Baked Garlic Chicken and Vegetables {Recipe}

Baked Garlic Chicken & Vegetables {Recipe}

Before Kevin and I got married, I sat down with my mom and his mom and gathered our favorite recipes. This was a LONG process – as both of our moms had a lot of valuable kitchen tips, tricks, and recipes to share! One of the recipes that Kevin’s mom gave me was her Chicken Alfredo recipe.

I have always enjoyed eating Kevin’s mom’s homemade Chicken Alfredo {except right now when I’m pregnant — Baby Brooklynn absolutely HATES Chicken Alfredo}. This recipe also happens to be one of Kevin’s #1 favorite meals. So, Chicken Alfredo was one of the very first recipes that I made when Kevin and I settled down post-wedding. In the process of making this delicious dish… I discovered that the method that his mom used to cook the chicken was absolutely DELICIOUS {as I did not know this prior to making it… because I had only tasted the end product}. 

Kevin and I typically had a very hard time getting a good portion size of the chicken alfredo… because we would eat SO MUCH of the chicken as soon as it came out of the oven {and before we put it in the pasta & sauce}. A couple of times, I made this chicken for dinner and completely left the “alfredo” out of the whole process — it is THAT flavorful!

Kevin and I were going on vacation to the beach a few weeks ago. Prior to us leaving for the beach, we did not go to the grocery store to stock up our kitchen. We wanted to eat as much of the food that we already had as possible. So, that left me improvising in the kitchen for dinner.

One night, I realized that I had all of the ingredients to make the garlic chicken that was typically put into chicken alfredo. Since I am pregnant — and my child does not like chicken alfredo — I decided to tweak the recipe a bit to make it baby-friendly. We had about a half of a bag of small red potatoes in the pantry that were about to go bad… So I put my improvising kitchen-skills to the test.

The outcome of the meal that we had that night was DELICIOUS. It made me want to experiment in the kitchen more often! Although that night our meal was simply chicken and potatoes… I have made this recipe a few different times since to tweak it and make it even more delicious. So — I finally got the recipe exactly how Kevin and I like it, and I wanted to share.

Although I do not know how many calories, etc. is in this meal… I figure that it has to be relatively healthy. {Okay, okay — probably not a meal that a professional figure athlete might eat on a hardcore diet… but for the average household ~ it is much healthier than McDonalds and other types of fried/processed foods!}

Ingredients:

  • 3-4 Chicken Breasts
  • Garlic Powder
  • Garlic Salt
  • Seasoned Salt
  • 1 Onion
  • 1 Lemon
  • 1/2 pound of fresh green beans
  • 8 small red potatoes
  • 4 cloves of garlic {minced}
  • 3 Carrots
  • Extra Virgin Olive Oil
  • Chicken Broth

Pre-heat the oven to 375 degrees.
This recipe takes about 30 minutes of prep and 50 minutes of cooking.

I have only cooked this dish for two people. However, we ALWAYS eat more than one portion AND we have some left over. So, look at the ingredients and add more based on the needs of your family.

Baked Garlic Chicken & Vegetables {Recipe}

  • First, trim all of the fat off of your chicken breasts.
  • Cut them into chunks and put them into a baking dish. 

 Baked Garlic Chicken & Vegetables {Recipe}

  • Very generously season your chicken with seasoned salt, garlic salt, and garlic powder. 

This step is sort of a trial-and-error type of step. The amount of seasoning you put on your chicken is entirely dependent on how strong you want your dish to be flavored. One thing to think about: in later steps, you are going to be covering the chicken and vegetables with olive oil and chicken broth. When you do this, the seasoning is going to get all mixed up in the liquid. That being said, I always OVER season my chicken in order for there to be enough seasoning throughout the dish to really give entire meal a fantastic flavor.

Baked Garlic Chicken & Vegetables {Recipe}

  • Peel the four cloves of garlic, mince them, and put them in the dish with the seasoned chicken. 

The fresh garlic adds an additional and more authentic garlic flavor. However, you do not have to add fresh garlic. The dish will be tasty even without fresh garlic. 

Baked Garlic Chicken & Vegetables {Recipe}

  • Slice up the onion and put it on top of the chicken. 
  • Slice up the red potatoes, and put them on top of the dish. I typically slice my potatoes into fourths or even sixths. I want the potatoes relatively thick – because I don’t want squishy potatoes… but I don’t want them too thick to where they don’t absorb enough of the flavor.

*** If you like your carrots to be completely done and “squishy”, go ahead and put them in your dish during this step! If you like crunchier carrots, disregard this little side note and follow the rest of the recipe! :)*** 

Baked Garlic Chicken & Vegetables {Recipe}

 

  • Pour a mixture of Extra Virgin Olive Oil and chicken broth over the chicken, onion, and potatoes. There is no “measurement” for how much of each to put in. Just make sure that everything is relatively covered in the mixture. I typically put my mixture at a 2:1 ratio. Meaning, I put about 1/2 as much EVOO in my dish as I do chicken broth (or, I put double the amount of chicken broth than I do EVOO). The chicken broth holds ALOT of the flavor that you are going to want in your dish!!
  • Take a spoon and stir everything up — you want all of that seasoning that you drenched your chicken with to be completely mixed into the liquid and all over ALL of the veggies. 
  • Cut your lemon in half and squeeze one half on top of everything.
  • Optional: Sprinkle some additional seasoned salt on top of the dish to season the potatoes that are not under the liquid mixture.
  • Put the dish in the oven for 25 minutes at 375 degrees. 

While you are waiting on the 25 minutes to be completed, chop up your carrots (not baby carrots!) and trim your fresh green beans.

***My husband does NOT like squishy “too done” carrots. Personally — I like carrots either way. So, for our household, I wait to put the carrots in until a bit later because it keeps them from getting “squishy”. If your family prefers carrots to be all the way softened, go ahead and put them in when you put the dish in for 25 minutes. That way, they will have plenty of time to soak up all of the chicken broth and olive oil and get nice and soft.***

Once the first 25 minutes are up:

  • Take the dish out of the oven. Put your carrots into the dish and stir it up. Put back in the oven for 15 more minutes.

Once the 15 minutes are up:

  • Take the dish out of the oven.
  • Put the green beans in the dish and stir it up.
  • Take the other half of your lemon and squeeze it on top of your dish. If you are NOT a fan of lemon – this part can be left out. I personally love lemon flavor on my green veggies, which is why I added this step in there. However, it is completely optional and will not ruin the dish if you choose not to put it on there.
  • Put the dish back in the oven for 10 minutes.

 

Baked Garlic Chicken & Vegetables {Recipe}

The reason that I wait until the very very end to put my green beans in the oven is because I want them to soak up the flavors of the chicken broth mixture WITHOUT getting soggy. Kevin and I do NOT like soggy green beans! Leaving them in for about 10 minutes gives them enough time to get hot and full of flavor without making them a soggy, mushy mess!

Baked Garlic Chicken & Vegetables {Recipe}

 

And voila! You’re done! Kevin’s FAVORITE part of this dish is the chicken. He loves the flavor that all of the different spices gives it. However — my favorite part of this dish are the potatoes! Small red potatoes are bursting with flavor as it is… but when they are soaked for 50+ minutes in the chicken broth, EVOO, and seasoning… they soak up the flavor and are absolutely mouth-watering delicious!

I hope you’ve enjoyed — Feel free to let me know how it turned out for you and if you have any tips for making this dish even MORE delicious! I’m by no means a chef — just a regular ole’ housewife being experimental in the kitchen. So, any advice for taking this delicious dish to the next level is welcome! :)

 

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