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Easy Oven Simmered Potatoes

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Ingredients

Adjust Servings:
2 cups chicken bouillon more if needed
4 tablespoons butter
1 teaspoon thyme
1/2 teaspoon italian seasoning
1/4 teaspoon pepper
1/2 teaspoon garlic powder more if desired
4 - 6 red potatoes unpeeled (quartered or cut into small chunks)
1 sweet onion chopped
1 1/2 - 2 cups baby carrots (or 1/2 small bag)

Nutritional information

285.3
Calories
109 g
Calories From Fat
12.2 g
Total Fat
7.5 g
Saturated Fat
30.5 mg
Cholesterol
661.7mg
Sodium
41.2 g
Carbs
5.6 g
Dietary Fiber
6.6 g
Sugars
5.2 g
Protein
282g
Serving Size (g)
4
Serving Size

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Easy Oven Simmered Potatoes

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    Oh my goodness, I just finished eating this and I think I am going to pop! This recipe looked good so I thought I would try it. I had one chicken breast in the freezer that I needed to use, so I thawed it and browned it a little in one tablespoon of butter. then I put it in the middle of my casserole and added the potatoes, carrots, and onions around it. In the same pan that I browned the chicken breast, I added the two tablespoons of butter and the rest of the ingredients. I heated the mixture a little bit and poured it over the chicken, potatoes, carrots and onions. I put it in the oven at 350 for two hours. I thickened the broth and served it with a salad. It was so very delicious!!! I can see me adding frozen peas and calling it chicken stew.
    Thank you so much Wildflour for submitting this. I will add it to my favorites.

    • 150 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Easy Oven-Simmered Potatoes, Carrots and Onions,This is a very easy way to make the most delicious, tender veggies! The baby carrots, onions and butter make everything taste almost sweet! Very good!,Oh my goodness, I just finished eating this and I think I am going to pop! This recipe looked good so I thought I would try it. I had one chicken breast in the freezer that I needed to use, so I thawed it and browned it a little in one tablespoon of butter. then I put it in the middle of my casserole and added the potatoes, carrots, and onions around it. In the same pan that I browned the chicken breast, I added the two tablespoons of butter and the rest of the ingredients. I heated the mixture a little bit and poured it over the chicken, potatoes, carrots and onions. I put it in the oven at 350 for two hours. I thickened the broth and served it with a salad. It was so very delicious!!! I can see me adding frozen peas and calling it chicken stew.
    Thank you so much Wildflour for submitting this. I will add it to my favorites.


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    Steps

    1
    Done

    In Large Baking Dish With Lid, Place All Ingredients.*there Should Be Enough Liquid to Just Cover.

    2
    Done

    Cover and Bake in 350f Oven For About 2 Hours or Til Very Tender.

    3
    Done

    Stir Occasionally.

    4
    Done

    This Goes Nicely, (and Easily), With Roasted Chicken Which Bakes For the Same Amount of Time at the Same Temperature. a No-Fuss Meal!

    5
    Done

    *if You Substitute Chicken Broth For the Bouillon, You Will Need to Add Salt.

    6
    Done

    **you Can Remove Veggies from Broth and Thicken to a Gravy If Desired. to Make It Into Gravy, Bring the Broth to a Low Boil in a Small Frying Pan or Saucepan.

    7
    Done

    Add 1 Tbsp Cornstarch Mixed With 1 Tbsp Cold Water. Pour in and Stir For 1-2 Minutes. It Will Thicken Immediately.

    8
    Done

    Add Slowly to Get the Desired Thickness of Gravy. You May not Need It All, or May Want to Add Even More. (thicken It to Your Own Liking).

    9
    Done

    ***you Can Also Make This on the Stove Quickly If Desired. Bring to a Boil, Then Simmer Til Veggies Are Tender. About 20-30 Minutes.

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    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

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