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One-Pan Roast or Quick Skillet Dinner

A versatile recipe featuring tender proteins, seasonal vegetables, and easy sauces, perfect for busy nights when you don't feel like cooking.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 4 servings
Calories 500 kcal

Ingredients
  

Base Ingredients

  • 4 pieces halal chicken thighs Can substitute with 2 large chicken breasts or 1.5 lb firm tofu for vegetarian option
  • 1 pound mixed seasonal vegetables (carrots, potatoes, bell peppers, zucchini, or root veg) Use seasonal vegetables for the best flavor
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or neutral oil
  • 1 teaspoon kosher salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika or sweet paprika
  • 1 teaspoon dried oregano or thyme or 1 tablespoon fresh herbs, chopped
  • 1 piece lemon, zested and halved optional for brightness
  • ½ cup low-sodium chicken or vegetable stock or water

Optional Finishing Ingredients

  • to taste plain yogurt or tahini drizzle
  • to taste chopped parsley
  • to taste chili flakes

Instructions
 

Oven Sheet-Pan Method

  • Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup.
  • Chop vegetables into even pieces (about 1–1.5 inches) and toss with 1 tablespoon oil, 1/2 teaspoon salt, and a pinch of pepper. Spread on the sheet in a single layer.
  • Pat chicken dry and rub with remaining oil, salt, pepper, paprika, and herbs. Nestle chicken among the vegetables and squeeze half a lemon over the pan if using.
  • Roast for 20–25 minutes, then stir vegetables and flip chicken. Roast another 8–15 minutes until vegetables are tender and chicken reaches 165°F (74°C).
  • Let rest for 5 minutes before serving with a drizzle of yogurt-tahini sauce or lemon and fresh herbs.

Skillet One-Pan Method

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken and sear 3–4 minutes per side until golden. Remove and set aside.
  • Add another tablespoon of oil if needed and sauté onions for 3–4 minutes. Add garlic and cook for 30 seconds.
  • Add chopped vegetables, salt, pepper, and spices. Cook, stirring, until vegetables begin to brown, about 6–8 minutes.
  • Return chicken to skillet, pour stock around (not over) pieces, reduce heat to medium-low, and cover. Simmer for 8–12 minutes until chicken is cooked through and vegetables are tender.
  • Finish uncovered for 1–2 minutes to reduce sauce and serve with lemon, herbs, or yogurt.

Notes

For crispier vegetables, toss them with cornstarch. Marinate chicken overnight for added flavor. Store cooked components for up to 3–4 days.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 5gSodium: 500mgFiber: 5gSugar: 3g
Keyword Easy Recipes, One-Pan Dinner, Quick Meals, Roast Chicken, Skillet Recipe
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