What do you do when you have to put dinner on the table but you don't have much time? You make One Pan Chicken and Potatoes and Veggies! Only 10 minutes of hands-on time seasoning the ingredients, then you let the oven do ALL the work. You'll be rewarded with a tasty, balanced, satisfying meal you are bound to make over and over again!
Preheat oven to 425° Fahrenheit (220° Celsius).
Line a 13 by 18 inch baking sheet with parchment paper.
In a large bowl toss together the potatoes, 1 tablespoon of olive oil, half teaspoon of salt, and a pinch of black pepper. Place the potatoes on the prepared baking sheet.
Add the carrots, green peppers, and mushrooms to the same bowl. Add 1 tablespoon of olive oil, a quarter teaspoon of salt, and a pinch of black pepper. Toss to combine. Place the vegetables on the prepared baking sheet.
Place the chicken in the same bowl, and pat dry with paper towels. To the chicken add 1 tablespoon of olive oil, a quarter teaspoon of salt, ⅛ of a teaspoon of ground black pepper, the chicken bouillon powder, onion powder, and garlic powder. Toss well to combine. Place the chicken on the prepared baking sheet.
Place the baking sheet in the preheated oven and let it cook for about 40-45 minutes until the chicken, potatoes, and veggies are all done. To ensure the chicken is done, ensure an instant-read thermometer into the thickest part. If it reads 165° Fahrenheit or above then the chicken is done.
Serve your chicken potatoes and veggies meal warm.
This meal keeps well in the fridge and makes beautiful leftovers for lunch the next day.
1. Using parchment paper to line the baking sheet helps for easy clean-ups, prevents the ingredients from sticking to the pan, and prevents the use of extra oil to grease the pan.
2. You can use any other potatoes you have on hand for this recipe.