Chicken Vegetable Casserole

By May 8, 2015

A great, easy to make dinner entree with chicken and veggies.

Step 1
Season and butter chicken legs, thighs, and breasts. Place in heavy roasting pan. Alongside chicken, add carrots, very small new (red) potatoes or chunks of sweet potato, and quartered onions.

Step 2
Roast in 350° F oven until tender and crispy.

Serves: 4-8
Prep: 15 minutes
Cooking: 90 minutes

  • 1 chicken, cut into parts
  • 4 carrots, cut into 2-inch chunks
  • 10-12 very small new red potatoes
  • 1 onion, quartered

3 Comments

  • Caroline says:

    So happy I found your website. This receipt calls for potatoes, however, in the 2 week plan you stated no potatoes. Can I have the sweet potatoes since I do love them? Thank you!

    • Ivan Rivera says:

      Caroline:

      Hi. I’m an editor on the site and research assistant to Dr. Maffetone. The Chicken Vegetable casserole isn’t a part of the 2-week test, so it’s totally fine if it has potatoes. You can definitely sub sweet potatoes. Just try to remember to keep your overall sugar and carbohydrate intake low!

  • James says:

    Bake 90 minutes?

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