Recipe by Rena Tuchinsky

One Pan Chicken and Root Vegetables

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Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

A whole meal in one pan, made quickly and easily is what dreams are made of. This chicken dish will blow you away with how flavorful it is and you spent hardly any time getting it on the table for supper!

 

For more super easy suppers that will please everyone at the table, watch Supper Again?

Ingredients

One Pan Chicken and Root Vegetables

  • 3-4 chicken bottoms

  • 1 large sweet potato

  • 4 potatoes

  • 3 carrots

  • 2 kohlrabi (turnip or parsnip)

Directions

Prepare the One Pan Chicken and Root Vegetables

1.

Preheat oven to 375 degrees Fahrenheit.

2.

Place chicken into a baking pan. 

3.

Peel and cube all the vegetables.

4.

Place the vegetables over and around the chicken.

5.

Mix the honey, mustard and curry powder. Pour it over the chicken and vegetables and mix it in to evenly coat.

6.

Cover tightly and bake for one hour and 45 minutes then uncover, baste and bake an additional 10 minutes or until the top of the chicken is browned.

One Pan Chicken and Root Vegetables

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Lori Brauner
Lori Brauner
1 year ago

Can you use breasts and dark meat? Any other vegetables to substitute for sweet potato and turnips? 🙂

Raquel
Raquel
Reply to  Lori Brauner
1 year ago

I would use dark meat since it’s more moist but you’ll have to change the cooking time. Chicken will probably only need 25-30 min but the veggies will need a lot longer. You could really use any root vegetables of your choice.

Nechama
Nechama
2 years ago

can you suggest a substitution for mustard?

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Raquel
Raquel
Reply to  Nechama
2 years ago

This is what Rena responded “The mustard really isn’t strong here. But You can try using a few splashes of vinegar (I know sounds crazy but it’ll add that acidity to soften the chicken and you can’t taste it)”

Beth
Beth
2 years ago

Can we use beets as one of the vegetables?

Raquel
Raquel
Reply to  Beth
2 years ago

Sure

Beth
Beth
2 years ago

Can we include beets as one of the vegetables?

Chava
Chava
2 years ago

THIS LOOKS ABSOLUTELY DELICIOUS AND EASY AND BEING THAT WE LIVE BH IN ISRAEL ITS AMAZING THAT WE CAN FIND ALL THE RIGHT INGREDIENTS!!!!!!!!!! THANK YOU RENA!!!!!!!!!!!!! RENA AND KOSHER.COM PLEASE KEEP THEM COMING!!!!!!!THE MORE THE BETTER!!!!! LOOKING FORWARD!!!

Nechama
Nechama
2 years ago

I made it without the mustard and used instead vinegar like you suggested. It was delicious!!!! this is a keeper!!!!

Shani Goldfischer
Shani Goldfischer
2 years ago

Sorry. Have a question. Can chicken tops be so substituted? Are there any changes in cooking time?

Barbara
Barbara
2 years ago

I’m not a fan of curry. Can you suggest a substitution? Thanks!

Raquel
Raquel
Reply to  Barbara
2 years ago

You can just skip it or replace with your favorite spice.

Esty Steinhaus
Esty Steinhaus
2 years ago

Can you please recommend a brand of Curry Powder

D. Schiff
D. Schiff
2 years ago

I love the idea of this type of supper! Any idea what can be used instead of the mustard? I know it’s a very key component of the sauce. But we have a number of people here who don’t like mustard.

Rena
Rena
Reply to  D. Schiff
2 years ago

The mustard really isn’t strong here. But You can try using a few splashes of vinegar (I know sounds crazy but it’ll add that acidity to soften the chicken and you can’t taste it)