I love creating recipes like this, especially as it gets colder and all you want is a little bit of mama’s cooking. Personally, I like to get with skin still on because the skin adds super great flavor! But it’s is totally optional if you don’t like skin with your chicken, but definitely worth it in my opinion!!
The recipe:
Preheat your oven to 425 degrees.
While your oven preheats, in a baking / casserole dish, season your chicken with chili powder, Lawry’s, pepper, and garlic powder. Prep your potatoes and onions by dicing, and carrots by peeling.
Layer in your seasoned chicken, potatoes, onions and feel free to shred your carrot directly into the dish. Spread the ingredients around the dish but make sure to leave your chicken exposed on the top!
Add 1 tbsp butter to the top of each chicken, add your 1/2 cup chicken broth and add even more Lawry’s for the best flavoring!!
Bake your dish at 425 for about 45-50 min, then take out, and serve! Enjoy!! xx
One Pan Chicken, Carrot, Onion, Potato Bake
Ingredients
- 2 cups potato, diced
- 1 cup carrots, shredded
- 1/2 cup chicken broth
- 1 tablespoon butter (per chicken thigh)
- 6 small-medium chicken thighs (appx. 1 package of chicken thighs)
- 1 yellow onion, diced
- Seasonings: Chili powder, Lawry's, pepper, garlic powder
Instructions
- Preheat your oven to 425 degrees.
- While your oven preheats, in a baking / casserole dish, season your chicken with chili powder, Lawry's, pepper, and garlic powder. Prep your potatoes and onions by dicing, and carrots by peeling.
- Layer in your seasoned chicken, potatoes, onions and feel free to shred your carrot directly into the dish. Spread the ingredients around the dish but make sure to leave your chicken exposed on the top!
- Add 1 tbsp butter to the top of each chicken, add your 1/2 cup chicken broth and add even more Lawry's for the best flavoring!!
- Bake your dish at 425 for about 45-50 min, then take out, and serve! Enjoy!! xx
