One-Pan Weeknight Dinners

Optional add-ons - 2 cups baby spinach - ¼ cup chopped fresh parsley - ½ teaspoon red pepper flakes - ½ cup crumbled feta

Instructions

1. Heat the oven to 425°F (220°C). Place a rimmed baking sheet inside while it heats. The hot pan gives the potatoes an early browning boost. Pat the chicken thighs dry with paper towels; dry skin browns better than damp skin.

2. Toss the halved potatoes, onion wedges, garlic, olive oil, rosemary, thyme, ½ teaspoon salt, and black pepper in a bowl. Carefully spread them over the hot baking sheet, cut sides of the potatoes facing down. Roast for 15 minutes, until the potato edges begin to turn golden.

3. While the potatoes roast, season the chicken thighs with the remaining salt and the reserved lemon juice. Rub the seasoning over the skin and underside. Set the lemon slices aside for the pan.

4. Remove the baking sheet from the oven and turn the potatoes with a spatula. Push them toward the edges, leaving four spaces in the center. Place the chicken thighs skin-side up in those spaces, then tuck the lemon slices around the chicken. Pour the broth into the open areas of the pan, avoiding the chicken skin.

Pro Tip: Keep the chicken skin above the liquid. Broth under the chicken adds flavor, but liquid on top softens the skin and prevents crisping.

5. Return the pan to the oven and roast for 20 minutes. Check the thickest part of a thigh with an instant-read thermometer, avoiding the bone. The chicken is ready at 165°F (74°C), though thighs are especially tender around 175°F (79°C). The potatoes should be fork-tender with browned bottoms.

6. If the chicken is cooked but the skin is not crisp enough, switch the oven to broil and broil for 1 to 2 minutes. Watch closely; the lemon slices and skin can darken quickly. If the potatoes need more color, leave the pan under the broiler for another minute.

7. Transfer the chicken to a plate and let it rest for 5 minutes. Toss the potatoes and onions with the pan juices. Stir in the spinach, if using, and return the pan to the turned-off oven for 2 minutes, just until the leaves wilt.

8. Sprinkle with parsley or feta, if using. Serve each portion with one chicken thigh, a generous scoop of potatoes, roasted onion, and lemon from the pan. Taste the pan juices before adding extra salt; the broth and chicken drippings may already provide enough seasoning.

Chef Notes & Variations

Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat the chicken and potatoes on a baking sheet at 400°F (205°C) for 10 to 15 minutes, or until hot. A microwave is faster, but the chicken skin and potatoes will soften. For serving, spoon the pan juices over the potatoes rather than the chicken skin so the skin stays crisp. A simple green salad or steamed green beans balances the rich chicken and roasted potatoes.

For a practical variation, use boneless, skinless chicken thighs. Add them with the potatoes at the start instead of giving the potatoes a 15-minute head start, then begin checking the chicken after 22 minutes; boneless thighs cook faster and will not crisp like skin-on pieces. You can also replace the baby potatoes with 1-inch cubes of sweet potato, though their edges will brown more quickly.

Swap It: Replace the dried rosemary and thyme with 2 teaspoons of Italian seasoning, or use 2 tablespoons of chopped fresh herbs added after roasting. Fresh herbs taste brighter when added at the end, while dried herbs hold up well during roasting. The main takeaway is to keep the pan uncrowded and check the chicken with a thermometer rather than relying only on the clock.

Quick Version

Roast seasoned potatoes, onion, garlic, and herbs at 425°F for 15 minutes; add lemon-seasoned chicken thighs and broth, then roast 20 minutes more, to 165-175°F. Broil briefly for crisp skin, rest 5 minutes, and serve with the pan juices.

End of chapter one. 7 more chapters and about 7,955 words in the full book.