Wednesday, April 1, 2020

One Pan Baked/Roasted Chicken, Potatoes And Vegetables Recipe | So Easy And Delicious!

One Pan Baked/Roasted Chicken, Potatoes And Vegetables this meal just couldn’t get any easier with crisp-tender chicken and veggies packed with so much flavor!

It is safe to cook chicken and vegetables together as long as you practice safe food handling throughout the preparation and baking processes.  The best is to brown the chicken first, and add the vegetables. This allows the chicken to reach a good internal temperature before the vegetables are done completely. As far as safe, if you cook the two simultaneously, it is fine.


Ingredients for the potatoes

  • 2.5 lb potatoes
  • 1 Tsp paprika/ any kind of seasoning
  • 2 Tbsp Olive Oil
  • Salt and pepper to taste

Ingredients for the chicken

  • 2 Lb Chicken
  • 2 Tbsp Olive oil
  • 1/2 Garlic powder
  • Chili pepper flakes optional
  • 1 Tsp Salt or to taste
  • 1 Tsp Black pepper
  • 3 Carrots large
  • Green, yellow and red peppers
  • Baby tomatoes


Directions for the Chicken

  • Wash the chicken and season with all the spices and add the Olive Oil.
  • Massage the Chicken thoroughly with the spice and set aside for 5 to 10 minutes

Directions for making the Potatoes

  • Wash the potatoes and pat them dry with a paper towel or a clean kitchen towel.
  • Cut the potatoes. Throw them into the baking pan. Add the veggies season with salt, pepper, paprika, and olive oil and mix together.
  • Brown chicken in a frying pan. Place the Chicken over the seasoned potatoes and vegetables and bake at 425°F for 45 to 50 minutes or till the chicken and potatoes are perfectly cooked through. Enjoy!

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