Great and simple One-Pan Baked Chicken and Potatoes with Vegetables recipe that tastes phenomenal with minimal prep time. A phenomenal one pan meal for busy evenings!
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CHICKEN AND POTATOES
Prep time for this chicken and potatoes dish is so easy and quick. You just throw everything together and don’t have to worry about dinner. Not only is it easier and quicker to make than most dinners since it’s a one-pan meal, there are fewer dishes you have to wash since you are using one casserole dish to put everything in it. I love that this dish has potatoes along with chicken and veggies. Though you can change up the veggies you use, the basic carrots and mushrooms are great.
Mushroom lovers, you’re in for a treat here! I love the added flavor the mushrooms give. I used Portabella mushrooms in this recipe and they were so delicious, however, regular mushrooms may be used with the same results.
TIPS HOW TO MAKE ONE PAN CHICKEN AND VEGGIES:
- Your oven and the size of the chicken drumsticks being used along with potato sizes will alter the cooking time of the dish. Start checking for readiness at 45 minutes into baking. Continue baking, as needed until chicken is completely cooked and potatoes are easily pierced with a knife.
Before serving, pour the juices from the bottom of pan over everything (or simply gently toss). Enjoy with your favorite dip; ketchup, Sriracha or barbecue.
- If you have time to season the chicken a few hours in advance (or in the morning), it will give the seasoning enough time to penetrate deeper into the chicken and will taste even better. Combine the ingredients for the seasoning and very lightly season the chicken in a Ziploc bag and keep it refrigerated. Then continue with the recipe as instructed.
Can I substitute for a different piece of chicken?
Yes, you can substitute the chicken drumsticks for a different cut of chicken
Instead of the chicken drumsticks (legs), chicken thighs may be used. If using boneless/skinless thighs, the cooking time will be less than the drumsticks (check the readiness of chicken with a cooking thermometer, it should read 165° F). If you will be substituting with bone in/skin on thighs, the cooking time will depend on the size of the chicken pieces.
CHICKEN AND VEGETABLES
We are always busy doing something. Whether it’s events with kids at their school or something we are doing that is church-related, it seems like we are always on the go (I’m pretty sure I just related with every other family out there, right?)!
Chicken and vegetables are a great combination for dinner. One-pan meals are my favorite to prepare and we have them at least once a week (my favorite dinner to plan when I am menu planning for the upcoming weeks). At times, we enjoy something fancier and a bit pricier like the salmon shrimp and asparagus one pan recipe, other times more of a classic chicken fajita dinner or even a one pan potato and vegetables, these dinner are so wonderful for busy families. If you haven’t fallen in love with one pan dishes, it’s really time to do some. 🙂
If you make this One Pan Baked Chicken and Potatoes with Vegetables recipe. I’d love to see your creation! Tag us on Social Media #ValentinasCorner
Baked chicken drumsticks with potatoes, vegetables and a great rub and seasoning. Juicy and flavorful chicken with potatoes. The perfect one-pan meal for busy evenings.
- 2 lbs potatoes, cut into pieces
- 8 oz mushrooms
- 6 chicken drumsticks
- 1 cup baby carrot
- ¼ cup mayo
- 2 Tbsp butter, melted
- 2 Tbsp oil
- 4 garlic cloves, minced
- 2 Tbsp fresh chopped herbs, (cilantro or parsley)
- 1 ½ tsp salt
- ¼ tsp pepper
- ¼ tsp chili powder
- ½ tsp paprika
In a small bowl, combine mayo, butter, oil and garlic.
In a small ramekin, combine salt, pepper, chili powder and paprika.
Cut the potatoes into even sizes so they cook thoroughly and evenly, rinse, pat dry.
Add the chicken, mushrooms, potatoes and carrots to a baking casserole dish. Pour the mayo mixture into the dish, mix and coat evenly. Season with half of the seasoning prepared. Mix. Season with remaining seasoning and toss again.
Bake in a preheated oven to 400°F, uncovered (50-60 minutes, longer if necessary). If the chicken drumsticks are ready but don’t have a crispy coat, broil for 5 minutes.
Take the juices from the bottom of the dish and pour over all of the ingredients. Enjoy!