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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

One Pan Italian Chicken, Potatoes, & Carrots Recipe

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This recipe for One Pan Italian Chicken, Potatoes, & Carrots is from Recipes From Across the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 - 8 Chicken Thighs, bone-in, skin on

12 - 15 Small Yukon Gold Potatoes, quartered (estimate)

1 bag Baby Carrots OR full sized carrots cut into baby carrot size

1 bottle Zesty Italian Dressing

1 Pkg. Dry Italian Salad Dressing & Seasoning Mix

Herbs of choice
Directions:
Directions:
This recipe is a one pan dump & go type of recipe. I use a 15"x10" stoneware bar pan for this meal. If you picture the pan cut into thirds that is how I load it up. I put the chicken on the left side all together, then the potatoes all together until its section is full, then the carrots.

1. Grease the bar pan with olive oil, then place the chicken on first, then potatoes, then carrots.

2. I pour the whole bottle of dressing over the top of everything, making sure to get good coverage.

3. I sprinkle the seasoning packet heavily on the chicken and sprinkle remains over potatoes & carrots. Then whatever herbs you would like next.

4. Preheat oven to 375º & Roast for 1 hour. Check chicken with thermometer for doneness, different sizes of thighs may take more or less time.
Personal Notes:
Personal Notes:
I received this recipe from a Pampered Chef Consultant at my first Party after buying a large bar pan. She used legs instead of thighs but, I do not like legs at all. After changing the legs for thighs I have made it ever since.

 

 

 

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