So I’m going to try my hand at sharing some recipes with you. As a forewarning, many of my own original recipes are more like general guidelines than an exact recipe. I’m not always accurate with my measurements or timings, and often I will provide a number of different optional choices to provide you with some variation. I often use the same general guideline to construct a dozen different dishes!
This particular recipe is a mish-mash from a few different recipes I have tried and enjoyed. Again, it is a general guideline and you can tweak it and personalize it however you like. What I love about this dish is how easy it is to prepare, and provides a full meal with leftovers, and bones to make a lovely batch of bone broth for the next one-pan wonder!
I hope you enjoy this dish as much as I do!
This is a simple recipe that can be adjusted in so many ways. Everything in one pan provides a complete meal, along with leftovers, and bones for bone broth! Always juicy and tasty, this is a meal that keeps on giving!
10 minPrep Time
60 minCook Time
1 hr, 15 Total Time
- 1-2 chickens (using 2 = leftovers for other meals!) or 6 chicken thighs (leg & drumstick) or 10-12 thighs only
- Dense vegetables that can be cooked for a long period of time, cubed (rutabaga, turnip, carrots, cauliflower, celery, mushrooms, kale, broccoli, squash)
- Olive oil
- Salt & pepper
- Optional herbs (great options: poultry seasoning, thyme, oregano, rosemary, smoked salt, curry powder)
- 1 cup Bone broth
- Preheat oven to 425 F
- Cut vegetables into cubes, add enough to cover bottom of pan. It’s up to you if you want to create a deep layer or spread out the vegetables.
- Pour bone broth over vegetables. Optional: add some herbs to the bone broth, about 1/2 tsp. Also adding 1 tbsp lemon juice is another option for added flavour.
- On top of the vegetables, arrange the chicken(s) or thighs. Using a pastry brush, apply a thin coat of olive oil to all sides of chicken. Sprinkle with salt and pepper, and seasonings if desired.
- Place the pan in a preheated oven, breast side or skin side up first, for 20 minutes. Flip chicken over and bake another 20 minutes, then flip again and bake for 15 minutes. Stir vegetables each time you flip the chicken.
- Check temperature, if it has reached or is close to 165 F, Broil high for 2-3 minutes to crisp skin. If temperature has reached 165, remove from oven and allow to rest for 5 minutes before serving.
This is great served with a salad or a side of wilted leafy greens