Seasoned Chicken One Pan Meal

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Here’s a recipe that is so good, you’ll come back to it on a regular basis. Plus, it’s easy. A “one pan chicken dish”. There is one caveat though. You’ll need a saucepan for to prep the peas and the buttery wine sauce that tops the chicken so deliciously though! Other than that, it’s super easy!

I used 4 chicken thighs, bone-in, and skin on, and I used 3 boneless breasts, sliced in half, for a total of 6 pieces of white meat. You’ll have 10 pieces total, which is a nice mix.

Adjust it to your own liking. I don’t eat the skin but it does add a lot of flavor, and looks beautiful, when it’s browned and crispy.

You’ll coat the chicken and potatoes and place them on a baking sheet lined with parchment paper, at 350° for about 15 minutes.

Then bring it out and add the fresh herbs, lemons and toss the potatoes, and place back in the oven for another 15 minutes.

Preparing the Peas and Sauce

Once you place the chicken back in for the second 15 minutes, start making the peas and sauce.

You will need a saucepan for this, but it’s so easy, and tasty, you won’t mind at all!  It only take a few moments to put together and heat up. Then let it simmer on low until you’re ready for it.

Because boneless white meat can dry out, we’re going to pull the pan from the over for this next step and remove the white meat. Crank the over up to 425° and place the pan back in for another 10-15 minutes. Make sure you toss the potatoes one more time. We want the thighs and potatoes to get super crispy now.

After about 10-15 minutes, add the white meat back onto the pan, and pour the peas and sauce over all the chicken. Put it back in the over for a few more minutes to make sure the white meat chicken is warmed through.

That’s it! Serve it with my Shaved Brussels Sprouts salad and you’ll be in heaven!


Seasoned Chicken One Pan Meal

A delicious meal cooked in 1 sheet pan.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Chicken, Dinner
Cuisine American
Servings 4 servings


  • 4 Chicken thighs (bone-in, skin on)
  • 3 Chicken breasts (boneless)
  • 1/2 c Olive oil
  • 2 tsp Dried thyme
  • 2 tsp Dried rosemary
  • 2 tsp Dried oregano
  • 3 cloves Garlic
  • 1/2 Shallot (sliced thick)
  • 1 Lemon (zested, and then sliced thick)
  • 1 c Frozen peas
  • 1/4 c White wine
  • 1/2 stick Butter
  • 1/2 c Dried Apricots
  • 10 Redskin potatoes (quartered lengthwise)
  • Handful Fresh herbs, such as sage, parsley, oregano, thyme


Chicken and Potatoes

  • Preheat over to 350 degrees
  • Cut 3 boneless chicken breasts in half to make 6 pieces.
  • In large bowl, add breasts and 4 bone-in thighs.
  • Add 1/4 cup olive oil, 2 garlic cloves (pressed), and the spices and coat well.
  • Quarter redskin potatoes lengthwise. Place in separate bowl. Coat with 1/4 cup olive oil and salt and pepper.
  • Zest a lemon, set aside, then slice it into 4 thick slices.
  • Place on parchment paper lined baking pan (cookie sheet with sides).
  • Place chicken on pan at one side and potatoes on the other.
  • Coat generously with salt and pepper (to taste).
  • Place in oven for 15 minutes, until is starts to cook slightly.


  • White the chicken is cooking, prepare the sauce.
  • In a saucepan, add 1/3-1/2 stick butter, 1 garlic clove, and shallot slices. Stir over medium-high heat until the shallots and garlic are slightly browned.
  • Deglaze the pot with 1/4 cup white wine.
  • Add the peas, sliced apricots, and stir.
  • Reduce heat, stirring occasionally. Place on simmer with lid partially on pot.


  • After 15 minutes, remove chicken pan from oven and toss potatoes again. Add fresh herbs and lemon.
  • Turn heat up to 425° and cook for 15 more minutes.


  • After the third 15 minutes, the chicken thighs should have a crispy, brown skin. Reduce the heat to 300°.
  • Add the white meat back to the pan.
  • Pour the peas and sauce onto the chicken and place in oven for 5-10 minutes, or until the white meat is warmed through.
  • Remove the pan from the oven and plate each dish, or transfer to a serving platter.
  • Enjoy with a warm, crusty French baguette and butter.


