CHICKEN AND POTATO DINNER RECIPES

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EASY BAKED CHICKEN AND POTATO DINNER RECIPE - PILLSBURY.COM



Easy Baked Chicken and Potato Dinner Recipe - Pillsbury.com image

Go back to the basics with a home-cooked meat and potatoes dinner. Our sheet-pan chicken and potatoes make it easy for you to deliver the comfort food your family craves. Bone-in chicken breasts, potato wedges, onion, bell peppers and Parmesan cheese make this all-in-one recipe your new tasty weeknight dinner star. A no-fuss baked chicken and potatoes recipe, it's ready for the table in less than an hour, with little cleanup too!

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 8

4 bone-in chicken breast halves, skin removed
3 medium russet or Idaho baking potatoes, unpeeled, cut into 1-inch cubes
1 medium red or green bell pepper, cut into 1x1/2-inch pieces
1 medium onion, cut into 8 wedges
2 tablespoons margarine or butter, melted
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place chicken breasts on pan. Place potatoes, bell pepper and onion on pan with chicken.
  • Pour melted margarine over chicken and vegetables. In small bowl, combine cheese, garlic powder and paprika; sprinkle over chicken and vegetables.
  • Bake at 400°F. for 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F); stirring vegetables once halfway through cooking.

Nutrition Facts : Calories 370 , CarbohydrateContent 35 g, CholesterolContent 80 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 33 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 4 g

CHICKEN-SWEET POTATO-BROCCOLI SHEET-PAN DINNER RECIPE ...



Chicken-Sweet Potato-Broccoli Sheet-Pan Dinner Recipe ... image

This one-pan dinner is packed with some of fall’s best flavors! Maple syrup, Dijon mustard, butter and thyme combine to make a delicious marinade for chicken that gets roasted alongside sweet potatoes and broccoli. It’s so good, it’ll get even the pickiest eaters to happily eat their veggies.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 9

1/3 cup real maple syrup
1/4 cup butter, melted
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breasts (1 3/4 lb)
3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
4 cups fresh broccoli florets (about 1/2 lb)

Steps:

  • Heat oven to 425°F. Spray 18x13x1-inch pan with cooking spray.
  • In medium bowl, beat maple syrup, 2 tablespoons of the melted butter, the mustard, thyme, 1/2 teaspoon of the salt and the pepper with whisk until blended. Add chicken, and toss to coat; cover and refrigerate.
  • In another medium bowl, mix remaining 2 tablespoons melted butter and 1/2 teaspoon salt until blended. Add sweet potatoes; toss. Pour potato mixture into pan. Roast 15 minutes. Stir potatoes.
  • Remove chicken from refrigerator; uncover. Add chicken and any remaining mixture to pan with potatoes. Add broccoli. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are tender.

Nutrition Facts : Calories 490 , CarbohydrateContent 43 g, CholesterolContent 135 mg, FatContent 1/2 , FiberContent 5 g, ProteinContent 41 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 940 mg, SugarContent 21 g, TransFatContent 1/2 g

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