One Pot Chicken & Veggies

By shelliec

Ingredients

• 4 Chicken Breasts OR 8 Chicken Thighs, (pat dry with paper towel)
• 6 Red Potatoes, cut in quarters
• 1 Onion, chopped
• Mini Carrots
• 1 1/4 C. Butter, melted
• 15 Garlic Cloves, whole
• Italian dressing mix packet
• Kosher salt
• Black ground pepper
• 1/2 tsp. Paprika (optional)
• 3-4 Tbsp olive oil.

Details

Servings 6
Adapted from letthebakingbeginblog.com

Preparation

Step 1

1. In a large bowl, add chicken, potatoes and carrots, onion & garlic and sprinkle with italian dressing packet, salt, ground pepper and garlic. Drizzle with olive oil. Carefully toss everything to coat.

2. Place on a cookie sheet lined with parchment paper. BAKE 375 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.

3. 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.

4. Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.