All-in-One Chicken Supper is irresistible and so, so mouthwatering. This quick and easy one-dish meal is seasoned to perfection with sage, marjoram, thyme, rosemary, garlic and bay leaves. Simple but delicious, and fantastic for weeknight or company dinners. Gluten free.
12oz.whole green beans or French-style green beans, fresh or frozen and thawed
1tsp.salt
1/2tsp.ground black pepper
1tsp.garlic powder
3bay leaves
1tsp.dried marjoramor more as desired
1tsp.crushed dried rosemary leavesor more as desired
1-2tbsp.fresh thyme leavesas desired
20baby sage leavesor as desired
16oz. canchicken broth
Instructions
Spray a 10”x15” baking dish or roaster with cooking spray.
Place chicken pieces in dish.
Pour chicken broth over top of the chicken.
Place potatoes, carrots, onions, and green beans around sides of meat.
Sprinkle salt, pepper, garlic powder, marjoram, rosemary, thyme and sage leaves generously over meat and veggies.
Place bay leaves in pan.
Bake at 350° approximately 45 minutes.
If necessary, tent with foil.
If desired, baste meat and veggies with chicken broth from the bottom of the baking dish.
Bake an additional 15-20 minutes or until chicken cooks through and veggies are fork tender.
Remove bay leaves before serving.
Notes
NOTE: The original recipe called for the chicken broth to be poured over the meat and vegetables after the seasonings were sprinkled on top. Unfortunately, then all the seasonings wash to the bottom of the pan and the veggies aren't seasoned as well. I've changed the recipe up so that the broth is put in at the beginning so the meat and veggies will have the seasonings adhere while cooking.