I keep finding these great chicken and potato recipes but I am always too nervous to cook everything on one pan. It's not because of mixing raw chicken with potatoes and vegetables, which is totally okay as long as you cook all the ingredients to the right temperature! For me, it's more about overcooking the chicken (Yes, my fear of overcooking protein will forever haunt me!) I especially get nervous when cooking potatoes with chicken since potatoes usually need more time in the oven, depending on how big they are.
In my case, I had chicken breasts so I decided to split my ingredients into separate pans since chicken breasts can become too dry if you overcook them. I also had two different lemon based recipes I wanted to try so I figured better to be safe than put it all in one pan!
I am so glad I did because I ended up not cutting the potatoes small enough and they needed extra time. Plus, the chicken breasts were done in half the time of the potatoes!
So all in all, one pan or two (or in my case, three)? Whatever you feel more comfortable with! Either way, it still tastes great!
For the chicken and vegetables I used the below lemon roasted chicken recipe.
-You can definitely use this marinade for the potatoes. If you decide to cook it all in one pan then follow the recipe and use chicken thighs. Thighs are less likely to overcook in the oven if left in longer
-After making the marinade, I used half of it for the chicken and half for the vegetables. I ended up marinating the chicken in advance and put it in the fridge for about 2 hours before cooking.
-Since I used chicken breasts, I only cooked it for about 15-20minutes uncovered. Halfway through, I flipped the chicken and added the lemon wedges.
-I cooked the vegetables for approximately 20-25 minutes also flipping them halfway through.
As for the potatoes, I saw an interesting recipe that cooks the potatoes in a foil packet and wanted to give it a try.
-I used dried parsley since I didn't have fresh
-The potatoes I used were bigger than I thought so I needed to cook it for much longer (approximately 50 minutes)
- I ended up opening the foil pack halfway into cooking to allow them to spread out and cook more evenly.
-I broiled them for approx. 5 minutes to give them an extra crisp. You can broil them longer but just keep an eye on them to avoid burning.
Overall, the dish was great! I would probably have added a little more seasoning to the potatoes and tried to use fresh parsley instead.
I had the potatoes in for the first 20 minutes alone then added the chicken and vegetables to the oven afterwards. I ended up opening the foil pack for the potatoes and spreading them out evenly on the pan.
Definitely way more to clean but because I used chicken breasts, and didn't cut the potatoes into smaller pieces, I am glad I did separate pans or I would have overcooked the chicken!
ENJOY!
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