One pan chicken dinner with lemon, garlic, oregano & paprika seasoned potatoes and brussels sprouts | Grain Free + Whole 30

Happy Halloween!

Have you carved your pumpkins and picked out your costumes yet?! It’s been a busy day up to this point, but I’m looking forward to sitting down with a bottle of cider and watching Hocus Pocus and whatever other Halloween themed film we can find. I’m too much of a wuss for actual horror films so I’m thinking Beetlejuice  & the Nightmare Before Christmas.

May I now present to you the most un-Halloween food that you could possibly imagine on a day like this? True fact: the calories in snickers bars don’t count so long as your eat brussels sprouts first.

Don’t quote me on that.

One Pan Chicken Winner

I’m sure you’re all sorted in the candy department for today, but what about dinner?

Dinner is one meal that I always struggle with making no matter what day it is. I think by the end of the day I’m so done with cooking that I want the fastest/ easiest thing I can possibly make. Bonus point if it’s healthy too.

As far as prep goes for this dish it can’t get much easier than this. Aside from chopping your potatoes and sprouts everything can be done in one pan – just toss everything in seasoning and a touch of oil and then bake in the oven for about 30 minutes or until your done. In the end you’ll have perfectly tender potatoes and sprouts and slightly charred, crispy chicken skin coated in a healthy sprinkling of paprika & oregano.

Easy!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

One Pan Chicken with Veggies

Yield: 4 people Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes

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One pan chicken dinner with lemon, garlic, oregano & paprika seasoned potatoes and brussels sprouts | Grain Free + Whole 30

Ingredients

• 8 bone-in, skin-on chicken thighs and/or drumsticks
• 3 teaspoons dried oregano, divided
• 2 teaspoon paprika, divided
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 pound baby red potatoes, halved or quartered
• 8 ounces brussels sprouts, halved or quarted
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh lemon juice
• Zest of 1 lemon

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat oven to 400° F/205°C. Lightly oil a baking sheet.
2. Season chicken with 2 teaspoons of oregano, 1 teaspoon paprika, salt and pepper. Set aside.
3. Place potatoes and Brussels sprouts in a single layer onto the prepared baking sheet. Stir in olive oil, garlic lemon juice and lemon zest and the remaining oregano and paprika. Top with chicken in a single layer.
4. Place into oven and roast for 30-35 minutes or until the chicken is completely cooked through, reaching an internal temperature of 165° F. Broil for 2-3 minutes, or until the chicken is caramelized and slightly charred on top.
5. Serve immediately.

Nutrition Information

Yield: 4

Serving Size:

2 thighs with veg Calories: 392Total Fat: 21gSaturated Fat: 5gCarbohydrates: 20gFiber: 5gSugar: 4gProtein: 35g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: American