Cooked chicken pieces, potatoes, carrots, broccoli, garlic and herbs are visible

Fast Weeknight Dinner

One pan. Ten minutes of work. Dinner handled.

Pasture-raised chicken thighs and this cycle’s cooking vegetables make the core dinner. Add fresh herbs or garlic-basil butter when you want an easy finish.

Prep
10 min
Cook
35 min
Serves
4
Best for
One pan

What goes in your cart

Choose the groceries you need

Recommended groceries start selected. Optional additions and visible alternatives stay in your control. Every selection is a full-size product from the market.

Have on handolive oil, salt and black pepper.
Cooking Vegetables — Core (4) Iron & Acre
Cooking vegetablesCooking Vegetables — Core (4)From Iron & Acre

Contents rotate with each market cycle. Open the product to see this week’s selection.

$35.00Unavailable
Chef’s Herb Bundle Living Roots Farm
Fresh herbsChef’s Herb BundleFrom Living Roots Farm

Contents rotate with each market cycle. Open the product to see this week’s selection.

$21.00Unavailable

Cook this meal

A quick path to dinner

From your pantry

olive oil, salt and black pepper.

  1. Heat the oven to 425°F. Cut sturdy vegetables into similar-size pieces; reserve any fruit or delicate items for another use.

  2. Toss roastable vegetables with olive oil, salt and pepper on a rimmed sheet pan. Roast for 10 minutes.

  3. Pat the chicken dry, season it and place it among the vegetables. Roast until the thickest piece reaches 165°F, about 25 to 35 minutes more.

  4. If selected, dot the hot chicken and vegetables with garlic-basil butter and finish with chopped fresh herbs.

  5. Rest the chicken for 5 minutes, then serve straight from the pan.

Selected groceries$0.00