Description
A delicious chicken recipe with hearty vegetables, perfect for a family dinner.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken tenders
- 1 lb baby carrots
- 1 1/2 lbs Yukon gold potatoes, cut into wedges
- 1 large yellow onion, diced
- 1 Tbsp minced garlic
- 1/2 cup salted butter, melted
- 1 cup chicken broth
- 1 Tbsp dried Italian seasoning
- 1 tsp dried thyme
- 1 tsp dried parsley (for garnish)
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 Tbsp cornstarch (optional)
- 2 Tbsp cold water (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine chicken tenders, baby carrots, Yukon gold potatoes, onion, garlic, melted butter, chicken broth, Italian seasoning, thyme, smoked paprika, salt, and pepper.
- Mix well and transfer to a baking dish.
- Bake for 35-40 minutes until the chicken is fully cooked and the vegetables are tender.
- If using cornstarch, mix it with cold water and stir into the sauce before serving to thicken.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C).
- Feel free to add other vegetables of your choice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg