One pan chicken is a simple straightforward affordable meal that can be made out of ingredients you likely already have in your kitchen. This is so easy to make it is a great meal suggestion for beginners looking to learn how to cook an affordable flavorful meal. If you live alone or are in college, this meal would last you most of the week and tastes great when reheated. This is also a great choice for meal preparations if your trying to have some food ready to go for the busy upcoming week.
Natural flavors and herbs create a delicious sauce that glazes both the vegetables and the chicken to mouthwatering perfection. One pan chicken has very little clean up and creates a hearty meal as simply as watching the video and following the instructions below. No matter what your circumstances an affordable tasty pan full of tender chicken is always a great option to have at the ready. Share this or any of my eatfoodicious recipes from my catalogue of meal suggestions.
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Chopped potatoes, carrots & onions.
Clean and pat the drumsticks dry with a paper towel. Place them a bowl.
Add oil (2 tbsp), salt, pepper, garlic, thyme and rub the seasoning on the drumsticks.
Place the cut potatoes, carrots, onions into a 13″ x 9″ baking pan/dish. Add 2 tbsp oil, season with salt & pepper. Mix everything together.
Place the seasoned drumsticks on top of the vegetables. Pour the unsalted chicken stock in the baking pan/dish
Place the dish in the oven and bake for 25 minutes. Remove the pan/dish from the oven and flip the drumsticks. Return the dish into the oven again and bake for another 35 minutes.
Remove the pan/dish from the oven. Transfer the drumsticks to a plate (cover with foil) and set aside.
In a small bowl: combine cornstarch and cold water, stir until the cornstarch has dissolved. Pour the mix in the pan/dish. Gently mix by swirling the vegetables around to evenly distribute the conrstarch mix (the gravy will thicken within several minutes).
Pour the gravy over drumsticks and vegetables. Enjoy!
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One Pan Baked Chicken Drumstick with Potatoes & Carrots
Equipment
- Baking Dish/Pan (13" x 9")
Ingredients
- 2 lbs drumsticks about 8
- 1 ½ lbs yukon gold potatoes with skin cut into 4 pieces
- 1 cup chicken broth or stock unsalted or low-sodium
- 4 tbsp (divided) olive oil
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 large carrots peel and cut into chunks
- 1 sweet onion medium size chopped
Cornstarch Mix
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Preheat the oven to 425°F (232°C).
- Clean and pat the drumsticks dry with a paper towel. Place them a bowl. Add oil (2 tbsp), salt, pepper, garlic, thyme and rub the seasoning on the drumsticks. Place the cut potatoes, carrots, onions into a 13" x 9" baking pan/dish. Add 2 tbsp oil, season with salt & pepper. Mix everything together.
- Place the seasoned drumsticks on top of the vegetables. Pour the unsalted chicken stock in the baking pan/dish (slowly pour the broth near the edges of the dish and not over the chicken).
- Place the dish in the oven and bake for 25 minutes. Remove the pan/dish from the oven and flip the drumsticks. Return the dish into the oven again and bake for another 35 minutes. Remove the pan/dish from the oven. Transfer the drumsticks to a plate (cover with foil) and set aside.
- In a small bowl: combine cornstarch and cold water, stir until the cornstarch has dissolved. Pour the mix in the pan/dish. Gently mix by swirling the vegetables around to evenly distribute the conrstarch mix (the gravy will thicken within several minutes).
Pour the gravy over drumsticks and vegetables. Serve with dinner rolls and enjoy!
Video
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