We’ve all been there: The traffic home was insane, the children are cranky after a long day of extra lessons and football, and the thought of juggling multiple pots and pans on the stove now makes you want to scream.

No worries! A culinary superhero is ready to swoop in and save the day: The 30-minute one-pan dinner. These culinary marvels are the epitome of efficiency. No more stirring and juggling — just toss your favourite Best Dressed Chicken protein, vegetables, and a sprinkle of magic (aka seasonings) onto a single sheet pan. Slide it into the oven, and dinner is served with minimal fuss and maximum flavour.

Roasted Veggies: The Secret Weapon for Picky Eaters

Let’s be honest, getting kids (and some adults!) excited about vegetables can be a challenge. But roasting transforms even the most mundane veggies into irresistible treats. Think: Crispy, caramelised broccoli florets, tender sweet potatoes bursting with sweetness, or vibrant bell peppers with a smoky char. Suddenly, those once-shunned vegetables become the stars of the show.

A Nutritional Symphony in One Pan

One-pan dinners aren’t just convenient; they’re also a nutritional powerhouse. The Best Dressed Chicken delivers the protein punch your body needs, while the colourful array of vegetables provides a symphony of vitamins, minerals, and fibre. It’s a complete meal that fuels your body and delights your taste buds.

So, the next time you’re facing a hectic weeknight, remember the power of the 30-minute one-pan dinner. It’s the culinary equivalent of a warm hug — comforting, nourishing, and oh so easy.

Ditch the stress and treat yourself with these hassle-free, flavour-packed meals from The Best Dressed Chicken.

The Best Dressed Chicken Asian Spiced Leg Quarters with Potatoes, Broccoli, and Garlic

Yield: 2 servings

Prep Time: 20 minutes

Cook Time: 45-50 minutes

Ingredients:

Chicken

● 2 The Best Dressed Chicken Leg Quarters

● 1/2 tablespoon olive oil

● 1/2 teaspoon ground ginger

● 1/2 teaspoon ground cumin

● 1/2 teaspoon ground coriander

● 1/4 teaspoon turmeric powder

● 1/4 teaspoon garlic powder

● 1/4 teaspoon onion powder

● 1/8 teaspoon red pepper flakes (adjust to taste)

● Salt and pepper to taste

Vegetables

● 1/2 pound baby potatoes, halved or quartered if large

● 1/2 head broccoli, cut into florets

● 1 head garlic, cut in half crosswise

● 1 tablespoon olive oil

● Salt and pepper to taste

Method:

1. Preheat oven to 400°F (200°C).

2. Prepare chicken and vegetables as described in ingredients.

3. Arrange chicken in a single layer on a baking tray.

4. Scatter vegetables and garlic halves (cut side up) around the chicken.

5. Roast for 45-50 minutes, or until chicken is cooked through and vegetables are tender.

6. Rest for a few minutes before serving, squeezing roasted garlic cloves onto the dish.

The Best Dressed Chicken Drumsticks with Roasted Vegetables

Yield: Approximately 6 servings

Prep Time: 15 minutes

Cook Time: 40-45 minutes

Ingredients:

● 6 The Best Dressed Chicken Drumsticks

● 2 medium potatoes, cut into chunks

● 2 carrots, sliced

● 1 cup cherry tomatoes

● 2 tbsp olive oil

● 2 tbsp fresh thyme leaves, stripped from stems

● Salt and pepper to taste

● 2 cloves garlic, minced (optional)

Method:

1. Preheat oven to 400°F (200°C).

2. In a large baking dish, combine potatoes, carrots, and tomatoes.

3. Drizzle vegetables with half the olive oil, sprinkle with half the thyme, salt, and pepper. Toss to coat.

4. Rub drumsticks with remaining olive oil, thyme, salt, pepper, and optional garlic.

5. Place seasoned drumsticks on top of vegetables.

6. Roast for 40-45 minutes, or until chicken is cooked through and vegetables are tender.

7. Turn drumsticks and stir vegetables halfway through cooking.

8. Rest for 5 minutes before serving. Garnish with extra thyme sprigs (optional).

The Best Dressed Chicken Breast with Sweet Potato and Callaloo

Yield: 4 servings

Prep Time: 15-20 minutes

Cook Time: 30-32 minutes

Ingredients:

● 4 The Best Dressed Chicken Boneless Breasts

● 2 medium sweet potatoes, peeled and cut into 1-inch cubes

● 4 cups fresh callaloo leaves, roughly chopped

● 2 tbsp olive oil

● 2 cloves garlic, minced

● 1 tsp paprika

● 1 tsp dried thyme

● 1/2 tsp ground allspice

● Salt and black pepper to taste

● 1 lime, juiced

● Optional: 1 Scotch bonnet pepper, finely minced (for heat)

Method:

1. Preheat oven to 425°F (220°C).

2. Mix olive oil, minced garlic, paprika, thyme, allspice, salt, and pepper in a small bowl. Add Scotch bonnet pepper if using.

3. Place sweet potato cubes on a large sheet pan. Drizzle with half of the seasoned oil mixture and toss to coat. Spread in a single layer.

4. Roast sweet potatoes for 15 minutes.

5. Toss sliced chicken breast with remaining oil mixture.

6. After 15 minutes, remove the sheet pan. Push sweet potatoes to one side of the pan.

7. Add seasoned chicken slices to the other side of the pan in a single layer.

8. Roast for another 10 minutes.

9. Add chopped callaloo leaves on top of and around the chicken and sweet potatoes.

10. Roast for a final 5-7 minutes, until chicken is cooked through (165°F/74°C internal temperature) and callaloo is wilted and slightly crispy at the edges.

11. Remove from oven and squeeze fresh lime juice over everything.

12. Let rest for a few minutes before serving.