One Pan Baked Chicken Dinner

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Introducing a delicious and easy One Pan Baked Chicken Dinner! This meal is perfect for anyone looking for a simple, yet flavorful dinner option. The chicken is seasoned with a blend of spices, including smoked paprika, garlic powder, onion powder, sage powder, fine sea salt, and red chili pepper flakes. Baked alongside potatoes and carrots, this dish is complete with all the necessary nutrients and flavors for a satisfying meal. Plus, the one-pan aspect makes for an easy cleanup afterward. Get ready to impress your taste buds with this mouth-watering dish!

The Beauty of Making One-Pan Meals

One-pan meals are easy to make, require minimal clean-up, and are perfect for meal prepping.

Here are some of the benefits:

1. They are incredibly convenient as you only need one pan to cook an entire meal. You don’t have to spend a lot of time washing dishes, so making a one-pan meal is ideal for busy people.
2. It’s versatile as you can cook a variety of different ingredients in one pan. You can make a healthy and balanced meal with all the necessary food groups, including lots of protein and vegetables.
3. They are perfect for meal prepping and can be easily stored and reheated. Making them ideal for busy weekdays or when you don’t have time to cook.
4. Overall, one-pan meals are a great way to save time and effort in the kitchen, while still enjoying delicious and healthy meals.

OTHER RECIPE IDEAS YOU MIGHT WANT TO TRY:

Asian-Inspired Grilled Chicken Thighs

Chicken and Broccoli Stir Fry

Crispy Fried Chicken Drumsticks

Ingredients notes

THE SPICES:

• Fine sea salt
• Garlic powder
• Onion powder
• Sage powder
• Smoked paprika
• Red chili pepper flakes

The combination of spices will add a delicious and complex flavor to your chicken. To use these spices, you can create a dry rub by mixing them and rubbing them all over the chicken. Alternatively, you can mix the spices with some olive oil or butter and brush the mixture over the chicken before baking or grilling. 

FOR THE MAYO MIXTURE:

• Mayonnaise
• Dijon mustard
• Honey

The combination of these ingredients creates a creamy and flavorful coating on the chicken. This mixture results in a flavorful and juicy chicken dish that will surely be a hit at any meal. 

VEGETABLES:

• Potatoes and Carrots: peel them and cut them into 1/2-inch cubes. If you’re potatoes are smaller you can cut them into four pieces. For the bigger ones, you can cut them into eight pieces. Cut the carrots in half then cut them into bigger chunks ( a bit bigger than bite-size pieces). You want the potatoes and carrots to be tender but still hold their shape while baking. 

FOR THE CHICKEN:

• Chicken legs: Bone-in and skin-on chicken legs. Cut the chicken leg into 4 pieces.

How to make One Pan Baked Chicken Dinner

1. COMBINE THE SPICES:

In a small bowl combine, fine sea salt, garlic powder, onion powder, sage powder, smoked paprika, and red chili pepper flakes. Mix and divide into two equal parts.

2. FOR THE CHICKEN:

Rinse the chicken legs under running water to remove any visible dirt or blood, as well as any excess fat or feathers that may still be present. Use a sharp knife, to remove excess fat or skin from the chicken legs. Then locate the joint where the thigh and drumstick meet and cut through it with the knife. Repeat the process on the other side of the joint to separate the thigh and drumsticks. Next, cut the thigh and drumsticks in half lengthwise, creating 4 pieces in total. To do this, hold the chicken leg with the cut side facing down on the cutting board and carefully slice the meat through the bone. Use a sharp knife and apply gentle pressure to avoid crushing the bone. 

3. SEASON THE CHICKEN AND MARINATE:

Rub half of the spices onto the chicken pieces until well coated. Place in the refrigerator and rest for at least 10 minutes while preparing the rest of the ingredients.

4. MAKE THE MAYO MIXTURE:

In a small bowl, combine mayonnaise, Dijon mustard, and honey, and stir until smooth. Set it aside. 

5. PREP THE VEGGIES:

Preheat the oven to 400ºF. Line a baking sheet pan with aluminum foil. Place the potatoes and carrots in a large bowl then season with the rest of the mixed spices until well coated. Place them on a prepared baking pan, spread them in a single layer, and place the wire rack on top.

6. BAKE:

Coat the chicken with the mayo mixture, and place them on top of the wire rack.
The wire rack elevates the chicken, allowing hot air to circulate evenly. This ensures that the chicken is cooked on all sides, resulting in crispy skin and juicy meat. The drippings also flavor the potatoes and carrots which are spread out under the wire rack. Bake for 55 minutes or until the internal temperature reaches 165ºF and the potatoes and carrots are fork-tender. 

