CHICKEN AND POTATOES BAKE RECIPES

Name: Green Beans, Chicken Breasts and Red Skin Potatoes
Prep time: 10 min
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 - skinless chicken breasts cut in quarters; 2 can(s) green beans (drained) or 2 heaping cups of fresh green beans cut into 1-inch pieces; 6 large cut up red skin potatoes in quarters; 1 package(s) zesty Italian dressing mix,1.25 oz; 1 stick(s) melted butter

CHICKEN, GREEN BEANS & POTATOES | JUST A PINCH RECIPES

Chicken, Green Beans & Potatoes | Just A Pinch Recipes image

This sheet pan chicken is sure to be a family favorite. It's a seriously simple dinner to prepare. The chicken juices mix with the butter and Italian seasoning creating a delicious sauce that's full of flavor.

Provided by LINDA BAILEY @miffed13

Categories Chicken

Prep Time 10 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 5

Ingredients

3 - skinless chicken breasts cut in quarters
2 can(s) green beans (drained) or 2 heaping cups of fresh green beans cut into 1-inch pieces
6 large cut up red skin potatoes in quarters
1 package(s) zesty Italian dressing mix,1.25 oz
1 stick(s) melted butter

Steps:

In a 9x13 pan, place cut chicken breasts in the center, green beans on one side and potatoes on the other.
Sprinkle Italian dressing mix over the top.
Drizzle melted butter over it.
Cover it with aluminum foil.
Bake at 350 for 1 hour.

CREAMY CHICKEN BAKE RECIPE - {100KRECIPES}

Creamy Chicken Bake Recipe - {100KRecipes} image

This Creamy Chicken Bake recipe will impress you with its taste. Chicken breast in a creamy sauce can be served as a main course, or as a snack.

Provided by 100krecipes

Categories Dinner

Number Of Ingredients 11

Ingredients

4 chicken breasts, large;
1 can (10 ¾ oz.) condensed cream of mushroom soup;
1 can (10 ¾ oz.) condensed cream of chicken soup;
1 cup sour cream;
1 can (8 oz.) mushrooms (stems and pieces), drained;
½ cup water;
½ tsp onion powder;
1 tsp chives, chopped;
½ tsp paprika;
½ tsp salt;
½ tsp pepper.

Steps:

Preheat oven to 350°F.
Place the chicken breasts on a lightly greased with non-stick cooking spray 9x13 inches baking pan, sprinkle with salt and pepper.
In a bowl, mix together the cream of mushroom soup, cream of chicken soup, sour cream, mushrooms, water, onion powder, and chives. Then, spoon this mixture over chicken breasts in baking pan and sprinkle with paprika.
Bake in the preheated oven for one hour or until chicken breasts are ready and cream mixture is lightly browned. Check the readiness of chicken breasts with a cooking thermometer (the safe internal temperature for cooked chicken is 165°F). Enjoy with your favorite side dish.

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Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving

1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
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9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
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"On evenings I'm busy helping our two kids with homework and don't have time to spend in the kitchen, I rely on this easy recipe," relates Debbi Mullins of Canoga Park, California. Italian dressing gives fast flavor to the juicy chicken and tender potatoes in this satisfying supper.
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Category Dinner
Calories 607 calories per serving

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This sheet pan chicken is sure to be a family favorite. It's a seriously simple dinner to prepare. The chicken juices mix with the butter and Italian seasoning creating a delicious sauce that's full of flavor.
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Reviews 5
Category Chicken
Cuisine American

Bake at 350 for 1 hour.

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CHICKEN AND POTATO BAKE RECIPE: HOW TO MAKE IT

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1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

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