Secrets to the Perfect One-Pan Roast Chicken with Root Vegetables | Today's Special


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This week on Today’s Special, Ashley teaches us how to prepare chicken and root vegetables so that they cook on the same …

31 replies
  1. Oh dear Not Another One
    Oh dear Not Another One says:

    There seems to be more browning on the top of the vegetables than the bottom, likely due to being higher in the oven, and the water content of the butter and chicken causing them to steam on the bottom, rather than brown.

    You could maybe start the baking on the bottom rack to compensate for this. Or place on a preheated baking/pizza stone.

    Reply
  2. Si H
    Si H says:

    Odd. Certainly here in the UK when chefs ( or this case cooks) recommended temps they tell you in centergrade AND Fahrenheit. But in the US they never do.. 🤔

    Reply
  3. Colleen Beamer
    Colleen Beamer says:

    I normally do not make sheet pan dinners. However, this is one I can get behind. I know this may sound strange, but we don't like dark meat in my house so, all I ever buy are chicken breasts and wings. What would you suggest for arranging these so the wings don't get overcooked?

    Reply
  4. TrueHero123
    TrueHero123 says:

    I saw this video by chance prior to going to the market. I'm glad I saw it because now I have a great dinner idea for tonight. Looking forward to trying this later. Thanks!

    Reply

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