Cooking the dish in one pan is a convenient solution if you prefer to spend time at the table rather than in the kitchen. A traditional Sunday lunch often requires simultaneously managing the stove and the oven, and by the time it is ready, the kitchen may require as much attention as the dish itself.
The one-pan chicken recipe solves this problem: chicken, vegetables, and potatoes are baked together in one tray, creating a complete meal with minimal involvement in the cooking process. Since International Women's Day is celebrated on Sunday, this is an ideal option for those who want to spend more time with family.
As it cooks, the vegetables absorb the aromas of the seasoned chicken, and the potatoes become soft and slightly golden. Honey and balsamic vinegar form a light caramel coating that is balanced by herbs, garlic, and a pinch of paprika.
Ingredients for One-Pan Chicken with Vegetables and Potatoes
To prepare this dish for 4–6 servings, you will need:
- 1.5 kg pieces of chicken (drumsticks, thighs, or a combination)
- 1½ tablespoons balsamic vinegar
- 1½ tablespoons garlic powder
- 1 tablespoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chili flakes (optional)
- Salt to taste
- ⅓ cup honey
- 1 head of broccoli, cut into florets
- 1 onion, sliced into wedges
- 1 red onion, sliced into wedges
- 1 red, green, or orange bell pepper, sliced
- 6 cloves of garlic, peeled
- 680 g small potatoes
Instructions
First, preheat the oven to 200°C. Then, place the chicken, potatoes, broccoli, onions, peppers, and garlic in a large baking sheet or heatproof dish. Add the balsamic vinegar, garlic powder, thyme, paprika, oregano, black pepper, chili flakes (if using), honey, and salt. Mix all ingredients until the chicken and vegetables are evenly coated.
Cover the baking sheet tightly with aluminum foil and bake for 20 minutes. After this, remove the foil and continue baking for another 20 minutes or until the potatoes are tender, the vegetables are fully cooked, and the internal temperature of the chicken reaches 74°C. If you wish to give the chicken extra color, you can place the dish under the grill for two to three minutes before serving, carefully watching to ensure the honey does not burn.
The dish should be served directly from the baking sheet, drizzling the chicken, potatoes, and vegetables with the juices that formed during cooking.
Tips for the Best One-Pan Chicken Recipe
To ensure the vegetables cook evenly, try to cut them into pieces of approximately the same size. If your small potatoes turn out to be larger, you should cut them in half before baking. Boneless chicken pieces cook faster, so you must adjust the cooking time and always check that the thickest part of the chicken has reached 74°C before serving.
Any leftovers can be stored in the refrigerator and used for lunch the next day, making this recipe as useful for meal planning as it is for a relaxed family Sunday lunch.
