Tag: one pan

This Simple Trick Turns Ordinary Roast Chicken Into Something Incredible
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If you’ve ever wondered how restaurants get their roast chicken so juicy and full of flavor, the secret is simple — it’s all in the brine! This brined Roasted Chicken and Potatoes is one of those meals that makes you slow down and savor every bite.

The kids voted this was the best chicken and potatoes I’ve ever made and it was one pan and so dang easy.

The overnight brine infuses the meat with moisture and a subtle, herby flavor, while the garlic butter under the skin keeps every bite tender and golden. Add in roasted Yukon Gold potatoes that crisp up in the chicken drippings, and you’ve got a family dinner that is pure comfort food — with hardly any effort.

Why Brining Makes the Juiciest Chicken

The short answer is science! First, the salt in the brine breaks down the tight protein strands in chicken (or any poultry) which makes the structure more open to holding liquid molecules so it can retain more moisture.

When the chicken is submerged in the brine, the chicken soaks up the brine making it more juicy and more flavorful. The additional flavor in the brine like the lemon, fresh herbs and garlic all soak into the chicken so it’s flavored from the inside out!

Ingredients You’ll Need

For the Brine
- Water: The base that helps distribute the salt and flavors evenly.
- Kosher Salt: Draws moisture in and out of the chicken, resulting in juicy, seasoned meat.
- Honey: Adds a subtle sweetness and helps with browning during roasting.
- Peppercorns: Infuse mild spice and depth into the brine.
- Lemons: Brighten the flavor and help tenderize the meat.
- Bay Leaves: Add an earthy, aromatic note.
- Parsley & Thyme: Fresh herbs that lend light, savory flavor.
- Garlic: Deepens the flavor and complements the herbs beautifully.
For the Chicken
- Whole Chicken: The star of the recipe — roasting the entire bird keeps it juicy, flavorful, and beautifully golden while naturally basting the potatoes as it roasts.
- Kosher Salt: Enhances flavor, draws out moisture for crisp skin, and seasons both the chicken and potatoes evenly.
- Butter: Adds richness and helps the skin turn golden and crispy while keeping the meat tender and moist.
- Garlic: Brings depth and savory aroma to the butter mixture and infuses flavor into the chicken and potatoes.
- Fresh Thyme: Adds bright, earthy notes that complement the chicken’s richness and balance the buttery flavor.
- Lemon: Infuses the meat with a fresh citrus aroma, helps tenderize the chicken, and adds brightness to the pan juices.
- Red Onion: Adds sweetness and moisture to the roasting pan, enhancing flavor and preventing dryness.
- Yukon Gold Potatoes: Perfectly soak up the drippings from the chicken — soft and buttery inside with crisp, golden edges.
- Olive Oil: Prevents sticking, promotes browning, and adds a layer of richness to both the chicken and potatoes.
How to Make Lemon Butter Roasted Chicken
1. Dissolve: Mix the water, salt and honey in a large pot over medium heat and stir until the salt is dissolved. Remove from the heat and let the water cool.
2. Brine: Add the remaining ingredients to the pot, then add the chicken to the brine solution and let it brine in the fridge overnight.
3. Prep the Chicken: Remove the chicken from the brine and pat it dry. Sprinkle with salt and place in the fridge uncovered for a day.
4. Preheat: Place a cast iron skillet in the over and heat the oven to 425℉.
5. Make the Garlic Butter: Add the butter, garlic, thyme and lemon zest to a small bowl and combine thoroughly.
6. Rub: Lift the chicken skin and rub the garlic butter all over the chicken under the skin and on top of the skin.
7. Assemble the Dish: Pull the skillet from the oven and drizzle it with olive oil. Place the chicken in the pan (breast side up) and place the potatoes around it. Drizzle everything with olive oil and sprinkle the potatoes with kosher salt.
8. Roast: Place the pan back in the oven and roast for 1 hour. Rotate the pan halfway through the cook time.
  
  NOTE: You want an internal temperature of 165 degrees F in the thickest part of the thigh.
9. Serve: Slice the chicken and serve with the potatoes and the pan juices.
Tips for Perfect Juicy Roast Chicken Every Time

Dry Skin: No, I’m not talking about your skin care routine! I’m talking about the chicken skin. After brining, pat dry the skin thoroughly, sprinkle with salt and let it sit in the fridge uncovered all day before roasting. It will help the skin get extra crispy and delicious!

