One Pot Chicken With Potatoes and Vegetables
Easy and delicious one pot chicken with potatoes and vegetables
Servings: 6
Ingredients
- 6 medium chicken drumsticks
- to season drumsticks:
- 2 tbsp olive oil
- 1-2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tsp paprika
- 1 tsp oregano
- 1 tsp dried parsley (optional)
- Vegetables :
- 1 small onion diced
- 2 cups chopped zucchini
- 1 1/2 cup baby carrots
- 1 cup chopped bell peppers (I used red and yellow mini bell peppers)
- 1 lb yellow potatoes cut into 1 inch cubes
- 1 tbsp chicken bullion powder (optional)
- 1 tsp black pepper
- 2 tsp salt (might need more, depending on your taste)
- fresh or dried parsley for garnishing
Instructions
- Preheat oven to 350 F (180 C). Prepare an oven safe baking pan (Pyrex dish) and lightly spray the inside with olive oil. (I use Misto oil sprayer for that).
- Spray or brush chicken drumsticks with olive oil and season with salt, pepper, garlic powder, paprika oregano and dried parsley. Make sure they are evenly coated with seasoning.
- On the bottom of the baking pan layer potatoes, zucchini, carrots, peppers and onions. Season with chicken bullion powder, salt and pepper. You can add some more olive oil over vegetables (totally optional), but chicken will release enough fat during cooking.
- Place seasoned drumsticks over vegetables and cover with aluminum foil.
- Bake at 350 F (180 C) for 1 hour then uncover and continue baking for 15 - 20 more minutes. Vegetables should appear cooked, and meat should be soft when pierced with fork.
- Remove from the oven and serve right away. You can garnish with fresh chopped parsley.
Nutrition
Calories: 244kcal | Carbohydrates: 17g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 1280mg | Potassium: 767mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5685IU | Vitamin C: 49.9mg | Calcium: 57mg | Iron: 3.8mg