Zesty One Pan Chicken And Potato Bake Recipes

Steps:

• 1. Preheat oven to 375 degrees. Place chicken and potatoes in 13x9 inch baking pan. If using more chicken enlarge bowl to accompany chicken.
• 2. Pour dressing (I Use Italian roasted red peppers and Italian), (which ever you like the most) over chicken and potatoes; sprinkle with parmesan cheese.
• 3. Bake 1 hour or until chicken is cooked through. Sprinkle with chopped fresh parsley.

Steps:

• Preheat the oven to 375˚F (190˚C).
• In a small bowl, combine 1 tablespoon of the Zesty spice blend, 1 teaspoon salt, and the pepper. Coat each piece of chicken evenly with seasoning blend. Set aside.
• In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, sear the chicken for 2-3 minutes on each side, until a golden brown crust forms. Transfer the chicken to a plate and set aside.
• Reduce the heat to medium. Add the butter, onion and garlic. Cook for 2 minutes, until the onion is translucent and fragrant.
• Add the rice and remaining tablespoon of Zesty spice blend, bell pepper and stir to coat with the butter and aromatics. Pour in the stock and stir to deglaze the pot. Add the remaining 2 teaspoons of salt. Bring to a low boil and cook for about 2 minutes.
• Arrange the chicken pieces on top of the rice. They may sink into the stock slightly, but that is okay.
• Cover the Dutch oven and transfer to the oven. Bake for 35 minutes, until the rice is cooked through, but not mushy, and the chicken temperature reaches 165˚F (75˚C).
• Remove the chicken from the pot. Squeeze the juice from a lemon half into the rice and fluff with a fork, allowing some steam to escape and halt additional cooking.
• Transfer the rice and chicken to plates and top with fresh basil. Cut the remaining lemon half into wedges and serve on the side.
• Enjoy!

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a single layer in the center of a 9x13-inch baking dish. Pour green beans into one side of the baking dish. Spread potatoes out on the other side of the dish.
• Sprinkle dressing mix over chicken, beans, and potatoes; drizzle butter over the top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• Reduce oven heat to 400 degrees F (205 degrees C).
• Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Steps:

• PREHEAT oven to 400°F
• Place chicken and potatoes in 13x9-inch baking dish.
• POUR dressing over chicken and potatoes; sprinkle with cheese.
• BAKE 1 hour or until chicken is cooked through (180ºF).
• Sprinkle with chopped fresh parsley, if desired.