One Pan Chicken & Potatoes | full recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a high smoke point.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without significant cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth can be lower in calories and cost.

Remove skin from chicken legs and thighs and wash with lemon juice.

In a bowl, combine dry seasonings (garlic powder, onion powder, paprika, seasoned salt, black pepper, chicken bouillon) with a little oil to form a paste.

Add fresh green seasoning to the paste and mix well.

Coat the chicken thoroughly with the marinade and cover it to marinate for 1-2 hours.

Prepare the sauce by mixing hoisin sauce and sweet chili sauce in a bowl and set aside.

Chop potatoes, carrots, bell peppers, and onions, then add them to a bowl.

Season the vegetables with seasoned salt, paprika, garlic powder, onion powder, black pepper, and a little oil, then mix well and set aside.

Heat oil in a hot skillet and sear the marinated chicken until golden brown on both sides, then remove and set aside.

In a baking pan, place the vegetables and arrange the seared chicken on top, ensuring the part to be basted is facing downwards.

Baste the top part of the chicken with the prepared sauce, cover the pan, and place it in a preheated oven at 400°F for 1 hour.

After 1 hour, baste the chicken one last time, uncover the pan, and return it to the oven for an additional 10-15 minutes, checking until the desired color is reached.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens