This one pan chicken and veggies dinner has crispy golden brown potatoes, juicy chicken, barely wilted spinach, fresh herbs, and a good dosing of roasted lemon to boot. While it’s cooking whip up a little garlic sauce to top it off!
No time to roast a head or two of garlic for the sauce? No problem! Simply drizzle it with your favorite ranch salad dressing or Italian vinaigrette and take it to the table.
How to make one pan chicken and veggies
There appears to be a bit of kitchen magic when you put this chicken dinner on the table. The chicken is juicy, the potatoes are crispy, and yet the spinach still has life in it. How is this possible?
How can everything come together on one pan at the same time at different stages of cooking? When you follow the steps below, you’ll see it’s not hard and it’s fun to do!
- Roasted Garlic Cream Sauce
- 2 tablespoon olive oil
- 1 package onion soup mix, divided
- 2 tablespoon Worcestershire sauce
- 1 pound (453g) small potatoes, quartered
- 4 chicken breasts, boneless and skinless
- 4 cups (120g) fresh baby spinach
- 1 -2 lemons quartered
- 1/2 cup (10g) fresh herbs, chopped (parsley, thyme, oregano)
- 1/2 cup (75g) feta cheese (optional)
- Preheat oven to 425F/215C
- In a large bowl, toss potatoes with olive oil and 1/2 package of onion soup mix.
- Place them on a single layer on a sheet pan and bake for 15 minutes.
- While the potatoes are roasting, mix together the rest of the onion soup mix with the Worcestershire sauce in the large bowl.
- Add the chicken to the bowl and coat completely.
- Take the potatoes out of the oven after 15 minutes, arrange the chicken in the midst of them. Tuck the lemon wedges around the pan too.
- Bake for another 25 – 30 minutes or until the thickest part of the chicken reads 165F/74C.
- Take the baking sheet out of the oven, tuck the fresh spinach under the potatoes and chicken.
- Squeeze half of the roasted lemons over entire dish. Leave the other half for extra squeezing at the table.
- Drizzle with roasted garlic cream sauce, top with feta cheese and fresh chopped herbs.
Recipe Video 👇🏼
You can also find this recipe in my cookbook Lakeside Table SAUCES which makes a great gift. By the way, I gift wrap each one for FREE. 🥰
Sheet Pan Chicken Dinner Variations
My family loves sweet potatoes, red potatoes, brussels sprouts, and green beans too. These are all great substitutes for small potatoes and spinach used above and work very well for this baking sheet pan meal. However, if you are using fresh green beans, toss them with the potatoes and cook them for the same length of time.
If you like roasted red bell peppers, red onions, or sweet Vidalias, add those to the pan when you add the chicken. You can even cut the chicken into bite size pieces for faster cooking.
Tips and Techniques
If you’re tempted to make clean-up a little easier by covering the baking sheet with parchment paper, don’t. The chicken and vegetables need to rest on the hot metal pan in order to brown and develop the most flavor. Try using tin foil instead.
If you like to meal prep, put the onion soup mix, olive oil, and potatoes in a zip lock bag. Put the chicken, onion soup mix, and Worceshiresauce in another. Refrigerate for up to 5 days until ready to bake.
One pan chicken and veggies with garlic cream sauce
This one pan chicken and veggies dinner has crispy potatoes, juicy chicken, barely wilted spinach, and a good dosing of roasted lemon.
- 1 cup roasted garlic cream sauce see notes for recipe link
- 2 tablespoons olive oil
- 1 package onion soup mix divided
- 1 pound small potatoes quartered
- 4 breasts chicken boneless and skinnless
- 2 tablespoon Worcestershire sauce
- 4 cups fresh spinach
- 1 lemon
- 1/2 cup herbs chopped
- 1/2 cup feta
Preheat oven to 425F/215C.
In a large bowl, toss the small potatoes with 1/2 of the onion soup mix and olive oil.
Spread potatoes over a baking sheet and bake for 15 minutes.
While the potatoes are baking, whisk together the other 1/2 of the onion soup mix and Worcestershire sauce.
Add chicken to this mixture and completely coat.
After the potatoes have cooked for 15 minutes, add the chicken to the pan. Tuck the lemon quarters around the pan as well.
Bake for 25-30 minutes or until the chicken reads 165F/74C at the thickest point.
Remove pan from oven and tuck fresh spinach under chicken and potatoes.
Drizzle with garlic sauce, squeeze roasted lemons over dish and top with feta and chopped herbs.
Link to Roasted Garlic Cream Sauce https://lakesidetable.com/roasted-garlic-sauce/
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