Cast Iron Skillet: Use a cast iron skillet for even browning.

Internal Temp: Once the internal temp of the thickest part of the thigh has reached 165°F, pull the skillet from the oven and let it rest.

Yukon Golds: We love Yukon Golds because they stay creamy inside but get crisp and golden on the outside.
What to Serve with Brined Roast Chicken

You will already have those golden, melt-in-your-mouth potatoes on the side, so let’s add some veggies and a yummy bread! Some of our favorite vegetable side dishes to go with roasted chicken and potatoes are broccoli salad, strawberry spinach salad, or air fryer smashed broccoli.

For a tasty bread recipe, we love our potato rolls, unleavened bread, or homemade Hawaiian rolls.

Roasted Chicken FAQs

How long should I brine a whole chicken?

For best flavor, brine the chicken for 8–12 hours. You can go up to 24 hours, but don’t exceed that or the meat can get too salty.

Can I make this without a brine?

You can, but the brine is what gives this chicken that next-level tenderness and flavor—totally worth the extra step!

Do I need to rinse the chicken after brining?

Nope! Just pat it dry really well before roasting so the skin gets crisp.

Can I use a frozen Whole chicken?

Yes, but make sure it’s completely thawed before brining so it absorbs the flavor evenly.

How Do You Know When Roasted Chicken Is Done?

Chicken is done when it reaches 165 degrees in the thickest part of the thigh.
You can also tell if a chicken is done if the wings and legs wiggle loosely, and the juices run clear.

Storing and Reheating Leftovers

Leftover roasted chicken should be stored in an airtight container in the refrigerator.
It will keep for 3-4 days in the refrigerator.

To reheat roasted chicken, place it in an oven safe dish and reheat in a 350 degree oven for about 25 minutes. You can also reheat in a microwave for 2-5 minutes.

Leftovers can also be frozen. Place the cooled chicken in ziploc freezer bags and press out as much air as possible before sealing the bag. It will keep in the freezer for up to 4 months.

I have walked you through each step for making a perfectly roasted whole chicken, and when that beautiful golden chicken comes out of the oven, it will be impossible not to feel a little proud. The aroma alone will have everyone drifting into the kitchen asking, “Is it ready yet?”

This Brined Roasted Whole Chicken with Crispy Potatoes is the kind of meal that brings everyone to the table. The brine does all the work for you, keeping every bite juicy and flavorful, while the potatoes soak up all that buttery, lemony goodness. Whether it’s Sunday dinner or a special night in, this is one of those recipes you’ll come back to again and again — simple, classic, and full of love.

More Chicken Recipes You’ll Love

Check Out This Video to See How it’s Made…
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Mix the water, salt and honey in a large pot over medium heat until salt is dissolved.

2 Liters Water, ⅓ Cup Kosher Salt, ¼ Cup Honey

Quickly remove and cool the water, adding remaining brine ingredients. Once cool add the chicken. Brine overnight.

1 Tablespoon Peppercorns, 2 Lemons, 5 Bay Leaves, 10 Sprigs Parsley, 6 Cloves Garlic, 1 Whole Chicken, 7 Sprigs Thyme

Remove the chicken and pat dry on a pan. Sprinkle with 1 teaspoon kosher salt and place in the fridge for the day, uncovered.

1 teaspoon Kosher Salt

Place a cast iron pan in the oven and heat to 425℉.

Meanwhile, add butter, garlic, thyme and zest to a bowl and stir. Squeeze juice of lemon into a bowl and stuff the rinds and onions into the chicken cavity.

4 Tablespoons Butter, 2 Cloves Garlic, 1 teaspoon Fresh Thyme, 1 Lemon, ½ Red Onion

Lift the skin and rub the butter under and over the skin.

Remove pan from oven, drizzle with olive oil so the chicken won’t stick, add chicken and potatoes around it.

12 ounces Yukon Gold Potatoes, Olive Oil

Drizzle everything with olive oil and sprinkle kosher salt over the potatoes.

