A meal for busy families

by Esther Donohue, The Phat Hen

As a teacher and a mom feeding a family of five, I know how busy weeknights can get once the school year starts. Between getting home from school, evening activities, chores around the farm, and everything else that needs to get done, I don’t always have time to spend hours making supper. This One-Pan Roasted Chicken and Vegetables is one of my go-to meals at home, and it’s one my whole family loves.

I use bone-in, skin-on chicken thighs and roast them right on top of the vegetables. As the chicken cooks, the juices and fat drip down over the vegetables, adding flavor while keeping the chicken tender and juicy. Everything cooks together on one pan, which also means fewer dishes to wash at the end of the night, which is great since I hate doing dishes.

Another thing I love about this meal is that I can change it depending on what I have growing in the garden or already have on hand. During late summer, I might add zucchini, green beans, peppers, onions, or fresh tomatoes from the garden. As we move into fall and winter, potatoes, sweet potatoes, carrots, Brussels sprouts, and squash are all great options. I do recommend always adding a few tomatoes. As they roast, they add a little acidity and extra flavor to the entire dish.

This is one of those simple meals that doesn’t require a lot of prep or attention. Get everything onto the pan, season it well, and let the oven do the rest. In about an hour, you have a hearty homemade supper on the table and only one pan to clean up afterward. Get the recipe here.

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