Onion Roasted Chicken & Veggie Bake

This one pan meal is beyond delicious. The juicy chicken has a delicious onion coating and the surrounding veggies just melt in your mouth. I found this recipe on the back of a Lipton’s onion soup box many years ago and have enjoyed this dish many times since. I often add other veggies, such as beets or rutabagas, to make it even heartier!

Onion Roasted Chicken & Veggie Bake

Recipe by Diane BeckerCourse: Main Dish – Poultry or Chicken

Servings

6

servings

Ingredients

• 1 envelope Lipton’s onion soup mix

• ¼ cup olive oil

• ½ teaspoon garlic powder

• 2 lbs. chicken breasts

• 1 lb. potatoes, unpeeled, cut into chunks

• 2 carrots, peeled and cut into chunks

Directions

• Preheat oven to 450 degrees.
• Place all ingredients into a large zip lock bag. Close bag and shake well.
• Put chicken and veggies into a 9×13” pan.
• Bake uncovered, basting at halftime, for 45 minutes or until chicken is done.

Notes

• My family loves carrots, so I usually add more carrots than what the original recipe calls for.