Holiday cooking should be easy and fun—and yet still special.
This year, I’m leaning into my personal intention to be present so that I can feel the joy of the holidays. I want to spend time with family and friends—not be so exhausted from cooking a meal that I can’t enjoy it!
This recipe is all of that. It’s an easy, flavorful one-pan dish that makes a delightful centerpiece for holiday meals.
It starts with a bright marinade balanced with fresh, sweet, and spicy note that you soak into pork, chicken, or lamb without changing their unique flavor profiles. Then, you set the marinated meat over a bed of veggies and roast until tender. Super easy. Super flavorful.
Cheers to that!
One-pan spiced meat and vegetable roast
Course: Main
Serves: 4
Prep Time: 15 minutes active, 20 minutes to overnight marinating
Cooking Time: 45 minutes or less, depending on protein
Ingredients
For the marinade:
1 ½ tsp thyme
1 tsp oregano
¼ tsp ground cloves
½ tsp ground cinnamon
1 tsp ground ginger
1 black cardamom pod, lightly crushed
3 garlic cloves, grated
2 tbsp apple cider or red wine vinegar
1 ½ tbsp honey or maple syrup
3 tbsp olive oil
1 ½ tsp salt
½ tsp black pepper
Protein of choice:
1–2 tenderloins (1–1.25 lbs each)
8-10 lamb rib or loin chops
4 chicken breasts or 8 bone-in chicken thighs
For the vegetables:
1 honeynut squash, cubed
1 lb. red baby potatoes, halved
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 cup green beans
2 Tbsp olive oil
½ tsp ground thyme
½ tsp ground oregano
Salt & pepper to taste
Method
Mix and marinate:
Whisk all marinade ingredients together in a small bowl.
Rub onto chosen protein.
For chicken or pork: Marinate for a least 20 minutes, or up to overnight in the refrigerator.
For lamb: Marinate for 1-3 hours.
Prep the vegetables:
In a large bowl, prep the above vegetables and toss the squash, potatoes, and peppers with oil, herbs, and salt and pepper to taste.
Set the zucchini and green beans aside for later.
Preheat the oven:
For pork or lamb: Preheat to 425°.
For chicken: Preheat to 400°.
Start roasting!
On a large sheet pan or large/deep baking pan, spread the squash, potatoes, and peppers.
Place the marinated meat on top or nestle in the center.
Roast for 15 minutes.
Add the zucchini and green beans to the pan.
Continue roasting until the meat reaches the right temperature:
For pork tenderloin: 145°F (25-30 minutes)
For chicken: 165°F (30-40 minutes)
For lamb: 140–145°F for medium (12-15 minutes)
Rest the meat 5-10 minutes before serving!
Optional pan glaze! (Make while the meat rests!)
In a small pan on the stove, whisk together and simmer:
The drippings from the roasting pan
1 Tbsp apple cider vinegar
1 tsp honey
Spoon over sliced meat and serve!