Not Your Momma’s Chicken & Vegetables
“Not Your Momma’s Chicken & Vegetables” is a simple yet flavorful dish perfect for a weeknight meal or a family dinner. This recipe elevates classic roasted chicken and veggies with seasoned chicken thighs that turn out juicy with a crispy skin, roasted Yukon potatoes, and fresh green beans (or any veggies you like). With just one baking dish and a few basic ingredients, you’ll have a delicious meal ready in no time.
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Why You’ll Love Not Your Momma’s Chicken & Vegetables
- Crispy & Flavorful Chicken: The skin-on, seasoned chicken thighs bake to a crispy perfection, bursting with flavor.
- One-Pan Meal: Everything cooks together in one baking dish, making preparation and cleanup a breeze.
- Customizable & Healthy: Choose your favorite vegetables to pair with the chicken and potatoes for a balanced, wholesome meal.
- Quick & Easy: With a baking time of just 20-25 minutes, this dish comes together fast without compromising flavor.
What You Need to Make Not Your Momma’s Chicken & Vegetables
To make this simple and tasty dish, gather the following ingredients. Exact amounts are listed in the recipe card below:
- Chicken Thighs: Skin-on for crispy texture; you can use bone-in or boneless as you prefer.
- Yukon Potatoes: Golden small potatoes, cut in half or quartered for even roasting.
- Vegetables: Fresh green beans or any other veggie you like (carrots, broccoli, or Brussels sprouts work great).
- Seasonings: McCormick Garlic & Herb seasoning, salt & pepper, Creole seasoning, and Badia Complete seasoning for a burst of flavor.
- Olive Oil & Chicken Broth: Olive oil for roasting and flavor, and chicken broth to keep everything moist.
How to Make Not Your Momma’s Chicken & Vegetables
1
Season the Chicken: Wash and pat dry the chicken thighs. Season generously with garlic & herb seasoning, salt & pepper, and Creole seasoning. Make sure to season both over and under the skin for maximum flavor.
2
Prepare the Veggies & Potatoes: In a baking dish, add the cut potatoes and your chosen vegetables. Drizzle with olive oil and sprinkle with Badia Complete seasoning. Toss to coat evenly.
3
Bake Everything Together: Place the seasoned chicken thighs on top of the veggies in the baking dish. Bake at 425°F for 20-25 minutes or until the chicken is cooked through and the skin is crispy. Serve and enjoy your flavorful, easy meal!
Commonly Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but be aware they may cook faster than thighs. Adjust the baking time as needed to avoid overcooking.
What other vegetables can I add to this dish?
Feel free to use any vegetables you enjoy roasting. Carrots, broccoli, Brussels sprouts, bell peppers, or zucchini are all great options.
How can I make the chicken skin extra crispy?
Make sure to pat the chicken skin dry before seasoning and baking. You can also broil the dish for a couple of minutes at the end to crisp up the skin.
Can I prepare this dish in advance?
Yes, you can season the chicken and prep the vegetables in advance. Store them separately in the fridge, then assemble and bake when ready to serve.
Can I use other seasonings?
Absolutely! Experiment with different spice blends like Italian seasoning, paprika, or lemon pepper to suit your taste.
Not Your Momma’s Chicken & Vegetables
Ingredients
- Chicken thighs with the skin (bone-in or boneless)
- Yukon golden small potatoes cut in half or quartered
- 1 bag of green beans or any other vegetable of choice
- 3 tbsp flour
- 1 box of Kettle & Fire chicken broth or 2 cups
- Drizzle of olive oil
- McCormick Garlic & Herb seasoning
- Salt & pepper
- Creole seasoning
- Badia Complete seasoning
Instructions
- Wash and pat dry the chicken thighs. Season with garlic & herb seasoning, salt & pepper, and Creole seasoning, making sure to get all over and under the skin.
- In a baking dish, add the potatoes and vegetable of choice. Drizzle with olive oil and sprinkle with Badia Complete seasoning. Toss to coat.
- Place seasoned chicken thighs on top of the veggies and potatoes. Bake at 425°F for 20-25 minutes until the chicken is cooked through and the skin is crispy