Roast 1 hour, turning the pan halfway through or until the thickest part is 165 degrees F internally.

Serve with pan juices and a drizzle of leftover lemon juice if desired.

Calories: 454kcal, Carbohydrates: 29g, Protein: 26g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 115mg, Sodium: 6848mg, Potassium: 611mg, Fiber: 3g, Sugar: 13g, Vitamin A: 647IU, Vitamin C: 40mg, Calcium: 74mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Basil

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November 2, 2025
Busy Day Ground Beef and Potatoes
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This simple and delicious one pot recipe features ground beef and potatoes cooked together with flavorful seasonings for an easy and hearty meal. Perfect for a busy weeknight dinner!

This is a recipe Cade and I would make when we first got married and lately I’ve been in the biggest cooking rut. It’s not even that I don’t want to cook, it’s just that nothing feels inspiring and nothing sounds good. So, I’ve been going back to my roots and making some simple comfort foods that everyone will eat and take no brain cells from me.

Ingredients for Ground Beef and Potatoes

Onion and peppers taste good when you pair them with classic ground beef and potatoes! We add a few seasonings and you have an easy ground beef dinner recipe they whole family will love. Here are all the ingredients you need:
- Canola Oil: helps cook the potatoes until golden and crispy
- Yukon Gold Potatoes: you can peel them or not and dice them into 1/4-inch cubes
- Ground Beef: I usually go with 85/15 for good flavor. You can use more lean ground beef if desired, or substitute it with ground turkey or ground chicken.
- Onion: just a yellow onion works great
- Red Bell Pepper: you could also grab a yellow or orange bell pepper
- Worcestershire Sauce: adds rich umami flavor
- Ketchup: adds flavor and a touch of sweetness
- Liquid Smoke: adds smokiness
- Dijon Mustard: adds flavor
- Seasonings: Smoked Paprika, Garlic Powder, Dried Oregano, Kosher Salt and Ground Black Pepper
- Parsley: adds a fresh pop of flavor
How to Make Skillet Ground Beef and Potatoes

You only need one pan to make this family-friendly meal! Grab your cast iron skillet and let’s get cookin’!
1. Brown the Potatoes: Add oil to a large cast iron skillet and heat over high heat. when the oil is shimmering, reduce the heat to medium high and add the potatoes. Season them with salt and stir to coat. Let them cook until browned, stir often until the potatoes are tender.
2. Cook the Ground Beef: Remove the potatoes from the skillet and add the ground beef and break it up to cook.
3. Sauté the Onions and Peppers: Push the meat to the sides of the pan and add the onions. Stir until they soften and then add the bell peppers and cook until soft. Drain any grease if needed.
4. Combine: Add all the rest of the ingredients (including the potatoes) to the large skillet and continue to cook until the potatoes are tender.
5. Season: Give the dish one last hit of salt and pepper until you get the flavor you want. Serve it hot and top it with some fresh parsley.
The complete recipe in full detail can be found in the recipe card down below so keep scrolling for all the information you’ll need to make this tasty dinner recipe.

Do You Have to Use a Cast Iron Skillet?

Normally I would say that any skillet will get the job done just fine but for this recipe, you must use a cast iron skillet. To get the crispiness and flavor you want, use a cast iron skillet.

What to Serve with Ground Beef and Potatoes

When I eat a hearty main dish, I like to have simple vegetable sides to lighten it up. Some of our favorite side dishes are:

If you want to add some fruit to the dinner, our winter fruit salad would be a great option too!

Storage Tips

Store: Leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 4-5 days.

Reheat: You can use the microwave or stovetop to reheat leftover ground beef and potatoes. If I’m reheating just one serving, I’ll pop it in the microwave but if I’m reheating a bunch for the whole family, then I’ll use the stovetop.

Freeze: These leftover freeze great! Let them cool completely and then store them in an airtight container. They will keep for up to 3 months. Let them thaw in the fridge overnight and then reheat on the stovetop as written above.

As long as we are talking about leftovers, I love when we have leftovers of this ground beef recipe because I love repurposing them! Sometimes I’ll make scrambled eggs and serve them for breakfast. Or, add some grated cheese and salsa throw it into a tortilla for a tasty burrito for lunch or dinner the next night! Ground beef and potatoes is so versatile!

