A one pan chicken dinner is the easiest and quickest way to make a flavorful and hearty weeknight meal! The tender chicken and roasted seasonal veggies are the perfect savory meal full of garlic and herb flavors. Best of all there is little mess and cleanup.
Prepare the one pan chicken dinner
For this recipe use any veggies that you have in your fridge or what your family likes most. I used yellow potatoes, carrots, butternut squash and an onion. Cube up the veggies into bite size pieces and toss them into a large bowl. Add olive oil, minced garlic and garlic and herb seasoning. Mix it all together making sure all the veggie cubes are covered. Transfer the seasoned veggies into a cast iron skillet or rimmed sheet pan.
Next, it’s time to prepare the chicken. For best results, I recommend spatchcocking the bird. It will cook faster and evenly with the veggies.
To start, cut out the backbone from the chicken with sheers or a sharp knife. Press down hard on the breast bone to break it so the chicken will lay nice and flat. I like to use a little olive oil or cooking spray for the binder. This will allow the seasoning to stick better to the chicken. Cover the outside generously with your choice of all purpose seasoning and pat it in.
Set the seasoned chicken on top of the veggies and this one pan chicken dinner is ready for the grill or oven.
How to grill the perfect one pan chicken dinner
Preheat the grill to 350 degrees and set for indirect heat. Place the fully loaded cast iron skillet on the grill and cook for about 1 hour. During the grilling process, the juices from the chicken will cover the veggies underneath adding additional savory flavors that will make this dish out of this world.
Once the internal temperature of the chicken reaches 165 degrees, remove it off the grill and let it rest. Both the chicken and veggies will be full of delicious flavors, tender and juicy! Enjoy!
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One Pan Chicken Dinner
Ingredients
- 1 Whole chicken
- 3 tbsp All purpose seasoning
- 5 Yellow potatoes
- 2 Large carrots
- 1 Yellow onion
- 1/2 Butternut squash
- 1 tbsp Garlic and herb seasoning
- 1 tbsp Olive oil
- 1 tbsp Minced garlic
Instructions
- Cube up the veggies into bite size pieces and toss them into a large bowl. Add olive oil, minced garlic and garlic and herb seasoning. Mix it all together making sure all the veggie cubes are covered.
- Transfer the seasoned veggies into a cast iron skillet or rimmed sheet pan.
- For the chicken, cut out the backbone from the chicken with sheers or a sharp knife. Press down hard on the breast bone to break it so the chicken will lay nice and flat.
- Coast the chicken with olive oil and generously cover with an all purpose seasoning
- Set the seasoned chicken on top of the veggies and get the grill ready.
- Preheat the grill to 350 degrees and set for indirect heat.
- Place the fully loaded cast iron skillet on the grill and cook for about 1 hour.
- Once the internal temperature of the chicken reaches 165 degrees, remove it off the grill and let it rest.
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