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Pan Baked Chicken with Vegetables

Jen Paleracio
Well-seasoned chicken pieces with potatoes, carrots, and bell pepper. The chicken is coated with mayonnaise and mustard mixture and then baked in the same pan with veggies.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4

Equipment

  • Cleaver knife
  • Mallet
  • cutting board
  • baking sheet pan
  • Vegetable peeler

Ingredients
  

FOR THE CHICKEN

  • 2 pounds or 2 chicken leg quarters, remove excess fat and cut into 12 pieces
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

SPICES

  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons brown sugar

MAYO MIXTURE

  • 1 tablespoon mustard
  • 1/2 cup mayonnaise

VEGGIES

  • 3 medium size carrots, cubed
  • 1 bell pepper, deseed and cut into bite-size pieces
  • 1 onion, sliced and cut into big chunks
  • 3 medium-sized yellow potatoes, peeled and cut into inch cubes
  • 2 tablespoons olive oil

Instructions
 

  • Preheat the oven to 400ºF and line a baking sheet pan with foil

FOR THE CHICKEN

  • I used 2 chicken leg quarters for this recipe (see NOTE #1). You can use a cleaver knife and mallet to help cut through the chicken bones and cut them into 12 pieces. Or use a sharp chef's knife (use the knife safely). Season the chicken with salt and pepper.

SPICES

  • In a prep bowl combine smoked paprika, dried thyme, garlic powder, salt, and pepper. Add the brown sugar and mix until well combined.

MAYO MIXTURE

  • Combine the mayonnaise and the mustard, and mix until well blended. Pour the mayo mixture over the chicken and toss to coat. Make sure every piece of the chicken is well coated with the mayo and mustard mixture (see NOTE #3).

VEGGIES

  • Peel and cut the vegetables into bigger chunks (see NOTE #2). Place them in a bowl. Drizzle with olive oil and season them with half of the spice mixture, then toss to coat well. Set them aside.

BAKING

  • Place the vegetables and chicken in a prepared pan and sprinkle the rest of the spices on top of the chicken. Bake for 45-55 minutes or until the internal temperature reaches 165ºF (see NOTE #4). Serve with steamed rice or mixed green salad.

Video

Notes

NOTE #1 - When cutting the chicken use a mallet to aid the knife in cutting through the bones. Cut the chicken legs into two pieces and the thighs into four pieces. All together you should have 12 pieces of chicken. 
NOTE #2 - To avoid overcooking the vegetables, cut them into bigger chunks. They are baked together in the same pan as the chicken. And the chicken takes time to bake, you don't want your veggies to disintegrate while the chicken is still baking. 
NOTE #3 - You can use Dijon mustard, spicy mustard, or regular yellow mustard. 
NOTE #4 - Another way to check if your chicken is cooked through is to cut a thicker piece and when there's no blood running or it's not pink in the middle then the chicken is cooked. However, using a thermometer is the most accurate way to check the doneness of meat. 
 
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Keyword bell pepper, budget meal, carrots, chicken leg quarters, chicken pieces, dried thyme, garlic powder, ground pepper, mayonnaise, mustard, onion, potatoes, sea salt, smoked paprika