Photo Courtesy of Ashton Keefe
| January 14, 2016

One of the best feelings ever is coming home to a home-cooked meal after a never-ending day. Except that's rarely how it works out; once you get home, you actually have spend time making that meal.

READ: 10 One-Pot Dishes to Try for Dinner

Fortunately, there's an easy way to prepare a warm, satisfying, drool-worthy dish by simply throwing a few flavorful ingredients into a single pan.

Celebrated New York-based chef and culinary instructor Ashton Keefe loves the comforting taste of a roast chicken, so she decided to develop a faster (and dare we say, more delicious) way to prepare one.

"I love this recipe," says Keefe. "To me, the aroma of roast chicken symbolizes home, family and love. What’s even better is that ingredients can be substituted for shallots, lemon and garlic. Or make it a party and invite all the ingredients — and your friends."

WATCH: The Most Delicious Roast Chicken Recipe You Haven't Tried

While Keefe suggests a generous serving of garlic, shallot, and lemon, she also recommends adding your own flair by throwing in some lime, jalapeno, butternut squash, onion, carrots, peas, corn — basically any mouthwatering combo of your choosing.

In any case, you can be sure dinner’s going to be good and quick — and that cleanup will be a breeze.

The Best One-Pan Chicken Recipe For a Quick, Delicious Dinner

Cooking Method: 
Roast
Category: 
Entree
Level: 
Medium
Yield: 
4 servings

Ingredients:

  • 1–2 Tbsps. extra virgin olive oil
  • 2 tsps. fine sea salt
  • One 2–3 lb. chicken, broken into 4 pieces (2 legs and 2 breasts)
  • 4 cloves garlic, smashed
  • 2 shallots, thinly sliced
  • 1 lemon, thinly sliced
  • 2 Tbsps. unsalted butter
  • 1 cup dry white wine
  • 1 bunch chives, finely chopped

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Heat olive oil in a large ovenproof skillet over medium-high heat. Pat chicken dry using a paper towel and season with salt. Sear chicken, skin-side down, until golden brown, around 4–5 minutes. Remove chicken from the pan, and remove the pan from heat.
  3. To the pan, add garlic, shallots and lemon. Place chicken skin-side up over shallot/lemon mixture and add butter and wine. Place pan in the oven and cook for additional 20-25 minutes until the juices run clear and chicken’s internal temperature reaches 165 degrees F.
  4. Remove chicken from oven, garnish with chives, and serve.