if you are traveling somewhere. All it takes to finish these up is to bake them for 15 minutes at 400 degrees. I haven’t tried it out yet, but I’d love to see how they turn out by putting the pan on the grill. The pasta is cooked, so it’s really just about getting that bread crumb topping crunchy & golden.

What you get is an adorable side dish that’s so easy to serve. It stays contained and doesn’t spread all over the plate. It’s so easy, but guests will be so impressed. They are great for dinner at home too, because they help with portion control and kids will love them.

Mini Calzones

These probably aren’t the first thing I would think of for a cook out, but a rainy summer day? A game night with friends? A casual pot luck dinner? These will blow everyone’s minds.

I used store bought pizza dough, the kind that comes in a 13 oz tube. I needed two of them. I divided it equally into a dozen parts and flattened them into circles. At this point, you can stuff these however you’d like. I made three kinds.

  • Mozzarella, fresh basil & pesto
  • Cheddar, bacon & pickled jalapeño
  • Mozzarella, spinach, carmelized onion & blue cheese crumbles

Put the ingredients in the center of a dough circle, then carefully stretch the edges over the stuffings and pinch together. Place seam side down in a greased muffin pan. Brush the top of each calzone with olive oil and sprinkle with Parmesan (or garlic powder, or Italian seasoning, or all three!). Bake at 350 degrees for about 25 minutes until golden brown.

I served mine with some marinara (great for the pesto) and ranch dressing (great for the bacon/jalapeño) to dip. The spinach/onion ones were so creamy from the two cheeses inside, I didn’t bother to dip those in anything at all!

These were so delicious and a huge hit all around. I still recommend a fork and knife, but my husband dove right in and ate it by hand. Just beware of molten hot cheese! These also keep in the fridge really well for a couple days, so you could totally make these ahead of time and reheat them.

French Toast Cups

This is kind of a French toast/bread pudding mash up. Everyone loves French toast, everyone can make it, but this is a fun, new way to present a classic.

I used cinnamon raisin bread and cut it into small, uniform cubes. Then I whisked together a tradional French toast batter of milk, eggs, sugar & vanilla in a large bowl and added the bread cubes. Let them soak for about 5-10 minutes, stirring a couple times to make sure they all get saturated. Place the mixture into a greased muffin pan and bake for about 25 minutes at 350 degrees. I serve mine with maple syrup and a little powdered sugar.

This is awesome for a breakfast or brunch with friends and family. French toast can be messy and tedious, because you can only cook a couple pieces of bread at a time on the stove top. This way everyone has a perfectly sized, perfectly warm helping of French toast at the same time. You could even plastic wrap the pan and travel with it before baking it off. I had leftovers, and reheated them later at night, topped with some cinnamon ice cream. Yum! Double duty, breakfast & dessert!

I hope you try some of these tricks out. They are three well-loved and familiar recipes, simply scaled down to, well, muffin size. I promise these will be the star of your summer gatherings. Do you have any ideas for a creative muffin pan hack? Let me know.

Party on!

Roast Chicken with Vegetables

A few years ago, if you put a whole raw chicken in front of me I would have freeeeeaked out. Today? I think roasting a chicken is the most fun way to spend a Saturday or Sunday. I still make some girly noises and scrunch my face up if I have to pull the giblets or neck out, but once I get past that point, it’s all good.

I’m going to start with how to cook a chicken and my recipe for it. In a couple days, there’s going to be post on all the beautiful ways you can use the leftovers. I was in Whole Foods and organic free range chickens were on sale. I got a 4.75lb bird for $7.17. This literally can feed my husband and I for days. I’m used to buying 3 boneless, skinless breasts in a pack for the same price. So first lesson is, if it’s on sale, get it. I changed my entire shopping list for the week when I found this beauty.

Let’s cut to the chase, here is how I cooked my chicken.

