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One Pan Spring Chicken

March 29, 2018


Ok Sassy Fam! This recipe yields about 4 servings. It takes 15 minutes to prep and 45 minutes to roast in the oven. In total, the recipe takes about an hour to make. It may seem long, but once it's in the oven you are free to do as you please - housework, workout, study, other meal prep, nap.... ya know, normal life stuff! I hope you love this fresh and easy recipe as much as I loved creating it for you! Enjoy!



2 lbs chicken quarters

2 lbs brussel sprouts, sliced in half long ways

4 tablespoons olive oil

Zest of one lemon

2 lemons sliced thin

1 small bunch fresh dill, chopped (1/2 cup worth)

1 small bunch fresh chives, chopped (1/2 cup worth)

1 onion, diced medium

5 garlic cloves, minced

2 teaspoons Pink Himalayan Salt

½ teaspoon black pepper

2 tablespoons white vinegar

Cooking spray



  1. Preheat the oven to 425 degrees

  2. Pat the chicken dry with paper towels on a chopping block. It is important to get the moisture pulled out of the skin so the skin will crisp up in the oven.

  3. Prepare all the ingredients as listed above (chop onion, garlic) except for the lemons.

  4. Throw all the ingredients, except for the lemons, into a bowl and mix thoroughly.

  5. Zest one of the lemons into the bowl and thinly slice that lemon, along with the second lemon. Set aside.

  6. Spray a baking sheet (you may need 2 baking sheets) with cooking spray and place all of the ingredients on the sheet pan. Place the lemon slices on top of the chicken.

  7. Place the pan in the oven and roast the chicken for 45 minutes. After the 45 minutes are up, turn the broiler on and cook for another 5 minutes so the skin can caramelize. If you are using 2 baking pans, switch out the pans from top to bottom and roast for another 5 minutes.



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