Baked Chicken with Vegetables
I like to think of this baked chicken recipe as fast slow cooking.Just like with a slow cooker, you assemble all of the ingredients in one dish, then pop it in the oven and forget about it until it's time to eat.
But the cooking time for this baked chicken recipe is an hour-and-a-half, rather than the 4-8 hours it would take in a slow cooker.
The other nice thing about this baked chicken and vegetables recipe is that it's an entire meal in one dish.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 2 pounds bone-in chicken breasts, thighs and legs
- 2 cups baby carrots
- 6 stalks celery, cleand and cut into 3-inch pieces
- 4 Russet or Yukon Gold potatoes, cut into 1- to 2-inch chunks (peeled, if you like)
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
- 1 tsp. freshly-ground black pepper
- 1/2 tsp. dried sage
- 1/2 tsp. dried parsley
Preparation:
- Preheat oven to 375 degrees F. Spray two 9 x 13 baking dishes with cooking spray.
- Arrange chicken pieces, carrots, celery and potatoes in the baking dishes in a single layer so that each dish isn't too crowded. Make sure the chicken pieces are not on top of each other.
- Brush the chicken and vegetables evenly with olive oil. Sprinkle with salt, pepper, sage and parsley.
- Cover with foil and bake for 1 hour.
- Uncover and bake 15 minutes. Switch the pans, so that the dish that was on the top baking rack is now on the bottom and vice versa. Bake another 15 minutes or until chicken is cooked through.
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