Frequently asked questions

RECOMMENDED RECIPES

One Pan Baked Chicken Dinner

Jen Paleracio

The chicken is seasoned with a blend of spices, and baked alongside potatoes and carrots. The one-pan aspect makes for an easy cleanup afterward. This meal is perfect for anyone looking for a simple, yet flavorful dinner option.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Equipment

• baking sheet pan
• Mixing bowl
• Tongs
• cutting board
• knife

Ingredients

  

SPICES

• 1 1/2 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sage powder
• 2 teaspoons smoked paprika
• 1/2 teaspoon red chili pepper flakes

CHICKEN

• 2 pounds chicken legs, bone-in, and skin on, cut the chicken leg into 4 pieces

MAYO MIXTURE

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon honey

VEGETABLES

• 5-8 small yellow potatoes, cut into 4 pieces or if the potatoes are bigger cut them into 8 pieces
• 2 medium carrots, peeled and cut into an inch cubed

Instructions

 

SPICES

• In a small bowl combine, fine sea salt, garlic powder, onion powder, sage powder, smoked paprika, and red chili pepper flakes. Mix and divide into two equal parts.

FOR THE CHICKEN

• Rinse the chicken legs under running water to remove any visible dirt or blood, as well as any excess fat or feathers that may still be present. Use a sharp knife, to remove excess fat or skin from the chicken legs. Then locate the joint where the thigh and drumstick meet and cut through it with the knife. Repeat the process on the other side of the joint to separate the thigh and drumsticks. Next, cut the thigh and drumsticks in half lengthwise, creating 4 pieces in total. To do this, hold the chicken leg with the cut side facing down on the cutting board and carefully slice the meat through the bone. Use a sharp knife and apply gentle pressure to avoid crushing the bone. See NOTE #1
• SEASON AND MARINATE:

  Rub half of the spices onto the chicken pieces until well coated. Place in the refrigerator and rest for at least 10 minutes while preparing the rest of the ingredients.

MAYO MIXTURE

• In a small bowl, combine mayonnaise, Dijon mustard, and honey, and stir until smooth. Set it aside.

PREP THE VEGGIES

• Preheat the oven to 400ºF. Line a baking sheet pan with aluminum foil. Place the potatoes and carrots in a large bowl then season with the rest of the mixed spices until well coated. Place them on a prepared baking pan, spread them in a single layer, and place the wire rack on top. See NOTE #2
• BAKE:

  Coat the chicken with the mayo mixture, and place them on top of the wire rack. The wire rack elevates the chicken, allowing hot air to circulate evenly. This ensures that the chicken is cooked on all sides, resulting in crispy skin and juicy meat. The drippings also flavor the potatoes and carrots which are spread out under the wire rack. Bake for 55 minutes or until the internal temperature reaches 165ºF and the potatoes and carrots are fork-tender. 

Video

Notes

NOTE #1: If you prefer to use chicken breast, roast them separately from the vegetables. The baking time may vary depending on the thickness of the chicken. 

NOTE #2: You can use other vegetables like broccoli, sweet potatoes, or other root vegetables you like. 

NOTE #3: WHAT TO DO WITH LEFTOVER BAKED CHICKEN?

1. Chicken Salad: Shred the leftover chicken and mix it with some chopped celery, onion, and mayonnaise. Serve it on a bed of lettuce for a healthy and delicious lunch.
2. Chicken Quesadilla: Place some shredded chicken and cheese between two tortillas and cook it on a skillet until the cheese is melted and the tortillas are crispy.
3. Chicken Soup: Add the leftover chicken and vegetables to a pot of chicken broth and simmer for a delicious and comforting soup.
4. Chicken Fried Rice: Chop the leftover chicken and vegetables into small pieces and stir-fry them with some cooked rice, soy sauce, and scrambled eggs.
5. Chicken Tacos: Warm up the leftover chicken and serve it on a tortilla with your favorite toppings like salsa, avocado, and shredded cheese.

 

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Keyword baked chicken, baked chicken legs, baked chicken thighs, carrots, chicken thigs, easy cleanup, easy recipe, fine sea salt, garlic powder, one-pan dinner, onion powder, potatoes, sage powder, smoked paprika, vegetables

Equipment

BAKING SHEET PAN

MIXING BOWLS

CUTTING BOARD

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