This One Hour, One Pot Roasted Chicken Dinner can be ready and on your table in about 1 hour! Healthy and delicious!
– – – – – – –
A couple of years ago my sister gave me 2 enamel roasting pans for Christmas and I love them so much. They’re great because you can use them on the stove and in the oven, and they conduct heat so nicely so everything gets cooked evenly. But I especially love them because they are perfect for making one pot dinners. These dishes are a must for our kitchens…they really are.
One pot dinners that you can throw together in just minutes are a lifesaver, they truly are. I just love how easy meals like this come together, but I also appreciate the quick clean up after dinner! After a long day we shouldn’t be spending any more time in the kitchen than we need to. So the less dishes needed to prepare dinner, the better I say. I plan on making many more one pot meals to share with you!
My first one pot recipe is this Roasted Chicken Dinner, with Seasonal Vegetables. When I put this dinner together I thought it was maybe too simple to blog, but then I decided that NO this is exactly why I should blog it. Aren’t we all in need of simple & healthy dinner ideas that take minutes to prepare? Dinner does not need to be complicated to be delicious!
I was inspired to put this dish together after a recent visit out to a local market. They had an amazing deal where you could load up a bag as shown above, with as many veggies as you could get into it, for only $10 a bag! So I bought 2, and filled them with farm fresh potatoes, squash, beets, carrots and onions. I envisioned trays of roasted vegetables for dinner, served up with roasted chicken…the perfect fall dinner.
This recipe is great as a stand alone dinner, but if you feel like it you can obviously serve it up with some fresh buns or a green veggie. I made brussels sprouts as you can see in the background but that was strictly for recipe development reasons LOL…stay tuned for that recipe. #lifeofafoodblogger
This roasted chicken dish came out beautifully! It’s seasoned just right so all the delicious flavours of the roasted vegetables combined with the roasted chicken made this dinner an instant family favourite. I can’t wait to make it again.
- 3 – 5 chicken breasts (with back attached (this # really depends on how many family members you are feeding))
- 3 – 5 carrots
- 2 red onions
- 1/2 butternut or acorn squash
- olive oil
- seasoning salt (my favourite is Lawrys)
- fresh ground pepper
- Preheat your oven to 400 degrees.
- Use a heavy, oven proof skillet.
- Pour about 2 tbsp olive oil into the bottom of the skillet.
- Place the chicken into the skillet, and season with the seasoning salt and fresh ground pepper.
- Cut up your vegetables and toss them in a couple teaspoons of olive oil and 1/2 tsp of seasoning salt, then add them to the pan, around the chicken.
- Roast in the oven for 35 – 40 minutes, or until the chicken is cooked through (internal temperature of 165 degrees).
– – – –
I hope you try this recipe! If you start putting together this dinner around 4PM, you can have it ready by around 5PM. You got this.
Doesn’t that look gorgeous?