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Easy One Pan Chicken Dinner

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Easy One Pan Chicken Dinner


September 24, 2019

Easy One Pan Chicken Dinner
Serving Size: 4
Time To Prep / Time To Cook: 30 minutes
Cost: $12-15
Kitchen Equipment Required: Medium Skill
Health Facts: Gluten Free packed full of vitamins and complex carbohydrates

3 Tbsp Olive Oil
5 Chicken Thighs, skin on (but not an issue if not), patted dry with paper towel
1 Red onion, sliced into wedges
1/2 Butternut squash, peeled and diced
1 1/2 Cups Brussels sprouts, halved
2 Garlic Cloves
1/2 Cup Chicken Stock
1 Tbsp Butter
2 Cups Kale/Spinach
Pinch of Salt & Pepper


1. Preheat oven to 375 F. and place a large skillet inside.

2. After 15 minutes remove skillet to a medium-high heat stove top and pour in the 2 Tbsp olive oil. Season the chicken thighs skin with salt and cook skin side down for 2-3 minutes or until crispy, remove to a plate.

3. Drizzle in remaining oil and place brussels sprouts cut side down on half the skillet and fill other side with butternut squash. Add the onion wedges & garlic throughout the pan, season all over with salt & pepper and place chicken skin side up before cooking in the oven for 10-15 minute (or until chicken springs back when squeezed)

4. Remove chicken before continuing to roast the vegetables for a further 15 minutes. Remove vegetables from the tray add stock and butter and reduce to a third on a low heat stove. Pour off sauce and then cook your greens until they are slightly wet (30 seconds).

5. Take to the table all in the pan with sauce on the side or serve up on plates and watch the kids smile.

Cauliflower Rice Pilaf
Serving Size: 4
Time To Prep / Time To Cook: 20 minutes
Cost: $10
Kitchen Equipment Required: Medium Skill
Health Facts:Gluten Free, Vegan

1/2 Cauliflower head, cut into florets
1 Tbsp Olive oil
1 Onion, sliced
2 Garlic Cloves, minced
1 Tbsp Turmeric
2 tsp Cumin
2 tsp Coriander, ground
1 tsp Chili Powder
1/2 Cup Chicken/Veg Stock
Juice of 1/2 Lemon
Salt & Pepper

1. Pop cauliflower into Vitamix and pulse for 5 seconds or until it resembles the size of rice.

2. Add oil to a frypan on medium high heat and caramelize the onion for 5-7 minutes, before cooking the garlic for further 2 minutes

3. Stir cauliflower into the pan and cook until soft and moisture is gone, about 2 minutes my friends.

4. Fold through the spices along and pour in the stock. Season with salt and pepper and allow to simmer for 10 minutes or until liquid is gone.

5.You can have it on its own, or serve it with your favourite protein :)… I also like to add a some mint and yoghurt together and dollop on top. Enjoy my friends!

Super Easy ‘One Pan’ Apple Crumble

2 Tbsp Coconut or Extra Virgin Olive oil
4 Granny Smith Apples, Diced into 1/2 inch pieces
2 Tbsp Honey
2 tsp cinnamon
1/2 tsp nutmeg
Pinch of Salt & Pepper

1 1/2 Cups Oats
2 tsp Cinnamon
1 Tbsp honey
1/3 Cup Coconut, shredded
1/3 Cup Mixed Nuts
Pinch of Salt

To Serve:
Natural Yoghurt or Vanilla Ice cream

1. Preheat your oven to 200 degrees C. (395 F.)

2. For the crumble, combine all you tasty ingredients in a bowl and spread out evenly onto a lined baking tray. Cook in the oven for 18-22 minutes, mixing every 7 minutes, until golden.

3. For the filling drizzle oil into a skillet on medium heat and add in the Apples cooking until slightly soft and golden (5-7 minutes). You want a slightly golden edge.

4. Add in the Cinnamon, honey, salt, nutmeg along with 1/2 to a cup of water, continue stirring until all combined into a slightly chunky soft mix.

5. Sprinkle the crumble topping mixture over the filling and if your feeling super epic spoon over some vanilla ice cream…(i prefer natural or coconut Yoghurt)… ENJOY!!!


Listen to Dan Churchill’s The Epic Table in Podcasts.



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