I love recipes that have a few basic ingredients. This onion roasted chicken and vegetables is a flavorful one-dish meal which is always great for less clean up. On top of that, my whole family loves it! What is better than that!
I made this the other night and we used the leftover potatoes for breakfast the next morning. A great way to use up leftovers.
I normally have boneless, skinless chicken breasts on hand. I have added directions for chicken breasts at the bottom of the recipe.
This onion roasted chicken and vegetable is a flavorful one-dish meal which is always great for less clean up. On top of that, my whole family loves it! What is better than that!
- 1 envelope Onion Soup Mix
- 1/4 cup Olive Oil
- 1/4 teaspoon Garlic Powder
- 4 Bone-in Chicken Breast Halves (about 2 lbs.)
- 2 medium Potatoes, cut into small chunks
- 2 Carrots, sliced
Preheat oven to 450°.
Combine all ingredients in large plastic bag or bowl. Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated.
Arrange chicken, breast side up, and vegetables in 13 x 9-inch baking or roasting pan; discard bag.
Bake uncovered, basting halfway through, 45 minutes or until chicken is thoroughly cooked and vegetables are tender.
I normally have boneless, skinless chicken breasts in the freezer so that is what I use. You can start the potatoes cooking for about 10 minutes and then add the chicken. Usually, I cook my chicken for about 17-20 minutes and then pull it out to rest while the potatoes finish cooking. Just keep an eye on it and make sure it reaches 165oF.
Also, I love using baby carrots instead of slicing carrots to save time and my kids like them better anyways.