Warm up with this classic comfort food dish of ground beef and potatoes. Learn how to make it and why it’s a go-to meal for those busy weeknights.

More Comfort Food Dinner Recipes:
Cook ModePrevent your screen from going dark

Heat the oil in a large 10-12″ cast iron skillet over high heat.

2 Tablespoons Canola Oil

Once the oil is hot, reduce the heat to medium high, then add the potatoes and a sprinkle of salt evenly over all potatoes. Stir once and let sit to brown the bottom. Cook, stirring often, until the potatoes are turning golden and becoming tender, but not soft, about 6 minutes.

1 Pound Yukon Gold Potatoes, 1 teaspoon Kosher Salt

Remove the potatoes to a dish. Add the meat. Cook, breaking apart the meat.

1 Pound Ground Beef

Push the meat to the sides, and add the onion, stirring until softened, and add the bell pepper until soft. Drain excess grease if needed.

1 Yellow Onion, 1 Red Bell Pepper

Add the Worcestershire, ketchup, liquid smoke, mustard, smoked paprika, garlic powder, oregano, salt and pepper. Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.

1 Tablespoon Worcestershire Sauce, 1 Tablespoon Ketchup, 1 teaspoon Liquid Smoke, 1 Tablespoon Dijon Mustard, 2 teaspoons Smoked Paprika, 1 teaspoon Garlic Powder, 1 teaspoon Dried Oregano, 1 teaspoon Kosher Salt, ¼ teaspoon Ground Black Pepper

Taste and adjust the salt and pepper as desired. Serve hot, topped with chopped parsley.

Parsley

Serving: 1cup, Calories: 315kcal, Carbohydrates: 18g, Protein: 15g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 534mg, Potassium: 651mg, Fiber: 3g, Sugar: 3g, Vitamin A: 974IU, Vitamin C: 42mg, Calcium: 41mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.
Carrian Cheney

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October 12, 2025
Honey Mustard Bacon Chicken Skillet [+Video] – Oh Sweet Basil
This isn’t your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable!

Serve up this bold honey mustard chicken recipe with a loaf of crusty artisan bread and a bright, fresh tomato cucumber salad, and you have a winning dinner the whole family will love!

A while back, we made honey mustard bacon brats and let me tell you, they are delicious. Like major good. It’s hard to want a brat any other way now. But as Cade and I were cleaning up dinner he said, “That sauce tastes so good I want to eat it on everything!” and as he snagged one last piece of saucy bacon from the pan to gobble it down before washing the skillet, I had the idea.

This really would be good on anything. Like really. At first I was really going to go to town and make a crunchy chicken but Cade and I are trying really hard to make good eating choices during the week, which is difficult today as I just photographed the best, oh my goodness amazing pumpkin cookies ever and I can hear them calling my name from the kitchen, “Carrian, you know you could have just half a cookie and you’d feel so happy…”

Ingredients for Honey Mustard Bacon Chicken Skillet

Ok, I digress…back to this tasty one skillet chicken recipe! Here are the ingredients you will need:
- Chicken Thighs: You can use boneless chicken or use bone-in. If you use bone-in chicken, it will just need a little longer to cook through.
  
  NOTE: Chicken breasts (boneless, skinless) also work great with this recipe if you want a more lean dinner.
- Water: helps with the base of the honey mustard sauce
- Honey: adds flavor and natural sweetness
- Dijon Mustard: any brand works great or you could go with spicy brown mustard too if you want a little kick
- Cilantro: adds a bright pop of freshness
- Bacon: because you never need a reason for bacon
- Olive Oil: helps finish off the sauce and sauteing
- Garlic: adds flavor
The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Bacon Honey Mustard Chicken

Here is a quick run through of the instructions for making this easy chicken dinner recipe. It gets extra bonus points for all being cooked in one dish!
1. Heat a nonstick skillet over medium-high heat and cook the bacon.
2. Once the bacon is crispy and cooked, remove the bacon to a plate lined with paper towels.
3. Add the chicken to the skillet and reduce the heat to medium low. Let it cook for 5-6 minutes and then flip it and let it cook for 5-6 minutes more.
4. While the chicken is cooking, whisk all the ingredients for the sauce together.
5. When the chicken is done, remove it to a plate and add the sauce mixture to the skillet. Let it simmer until it thickens slightly.
6. Chop the bacon and add it to the sauce.
7. Add the chicken back to the skillet and spoon the sauce over the chicken.
8. Remove from the heat and let the chicken rest. Serve and enjoy!
These instructions are also available in the recipe card down below. You can also save or print the recipe from there.

