ONE PAN WONDER: ROASTED CHICKEN WITH FALL VEGGIES AND CRISPY KALE // laurenariza.com
ONE PAN Y’ALL. Just ONE pan. And if you line it with foil, you won’t even have to wash that pan.

This recipe is probably the easiest thing you’ll make and it is honestly SO good and so satisfying. You basically throw everything on to one pan, set it, and forget it. I recently added the kale because I had it on hand and it contributed an insane crisp factor. Now I don’t make it without it. This is a great recipe to tailor to your needs/preferences. Really any roasting veggies and any spices will turn out great.

You will need:
salt
pepper
chili flake
onion powder
smoked paprika

lemon zest (reserve lemon to squeeze on meal before serving if desired)
fresh thyme
olive oil
chopped fresh chives (to garnish if you have them)

Any roasting veggies (I used):
baby yukon gold potatoes cut into bite size pieces
cubed butternut squash (a lot of places sell it pre-cubed for a shortcut!)
chopped onion
kale torn into pieces

2 large bone-in, skin-on chicken breasts (makes enough for about 3 adults, add another breast to feed 1-2 more people. You can also do 2 pans with the same set up to feed even more. If placing on different racks, just rotate them halfway through the cooking process)

Directions:
Turn oven to 450 F

Throw all of your veggies (enough to lie in an even layer) on to the pan and toss to coat with generous amounts of olive oil, salt, pepper, and chili flake.

ONE PAN WONDER: ROASTED CHICKEN WITH FALL VEGGIES AND CRISPY KALE // laurenariza.com
Place chicken breasts on top of your veggies rib side down and sprinkle with generous amounts of salt, pepper, smoked paprika, and onion powder. Add lemon zest and fresh thyme if you have it on hand. Drizzle with olive oil and rub to coat chicken. Place in oven for about 35-55 min or until meat thermometer read about 160-165 F. 

ONE PAN WONDER: ROASTED CHICKEN WITH FALL VEGGIES AND CRISPY KALE // laurenariza.com
Remove pan from oven.  Set chicken on a cutting board and let rest for a few minutes. I always turn the oven off and put veggies back in the still hot oven to stay warm. Once chicken has rested for about 8 minutes. Cut off the bone and slice into whatever sized pieces you like! Make sure to get all the chicken as there is more to that cut of meat than you might think.

Plate veggies and chicken and add a squeeze of lemon and a sprinkle of fresh chives if you like!

ONE PAN WONDER: ROASTED CHICKEN WITH FALL VEGGIES AND CRISPY KALE // laurenariza.com ONE PAN WONDER: ROASTED CHICKEN WITH FALL VEGGIES AND CRISPY KALE // laurenariza.com