Roast Chicken One-Pan Supper
The aroma of this no-fuss supper is super delicious — herby chicken roasting with potatoes, carrots, green beans, and cherry tomatoes that get tender and even sweeter in the oven. Creamy local goat cheese adds a cheesy tartness to the mix.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Green Beans
5 2.5 oz
Cherry Tomato
5 2.5 oz
Thyme
.1 0.05 oz
Rosemary
0.05 0.03 oz
Lemon
1 0.5 Whole
Carrot (Organic)
3 1.5 oz
Yellow Onion (Organic)
1/2 0.25 Whole
Petite Potato
13 6.5 oz
Protein & more
Chicken thighs
1 0.5 lb
Chevre
1.5 0.75 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
2 1 teaspoon
Spice mix
Parsley, dried
1/2 0.25 teaspoon
Marjoram
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Black pepper
1/4 0.125 teaspoon
Prep ahead (optional)
a. Chop potatoes into 1” pieces. b. Snap stem end off green beans and discard. Snap beans bite-sized. c. Peel carrots and 1” dice or slice into coins. d. Smash garlic. e. Thinly slice yellow onion. f. Cut lemon in half.
Instructions
1
Start potatoes and carrots:
a. Preheat oven to 425º. Prep a large baking pan with olive oil or non-stick spray.
b. Add potatoes (1” pieces) and carrots (peel, 1” dice or coins) to large mixing bowl. Add 1 tbsp olive oil and ¼ tsp salt. Toss to coat vegetables. (This can also be done directly on the pan if you want to skip washing the bowl.)
c. Add potatoes, carrots, garlic (smashed), and rosemary and thyme sprigs (leave whole) to the pan. Place pan in preheated oven and roast while you complete step 2, about 5 minutes.
2
Brown the chicken:
a. Season chicken thighs with ½ tsp salt and roast chicken herb mix.
b. In large sauté pan over medium-high heat, add 1 tbsp olive oil. When pan is hot but not smoking, add the chicken, skin-side down; cook until golden brown, about 2-3 minutes.
c. Turn and cook other side about 2 minutes. Remove from pan and set aside.
3
Cook chicken and vegetables:
a. Remove roasting pan from oven. Add chicken thighs, cherry tomatoes (leave whole), green beans (snap and discard ends, snap beans bite-sized), and yellow onion (thinly slice) to the pan.
b. Cut lemon in half and squeeze juice over the whole mix. For extra flavor, leave lemon halves on the pan to roast with vegetables.
c. Return pan to oven and roast until vegetables are tender and caramelized and chicken thighs are cooked through, about 25 minutes.
4
Serve:
a. Divide chicken among plates.
b. Serve roasted vegetables alongside. Garnish with dabs of chevre.
Chef's notes
It's hard to think of a better substitute for this roast chicken. Vegetarians may want to simply eat the vegetables and add a high-protein grain like quinoa. Alternatively, an over-medium egg oozing over the veggies could be amazing.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX