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This One-Pan Recipe Has It All

One-Pan Roast Chicken And Veggie Bake Inspired by the Amazon Original Just Add Magic's Chicken-N-Fixits. Stream The New Season Now on Prime Video



Servings: 2-4

2 bone-in, skin-on chicken breasts

3 cups chopped kale leaves

2 cups carrots, peeled and chopped

2 cups red potatoes, chopped

2 tablespoons vegetable oil

Salt and pepper to taste


½ gallon cold water

1 cup salt

½ cup sugar

1 tablespoon dried oregano

1 tablespoon rubbed sage


1. Preheat oven to 400°F/205°C.

2. Whisk together brine ingredients in a large glass bowl. Submerge chicken breasts in brine, cover, and refrigerate for 1 to 4 hours.

3. Toss vegetables, oil, and salt and pepper together. Spread evenly over the bottom of a baking dish, and top with brined chicken breasts.

4. Bake at 400°F/200°C for 45 minutes, then broil on high for 5 minutes, watching to make sure the skin doesn’t burn.

5. Set chicken aside to rest for at least 5 minutes before serving. Use a slotted spoon to move roasted veggies to plates or a serving dish. 

6. Enjoy!