Description
A healthy and flavorful one-pot chicken potato bake loaded with tender chicken thighs, cubed potatoes, green beans, cherry tomatoes, and a tangy honey lemon garlic sauce. This protein-packed, family-friendly recipe is easy to prepare and perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 6 chicken thighs (about 2 lbs, skinless, boneless)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Vegetables and Other Ingredients
- 3 large potatoes (cubed, about 1.5 lbs)
- 4 oz green beans (halved)
- 1 cup cherry tomatoes (halved)
- ½ red onion (sliced)
- 5 cloves garlic (sliced)
- ⅓ cup green olives
Sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1.5 tablespoons honey
- 1.5 tablespoons olive oil
Garnish
- Fresh parsley
Instructions
- Preheat and Season: Preheat your oven to 375°F (190°C). Halve the chicken thighs and season them with ½ teaspoon salt and ½ teaspoon pepper.
- Sear the Chicken: Heat 1 tablespoon olive oil in a pan over medium-high heat. Sear the chicken pieces until golden, about 1-2 minutes per side. Deglaze the pan with ⅓ cup water to capture the flavorful browned bits, then set aside.
- Prepare Sauce: In a bowl, combine 1.5 tablespoons olive oil, 2 tablespoons lemon juice, 1.5 tablespoons honey, 1 teaspoon paprika, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon pepper to make a vibrant honey lemon garlic sauce.
- Assemble in Baking Dish: Layer the deglazed pan juices and all the vegetables - cubed potatoes, halved green beans, halved cherry tomatoes, sliced red onion, sliced garlic, and green olives - evenly in a baking dish. Drizzle half of the prepared sauce over the vegetables. Lightly season the potatoes with a bit of salt if desired.
- Add Chicken and More Sauce: Arrange the seared chicken pieces on top of the vegetables. Drizzle the remaining half of the honey lemon sauce over the chicken.
- Bake: Place the baking dish on the middle shelf of the preheated oven. Bake for 25 minutes, then baste the chicken and vegetables with the pan juices. Continue baking for another 25 minutes or until potatoes are tender when pierced with a fork. Depending on potato size and oven performance, bake for an additional 5-10 minutes if needed.
- Garnish and Serve: Once cooked, sprinkle fresh parsley over the top for a bright, herbaceous finish. Serve warm and enjoy your healthy, hearty meal.
Notes
- This recipe can be made ahead by preparing the sauce and chopping the vegetables in advance, then assembling and baking when ready.
- Use skinless, boneless chicken thighs for tender results that cook evenly.
- If you prefer, you can substitute green beans with other vegetables like zucchini or bell peppers.
- Adjust the seasoning according to your taste preference, especially the salt and pepper amounts.
- For a gluten-free meal, ensure all ingredients used are certified gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 379 kcal
- Sugar: 8 g
- Sodium: 740 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.02 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 129 mg
