Tender chicken baked with a rainbow of vegetables – potatoes, carrots and Brussels sprouts in one single pan! Only 10 minutes of prep time to make this roasted chicken and vegetables dinner!
Few weeks ago I told you how much I love one pot meals! They have come to the rescue so many times.
Today we’re going to talk about one pan meals – another love of mine! You only need about 10 minutes of prep time and relax while dinner is cooking in the oven. No need to stress over a sink-full of dishes. This recipe only calls for one pan!
If you later decide to eat straight from the pan so you don’t dirty any plates, go ahead! I won’t judge! I don’t like doing dishes either. Although, saying I’m doing the dishes is not really correct since all I do is loading and unloading the dishwasher, but even so, it’s my least favorite kitchen chore. I’d rather bake some cookies!
My family loves roasted potatoes. My favorite vegetables to roast are Brussels sprouts. I can not get enough of them!
There have been a lot of times when I roasted potatoes in one pan and Brussels sprouts in another (the beauty of having two ovens) but over time it got me thinking, why not use one pan for everything?
And not just potatoes and Brussels sprouts. Let’s make it a full meal and add some chicken and season everything with fresh herbs, olive oil, soy sauce and maple syrup. You can throw in colorful carrots like I did. Eat the rainbow!
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