Chicken and Root Veggie Bake!

Happy Sunday!

Welcome! Welcome!  Thank you for dropping by!  It’s always nice to have some friends join you in the kitchen.

With Thanksgiving right around the corner, and fall in the air, I wanted to do a post that contains some traditional Autumn vegetables.   I happen to love potatoes and carrots, and wanted something that was super simple and easy to create for people.  So I threw together a few of my favorite ingredients and came up with this Chicken and Root Veggie Bake.

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Can you say delectable? (Hint: This is where you say “delectable!”) 🙂

Below are a list of the ingredients you will need:

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Ingredients:

1.5-2 Lbs chicken tenders

4 Carrots , chopped into large chunks

1 Onion, diced

6 Yukon potatoes, cubed

1 Zucchini, cubed

8-10 Mushrooms, chopped

2 Celery stalks, chopped

1/2 Cup chicken broth

Salt to taste

Pepper to taste

Rosemary to taste

Garlic powder to taste

2 Tsp olive oil

Preheat the oven to the majestic temp of 375.

Now stay with me on this one.  This recipe is short and to the point.  (But remember, it’s not the size that matters, it’s the motion of the ocean. ) This short and sweet recipe will make a powerful impact in your mouth! (So many innuendos, so little time.)

First, combine the salt, pepper, rosemary, garlic powder and olive oil together in a mixing bowl and toss thoroughly with tongs.

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Next, combine the mushrooms, zucchini, carrots, onions, celery and chicken in a baking dish and pour the potato mixture over it.  Doing the potato mixture next to last allows the oil to seep through the layers to the bottom.

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Next, evenly pour the chicken broth over the dish, then cover with aluminum foil and bake for 60-75 minutes.  While it’s baking you can slip away to have some alone time with your significant other and work up a hearty appetite for a hearty meal.  (Just remember to set a timer for your food in case you get too …. distracted.)

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Voila!  Chicken and root veggie success!

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I like to make a batch of this on a Sunday evening and package it away for the remainder of the week for quick grab-and-go lunches, or dinners.  With everyone’s schedules being busy, especially with the holidays coming up, this is a great way to ensure you can still eat healthy and save a little money.

As always, thank you for cooking with me on Stark Naked Cooking!  I hope you enjoyed this post and look forward to seeing you next Sunday for the next recipe!  Until then, stay safe my little darlings and make good decisions, or don’t.  With Christmas around the corner, maybe Santa will have to teach you a lesson for being naughty.  😉

Buen provecho!

-V
Yum

2 thoughts on “Chicken and Root Veggie Bake!

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