One Pan Fall Dinner
One Pan Fall Chicken Dinner
Butternut squash, potatoes, sweet potatoes and apples scream Fall! Need an easy meal for these hectic times?? Combine them with chicken to create a delicious, easy one pan meal!
One Pan Fall Chicken Dinner
Yield: Serves 4
Ingredients:
4 5/6 - ounce Boneless chicken breasts or thighs, 1 1⁄2-inch cubed or whole
1 large or 2 medium white potatoes, cubed
1 medium sweet potato, peeled and cubed
1⁄2 Butternut Squash (~ 1 1⁄2 cups), cubed
1 medium onion, sliced
1 large apple, cubed
3 slices turkey bacon, sliced into lanyards
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 tablespoons maple syrup
1 teaspoon dried thyme
1⁄2 teaspoon garlic powder
1⁄2 teaspoon kosher salt
1/4 teaspoon black pepper
5 leaves fresh sage, chopped
Garnish: Fresh chopped parsley
Equipment needed:
Cutting board and Chef knife
Measuring spoons
Paring knife
Vegetable peeler
Small bowl
Fork or small whisk
Half sheet pan
Parchment paper or foil
I love it when Fall arrives and squash is plentiful! So many varieties and many are just a bit sweet too. I started making one pan dinners when I was working as it was a great way to get all the food groups with little cooking effort. Meat, potatoes, vegetables... Dinner is great!! Easy prep too... One lined sheet pan with all the ingredients, add a bit of sauce or seasonings... Toss and bake in a 375 – 400 F oven! Dinner can be prepared a day ahead and wrapped with foil for a dinner you can just put in the oven. Start with this recipe and change up the meat or veggies... Such a versatile way to eat. Grab your ingredients and let’s start chopping!!
Preheat oven to 400 F.
Now to start the Preparation... Grab your cutting board and chef knife.
1) Line a sheet pan with parchment paper. Wash potatoes and squash. Slice and cube white potatoes. Peel sweet potatoes, slice and cube. Remove seeds from squash, slice and cube. Half and slice onion. Half apple and remove core & seeds. Chop into 1 1⁄2-inch cubes. Combine all chopped vegetables on lined sheet pan.
2) Slice bacon vertically into thin lanyards. Spread on top of vegetables.
Chicken is next... After the veggies so we don’t have to wash the cutting board...
3) Slice chicken breasts/ thighs at a diagonal of the grain of the meat and cube into 1 1⁄2 -1 inch chunks. Add on top of vegetables.
Grab a small bowl for the sauce... This sauce has just the right amount of sweet and savory to make your pan pop with flavor!
4) Combine mustard & maple syrup, olive oil and dry seasonings...stir well.
5) For cubed chicken: Drizzle over entire pan ... Toss to coat well.
** For whole chicken pieces: Drizzle 2/3 of sauce over veggies and toss. Brush remaining sauce over pieces of chicken and place on top of vegetable mixture.
6) Chop fresh sage and parsley. Sprinkle 1/2 of chopped parsley & sage over pan.
7) Reserve remaining parsley for garnishing.
8) Bake in preheated 400 F oven for 40 – 45 minutes for cubed chicken or until potatoes and squash are fork tender and golden... and chicken no longer pink.
** Whole chicken breasts make take an additional 5 – 10 minutes to cook completely depending on thickness of meat.
Your one pan meal is ready for baking...
Dinner is ready!!
8) To plate... Scoop up 1⁄4 of veggies and meat and serve in bowls. Make sure you get a variety of the ingredients in each bowl. If using whole chicken breasts or thighs, place a few scoops of vegetables on bottom of the bowl and place piece of meat on top.
9) Sprinkle a bit of fresh chopped parsley on top for added color.
10) Serve with a side salad... Enjoy!!
