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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/
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does this recipe need the leeks for taste or is just used as a vegetable side?