One Pan Chicken Potatoes & Carrots

One Pan Chicken Potatoes & Carrots

This one pan meal makes the juiciest chicken I have ever had! J and I are both dark meat lovers but if all white meat turned out like it does in this recipe, we'd happily eat it all day long. It is definitely a staple in our house now. And it's so easy! 

Just out of the oven! It's still bubbling as this photo was taken. So yummy!

Just out of the oven! It's still bubbling as this photo was taken. So yummy!

 

One Pan Chicken Potatoes & Carrots

Adapted from Let the Baking Begin

Low Energy Friendly Recipe
 

Ingredients

  • 1 Fryer Chicken in pieces with bone in, skin on or 8 Chicken Thighs
  • 5-6 large Russet Potatoes,, cut into quarters or haves
  • 4-6 Carrots, cut into 1-2 inch pieces
  • 1 Onion, cut into quarters
  • Several Garlic cloves, minced amount to taste
  • 1 tsp Paprika, or more to taste
  • 1 1/2 tsp Garlic & Herb seasoning (without salt)
  • Salt & Pepper to taste
  • 3-4 tbs Olive Oil

Directions

Veggies seasoned and coated. Just need to add the onions.

Veggies seasoned and coated. Just need to add the onions.

Chicken ready to pop into the oven.

Chicken ready to pop into the oven.

  1. Preheat oven to 375F. Grease or spray a 13x9 pan. Place well cleaned, sliced, and pat dried vegetables into prepare pan (except Garlic). 
  2. Drizzle half the Olive oil over veggies. Season veggies with half the seasoning, salt and pepper. Toss veggies to combine everything evenly. Make sure veggies are well coated with the oil.
  3. Start cooking veggies for 15 minutes. Meanwhile rinse your Chicken pieces, pat them dry and get the rest of your seasoning ready. 
  4. After 15 minutes pull pan out of the oven and add Chicken. Pour Olive oil over the Chicken and rub to ensure coating. Add garlic. Season with the remaining seasoning and place back in the oven.
  5. Cook 1 hour or until juices run clear and internal temperature of your largest Chicken piece is 165F. If Chicken isn't browned to your liking, turn oven on broil the last 5 minutes and keep an eye on it. It can burn easily.
  6.  Remove from oven and serve immediately. The juices are delicious so be sure to drizzle it over your veggies when serving. 

If you use a fryer Chicken add the wings after the larger pieces have started cooking so that they aren't dried out. I'd recommend about halfway through the cooking time (30 minutes in). 

Accessible Tips

  • Use baby carrots to cut down on chopping and have a more uniform cooking result.
  • Don't peel your potatoes. Again we're saving our hands and getting the add nutrients from the skin.
  • Use disposable gloves when handling the chicken to cut down on hand washing.
  • Use a garlic press to shave your hands even more. Though the force need to press garlic may be more painful for those with arthritis so do whatever your body likes best.

Once you try this recipe you may never cook chicken any other way again! This is also easy to adapt to whatever veggies you have in your pantry. Just make sure they are tougher root vegetables if you'll be cooking them the full hour and fifteen minutes. More delicate veggies could be added later on. This is now at staple at my house and I love how easy it is. I can take a nap while my dinner cooks! Who doesn't love that?

♡ Squishes & Love

-Alyssa

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