Paging through the Taste Of Home Grand Prize Winners magazine I was impressed with how many good looking chicken recipes there were. We decided we could do a whole week just on chicken. This one, baked together in one pan sounded like a winner to me.
Since I rarely use boneless skinless chicken breasts I used a mixture of skin in, bone in thighs and chicken breasts. You can use the chicken pieces that your family likes best. We feel that the boneless, skinless pieces lose a lot of flavor and are dry.
I also used Yukon Gold potatoes as I had some that needed to be used. The results were great. Everyone enjoyed it and I will make again when the weather is cool. All in all, a easy recipe with few dirty pans. The leftovers were just as good for lunch the next day.
Savory Chicken Dinner
2 envelopes savory herb with garlic soup mix
6 tablespoons water
4 boneless skinless chicken breast halves (6 ounces each)
2 large red potatoes cubed
1 large onion, halved and cut into wedges
In a small bowl, combine soup mis and water; pour half into a large resealable plastic bag. Add chicken. Seal bag and toss to coat. Pour the remaining soup mixture into another large resealable plastic bag. Add potatoes and onion to second bag. Seal and toss to coat.
Drain and discard marinade from the chicken pieces. Transfer the chicken to a greased 13 x 9 inch baking dish. Pour the potato mixture over and around chicken.
Bake, uncovered at 350° for 40 to 45 minutes or until vegetables are tender and a thermometer reads 170°; stirring vegetables occasionally.