Two Pan Chicken Dinner Recipe

Name: Two Pan Chicken Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Roasted Chicken and Olives; 6 bone in, skin on chicken thighs; 1 pint Castlevetrano or Cerignola olives (pits intact); 1 whole lemon; 3-4 medium Yukon Gold potatoes, thickly sliced; 1-2 peeled shallots, sliced in 2 halves each; a few drizzles of good extra virgin olive oil; one teaspoon (or so) crushed fennel seeds; salt and freshly ground black pepper; For The Honey Roasted Carrots; 8-10 medium sized carrots, sliced lengthwise; 3 tablespoons (or thereabouts) honey; 2 tablespoons apple cider vinegar; a few sprigs fresh Thyme; about one tablespoon cumin seeds; a drizzle of extra virgin olive oil; salt and freshly ground black pepper

Servings: persons

For the Roasted Chicken and Olives
6 bone in, skin on chicken thighs
1 pint Castlevetrano or Cerignola olives (pits intact)
1 whole lemon
3-4 medium Yukon Gold potatoes, thickly sliced
1-2 peeled shallots, sliced in 2 halves each
a few drizzles of good extra virgin olive oil
one teaspoon (or so) crushed fennel seeds
salt and freshly ground black pepper
For The Honey Roasted Carrots
8-10 medium sized carrots, sliced lengthwise
3 tablespoons (or thereabouts) honey
2 tablespoons apple cider vinegar
a few sprigs fresh Thyme
about one tablespoon cumin seeds
a drizzle of extra virgin olive oil
salt and freshly ground black pepper

1
Preheat oven to 375. Toss chicken, olives, shallot, potatoes, and spices in a casserole dish. Season with salt and pepper and squeeze half the lemon over. Drizzle with a good amount of olive oil and stir to coat. Cover the dish with aluminum foil and roast for about 30 mins covered. Remove cover and roast an additional 15-20 minutes until chicken is cooked through and sticky and browned, and potatoes are done. (if you notice there is not enough moisture in the dish you can always add a bit of chicken stock to the pan during cooking) Squeeze the other half of the lemon over all.
2
Mix carrots together with the honey, vinegar, thyme, and cumin seeds and place in a casserole dish. Season with salt and pepper. Roast next to the chicken and serve along side. Drizzling olive oil over at the finish- and a bit of crunchy sea salt to complete.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Roasted Chicken and Olives, 6 bone in, skin on chicken thighs, 1 pint Castlevetrano or Cerignola olives (pits intact), 1 whole lemon, and more.

Yes, Two Pan Chicken Dinner falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Two Pan Chicken Dinner

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions