When you think of holiday entrees, you probably think of a dish that will take hours upon hours to finish with tons of dishes to wash – but it doesn’t have to be that way. This one pan chicken dinner saves on time and dishes while impressing your guests!
One of the features that really make this chicken dish stand out are the seasonings, including rosemary, thyme and paprika. The aroma of this chicken dish while roasting will certainly put you in the holiday spirit!
You can also make several alternations in this recipe depending on your preferences. This dish uses chicken thighs that, while a crowd pleaser, is a fattier section of meat. If you decide to use a leaner meat like chicken breast, make sure to lower the oven temperature to approximately 165-175 Fahrenheit as leaner meat becomes drier at higher temperatures.
As well, you can decide how long you want to roast your vegetables for. If you want the cranberries and green beans to be very soft, you can toss them into the pan with the rest of the vegetables at the beginning. I’ve tried this recipe using both techniques and this chicken dish still came out tasting absolutely delicious!
One of my favorite things about this recipe is that even if you’re dining for one, this recipe provides plenty of leftovers throughout the week. This is super convenient for anyone who has a busy lifestyle and can be easily made during meal prep on a Sunday night.
Interested in other yummy chicken recipes that are perfect for the winter time? Why not try an Asparagus Chicken Penne, Chicken and Brown Rice Soup, or Mediterranean Roasted Chicken with Broccoli and Peppers?
Have you tried a one pan recipe before? What ingredients did you include? Share in the comments below!
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This recipe has been added to your Meal Plan
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| Servings | Prep Time |
| 3 | 10 minutes |
| Cook Time |
| 35-40 minutes |
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- 3 bone-in chicken thighs
- 1 large sweet potato chopped
- 1 Red onion peeled and chopped
- 3 garlic cloves minced
- 2 tbsp olive oil extra virgin
- pinch thyme
- 1 tsp rosemary
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1 1/2 cup green beans
- 1 cup fresh cranberries
- cooking spray
- Preheat oven to 425°. In a large bowl, combine sweet potatoes, onion, oil, garlic, rosemary, thyme and salt and pepper and toss to coat. Transfer to a baking pan coated with cooking spray.
- In a small bowl, mix paprika and the remaining rosemary, thyme and salt and pepper. Sprinkle chicken with paprika mixture and arrange over vegetables. Roast dish until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
- Remove chicken to a serving platter; keep warm. Top vegetables with cranberries and green beans and roast for another 8-10 minutes until cranberries and green beans are soft. Stir vegetables and serve with chicken.
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