  • 4-5lb chicken
  • 3 tsp salt, divided
  • 2 tsp pepper, divided
  • 1 tsp lemon pepper
  • 2 tsp dried rosemary, divided
  • 2 tsp dried thyme, divided
  • 1/2 tsp dried parsley
  • 3 russet potatoes, cut into 1″ pieces
  • 3 carrots, thickly sliced
  • 3 celery stalks, thickly sliced
  • 1 white onion, divided
  • 8 garlic cloves, divided
  • 1 lemon
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  1. Remove giblets and neck if needed and place the chicken in a large bowl or pan. In a small bowl combine 2 tsp of the salt, 1 tsp of the pepper, lemon pepper, 1 1/2 tsp dried rosemary, 1 1/2 tsp dried thyme and dried parsley. Rub over the entire chicken, bottom and top, covering as evenly as possible. Refrigerate for at least 1 hour up to 4 hours to let it dry brine.
  2. Preheat the oven to 425 degrees. In a large roasting pan or dish, combine chopped potatoes, carrots, celery, and half of the white onion, which should be thickly sliced. Mince 3 garlic cloves and mix into the veggies. Season with 1 tsp salt, 1 tsp pepper, 1/2 tsp dried rosemary and 1/2 tsp dried thyme.
  3. Depending on the size and what can fit, stuff the chicken with the last half of the white onion, 5 crushed garlic cloves, half a lemon, fresh rosemary and thyme. If space is tight, cut the onion and lemon into quarters. If you can’t fit everything, it’s OK, but try to get a little of each in.
  4. Place the chicken directly on top of the veggies, so it’s not touching the bottom of the pan. You could also use a roasting pan with a rack if you have one. Use the last half of the lemon to squeeze over the entire dish. Tie the legs together with cooking twine and tuck the wings under the body.
  5. Cook for 1 hour, until a thermometer inserted into the thigh reads 165 degrees. If it’s not done in an hour, keep roasting in 10 minute intervals until it’s up to the right tempature.
  6. Let the chicken rest for 10 minutes before carving so you don’t lose all the juice. Stir the veggies around to coat them in the pan juices. Carve the chicken by removing the legs and separating the drumstick from the thigh. Remove the wings next. Cut vertically against the bone in the center to remove the breasts. Serve along side the roasted vegetables.


I can’t think of another meal more comforting than a roast chicken with vegetables. It’s also a meal that everyone makes a little differently. There’s millions of ways to do it, everyone has a “secret” to making it delicious, but my approach is simple, classic flavors.

I prefer a dry brine over a wet brine simply because it’s easier. If you have the time to wet brine, go for it. I did my thanksgiving turkey in salt water, beer and other spices and it was lovely, but for everyday cooking, a dry brine does the trick.

Some people like to use butter to achieve a crispy skin. If you coat the chicken well with the spices, you really don’t need it. With the addition of the lemon squeezed over it right before cooking, the skin came out beautifully browned and crispy.

Keeping the seasoning consistent between the chicken and vegetables make for a harmonious dinner. My favorite part is moving the chicken to the cutting board and then mixing all the veggies with the pan juice that was created. They become so delicious, I acutually ate the leftovers for lunch the next day, without any chicken. It was great on it’s own, with a tiny dollop of sour cream on top. Here’s a photo of the vegetables before roasting, totally gorgeous.

Like I said earlier, in a few days I’m going to be posting about all the possibilities of leftover roast chicken. This is a great recipe to do on a Sunday to have leftovers for the rest of the week. Also, in keeping the seasonings fairly traditional, it makes it easy to use again in a number of different dishes.

Roasting a whole chicken takes time and some work. You also have to be willing to get your hands dirty (I always keep hand sanitizer within reach) but it’s so worth it. It can be scary, especially when that naked, raw bird comes out of the plastic, but with some practice, it becomes easy breezy. And soon my next post will show you how putting in the work on the weekend will benefit your week ahead!

Ravioli Zucchini Casserole

I really had a hard time naming this one. I toyed with calling it shortcut lasagna, or baked ravioli, but I settled on dubbing it a casserole. Whatever it is, it’s a fun and easy dinner great for a weeknight or to feed a family, that sneaks in some veggies amongst all that delicious sauce and cheese.

This recipe is also versatile. If you have read my other posts, I love giving people options and shortcuts, because everyone is different. Different schedules, different pantries, different tastes. Since I used to be an unbelievably picky eater, I think it’s important to let people have some room to play around.

