One Pan Garlic Chicken & Vegetables Recipe
One pan garlic chicken is a simple recipe that can be scaled up easily. If you are looking for recipes to assist with special nutrition menu planning, this is a great addition to a gluten free menu while also being allergen-friendly .
This garlic chicken and vegetable dish is made in one pan and has 8 ingredients. Cook’s Delight® soup bases and olive oil make up the marinade for this delicious and easy-to-make recipe.
Are you a home user looking for a natural soup broth?
Cook’s Delight® soup broth concentrate is available on Amazon
This Recipe Is:
|Cook’s Delight® Roasted Garlic Concentrate VG-776
Cook’s Delight® Chicken Base made with Organic Meat & Broth CH-1004
- 1 1/2 tsp Cook’s Delight® Chicken Base made with Organic Meat & Broth
- 1 1/2 tsp Cook’s Delight® Roasted Garlic Flavor Concentrate
- 1/2 cup and 1/4 cup extra virgin olive oil
- 3/4 cup Brussels sprouts - trimmed and cut in half
- 1/2 lb shallots - peeled and cut in half
- 7 medium to large garlic cloves - peeled
- 1 fennel bulb - sliced (see how to cut fennel below)
- 1 lb red potatoes - cut into small chunks
- 4 boneless skinless chicken breasts - trimmed
Cook's Delight® Roasted Garlic Flavor Concentrate
Cook’s Delight® Chicken Base made with Organic Meat and Broth
Preheat oven to 475°F
Combine 1/2 cup olive oil with 1 tsp Cook’s Delight® Roasted Garlic and 1 tsp Chicken Base in measuring cup and microwave 7-9 seconds. Stir and set aside.
Combine 1/4 cup olive oil with 1/2 tsp of Cook’s Delight® Roasted Garlic and 1/2 tsp Chicken Base in measuring cup and microwave 7-9 seconds. Stir and set aside.
To prepare fennel, cut the stalks off just above the bulb and then slice off the end of the root to remove. Slice bulb into thin slices.
Use scissors to trim fronds off the stalk to use for garnish in the recipe.
Add Brussels sprouts, shallots, garlic cloves, fennel bulb and red potatoes to a bowl.
Stir the 1/2 cup Garlic Chicken olive oil marinade and pour over vegetables in the bowl.
Toss the vegetables to coat well with marinade. Add the coated vegetables to the pan and spread evenly.
Place the trimmed chicken breasts in the bowl that you used for the vegetables.
Stir the 1/4 cup Garlic Chicken olive oil marinade and pour over the chicken to coat both sides.
Layer the chicken breasts over the vegetables in the pan. Arrange the fennel fronds on top of the chicken breasts.
Put the pan, uncovered, in the oven and cook for 55-60 minutes, until chicken is done.
Rotate the pan after 30 minutes.
Remove the pan from the oven and cover for 6-10 minutes before serving.