Can I Use Chicken Breasts Instead?

Yes, chicken breasts work great for this recipe! They will probably need a little less time to cook through so make sure you keep your eye on that internal temperature. You want it to be 165 degrees F.

Are Chicken Breasts Healthier Than Thighs?

Both chicken thighs and breasts are good sources of lean protein. In comparison, one key difference between the two is the fat content. Chicken thighs tend to be more fatty than their leaner companion, so yes, there is more fat on a thigh (dark meat) than is on a breast (white meat). However, this fat is the good kind.

What is the Difference Between a Skillet and a Frying Pan?

The difference between a sauté pan and a skillet is a subtle but important one, and it all comes down to shape.

A sauté pan, from the French verb meaning “to jump” (sauter), has a wide, flat bottom and relatively tall, vertical sides.

A skillet, on the other hand, has sides that flare outward at an angle.

What to Eat with Honey Mustard Chicken with Bacon

Storing and Reheating

It is best to store leftover honey mustard chicken in an airtight container in the fridge. Leftovers will keep for up to 3-4 days. You can reheat this meal in the microwave or on the stove top. If I have the time, I like to use the stove to heat it back up.

Why We Love This Recipe

There are so many reasons to love this recipe, but first and foremost, the flavor!! The combination of honey, mustard and bacon is just home run combination of flavors!

Second, it’s all made in one skillet so clean up is a breeze!

Next, it is dairy free, gluten free and packed with protein!

Finally, you can have dinner on the table in less than 30 minutes which makes it family friendly and great for a busy weeknight!

This delicious one-pan honey mustard chicken with bacon combines the sweetness of honey, the tanginess of mustard, and the savoriness of bacon to create a mouth-watering chicken dinner. Perfect for a quick and easy weeknight meal!

More Chicken Dinner Recipes:
Servings: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Description

This isn’t your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable!

Cook ModePrevent your screen from going dark

Heat a nonstick skillet over medium high heat then add the bacon.

6 Slices Bacon

Cook the bacon until crispy, flipping one time. Remove the bacon to a plate lined with paper towels.

Add the chicken to the skillet and turn to medium low.

4 Chicken Thighs

Allow to cook for 5-6 minutes, flip and cook an additional 5-6 minutes or until cooked through.

While the chicken is cooking, whisk together the water, honey, mustard and cilantro in a small bowl.

¼ Cup Water, ¼ Cup Honey, 1 Tablespoon Dijon Mustard, 2 Tablespoons Cilantro

When the chicken is done, remove it to a plate. Increase the temperature to medium and add the olive oil and garlic to the skillet and stir until the garlic is fragrant.

¼ Cup Pure Olive Oil, 2 Clove Garlic

Add the sauce mixture to the skillet. Reduce the heat to low and let the sauce simmer until it thickens slightly.

Chop up the bacon and add the bacon to the sauce. Stir everything together.

Add the chicken back to the skillet and spoon the sauce over the chicken.

Take off the heat to rest for 3 minutes and serve.

left overs will keep for 3-4 days in the refrigerator

Serving: 1gCalories: 573kcalCarbohydrates: 19gProtein: 23gFat: 46gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 133mgSodium: 349mgPotassium: 321mgFiber: 0.2gSugar: 17gVitamin A: 117IUVitamin C: 1mgCalcium: 18mgIron: 1mg

Author: Sweet Basil

Course: 100 Family Favorite Easy Healthy Recipes
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Sweet Basil

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July 10, 2024
Stove Top Stuffed Pork Chops | Kitchen Nostalgia

Stove Top Stuffed Pork Chops | Kitchen Nostalgia

*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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