A one pan, no-fuss healthy dinner

If I am going to make dinner, it needs to be fast and it needs to be simple. I love to cook but that doesn't mean I have hours to spend in the kitchen each night nor do I want to. To me, quick and simple means no-fuss in minutes. My answer is my oven. While stove-top cooking is great, it demands some babysitting. The oven on the other hand is as easy as setting a timer and walking away. Yes, walking away. That means you can actually do something other than stand in your kitchen, babysitting whatever is cooking on the stove. You can sit down; put your feet up and even enjoy a glass of wine while your dinner is cooking. Sounds luxurious, right? It can be your reality and here is the recipe to get you started.

What do you need?

I roast a chicken at least once a week. When it is broken down into pieces it cooks faster. You can purchase it like this or do it yourself. Buy more than you plan to eat so you can cook once and eat at least two meals. Do yourself a favor and buy bone-in, skin on chicken pieces. The result is a juicier more flavorful meal.

Pre-heat your over to 425.

Place your chicken pieces in a baking dish and season them with olive oil, salt and pepper.

Want to get a bit more creative? My go-to seasoning blend is this Smoky Maple Roasted Chicken recipe that uses savory mustard, sweet maple syrup and smoked paprika to create a drool-worthy marinade. Once you evenly coat the chicken, arrange it in a single layer.

Add 3-4 cups of potatoes or root vegetables to a bowl. Make your life easy and buy pre-cut sweet potatoes, butternut squash and more. Toss them with olive oil, salt, pepper and if you are feeling adventurous… some herbs like oregano or rosemary.

If the baking dish is large enough, add your root vegetables as well. If not, grab another baking dish.

Place both baking dishes in the oven, uncovered and set a time for 30 minutes. You have 30 minutes to do whatever it is you would like to do that does not involve cooking.

When the timer goes off, head back to the kitchen. Toss your green vegetables with a bit of olive oil, salt and pepper and add them to one or both of the pans. Set the timer for 15 minutes and you are free again. This is a great time to set the table because the next time that timer goes off, your dinner is ready!

Katie Cavuto MS, RD, is a Philadelphia-based registered dietitian and wellness advocate. Katie appears in regular nutrition and cooking segments on local and national TV.  Her writing and recipes have been showcased nationally in O, the Oprah Magazine, Family Circle and more. Katie is the dietitian for the Philadelphia Flyers and Phillies and was awarded Philadelphia Magazine's "Best of Philly" in 2009, 2010, 2012 and 2014. Her first cookbook is being published by the American Diabetes Association in late summer of 2016. For recipes and wellness tips visit her blog nourishbreathethrive.com.

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