3 Easy One-Pan Chicken Dinners

Ingredients

• 2 large lemons — for juice and zest
• ¼ cup olive oil
• 4 cloves garlic — minced
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 kg Yukon Gold potatoes
• 300 g green beans — or other green vegetable
• 600 g boneless skinless chicken breasts
• 2 tablespoons butter — softened
• ½ cup mayonnaise
• ½ cup grated parmesan cheese
• 400 g dried noodles — any type of pasta
• 1½ cups water
• ¼ cup soy sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon neutral oil
• 1 tablespoon sesame oil
• 1 teaspoon crushed red pepper
• 2 stalks green onions — for garnish

Steps

1. 1

   Prepare the lemon garlic marinade by juicing the lemons and mixing the juice with olive oil, minced garlic, onion powder, oregano, salt, and pepper.

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2. 2

   Cut the Yukon Gold potatoes into chunks and add them to a baking dish. Pour half of the marinade over the potatoes and sprinkle with additional salt.

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3. 3

   Bake the potatoes in a preheated oven at 425°F (220°C) for about 25 minutes.

   ▶ 2:30
4. 4

   While the potatoes are baking, prepare the green beans (or other green vegetables) according to package instructions.

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5. 5

   Toss the chicken breasts in the remaining marinade and let them marinate while the potatoes cook.

6. 6

   After 25 minutes, stir the potatoes and add the green beans to the baking dish. Dot with butter.

   ▶ 2:30
7. 7

   Place the marinated chicken on top of the potatoes and green beans.

   ▶ 2:30
8. 8

   Mix the reserved marinade with softened butter and mayonnaise, then spread it over the chicken. Top with grated parmesan cheese.

   ▶ 2:30
9. 9

   Return the dish to the oven and bake for an additional 15-20 minutes until the chicken is cooked through.

   ▶ 2:30
10. 10

    For the spicy soy noodles, cut the chicken into bite-sized pieces and season with salt, pepper, paprika, and garlic powder.

    ▶ 2:30
11. 11

    Heat a skillet and add neutral oil. Once hot, add the chicken in a single layer and cook until browned, then remove from the skillet.

12. 12

    In the same skillet, add more oil, sesame oil, minced garlic, ginger, and crushed red pepper. Stir to infuse the oil with flavor.

13. 13

    Add the dried noodles to the skillet, breaking them if necessary, and pour in water, soy sauce, and apple cider vinegar. Stir to combine.

14. 14

    Bring to a simmer and cook for about 5 minutes, adding more water if needed. Return the chicken to the skillet and add brown sugar.

15. 15

    Once the noodles are cooked and the sauce has thickened, garnish with chopped green onions and serve.

16. 16

    For the crispy chicken thighs and rice, season chicken thighs with salt and pepper. Sear in a hot skillet until crispy, then remove.

17. 17

    In the same skillet, add rice and water, scraping up any browned bits from the chicken. Return the chicken to the skillet and cover to cook until the rice is tender.