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!
Enjoy!
Seasoned Chicken One Pan Meal
Ingredients
- 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
Instructions
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.
PEAS AND SAUCE
- 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.
FINISH CHICKEN AND POTATOES
- 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.
FINAL STEPS
- 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.
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