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What to make with chicken and potatoes

Add onions and carrots.

The list

  • chicken
  • potatoes
  • onions
  • carrots
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3 meal ideas

  1. Sheet-Pan Chicken with Potatoes, Carrots, and OnionsEstimated: 50 minutes
  2. Crispy Chicken and Potato Hash with CarrotsEstimated: 40 minutes
  3. Chicken, Potato, and Vegetable SoupEstimated: 45 minutes

AI-generated ideas. Check ingredients for allergens and cook food thoroughly.

Sheet-Pan Chicken with Potatoes, Carrots, and Onions

For two plates · Estimated: 50 minutes

Ingredients

  • chicken
  • potatoes
  • onions
  • carrots
  • olive oil
  • salt
  • black pepper
  • garlic powder
  • lemon

You’ll also need

olive oil · salt · black pepper · garlic powder · lemon

How to make it

  1. Heat the oven to 425F (220C). Cut 450 g potatoes and 2 carrots into 1-inch pieces; slice 1 onion into wedges.
  2. On a rimmed sheet pan, toss the vegetables with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
  3. Season 400 g chicken with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp garlic powder; nestle it among the vegetables.
  4. Roast on the sheet pan at 425F (220C) for 30–35 minutes, turning vegetables once, until browned and the chicken reads 165F (74C).
  5. Rest 5 minutes. Squeeze over 1/2 lemon, taste and adjust salt and pepper, then divide between two plates.

Crispy Chicken and Potato Hash with Carrots

Estimated: 40 minutes

Ingredients

  • 300 g chicken
  • 400 g potatoes
  • 2 carrots
  • 1 onion
  • 2 tbsp olive oil
  • 1 garlic clove
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 lemon

You’ll also need

2 tbsp olive oil · 1 garlic clove · 3/4 tsp salt · 1/4 tsp black pepper · 1/2 lemon

How to make it

  1. Dice 400 g potatoes and 2 carrots into 1/2-inch pieces; slice 1 onion. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high. Cook potatoes and carrots for 12–14 minutes, stirring often, until browned and nearly tender.
  3. Add onion and 1 minced garlic clove. Cook in the skillet over medium heat for 4 minutes, until softened; transfer vegetables to a plate.
  4. Cut 300 g chicken into 1-inch pieces; season with 1/4 tsp salt. Heat 1 tbsp olive oil in the skillet over medium-high.
  5. Cook chicken for 6–8 minutes, turning, until browned and a thermometer reads 165F (74C). Return vegetables; cook over medium for 3–4 minutes until potatoes are tender.
  6. Remove the skillet from heat. Squeeze over 1/2 lemon, taste and adjust salt or pepper, then divide between two plates.

Chicken, Potato, and Vegetable Soup

Estimated: 45 minutes

Ingredients

  • 300 g chicken
  • 350 g potatoes
  • 2 carrots
  • 1 onion
  • 1 tbsp olive oil
  • 1 garlic clove
  • 4 cups chicken broth
  • 1/2 tsp dried thyme
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

You’ll also need

1 tbsp olive oil · 1 garlic clove · 4 cups chicken broth · 1/2 tsp dried thyme · 1 tbsp lemon juice

How to make it

  1. Dice 1 onion, 350 g potatoes, and 2 carrots. Cut 300 g chicken into 1-inch pieces; season chicken with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Heat 1 tbsp olive oil in a large pot over medium. Cook onion and carrots for 5 minutes, stirring, until the onion softens.
  3. Add 1 minced garlic clove and 1/2 tsp dried thyme. Cook in the pot over medium for 30 seconds, until fragrant.
  4. Add potatoes, 4 cups chicken broth, and 1/4 tsp salt to the pot. Bring to a boil over high heat, then simmer uncovered over medium-low for 10 minutes.
  5. Add chicken; simmer in the pot over medium-low for 8–10 minutes, until potatoes are tender and chicken reaches 165F (74C). Lightly crush a few potato pieces.
  6. Remove the pot from heat and stir in 1 tbsp lemon juice. Taste and adjust salt or pepper, then ladle into two bowls.
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