Category: One Pot

One Pan Chicken Leg Quarters with Potatoes and Carrots

Baked Chicken and vegetables that are saturated with taste that drips from the delicious broth infused ingredients. My favorite part is how simple this is to make ahead of time and reheat for later use. However, I do prefer fresh from the oven because each ingredient still has a unique flavor and texture that sort of diminishes later. But the sweet combination that the stew produces after reheat is pretty darn good also, so you decide and let me know which way you enjoyed yours. We like our hearty meals around here and this one went pretty fast. Fall off the bone tender meat and soft warm vegetables is a nice meal. Recommend adding French bread or corn bread to the table just because you may want to dip your bread in the juices.

Watch the video and follow the instructions below to have this hearty meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is a very easy to make and often very affordable entree that is perfect on any occasion.  Full of flavor, textures that fill your tummy and at a budget price. I hope you enjoy it! Thanks for visiting and see you again soon.

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Clean and pat the chicken dry with a paper towel. Place chicken in a large bowl then cover with 2 tbsp olive oil and rub until evenly coated.

In a small bowl: combine salt, pepper, garlic powder, onion powder, paprika and mix. Then sprinkle the seasoning over the well oiled chicken.

Place chopped potatoes and carrots in the baking pan. Drizzle with 2 tbsp olive oil. Then stir/turn until the veggies are well covered.

Place the seasoned chicken atop the vegetables. Cook for 45-50 minutes or until the chicken is fully cooked (internal temperature should be 165°F).

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One Pan Chicken Leg Quarters with Potatoes and Carrots

Deliciously balanced nutrients in one dish of comforting satisfaction.
No ratings yet
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories

Ingredients
  

  • 4 chicken leg quarters
  • 4 tbsp (divided) olive oil
  • 2 tsp paprika
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper

Vegetables

  • 1 lb potatoes peel & chop into 1"x1"
  • 3 large carrots peel & chop into 1"

Instructions
 

  • Preheat the oven to 400°F.
  • Clean and pat the chicken dry with a paper towel. Place chicken in a large bowl then cover with 2 tbsp olive oil and rub until evenly coated.
  • In a small bowl: combine salt, pepper, garlic powder, onion powder, paprika and mix. Then sprinkle the seasoning over the well oiled chicken.
  • Place chopped potatoes and carrots in the baking pan. Drizzle with 2 tbsp olive oil. Then stir/turn until the veggies are well covered.
  • Place the seasoned chicken atop the vegetables.
  • Cook for 45-50 minutes or until the chicken is fully cooked (internal temperature should be 165°F).

Serve and enjoy!

    Video

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    One Pot American Goulash

    One Pot American Goulash is full of delicious tomato sauce and herbal flavors that will make your mouth water as you enjoy the ground beef and pasta textures. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed to the table as it has that come and get it aromatic attraction. I remember the first time I had this dish at one of my mothers friends house as a kid. I was fascinated by the dish and have not forgotten how good and filling it was. If you live in a region when it gets a bit cold outside, this kind of a stew is perfect to heat the kitchen and the tummy. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have this a warm bowl of delicious comfort in your today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is one of the best ways to make Goulash and you will appreciate how easy and tasty it is. Thanks for visiting and see you again soon.

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    Heat the pan to medium-high. add the oil and meat and cook for 3-5 minutes or until no longer pink.

    Add onion, garlic & bell pepper.

    Add salt, pepper, paprika, Worcestershire sauce, Italian seasoning, tomato paste, and cook for 1 minute or until fragrant.

    Add pasta, beef broth and mix well (make sure to submerge the noodles in the broth). Place the bay leaf, diced tomatoes and tomato sauce on top. DO NOT STIR.

    Bring to simmer (about 3-5 minutes). Turn down the heat to medium. Cover with a lid and cook for 12 minutes. 

    Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add shredded cheese and then mix everything well.

    Season with salt & pepper if needed. Let rest for a few minutes before serving.

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    One Pot American Goulash

    Hearty and filling meal the entire family will enjoy.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 22 minutes
    Total Time 27 minutes
    Course Main Course
    Cuisine American
    Servings 6
    Calories

    Ingredients
      

    • 2 lbs ground chuck or beef
    • ½ lb uncooked macaroni or any pasta
    • 2 cups unsalted or low-sodium beef broth
    • 1 cup shredded cheddar cheese
    • 28 oz diced tomatoes
    • 15 oz tomato sauce
    • 3 tbsp Worcestershire sauce
    • 2 tbsp tomato paste
    • 1 tbsp Italian seasoning
    • 1 tbsp olive oil
    • 1 tsp salt
    • 1 tsp paprika
    • ½ tsp pepper
    • 1 medium onion chopped
    • 3 garlic cloves minced
    • 1 green bell pepper discard seeds & chopped
    • 3 dried bay leaves

