Easy and Healthy One-Pan Meals for a Fresh Start to Spring

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Oven-Roasted Chicken

This simple yet satisfying one-pan dish combines tender, golden-roasted chicken with creamy butter beans and nutrient-rich kale and spinach. A touch of garlic and herbs infuses every bite, while optional chili peppers add a gentle kick. A hearty, no-fuss meal with balanced flavors and nourishing greens—perfect for a wholesome spring dinner!

Ingredients (for 4 servings):

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 2 cloves garlic, minced
• 1 (15 oz) can butter beans, drained and rinsed
• 2 cups kale, chopped
• 1 cup baby spinach
• ½ cup chicken broth
• ½ tsp red chili flakes (optional)
• Juice of ½ lemon
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat the chicken dry and rub with olive oil, salt, pepper, and smoked paprika.
3. Heat an oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 3-4 min. until golden, then flip.
4. Add garlic, butter beans, kale, and broth to the skillet. Sprinkle with chili flakes if using.
5. Transfer to the oven and roast for 20-25 min., or until the chicken reaches an internal temperature of 165°F (75°C).
6. Stir in spinach and a squeeze of lemon juice. Let it wilt for a minute before serving.
7. Garnish with fresh parsley and enjoy warm.