This easy chicken dinner is not only a complete meal, but totally flexible as well. I usually put together three to four bags of these and stick them in the freezer for an easy week night meal when I just can’t be bothered to do much dinner prep, but still want something healthy. Marinate it overnight or throw it together moments before dinner it’s tasty either way!
You can toss it in a hot oven to make a fresh crispy and flavorful meal for your family in under an hour or try it in the slow cooker with a cup of chicken broth for a hands off meal option the family will love. No matter how you prepare it you’ll love how low effort and delicious it is! You can watch me prep this meal HERE.
If you decide to try this in the slow cooker I would recommend using chicken breast instead of thighs for a better texture to the chicken. *
- 2 lbs boneless chicken thighs
- 1.5 lbs baby red potatoes (quartered)
- 1 lb green beans (trimmed of ends)
- 2 Tbsp olive oil
- 1 head peeled garlic cloves (about 10-12)
- ¼ cup dry white wine (optional*)
- 2 lemons (zest only)
- 1 tsp kosher salt (plus more to taste)
- 1 tsp ground black pepper
- 1 Tbsp onion powder
- 1 Tbsp dried parsley
- 1 Tbsp dried rosemary
- The Night Before Dinner:
- In a large bowl or ziplock bag add the chicken thighs, olive oil, and all seasonings including the garlic, lemon zest, and wine if using. Toss the chicken together and coat well.
- Add the potatoes and green beans to the bag and toss to coat in the seasonings as well.
- You can roast this, add it to the slow cooker straight away, or allow it to marinate for as much time as you have. You can also seal this in an airtight bag and toss it in the freezer if desired.
- When Ready To Cook:
- Preheat your oven to 425°F and place your chicken thighs on a small baking tray. Place the vegetables on a separate baking tray and add additional salt to the green beans and potatoes if desired. I usually sprinkle over about a teaspoon more salt to the vegetables. The chicken will be salty enough from the original recipe so do not add additional salt to the chicken.
- Roast in the oven for 45-55 minutes or until the chicken is cooked to 165°F and the potatoes can be easily pierced with a fork. Enjoy hot!
- If slow cooking the meal add one cup of chicken stock and cook covered on low for 10 hours or high for 6.
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