Single pan chicken with seasonal vegetables

An extremely versatile meal using on hand or seasonal vegetables with easy clean up.


  • 4 chicken thighs or a combination of thighs and drums
  • 3 garlic cloves, minced
  • 4 tablespoons of olive oil, divided
  • Salt + Pepper
  • 450g (1lb) of mini or baby potatoes, sliced in half
  • 1 tablespoon of chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 lemon, cut in half
  • 1 bunch (7-8 spears) of asparagus
  • 2 green zucchini, in ½ inch rounds



  1. Preheat oven to 425*C
  2. Pat try chicken with a paper towel, salt and pepper
  3. Preheat a large skillet with 1 tablespoon of olive oil over medium heat
  4. In batches brown each side of the chicken for 2-3 minutes
  5. Place the chicken on large oven pan lined with foil for easy clean up
  6. Combine olive oil, rosemary, thyme and garlic
  7. Slice the mini potatoes in half and combine with olive oil mixture
  8. In a single layer add the potatoes and lemon to the chicken pan
  9. Roast the chicken in oven for 25-30 minutes
  10. In the meantime, snap off the asparagus ends and chop the zucchini into ½ in rounds
  11. Toss the asparagus and zucchini in the same olive oil bowl, salt and pepper with an extra olive oil drizzle
  12. Pull out the chicken from the the oven and toss the potatoes
  13. Add in the remaining vegetables in a single layer
  14. Cook for another 10-15 minutes, until the asparagus is a vibrant green and chicken reaches internal temperature of 165*F

Adjustments can be made to produce on hand. Chicken breast would require less cook time. While root vegetables (potatoes, carrots, parsnip, radish) will have the same longer cook time. Try marinating the chicken ahead of time with olive oil and fresh herbs, or honey and soy! Or adding grated parmesan cheese before serving.

Enjoy your dinner and easy clean up! Bon appetit!