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Oven Roasted Sweet and Sticky Chicken | Can't Stay Out of the Kitchen | amazing one-dish #chicken entree with potatoes & carrots. This one has a delightful sweet and sticky sauce. #glutenfree

Oven Roasted Sweet and Sticky Chicken

Teresa Ambra
This amazing chicken entree is a great option for a one-dish meal. Casserole contains chicken basted with a sweet and sticky sauce over top of red potatoes, carrots, bell peppers and onions. Gluten free.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Chicken Main Dish/Casserole
Cuisine American
Servings 8
Calories 209 kcal

Equipment

  • 1 10x15" glass baking dish
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler
  • 1 mixing bowl
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 small sauce pan
  • 1 wooden spoon

Ingredients
  

  • 1 whole chicken cut up
  • 6-7 medium red potatoes washed and unpeeled, cut in 1-inch chunks
  • 5-6 carrots peeled, cut in 1-inch pieces
  • 1 yellow bell pepper cut in 1-inch pieces (any color bell pepper will work)
  • 1 medium onion cut in 1-inch pieces
  • 2 tbsp. Hunts Ketchup without preservatives or HFCS
  • 2 tbsp. molasses
  • 2 tbsp. honey
  • 2 tbsp. maple syrup
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 2 tbsp. unsalted butter cut in small pieces
  • 1 tbsp. cornstarch
  • 3 tbsp. water

Instructions
 

  • Spray a 10x15” glass baking dish with olive oil cooking spray.
  • Layer potatoes, carrots, bell pepper and onions on the bottom of the baking dish.
  • Combine ketchup, molasses, honey, maple syrup and seasonings in a small bowl.
  • Place chicken pieces in a separate large mixing bowl.
  • Measure out ¼ cup sauce and drizzle over top of the chicken pieces.
  • Stir sauce and chicken pieces to combine.
  • Place chicken pieces over top of veggies in baking dish.
  • Drizzle any remaining sauce from the chicken bowl (NOT the regular sauce ingredients) over top of the chicken pieces.
  • Bake at 350° for 25-30 minutes.
  • Meanwhile, pour remaining sauce ingredients into a small saucepan.
  • Heat over low to medium heat until mixture begins to simmer.
  • Combine cornstarch and water and add to sauce mixture until mixture thickens and heats through.
  • Remove from heat and set aside.
  • Remove chicken from oven.
  • Baste sauce mixture over top of chicken pieces.
  • Bake an additional 25-30 minutes or until chicken is cooked through.

Notes

NOTE: If necessary, remove chicken and keep warm and allow veggies to continue cooking in oven until fork tender.
 
Recipe adapted from Don't Waste the Crumbs.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 209kcalCarbohydrates: 43gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 212mgPotassium: 988mgFiber: 4gSugar: 13gVitamin A: 6529IUVitamin C: 45mgCalcium: 54mgIron: 2mg
Keyword carrots, casserole, chicken, chicken casserole, gluten free, main dish, potatoes
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