NOTE: The boneless chicken will cook faster. After the second 15 minutes, remove the white meat from the pan and set aside. Toss the potatoes again and continue cooking for another 15 minutes.
Keyword Chicken, One pan meal
Adam LapsevichSeasoned Chicken One Pan Meal
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Flank Steak – An Amazing Marinade

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As a Weight Watcher, I try to keep my daily food intake within my points range…. but sometimes, I just have to have a steak! I’m not a big red meat eater, so when I do indulge, it has to be something that I really, really enjoy. My favorite cut of beef is a flank steak, and I was given a secret marinade years ago by a former colleague of mine who is also a food connoisseur.

Back in the mid-2000’s, a colleague of mine from my days working for Seabourn Cruise Line was visiting me from Dallas. Of course, being a Texan, she knows a little about beef! She taught me a few tricks to cooking beef, including how to make a classic pan-seared filet mignon, French style in a cast iron skillet (recipe one day soon)…. but more importantly, was how to prepare the perfect flank steak and marinade.

OMG – it is so delicious, you’ll be licking the plate for all the remaining juices! And, the best part, it’s so simple.

I serve flank steak as a standalone meat with a variety of sides, including just veggies, or potatoes, and sometimes even an olive oil and pepper pasta dish. It’s delicious on salads, or in burritos, tacos or tortillas, as well as a variety of Asian dishes.

The key, in my opinion, is the temperature. I know many people like their beef overly cooked, but medium-rare is the bomb. A little pinkish-red brings out flavor so much better than a dried shoe-leather steak, but I digress. That’s up to you!

The first thing when making it is to score it with criss-cross cuts on both sides. Rub a few cloves or garlic in the scores and pour soy sauce on top. Not too much, otherwise it will be too salty.

Rub lots of freshly ground black pepper and squeeze a lemon over it all. Refrigerate it for at least 30 minutes. Remove the meat and allow to get warmed up to room temperature for about 10 minutes while you’re heating your grill or cast iron skillet up. Then sear it baby!

See the whole recipe below. Slice it thinly on an angle for wide, thin pieces.

I make zillions of salads so here I just added it to a salad with grilled romaine, corn, and veggies, and drizzled with a balsamic vinegar, olive oil and a touch of freshly squeezed lemon.  OUT OF THIS WORLD!

Give it a whirl and let me know what you think!

Flank Steak

A delicious marinade and recipe for flank steak.
Prep Time 10 mins
Cook Time 15 mins
Marinate in refrigerator 30 mins
Total Time 55 mins
Course Beef, Main Course
Cuisine American, Dinner, Lunch
Servings 4 servings


  • 1-2 Pound Flank Steak
  • 1/4 cup Soy sauce
  • 4 cloves Garlic Pressed
  • 1/2 Lemon (Juiced)
  • 1 tsp Freshly ground black pepper


  • Score flank steak on the diagonal, criss cross, both sides, with a sharp knife
  • Press 2 cloves of garlic into the scores on each side
  • Add fresh ground pepper to both sides
  • Juice the lemon onto both sides
  • Cover with wrap and refrigerate for at least 30 minutes.
  • Remove from refrigerator for at least 10 minutes before cooking. Preheat grill on high, or cast iron skillet if cooking inside. (Cast iron requires a bit of olive oil in the pan).
  • Cook on each side for at least 5 minutes before turning. It's delicious when there is a slight char to the meat.
  • Cook to desired temperature. Medium-rare is preferred with a slight pinkness to the meat.
  • Remove from heat and let rest for 5 minutes before slicing.
  • Cut the meat thinly on a slight angle. I find it's easy to slice the meat vertically (down the center) into 2 long pieces, especially if the steak is fairly wide. This way you can wrap any unused portions that aren't sliced, which prevents the meat from drying out when reheating it.
  • Serve on a salad, standalone with side, in tortilla... however you want!
Adam LapsevichFlank Steak – An Amazing Marinade
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