Tinklee's Baked Chicken, Potatoes And Carrots All In One Dish Recipe by tinklee
Tinklee's Baked Chicken, Potatoes and Carrots All-In-One Dish Cooking Instructions 1 heat oven to 400°F. Spray a baking sheet that has a edge at least 1" high ( you need space to spread the food out flat) 2 peel and cut potatoes into bite size pieces and put in the pan 3 cut baby cuts in half and add to pan with potatoes 4 quarter mushrooms and add to pan with the potatoes and carrots 5 cut up chicken breasts into bite size pieces and add to the veggies 6 add oil and mix around everything 7 now add the seasoning packet and remix (I mix with the oil first, so this way the seasoning will coat better) 8 make sure it is spread out as flat as it can be, but don't leave gaps 9 bake for 35-45 mins, 10 April 2013 1 heat oven to 400°F. Spray a baking sheet that has a edge at least 1" high ( you need space to spread the food out flat) 1 heat oven to 400°F. Spray a baking sheet that has a edge at least 1" high ( you need space to spread the food out flat) 2 peel and cut potatoes into bite size pieces and put in the pan 2 peel and cut potatoes into bite size pieces and put in the pan 3 cut baby cuts in half and add to pan with potatoes 3 cut baby cuts in half and add to pan with potatoes 4 quarter mushrooms and add to pan with the potatoes and carrots 4 quarter mushrooms and add to pan with the potatoes and carrots 5 cut up chicken breasts into bite size pieces and add to the veggies 5 cut up chicken breasts into bite size pieces and add to the veggies 6 add oil and mix around everything 6 add oil and mix around everything 7 now add the seasoning packet and remix (I mix with the oil first, so this way the seasoning will coat better) 7 now add the seasoning packet and remix (I mix with the oil first, so this way the seasoning will coat better) 8 make sure it is spread out as flat as it can be, but don't leave gaps 8 make sure it is spread out as flat as it can be, but don't leave gaps 9 bake for 35-45 mins, 9 bake for 35-45 mins, 10 April 2013 10 April 2013 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls tator tot & hamburger casserole Crunchy Fresh Salad - Healthy & Vegan! Roast Beef Stew milk moist sweets (charniqueiras ) AMIEs YEMA Ball tator tot & hamburger casserole Crunchy Fresh Salad - Healthy & Vegan! Roast Beef Stew milk moist sweets (charniqueiras ) AMIEs YEMA Ball Spanish home-made Chicken Noodle Soup (sopa de Pollo) Supreme Tacos Easy Sour Cream Chicken Enchiladas Sour Red Cabbage No ordinary taco salad Beet Greens Peanut Butter & Chocolate Chip Cookies Sugee cake by Amy Beh Grilled Vegetable Hummus Arugula, Anchovies and Chickpea Salad Spanish home-made Chicken Noodle Soup (sopa de Pollo) Supreme Tacos Easy Sour Cream Chicken Enchiladas Sour Red Cabbage No ordinary taco salad Beet Greens Peanut Butter & Chocolate Chip Cookies Sugee cake by Amy Beh Grilled Vegetable Hummus Arugula, Anchovies and Chickpea Salad