With Thanksgiving right around the corner no one wants to spend too much extra cooking now! Here’s an easy one pan roast chicken dinner.
Here’s what you’ll need:
- 2 bone in / skin on chicken thighs
- 1 tbsp Olive oil – split into 2 half tbsps.
- About 11 ounces of potatoes
- 1/2 a yellow onion
- 1 clove of garlic
- 8 oz – green beans
- 2 tsp – honey
- Large cast iron skillet
- Salt and pepper
To start, preheat your oven to 375F. Then put half a tablespoon of olive oil in the cast iron skillet over medium high heat. While the pan is heating up remove any access skin from the chicken thighs and salt and pepper each side.
Once the pan is nice and hot add the chicken, skin side down, and cook 5-7 minutes or until the skin is nice and brown.
While the chicken is cooking chop up the potatoes, onion, and garlic. Then add the veggies to a bowl and mix with the remaining 1/2 tbsp of olive oil, salt, and pepper.
When the chicken is nice and brown flip it over and move it to one side of the pan. Top each chicken thigh with 1 tsp of honey. Add the potato, onion, and garlic mixture to the other side of the pan. I also added some sprigs of dried herbs from our garden to the pan. This is optional. Don’t get rid if the bowl from the potatoes. You can use it for the green beans later.
Bake for 20-25 minutes on the middle rack.
While the chicken and potatoes are baking trim the ends off the green beans. Then toss in the same bowl you had the potatoes in to get any extra oil out of the bowl. Season with salt and pepper then set aside.
After the chicken and potatoes bake for 20-25 minutes take the pan out of the oven and put the green beans on top. Put back in the oven and bake for an additional 10 minutes.
After the 10 minutes are up test to make sure the potatoes are soft enough and the chicken is at least 165F. If you need to bake for another 5 or 10 minutes that is okay.
And that’s it! Now it’s time to plate it up and enjoy.
Cheers!
– Dan
