One Pan Baked Chicken Potatoes Food

ONE PAN CHICKEN & POTATOES

Steps:

• Preheat oven to 375°F. Line a rimmed 12in x 18in baking sheet with foil or even better, parchment paper.
• Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
• Pat dry chicken with a paper towel.
• Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with 1 Tbsp salt, 1 tsp ground pepper, and 4 tsp garlic. Drizzle with 3-4 tbsp olive oil. Carefully toss everything to coat.
• Place in the oven and bake chicken and potatoes for 1 hour 20 minutes. Check for doneness -if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
• If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.
• Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.

ONE PAN CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F.
• In large 9 x 13 baking dish, add potatoes, chicken, tomatoes, garlic, olive oil, lemon juice, oregano, salt and pepper. Using your hands mix to combine and then level in a single layer.
• Bake uncovered on a bottom rack for 30 minutes, then broil for 5 minutes.
• Remove from the oven, gently stir with a spoon and sprinkle with fresh dill or parsley. Serve hot.

ONE-PAN CHICKEN AND POTATO BAKE

Steps:

• Heat oven to 400°F.
• Place chicken and potatoes in 13x9-inch baking dish.
• Top with dressing; sprinkle with cheese and seasoning. Cover.
• Bake 1 hour or until chicken is done (165ºF), uncovering after 30 min.

ONE-PAN BAKED CHICKEN & POTATOES

Steps:

• Preheat oven to 400°F. Heat a large cast-iron skillet over medium-high heat for 5 minutes. Stir together rosemary, thyme, basil, pepper and paprika in a small bowl. Pat chicken dry and sprinkle evenly with 1/4 teaspoon salt and 1 tablespoon of the spice mixture.
• Add 1 tablespoon oil to the hot skillet; swirl to coat (use caution as the handle will be hot). Add the chicken, skin-side down; cook over medium-high heat, undisturbed, until golden brown and crisp on the bottom, 5 to 6 minutes. Flip and cook until lightly browned on the other side, about 2 minutes. Transfer to a plate.
• Meanwhile, toss together potatoes, garlic and the remaining 3/4 teaspoon salt, 1 tablespoon oil and remaining spice mix in a large bowl. Spread evenly in the hot skillet. Arrange the chicken, skin-side up, on top of the potato mixture.
• Bake until a thermometer inserted into the thickest portion of the chicken (not touching the bone) registers 170°F and the potatoes are tender, about 25 minutes. Remove from oven; let rest for 5 minutes. Serve with lemon wedges.

ONE-PAN BAKED CHICKEN & SWEET POTATOES

Steps:

• Heat oven to 375ºF.
• Mix dressing, sugar and thyme until blended. Pour over potatoes in large bowl; mix lightly. Use tongs to transfer potatoes to roasting pan sprayed with cooking spray, reserving dressing mixture in bowl.
• Add chicken to reserved dressing mixture; toss to evenly coat chicken with dressing mixture. Place next to potatoes in roasting pan.
• Bake 1 hour or until potatoes are tender and chicken is done (165ºF). Transfer chicken and potatoes to platter, reserving drippings in roasting pan. Pour drippings through strainer, then drizzle over chicken.