Yields 6-8 servings

  • 2 Tbsp olive oil (+extra, optional*)
  • 1 Tbsp minced garlic
  • 1 white onion, finely chopped
  • 24 oz marinara sauce
  • approx 20 oz package ravioli
  • 2 large zucchini, halved and thinly sliced lengthwise
  • 1/3 cup grated Parmesan
  • 8 oz shredded mozzarella
  • fresh basil
  1. Boil water in a medium to large pot.
  2. While waiting for the water to boil, heat 2 Tbsp olive oil in a saucepan over medium-low heat. Add garlic and cook about 1 minute until fragrant. Add chopped onion and cook 3-4 minutes, stirring often, until translucent.
  3. Pour marinara sauce over the onions, reduce heat to low and stir until combined. Simmer for 5 minutes, stirring occasionally. Cover and remove from heat to cool.
  4. When the water is boiling, add the ravioli and cook about 1-2 minutes less than package directions for an al dente texture. In the last 3 minutes of the pasta cooking, add the sliced zucchini. Drain and let cool. (*After draining, tossing with a little olive oil can help prevent sticking)
  5. While the sauce and pasta cool, preheat the oven to 400 degrees. Spray a 9×13 pan with cooking spray
  6. Spread 1 cup of the sauce evenly over the bottom of the pan and sprinkle on half of the Parmesan cheese. Arrange half the ravioli evenly in one layer over the sauce and sprinkle on half the mozzarella cheese. Arrange all the zucchini slices, evenly in one layer. Take some basil leaves and spread them out on top of the zucchini, as much or as little as you like.
  7. Use the rest of the ravioli to create a layer over the zucchini. Pour the remaining sauce over the whole dish and sprinkle with the rest of the mozzarella and Parmesan.
  8. Bake for 15 minutes, until cheese is melted and let rest for at least 2 minutes prior to serving. Garnish with fresh basil.

Here’s a visual on how to arrange the layers

Ravioli bakes are not a new thing, a lot of people have done it before with just sauce, pasta, cheese, sauce, pasta, cheese. It’s a quick meal that pleases most. You can use cheese or meat ravioli, whatever your preference.

By adding a whole chopped onion to my sauce, it gives it more of a thick texture and a noticeable crunch. You could alway substitute with finely chopped bell peppers or mushrooms to get that extra vegetable element. If you don’t have time for prep, cheat and get a super chunky jarred pasta sauce.

I love zucchini and think it’s really what makes this dish special, but it would completely work without it. To slice it you either need a mandolin or a really sharp knife and patience. I don’t have a mandolin, so start by cutting the two ends off, cutting the zucchini in half, and then very carefully slicing it into thin strips. By halving the zucchini it makes it easier to slice by hand and also easier to get through when you are scooping out portions of the finished dish. Worst case, you could slice it into coins like you would a cucumber, it will just take longer to layer and you won’t get total coverage like you would with retangular pieces.

This is not what I would call a totally healthy dish, but if you have kids, it’s an easy way to sneak in some fresh vegetables. You can also easily feed 6 to 8 people with this dish by serving it up with a simple salad and maybe some garlic bread. Since its just my husband and I, we portion it out and save what we don’t eat for leftovers. It holds up very well in the fridge.

Overall this requires a little more time and a little more mess than the standard ravioli bake, but it’s those extra elements that really make this more than just a big block of sauce and cheese. Adding in just a couple vegetables and fresh basil takes it to the next level of texture and taste. It’s also fun to dig in and see that bright green layer of zucchini right in the middle. Try it out! I promise it’s easy and everyone will end up with a clean plate.

 

 

 

Shrimp Fried Rice

First things first everyone, who is psyched for Leo finally winning an Oscar? I love award shows and yesterday I went all out making fried chicken and waffles. My kitchen is a wreck! So today I thought I’d share an easy recipe that is a great make ahead dish for the upcoming week. No, not chicken and waffles, even though they were great. (I promise I’ll share that one eventually.) Today it’s all about shrimp fried rice!

This is a fast recipe that can yield a lot of food out of one pan. Clean up is easy, you can have leftovers for days and everyone loves it. You know when you go to those hibachi steak houses and they are spinning the egg and tossing shrimp into your mouth? Who isn’t a fan of that? This is all that great flavor without the tricks and having to share your dinner table with strangers.

Yields 4-6 servings

  • 2 cups brown rice
  • 1/2 lb large or jumbo shrimp, cleaned & deveined
  • 1/2 Tbsp chili powder
  • 1/2 Tbsp garlic powder
  • 2 Tbsp mirin or rice vinegar
  • 12 oz bag frozen veggies (I used carrots, corn, green beans & peas)
  • 1 egg
  • 2 Tbsp low sodium soy sauce
  • 1/2 Tbsp sesame oil
  • 2 Tbsp lime juice
  • parsley for garnish
  1. Cook two cups of brown rice according to package directions and set aside.
  2. Heat mirin or rice vinegar over medium heat in a wok or large sauté pan. Add shrimp to the pan and sprinkle with chili and garlic powder. Cook for about 4 minute, stirring occasionally, until the shrimp start to become pink and opaque. Remove from heat with a slotted spoon or tongs and set aside, reserving the liquid in the pan.
  3. Add frozen veggies to the pan. Stir constantly until they are thawed. Make a well in the center of the veggies and add the egg, directly onto the surface of the pan. After a minute when the egg has begun to cook through, scramble and toss it with the veggies until combined.
  4. Add the rice to the pan and mix into the veggies. Evenly pour the soy sauce and sesame oil over the contents of the pan, and cook for another minute until rice is warmed through, stirring occasionally.
  5. Reduce heat to medium-low, add the shrimp back into the rice and toss until incorporated into the rice. Add the lime juice, stir it in and cook for about a minute until the shrimp are warm. Serve with a garnish of fresh parsley.

