January cooking should be warm, cozy, and forgiving. This is the kind of meal that makes your house smell amazing and your brain feel like it has its life together- without creating a humongous mess and a sink full of regrets.
Why you’ll love this recipe
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One pan
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Minimal chopping
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It works with whatever winter veg you’ve got (just chop things
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Leftovers are actually good
Ingredients (serves 4-ish. This is totally flexible, so measure with your heart.)
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Bone-in, skin-on chicken thighs or breasts
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Baby potatoes (or chopped Yukon golds)
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Carrots
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Red onion
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Garlic (yes, a lot)
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Lemon (zest + juice)
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Olive oil
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Salt + pepper
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Italian seasoning or herbs de Provence
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Optional: a handful of kale added at the end
How to make it
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Heat oven to 425.
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Toss chopped vegetables with olive oil, salt, pepper, and herbs. Spread on sheet pan. Make sure you chop vegetables approximately the same size.
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Nestle chicken into the veg. Pat chicken dry, season generously.
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Mix lemon juice + zest + minced garlic + olive oil. Drizzle over everything.
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Roast ~35–45 minutes until chicken is cooked through and veg is caramelized.
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Optional: toss kale onto the pan for the last 5 minutes.
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Finish with a squeeze of lemon.
Serving ideas
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With crusty bread (the best)
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Over rice
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With a simple green salad
This is my favorite kind of weeknight dinner: low effort, high reward, and it makes January feel like a cozy choice, not like you’re just grinding through.
