There's something really satisfying about cooking an entire dinner with one dish, isn't there? Even if it takes twice as long with a ton of prep- it just feels easier somehow.
Luckily, this dish is not only a one-pan-wonder, but it also cooks in 30 minutes, and takes only about 10 minutes to prep!
Simply pull your ingredients out of the fridge, do some quick chopping, and mix up your sauce. Once it's arranged on the pan, you've got time on your hands to do a quick clean-up and kick back a bit before dinner is ready to scoop up and serve.
By roasting the chicken & potatoes first, then tossing in your veggies- everything cooks just right. The chicken is tender & juicy, potatoes are golden brown, and veggies are tender-crisp. The best part, though? Everything gets a hint of the saucy glaze that gets brushed over the chicken and runs through the pan. It's sweet & buttery, with just enough maple flavor & plenty of herbs to savor. (Did I just rhyme?!)
Because this dish is super simple, it's also versatile-- you can throw pretty much whatever veggie you like in the middle (clean out your produce drawer) and use whichever cut of chicken you like. If you don't have maple syrup on hand, sub honey. If you're on a Whole30, try it with coconut aminos or balsamic vinegar. Use your favorite herbs and spices. Try a different type of potato. Make it yours!
Enjoy this one pan wonder, and let me know if you do change it up at all!
I love to hear your ideas!
- 1 to 1 1/2 pounds chicken breasts or breast tenders
- 2 to 3 cups red potatoes, cubed
- 2 to 3 cups vegetables, in bite-sized pieces (I used half broccoli, half zucchini)
- 3 Tbsp maple syrup*
- 2 Tbsp ghee, melted
- 1 tsp Dijon mustard
- 1/2 tsp each: garlic powder, dried parsley, oregano, sage, rosemary
- salt & pepper, to taste
- avocado or olive oil (enough to lightly coat the potatoes)
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- Cube the potatoes, and arrange them in a single layer to one side of the baking sheet. Lay the chicken breasts to the opposite side of the dish, leaving a couple inches of space between the chicken & potatoes.
- In a small bowl, combine the maple syrup, ghee, mustard, and herbs. Use a brush to layer this on top of the chicken breasts to coat. (You can also drizzle a bit onto the potatoes- delicious!)
- Drizzle or spray oil over the potatoes to lightly coat. Sprinkle salt & pepper to taste over both the potatoes & the chicken.
- Bake for 20 minutes.
- Remove the dish from the oven, scoot the chicken and potatoes to each side a bit, making room to fit the vegetables in the center. (Add a little salt & pepper and a drizzle or spray of oil to them if you'd like.) Flip the potatoes.
- Return to the oven and continue to cook for 10 minutes to cook through. Turn on the broiler for an extra five minutes at the end for a little color and caramelization.
- Serve hot, and enjoy!
- As mentioned, substitute the maple syrup for coconut aminos or balsamic vinegar if you're making this Whole30 style!