    Instructions
     

    • Heat the pan to medium-high. add the oil and meat and cook for 3-5 minutes or until no longer pink. Optional: drain grease.
    • Add onion, garlic, bell pepper, salt, pepper, paprika, Worcestershire sauce, Italian seasoning, tomato paste, and cook for 1 minute or until fragrant. Add pasta, beef broth and mix well (make sure to submerge the noodles in the broth).
    • Place the bay leaf, diced tomatoes and tomato sauce on top. DO NOT STIR.
    • Bring to simmer (about 3-5 minutes). Turn down the heat to medium. Cover with a lid and cook for 12 minutes. 
    • Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add shredded cheese and then mix everything well. Season with salt & pepper if needed. Let rest for a few minutes before serving.

    Serve immediately & enjoy!

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      One Pot Lemon Chicken Leg Quarters with Rice

      Succulent tender chicken leg quarters atop lemon infused rice has never been more user friendly than this recipe. Convenient and affordable this easy to make selection is perfect on any occasion.  The natural flavors of the lemon slices slowly marinate the well seasoned Chicken skin as the rice captures the luscious oils permeating from the meat with a subtle zing from the citrus zest. If you are looking for a one pot delicious recipe, I highly recommend giving this one a try at least once to see for yourself just how delicious it really is.

      Watch the video and follow the instructions below to have a complete ready to serve entree today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This meal also keeps very well and reheats for later use making it an even better choice for a quick to the table meal with all the preliminaries performed at your leisure. Thanks for visiting and see you again soon.

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      In a small bowl: combine salt, pepper, garlic powder, onion powder, oregano, thyme.

      Cover the chicken with olive oil & dijon mustard being sure to mix well.

      Then sprinkle the seasoning mixture and rub in on the meat. Cover and let marinate for at least 30 minutes.

      Heat a non-stick pan or Dutch oven to medium and throw in 2 tbsp butter and oil. Once the butter has all but completely melted, add chopped onions and let cook for 2-3 minutes or until they become translucent.

      Then add the rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

      Slowly pour in the chicken broth.

      Then place the marinated chicken in the pot.

      Cover with sliced lemons.

      Put the lid on the pot. Put the pot on a middle rack in the oven and cook for 35 minutes. After the required time has elapsed, remove the lid and let cook for another 15 minutes or until the liquid has evaporated. 

      Optional for crispy chicken skin:broil on high for 4-5 additional minutes in the oven after the liquid has reduced.

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      One Pot Lemon Chicken Leg Quarter with Rice

      Juicy chicken over a bed of succulent rice in a single pot of convenient satisfaction.
      No ratings yet
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      Prep Time 15 minutes
      Cook Time 45 minutes
      Total Time 1 hour
      Course Main Course, One Pot Meals
      Cuisine American
      Servings 4
      Calories

      Ingredients
        

      • 2 cups uncooked white rice
      • 4 cups chicken broth unsalted, low-sodium, or regular
      • 2 tbsp unsalted butter
      • 1 tbsp olive oil
      • 1 tsp salt
      • 1 onion chopped
      • 3 garlic cloves minced
      • 2 lemon sliced & remove seeds

      Marinate

      • 4 chicken leg quarters
      • 1 tbsp olive oil
      • 1 tbsp dijon mustard
      • 1 tsp dried oregano
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • 1 tsp dried thyme
      • 1 tsp salt
      • 1 tsp pepper

      Instructions
       

      • Clean and pat the chicken dry with a paper towel then place in a large bowl. In a small bowl: combine salt, pepper, garlic powder, onion powder, oregano, thyme.
      • Cover the chicken with olive oil & dijon mustard being sure to mix well. Then sprinkle the seasoning mixture and rub in on the meat. Cover and let marinate for at least 30 minutes.
      • Preheat the oven to 350°F.
      • Heat a non-stick pan or Dutch oven to medium and throw in 2 tbsp butter and oil. Once the butter has all but completely melted, add chopped onions and let cook for 2-3 minutes or until they become translucent. Then add the rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.
      • Slowly pour in the chicken broth. Then place the marinated chicken in the pot and cover with sliced lemons.
      • Put the lid on the pot. Put the pot on a middle rack in the oven and cook for 35 minutes. After the required time has elapsed, remove the lid and let cook for another 15 minutes or until the liquid has evaporated. Optional for crispy chicken skin: broil on high for 4-5 additional minutes in the oven after the liquid has reduced.
      • Place chicken on a serving plate. Stir the the rice and sliced lemon together. Then discard the lemon slices. Add a pinch of salt to the rice if you like.

      Serve and enjoy!

