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Chicken and Vegetables


  • 3 frozen chicken breasts
  • 2-3 cups chopped potatoes, depending on size of pan
  • 5 chopped carrots
  • 1 medium onion, chopped
  • 2 apples, chopped
  • 8 oz. mushrooms, sliced
  • butter or olive oil, adjust to taste
  • Worcestershire sauce or liquid aminos
  • salt and pepper
  • herbs and spices: I used cumin, turmeric, sage, savory, tarragon
  • 1/3 cup water or broth


  • Splash bottom of baking dish or roasting pan with olive oil or melted butter.
  • Add potatoes, carrots, onions, mushrooms, apples, and herbs and spices (to taste) to pan, and stir together.
  • Splash top of vegetable mix with olive oil and liquid aminos.
  • Layer chicken breasts on top of vegetable mix; sprinkle with a pinch of herbs and spices.
  • Add water or broth,
  • Cover with aluminum foil and put in 425 degree oven for 30 minutes.
  • Remove from oven, flip chicken breasts, and return to oven for another 20 minutes, or until chicken is cooked through and potatoes are soft.
  • Remove from oven, remove chicken breasts and set aside.
  • Stir potatoes and vegetables before serving.
  • Plate chicken and vegetables, and cover with gravy if desired.