One Dish Chicken With Vegetables Recipes

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
• Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Set oven at 375F.
• Mix stuffing according to instructions and set aside (do not cook)
• Place chicken in 13X9 inch baking dish, or casserole dish.
• Top with vegetables.
• Mix soup and sour cream, pour over chicken.
• Top with stuffing Bake for 45 minutes or until chicken is cooked through.
• Make-Ahead: Assemble recipe as directed: cover.
• Refrigerate overnight.
• When ready to to serve, bake at 375F for 55 minutes or until chicken is done.

Steps:

• In a small bowl, combine the soup mix, garlic powder and oil. Spoon half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Spoon the remaining marinade into another large resealable plastic bag; add potatoes and carrots. Seal bag and turn to coat., Arrange chicken and vegetables in an ungreased 11x7-in. baking dish. Cover and bake at 425° for 15 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 170° and vegetables are tender.,

Steps:

• Preheat oven to 385 degrees F (196 degrees C).
• Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
• Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
• Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
• Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

Steps:

• set oven at 400°F Layer chicken on bottom of 2L or 2 quart greased or sprayed casserole dish.
• Layer vegetables over chicken.
• I used package chicken gravy mix and made it on the stove and it was hot when I poured it over the vegetable and chicken.
• Melt 2 tablespoons butter in 1/4 cup hot water and pour over the 2 cups stuffing mix, mixing well so that all pieces are damp.
• Spread over casserole and bake for 30 minutes if your gravy was hot, may take longer if gravy was cold; It's done when it's bubbling nicely

Steps:

• PREHEAT oven to 400°F.
• Add hot water to stuffing mix; stir just until moistened. Set aside.
• PLACE chicken in 3-qt. baking dish or 13x9-inch baking dish.
• Mix soup, sour cream, cheese and vegetables; spoon over chicken.
• Top with prepared stuffing.
• BAKE 30 minute or until chicken is cooked through.