Chicken and Red Potatoes in One Pan with Homemade Vinaigrette

Tuesday, May 3, 2011
Easy to make Chicken and Red Potatoes in One Pan with Homemade Vinaigrette.
If your looking for a simple dinner Chicken and Red Potatoes in One Pan with a Homemade Vinaigrette is a life saver! It's so easy to make which is always a bonus in my book.

I will usually serve Chicken and Potatoes in one pan with either additional dressing or ranch for dipping. The kids love it and it's easy to customize to everyones taste. The Homemade Vinaigrette really kicks up the flavor. 

Chicken and Red Potatoes in One Pan with Homemade Vinaigrette is a favorite on busy school nights or after I've had a long day at work. I will even sometimes throw in a veggie, just to keep the dishes minimal at dinner time. 

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Add 1/2 cup Olive Oil, 1/4 cup Vinegar, 1 teaspoon Dijon Mustard, 1 teaspoon Worcestershire Sauce, 3 cloves Garlic, 2 teaspoons Honey, 2 teaspoons Italian Seasoning, 1/2 teaspoon Smoked Paprika, 1/2 teaspoon Granulated Garlic, and 1/4 cup Grated Parmesan Cheese to the blender. Blend on high until smooth.
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Cut potatoes into bite size pieces and cover with half of vinaigrette. The potatoes are best cut smaller so they cook fast.
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Place chicken breast on top of potatoes, and cover with remaining vinaigrette.
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yield: 3-5 Servingsprint recipe

Chicken and Potatoes In One Pan

Chicken And Red Potatoes In One Pan With Homemade Vinaigrette an easy dinner for any night of the week.
prep time: 15 MINScook time: 1 hour and 15 MINStotal time: 1 hours and 30 mins


  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Vinegar ( I used red wine, but white wine or balsamic is also delicious)
  • 1 teaspoon Dijon Mustard
  • 3 cloves Garlic, Minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Sea Salt
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon Smoked Paprika Or Regular (optional)
  • 1/2 teaspoon Granulated Garlic
  • 2 teaspoons Honey
  • 1/4 cup Parmesan Cheese
  • 10 whole Red Potatoes, Washed
  • 3-5 whole Chicken Breast Dependent On Size
  • Sea Salt and Pepper To Taste


  1. Preheat oven 425 degrees.
  2. Place oil, vinegar, Dijon, garlic Worcestershire, sea salt, Italian seasoning, paprika, granulated garlic, and Parmesan cheese into blender and blend until garlic is smooth.
  3. Cut potatoes into small bite size pieces, and place into a oven proof baking dish, cover with half of vinaigrette. Place chicken breast on top of potatoes, cover, and rub in remaining vinaigrette. Salt lightly, and pepper.
  4. Baste chicken every 20 minutes with juice from under the potatoes until done, chicken is no longer pink, and potatoes are soft. Cook time depends on size of chicken breast, and if fresh, or frozen. I used frozen this time and it took 1 hour and 20 minutes. Fresh usually is done within 50 minutes.
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Chicken and Red Potatoes In One Pan with a Homemade Vinaigrette.

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