Dump recipes are the hottest new thing in one pot meals. The reason they are so popular is because they are homemade with the freshest ingredients, quick, easy, and delicious.
This chicken recipe is a great one to start off with because it is full of flavor and hearty. I like to line my roasting pan with foil so clean up is quick and easy.
4 chicken legs (drumsticks and thighs)
4 medium size potatoes (I prefer red skinned)
2 tablespoons butter, melted
2 tablespoons honey
2 cloves garlic (finely minced)
2 tablespoons each of parsley and rosemary
salt and pepper
Wash potatoes and cut into quarters.
Zest one lemon, then squeeze juice from that lemon
Slice the other lemon.
Cook bacon and break into bite size pieces.
Wash carrots and cut or slice into bite size pieces.
Combine chicken, potatoes, carrots, bacon and lemon slices in large baking dish.
To make sauce, combine: lemon zest and juice, butter, honey, parsley, garlic, rosemary, salt, and pepper in a medium bowl and mix well.
Pour sauce over chicken mixture and toss to coat.
COOKING METHOD (This is the super easy part!)
Bake in the oven at 375 degrees until potatoes are tender and chicken is cooked to the internal temperature of 165 degrees. If chicken skin becomes too brown, cover loosely with foil
There are different ways you could handle cooking this yummy recipe. First, line a large shallow baking pan. Spray lightly with a cooking spray and after cooking transfer to a platter to serve on.
This recipe also works well in a slow cooker. Simple cook for 6 to 8 hours. Make sure chicken is thoroughly cooked before serving. Here are several great slow cookers to choose from.
And still yet–another option. Make ahead and freeze. Simply thaw and then cook in either the oven or crock pot.