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        One Pot Philly Cheesesteak (Ground Beef) Pasta

        Scrumptious One Pot Philly cheesesteak is loaded with meaty textures and filling cheesy pasta. The pasta is saturated with beef broth and infused with cheese which leads to a savory and juicy pasta shell that gets better as you chew your way through the meat and cheese. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect comfort meal planning. This recipe is very beginner friendly. We enjoyed this dish very much and hope you do too.

        Watch the video and follow the instructions below to have this comforting meal today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is perfect for sharing or large gatherings where everyone has shown up with nothing but a voracious appetite. Thanks for visiting and see you again soon!

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        Heat the pan to medium-high.

        Add meat and cook for 3-5 minutes or until no longer pink. 

        Optional: drain grease.

        Add onion, garlic, bell peppers, salt, & pepper.

        Add Worcestershire and cook for 1 minute or until fragrant.

        Add pasta

        Add beef broth and mix well 

        (make sure to submerge the noodles in the broth)

        Bring to simmer (about 7-10 minutes). Turn down the heat to medium-low. Cover with a lid and cook for 15 minutes.

        Add heavy whipping cream and mix. Place provolone cheese on top of the pasta.

        Cover with a lid for 3-4 minutes or until the cheese melts. Remove lid and mix everything together.

        Season with salt & pepper to taste and mix one last time. 

        Serve & enjoy!

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        One Pot Ground Philly Cheesesteak Pasta

        Bursting with tasty meat and cheesy filling pasta the entire family will enjoy this recipe.
        5 from 1 vote
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 20 minutes
        Total Time 30 minutes
        Course Main Course
        Cuisine American
        Servings 6
        Calories

        Ingredients
          

        • 1 ½ lbs ground chuck or beef
        • 1 lb uncooked sea shell pasta or any type of pasta
        • 4 cups unsalted or low-sodium beef broth/stock
        • ½ cup heavy whipping cream
        • 3 tbsp Worcestershire sauce
        • 1 ½ tsp salt
        • 1 tsp black pepper
        • 1 onion chopped
        • 1 green bell pepper deseed & chopped
        • 2 garlic cloves minced
        • 8 sliced provolone cheese

        Instructions
         

        • Heat the pan to medium-high. Add meat and cook for 3-5 minutes or until no longer pink. Optional: drain grease.
        • Add onion, garlic, bell peppers, salt, pepper, Worcestershire and cook for 1 minute or until fragrant. Add pasta, beef broth and mix well (make sure to submerge the noodles in the broth).
        • Bring to simmer (about 7-10 minutes). Turn down the heat to medium-low. Cover with a lid and cook for 15 minutes.
        • Turn off the heat. Remove the lid (be careful the lid is going to be hot).
        • Add heavy whipping cream and mix. Place provolone cheese on top of the pasta. Cover with a lid for 3-4 minutes or until the cheese melts. Remove lid and mix everything together. Season with salt & pepper to taste and mix one last time.

        Serve immediately & enjoy!

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          Old Fashion Beef Stew

          Old fashion Beef Stew features is a cornucopia of vegetables with filling tender melt in your mouth hunks of beef. The broth is very savory and is biscuit sopping good. The carrots take a more prominent role in this recipe but strike a harmonic medley with the potatoes and beef. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect belly filler meal planning. Quick and tasty this recipe will call everyone to the table. Serve with homemade cornbread (my husbands favorite), biscuits (my daughters favorite) or my personal favorite fresh baguette. We absolutely love this recipe and hope you do too.

          Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy this seasonal classic this year as the weather begins to turn a bit cooler. Thanks for visiting and see you again soon.

          In a large bowl: place beef, salt, pepper and mix. Coat beef with flour, then gently shake off the excess.

          Heat the dutch oven or pot to medium-high. Add oil and wait until hot. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown.

          Repeat this step with the other half of beef. Remove the beef and set aside.

          Add onion and sauté for 2-3 minutes or until translucent. Add garlic and cook for 1 minute or until fragrant. Pour red wine vinegar and deglaze the bottom of the pot. Add tomato paste, seared beef and mix. Add red wine, beef broth, bay leaves and thyme to the pot. Bring to a simmer. Cover the pot with a lid. Reduce the heat to low and cook for 1 ½ hours (keep covered throughout – repeat do not remove lid during this step unless adding ingredients). 

          Remove lid: add potatoes and cover for another 15 minutes.

          Remove lid: add carrots and cover for another 15 minutes.

          Remove lid and discard bay leaves & thyme. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste. 

          Serve & enjoy!

          Serve with bread.

