I made it through the 8 days of Passover.
8 days of forgoing my usual oatmeal breakfast.
8 days of giving up muffins and granola bars.
8 days of choosing a salad over a sandwich for lunch.
8 days of Matzah pizza.
Well, that last part was okay. And I did it without eating quinoa 27 million times a day. How? With meals like this sheet pan chicken dinner.
Not only was this meal a Passover dinner hit, it is also an easy and one-pan way to get dinner on the table with minimal fuss or clean up.
I have to confess that I did make it at around 9 in the morning while my babe was taking a nap. To quote one of my friends, I go by the motto “cook while the baby naps.” Also, you never know what the rest of the day will hold, ie. a day where they are refusing to sleep at all and need to be held at all times leaves little time to get dinner ready. So I take advantage of that first nap. But that also meant we were eating this dinner cold, the norm for our dinners these days. So if it was so good cold you can only imagine how good it would taste hot out of the oven! But, that cold dinner also proves this chicken and vegetable bake makes delicious leftovers the next day.
The roasted lemon slices are key here – the heat from the oven really brings out all that delicious lemon juice that, along with the marinade, really flavours the whole pan. I went with squash and brussels as my veg of choice but you could definitely substitute carrots and broccoli or sweet potatoes and cauliflower.
As delicious as this chicken dinner is, I think now that I’ve made it through 8 days of no grains, a big plate of pasta is in order! But you all should feast on this one pan chicken meal!
One Pan Roasted Chicken Breasts with Lemons, Brussels Sprouts, and Butternut Squash
Adapted from Eating Bird Food
- 6 boneless, skinless chicken breasts
- 4 Cups brussels sprouts (cut in half)
- 1 red onion (chopped)
- 1 butternut squash (peeled and chopped)
- 4 Tbsp olive oil (divided)
- 1 Tbsp honey
- 2 lemons (1 sliced and 1 juiced)
- 2 Tsp salt (divided)
- 1.5 Tsp pepper (divided)
- 2 cloves of garlic (minced)
- 2 Tbsp apple cider vinegar
- 1 Tsp dried thyme
- 1/2 Tsp onion powder
- 1 Tsp paprika
- 1 Tsp garlic powder
This one pan dish is an very easy and flavourful weeknight meal. If you are not a fan of chicken breasts, chicken thighs can easily be substituted. This is also a great way to use up whatever vegetable you have on hand - cauliflower, sweet potatoes, parsnips, broccoli or carrots would all be great in this recipe.
||Preheat oven to 450 degrees and line a baking sheet with parchment paper. Place brussels sprouts, butternut squash, red onion, garlic and lemon slices on a parchment lined baking sheet. Top with 2 tbsp olive oil, honey, lemon juice, 1 tsp salt, and 1/2 tsp pepper. Toss to coat. |
||Place chicken breasts in a zip lock bag. In a small bowl combine remaining 2 tbsp olive oil, apple cider vinegar, garlic powder, onion powder, paprika, thyme, and remaining 1 tsp salt and 1 tsp pepper. Stir to combine and pour over chicken breast. Massage bag to evenly coat chicken breasts in marinade. |
||Place chicken breasts atop vegetables and bake in the oven for about 30-40 minutes, or until chicken is cooked through and vegetables are soft and browned. |
||Remove from oven and divide vegetables and chicken breasts onto plates and squeeze remaining juice from the lemons overtop. |