Like a lot of my other recipes, this is great because you can use whatever you have in your kitchen and make your own variation. You can do chicken or tofu as the protein, you can use whatever frozen veggies you and your family like, and it’s an recipe that’s  easy to taste as you go and adjust flavors.

Season the shrimp with whatever spices you love, I just happen to like a bit of heat. Some people may like a little more soy sauce but I prefer a less salty taste than what you would expect from take out fried rice. Sesame oil isn’t necessary but I think it’s the secret ingredient that really brings together that hibachi flavor. Try the rice before and after adding it, you’ll see what I mean. Lime juice also isn’t necessary. That’s my signature at the end, because I like the bright, fresh flavor it adds.

My husband loves when I make this. Whatever we don’t eat is always enough for two or three lunches for the rest of the week. I portion it out into Tupperware and he grabs it on his way out the door. He also likes to drizzle a little sriracha on top. Highly recommended if you are a spicy food fan.

Try this one out a few times until you find your perfect combination. Once you get it down, I guarantee it will be a weeknight winner. And it’s a lot easier than having to fight a bear! See what I did there? Huh!? Sorry, I’m still fan-girling over Leo. I’ll try and control my corny jokes in the future. Maybe.

One Pan Chicken with Rosemary Potatoes & Green Beans

I love cooking but I hate doing dishes. As I write that, I have to wonder… Does anyone actually hate cooking but love dishes? If so come hang out with me, I’ll feed you then put you to work.

This recipe is perfect for an easy but satisfying weeknight meal. The only tools you need are a knife, a cutting board and a 9×13 baking dish. Chicken, potatoes, and green beans; this is comfort food to me. Everyone has their version of this recipe, and here’s my super simple approach.

Yields 3 servings. (Depending on how many people you are serving, you can easily adjust this. My rule of thumb is each serving should be 1 chicken breast, 1/4 lb of potatoes and 3 oz of green beans. I made this for my husband and I, with an extra serving for his lunch the next day.)

  • 3 boneless skinless chicken breasts
  • 3/4 lb red potatoes, halved or quartered into equal sizes
  • 9 oz green beans, ends trimmed
  • 1 lemon
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp garlic powder
  • 2 tsp rosemary
  • 2 tsp thyme
  • 2 Tbsp butter
  • salt & pepper to season
  1. Preheat the oven to 400 degrees. I used a 9×13 glass baking pan and did not grease it, because eventually the oil will do that job. You can grease or spray the pan if you’d like.
  2. Zest the lemon and set that aside. Slice the lemon and arrange it on the bottom of two-thirds of the pan. Place the green beans over lemon slices, taking up the first third of the pan. Place the chicken breasts over the rest of the lemon slices, taking up the middle third of the pan. Place the potatoes in the last third of the pan, where there are no lemon slices.
  3. Drizzle olive oil and sprinkle garlic powder over the entire contents of the pan. Use the lemon zest to season the green beans and chicken. Season the potatoes with rosemary and the chicken with thyme. Use a spoon or your hands to gently distribute the seasonings on the food. Season the entire dish with a dash of salt and pepper.
  4. Cook for 30 minutes. Take your 2 Tbsps of butter and cut it into about 6-8 small pieces and distribute them over the potatoes. If the green beans look done at this point, plate them and cook the rest for 10 more minutes. I personally put the entire dish back in the oven, and everything came out great.
  5. Plate each serving, discard the lemon slices and use a spoon to collect the pan juices and drizzle it over the chicken breasts.


I like that you can completely “build” this dish in the pan. The oil and lemon keep everything moist and let the flavors really seep into the food. Every item has its own individual taste, but they work beautifully together. I always try to get that perfect bite of everything all at once.

You could forgo the butter step and make this even simpler. That way you can just pop it in the oven for 40 minutes and forget about it. I like the extra richness that the butter adds, especially when it mixes in with those pan juices. Using that reserved liquid essentially as a sauce is what makes that chicken so delicious, and also helps with the easy clean up.

Next week I’ll be traveling, so it might be a handful of days before my next post. I have some ideas on the back burner (cooking pun!) that I might share if I have the time. You can always follow me on Instagram for some more inspiration and pictures of my eating adventures. Who doesn’t love a little food porn? Until next time, happy cooking!