Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!
Please enter the email you’re using for this account.
Here is another super easy and delicious chicken and potato meal. With the vegetables in there, you have yourself a full one pan supper!
1 pack chicken cutlets
15 small red potatoes
15 small yellow potatoes
2-3 carrots
1 leek
1/4 cup Gefen Mayonnaise
1/4 cup oil, such as Tonnelli Avocado Oil
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons Lipton Onion Soup Mix
1 teaspoon paprika
Cut your chicken cutlets into chunks and place in a pan.
Cut your carrots in quarters in the length so you have long sticks.
Slice your potatoes in half.
Wash and cut your leek into strips and add all the vegetables to the pan.
Mix the vegetables and chicken with the oil, mayonnaise, and spices.
Bake covered at 350 degrees Fahrenheit for one hour.
Uncover and bake an additional 15 to 20 minutes at 450 degrees Fahrenheit until crispy. (Use a big enough pan so it isn’t crowded and can get crispy).
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
does this recipe need the leeks for taste or is just used as a vegetable side?