Holiday Chicken Bake Dinner
This Holiday Chicken Bake Dinner features tender, seasoned chicken pieces roasted alongside a medley of flavorful vegetables, all cooked in one pan for minimal cleanup. It's a perfect meal for a cozy gathering.
Equipment
- roasting pan
- baking dish
Ingredients
Main Ingredients
- 2-3 pounds chicken pieces bone-in, skin-on (thighs and drumsticks recommended)
- 2 pounds small potatoes creamer or baby, halved or quartered
- 1 pound carrots peeled and cut into 1-inch chunks or baby carrots
- 1 large onion cut into thick wedges
- 1 roast seasoning packet e.g., McCormick, Knorr, or similar all-purpose blend for chicken/pork
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a large roasting pan or baking dish for optimal cooking.
- Spread out the halved potatoes, carrot chunks, and onion wedges evenly in the prepared roasting pan.
- Pat the chicken pieces dry with paper towels to ensure crispy skin.
- Open the roast seasoning packet and sprinkle about half of it over the chicken pieces, ensuring they are well coated.
- Sprinkle the remaining seasoning over the vegetables in the pan, then gently toss them to ensure even coating.
- Place the seasoned chicken pieces directly on top of the vegetables in the roasting pan, making sure the chicken skin faces up for optimal crisping.
Cooking & Serving
- Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender. For extra crispy skin, you can broil for the last 5 minutes, watching carefully to prevent burning.
- Once out of the oven, let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute for a more flavorful and tender dish.
Notes
For best results, make sure your chicken pieces are relatively uniform in size to ensure even cooking. If you don't have a roast seasoning packet, you can make your own blend with salt, pepper, garlic powder, onion powder, paprika, and dried herbs like thyme or rosemary.