One-Pan Chicken and Potato Bake

itsjdieb
Nov 7
4 min read

I don't just want you to live long, I want you to live well, and this time it's my Marry Me Meals (The Long Game) series where I give you five dinner recipes that are not only delicious and easy to make, but will ensure you keep your significant other happy and around for the long haul. As a gut health dietitian, I want to provide you with dinner recipes that are nutrient-dense, but also give you recipes that can keep you and your partner living happily and health-ily ever after. So, I am welcoming you to Day 5 of my Marry Me Meals. Today's recipe is my husband's favorite, the One-Pan Chicken and Potato Bake.

Here's my thought process around my last dinner recipe for the series: Everyone needs a reliable protein + carb dinner recipe they can count on to feed themselves (and their partners) without spending hours in the kitchen. This One-Pan Chicken and Potato Bake is that go-to meal — wholesome, satisfying, and full of flavor. Juicy marinated chicken thighs roast right on top of potatoes, carrots, and honey-nut squash, creating a cozy, balanced dinner that practically makes itself.

Not only is this one-pan chicken dinner simple to prepare, but it’s also nutrient-dense and gut-friendly. The mix of root vegetables and squash provides you with your daily dose of fiber, vitamins A and C, and potassium, while olive oil and lean protein from the chicken keep it balanced and filling. It’s naturally gluten-free, easy to make dairy-free, and adaptable — a true weeknight staple you’ll come back to again and again. Let me show you how to make my One-Pan Chicken and Potato Bake.

Why You’ll Love This One-Pan Chicken and Potato Bake:

Gut-friendly: This recipe is packed with squash, potato, and carrots - all great sources of fiber that will feed your gut flora.
Easy to prep: All you need to do is chop up the vegetables, prepare the marinade, and bake!
Allergen friendly: Naturally gluten-free and easy to adapt for dairy-free eaters.
Customizable & satisfying: Make it heartier with a combo of different beans or with more vegetables, such as zucchini or sweet potato. It’s a base you can build on, or enjoy simply as is.

Yields: 2

Portion: 2 chicken thighs

Prep time: 20 minutes

Total time: 1 hour

This recipe is gluten free and can be easily dairy free without the addition of parmesan.

Ingredients:

1/2 honeynut squash, chopped medium

1 russet potato, chopped medium

2 carrots, chopped medium

2 garlic cloves

Marinade:

⅓ cup olive oil

4 cloves garlic, minced

1 tbsp tomato paste

1-2 tbsp mild harissa

1 tsp salt

1/2 tsp black pepper

1 tsp dried oregano

1 tsp paprika

¼ cup water

Garnish:

Freshly chopped parsley

Freshly grated parmigiano reggiano

Maldon salt & cracked pepper

Arugula salad:

2 handfuls arugula

½ tbsp extra virgin olive oil

Juice of ½ lemon

Salt

Instructions:

Prep vegetables: Have oven preheated to 400°F. Prep potatoes, carrots, and honey-nut squash.
Mix your marinade: In a bowl or jar, combine all marinade ingredients.
Toss separately: toss vegetables with half of the marinade. Leave other half on the side.
Coat chicken thighs: place chicken thighs (skin side up) on top of vegetables and coat well with the other half of the marinade. Make sure chicken thighs are evenly coated with marinade.
Roast: Roast for 40–45 minutes, or until the chicken skin is crisp and the vegetables are golden and tender. You can opt to broil the chicken bake for the last 5 minutes.
Serve: Grab two serving plates. Spoon a bed of arugula salad onto each plate. Arrange the chicken thighs and vegetables on other side of plate. Top chicken and vegetables with a drizzle of the roasted marinade or pan juices. Enjoy!

FAQ:

Can I use chicken breast?: Yes. You can use boneless, skinless chicken breasts instead of thighs. Since breasts cook faster, start checking for doneness around 25–30 minutes.
Is this recipe good for meal prep?: Yes! You can remove the chicken thighs and vegetables from the pan and place them into separate Tupperware containers.
Can I make this recipe dairy free?: Absolutely, you can just opt out of the garnish of parmigiano reggiano at the end.
Can I use different vegetables: For sure. Feel free to use sweet potato, butternut squash, cauliflower, broccoli, whatever you desire.

Recipe Notes:

Spice level: feel free to use mild, medium, or spicy harissa for the recipe depending on your spice tolerance.
Bulk up the fiber: feel free to add more fiber to the recipe with more beans or other vegetables such as zucchini, sweet potato, cauliflower, etc.

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD

Why You’ll Love This One-Pan Chicken and Potato Bake:

Gut-friendly: This recipe is packed with squash, potato, and carrots - all great sources of fiber that will feed your gut flora.

Easy to prep: All you need to do is chop up the vegetables, prepare the marinade, and bake!

Allergen friendly: Naturally gluten-free and easy to adapt for dairy-free eaters.

Customizable & satisfying: Make it heartier with a combo of different beans or with more vegetables, such as zucchini or sweet potato. It’s a base you can build on, or enjoy simply as is.

Yields: 2

Portion: 2 chicken thighs

Prep time: 20 minutes

Total time: 1 hour

This recipe is gluten free and can be easily dairy free without the addition of parmesan.

Ingredients:

1/2 honeynut squash, chopped medium

1 russet potato, chopped medium

2 carrots, chopped medium

2 garlic cloves

Marinade:

⅓ cup olive oil

4 cloves garlic, minced

1 tbsp tomato paste

1-2 tbsp mild harissa

1 tsp salt

1/2 tsp black pepper

1 tsp dried oregano

1 tsp paprika

¼ cup water

Garnish:

Freshly chopped parsley

Freshly grated parmigiano reggiano

Maldon salt & cracked pepper

Arugula salad:

2 handfuls arugula

½ tbsp extra virgin olive oil

Juice of ½ lemon

Salt

Instructions:

Prep vegetables: Have oven preheated to 400°F. Prep potatoes, carrots, and honey-nut squash.

Mix your marinade: In a bowl or jar, combine all marinade ingredients.

Toss separately: toss vegetables with half of the marinade. Leave other half on the side.

Coat chicken thighs: place chicken thighs (skin side up) on top of vegetables and coat well with the other half of the marinade. Make sure chicken thighs are evenly coated with marinade.

Roast: Roast for 40–45 minutes, or until the chicken skin is crisp and the vegetables are golden and tender. You can opt to broil the chicken bake for the last 5 minutes.

Serve: Grab two serving plates. Spoon a bed of arugula salad onto each plate. Arrange the chicken thighs and vegetables on other side of plate. Top chicken and vegetables with a drizzle of the roasted marinade or pan juices. Enjoy!

FAQ:

Can I use chicken breast?: Yes. You can use boneless, skinless chicken breasts instead of thighs. Since breasts cook faster, start checking for doneness around 25–30 minutes.

Is this recipe good for meal prep?: Yes! You can remove the chicken thighs and vegetables from the pan and place them into separate Tupperware containers.

Can I make this recipe dairy free?: Absolutely, you can just opt out of the garnish of parmigiano reggiano at the end.

Can I use different vegetables: For sure. Feel free to use sweet potato, butternut squash, cauliflower, broccoli, whatever you desire.

Recipe Notes:

Spice level: feel free to use mild, medium, or spicy harissa for the recipe depending on your spice tolerance.

Bulk up the fiber: feel free to add more fiber to the recipe with more beans or other vegetables such as zucchini, sweet potato, cauliflower, etc.

xoxo,

Jasmin D the RD

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