I don’t think the title is original. I have seen and read many postings for one pan dinners lately. This is my version. I have taken inspiration from various postings, too many to list, so if one of them is you, thank you! The primary inspiration is here.
I have a bunch of lemons leftover from the latest lemon meringue pie birthday. Hubby and I just went grocery shopping and he picked out some small red potatoes. I wanted to do something a little different than the lemon chicken recipes I usually make. So I add paprika. My Anheuser Busch cookbook has a nice crockpot Paprika Chicken recipe but I’m roasting this in the oven.
- 4 small/medium sized chicken breasts
- 8 medium sized red potatoes
- 4 carrots
- 1 onion
- 1 yellow bell pepper
- 1 orange bell pepper
- 2 plum tomatoes
- 1/2 cup lemon juice
- scant 1/4 cup olive oil
- 1 Tablespoon paprika
- 1/2 tsp minced garlic (from a jar)
- dried thyme, a few shakes from a shaker jar
- 1 lemon, sliced
- salt and pepper to taste at serving
I mixed the juice, oil, and spices in a large bowl while Hubby chopped the vegetables. He cut the carrots into “pennies” which I thought would be too small but turned out perfectly. The other veggies were cut into one inch chunks. Put these into the bowl with the juice and mix to coat.
Oil the roasting pan and distribute the vegetables in it. Reserve the juice. Now put the chicken breasts in the juice to coat them. It will not be a thick coating as the juice mixture is very thin. Nestle the chicken in among the vegetables. Sprinkle with thyme and distribute the lemon slices on top. Hubby suggested pouring the juice on top of this before baking, so I did.
Here is the before baking/roasting picture and then the served dish.
I bake this at 350 degrees F for one hour. The chicken is done. I remove the chicken and Hubby helps pour the juice onto the chicken. I cover this to keep warm while I raise the oven temperature to 450 F and roast the vegetables for another 15-20 minutes.
This was a nice dinner. It had good flavor and not just lemon. The chicken was moist and not overcooked. I think using the juice in the first baking kept the chicken from drying out.