One Pan Dinner: Chicken, Potatoes, and Greens

One Pan Dinner: Chicken, Potatoes, and Greens

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 1 pound baby potatoes, halved (or quartered if large)
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 cups fresh spinach (or kale, chard, or any leafy green)
• 1 lemon, sliced (optional, for garnish)

Directions

Preheat the Oven:

1. Preheat your oven to 400°F (200°C).

Prepare the Vegetables:

1. In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, dried rosemary, dried thyme, garlic powder, onion powder, paprika, salt, and pepper.

Prepare the Chicken:

1. Rub the chicken breasts with the remaining 1 tablespoon of olive oil. Season with additional salt and pepper, if desired.

Assemble the Pan:

1. Arrange the seasoned potatoes in a single layer on a large baking sheet or in a baking dish.
2. Place the chicken breasts on top of the potatoes.

Bake:

1. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. You may want to check the potatoes and chicken after 20 minutes and stir the potatoes to ensure even cooking.

Add the Greens:

1. Remove the pan from the oven and add the fresh spinach (or other leafy greens) around the chicken and potatoes. The residual heat will wilt the greens. Return the pan to the oven for an additional 5 minutes.

Serve:

1. Garnish with lemon slices, if using.
2. Serve the chicken with potatoes and wilted greens directly from the pan for an easy and satisfying one-pan meal.

Enjoy!

• This One Pan Dinner is perfect for busy weeknights, offering a delicious, balanced meal with minimal clean-up!