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          Old Fashion Beef Stew

          Made with time tested flavors, this Old Fashioned Beef Stew is a must try.
          5 from 1 vote
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 2 hours 30 minutes
          Total Time 2 hours 40 minutes
          Course Main Course
          Cuisine American
          Servings 6
          Calories

          Ingredients
            

          • 1 lb chuck roast or beef stew cut into cubes
          • 1 ½ lb yukon gold potatoes (about 6) peel & cut into cubes
          • 6 carrots peeled & cut into 1.5"
          • 1 onion chopped
          • 4 garlic cloves minced
          • 5-6 thyme stems
          • 2 bay leaves
          • 4 cups low- sodium beef broth
          • 1 cup red wine Merlot, Pinot noir, Cabernet sauvignon or etc.
          • ¼ cup all-purpose flour
          • 3 tbsp red wine vinegar
          • 2-3 tbsp oil
          • 1 tbsp tomato paste
          • 2 tsp salt
          • 1 tsp black pepper

          Instructions
           

          • In a large bowl: place beef, salt, pepper and mix. Coat beef with flour, then gently shake off the excess.
          • Heat the dutch oven or pot to medium-high. Add oil and wait until hot. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.
          • Add onion and sauté for 2-3 minutes or until translucent. Add garlic and cook for 1 minute or until fragrant. Pour red wine vinegar and deglaze the bottom of the pot. Add tomato paste, seared beef and mix. Add red wine, beef broth, bay leaves and thyme to the pot. Bring to a simmer.
          • Cover the pot with a lid. Reduce the heat to low and cook for 1 ½ hours (keep covered throughout – repeat do not remove lid during this step unless adding ingredients). 
          • Remove lid: add potatoes and cover for another 15 minutes.
          • Remove lid: add carrots and cover for another 15 minutes.
          • Remove lid and discard bay leaves & thyme. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste. 

          Serve & enjoy!

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            One Pot Creamy Chicken Drumsticks with Potatoes & Carrots

            One Pot Creamy Chicken Drumsticks with Potatoes & Carrots is a deliciously filling simple to make meal the entire family will enjoy. The meat is fork tender and the vegetables are sweet fillers. Potatoes and carrots are a classic combination for almost any down-home recipe. This one pot creamy chicken is delicious. This recipe stews the chicken to tender perfection. I love to eat fresh baked bread with a meal like this. I recommend eating this fresh and hot with your favorite bread and a glass of your favorite chilled white.

            Like the video and follow the recipe below for a classic comforting meal that will fill your tummy and not break the bank. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Like and share this or any of my videos you may find interesting from the growing catalogue of menu selections. I hope you enjoy this easy to follow, great tasting and simple to make, affordable recipe.

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            Carrots peeled & chopped

            Yukon gold potatoes peeled & chopped

            In a small bowl, combine all seasonings together.

            Rub the seasoning mixture all over the chicken drumsticks.

            Heat the pan up to medium-high and add 2 tbsp oil. Sear the drumsticks for 3-5 minutes.

            Add chicken broth and chopped potatoes. Cover with a lid. Turn down the heat to medium and cook for 15 minutes.

            Remove the lid; add chopped carrots. Cover again and cook for another 15 minutes.

            Remove lid; add heavy whipping cream. Let the chicken simmer in the heavy whipping cream for ~5-8 minutes or until the sauce thickens a little. Remove from the heat source.

            Enjoy!

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            Creamy Chicken Drumstick with Potatoes & Carrots

            Hearty simple Creamy Chicken that is bursting with delicious flavors.
            No ratings yet
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            Prep Time 10 minutes
            Cook Time 35 minutes
            Total Time 45 minutes
            Course Main Course
            Cuisine American
            Servings 5
            Calories

            Ingredients
              

            • 5 chicken drumsticks
            • 2 yukon gold potatoes peeled & chopped
            • 2 carrots peeled & chopped
            • 2 cups low- sodium chicken broth
            • ½ cup heavy whipping cream
            • 2 tbsp vegetable or canola oil 

            Seasoning

            • 1 tbsp olive oil
            • 1 tsp salt
            • 1 tsp paprika
            • 1 tsp garlic powder
            • 1 tsp onion powder
            • ½ tsp pepper

            Instructions
             

            • In a small bowl, combine all seasonings together. Rub the seasoning mixture all over the chicken drumsticks.
            • Heat the pan up to medium-high and add 2 tbsp oil. Sear the drumsticks for 3-5 minutes.
            • Add chicken broth and chopped potatoes. Cover with a lid. Turn down the heat to medium and cook for 15 minutes.
            • Remove the lid; add chopped carrots. Cover again and cook for another 15 minutes.
            • Remove lid; add heavy whipping cream. Let the chicken simmer in the heavy whipping cream for ~5-8 minutes or until the sauce thickens a little. Remove from the heat source.

            Serve and enjoy!

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