ONE-PAN BAKED CHICKEN and POTATOES | Healthy + Easy Meal Prep Recipe

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Looking for simple and satisfying dinner ideas? This one-pan baked chicken and potatoes with onions is a family favorite and an easy weeknight meal. It’s one of the best chicken recipes for dinner because it’s so flavorful and simple to make – plus it’s perfect for meal prep. Enjoy this tasty and healthy dinner recipe!

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TIMESTAMPS
0:00 Intro
1:10 Prep the chicken
2:20 Prep the potatoes
2:52 Prep the onions
3:36 Prep the garlic, lemon, and rosemary
4:55 Prep the vinnegrate
5:19 Bake it off
5:47 Try Wildgrain, $30 off first box and free croissants!
8:41 Enjoy
9:20 Sweet baked garlic paste
9:36 Outro

BAKED CHICKEN AND POTATOES RECIPE
1 (3.5 pounds) whole chicken, Cut into ten pieces: two legs, two thighs, two wings, two breast cut in half crosswise (to make four pieces).
1 pound red or purple potatoes, halved (quartered if large)
1 large onion, cut into eight wedges
1 head of garlic, cloves separated and left unpeeled
2 teaspoons fresh rosemary, finely minced
1 lemon, cut into six wedges
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon sea salt
1/2 teaspoon ground black pepper
US Customary – Metric
Instructions

Preheat oven to 425 degrees. Arrange the chicken skin-side up in an 11×13-inch glass roasting pan.
Nestle the potatoes, onions, garlic, and lemon wedges in the pan alongside the chicken pieces.
Season the chicken and veggies with salt, pepper, and chopped rosemary.

In a small bowl or spouted cup, whisk together olive oil, vinegar, salt, and pepper. Drizzle over the chicken and veggies.

Cook for 50 minutes or until the chicken is browned and cooked through. The chicken’s internal temperature should reach 160℉.

Nutrition (assuming you eat the skin and all the sauce!)
Serving: 1/6th recipe | Calories: 535 | Carbohydrates: 16g | Protein: 35g | Fat: 35g Fiber: 2g | Sugar: 2g

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