Rio Roasted Chicken and Vegetable Pan Recipe

 In Main Dishes, Recipes


  • 1 1/2 pounds yellow potatoes
  • 1 cup chicken stock
  • 5 chicken thighs
  • 1/2 pound mini carrots
  • 2 tbs white vinegar
  • 1 1/2 tbs Rio Chicken Seasoning
  • 2 tbs sunflower oil


  1. Combine vinegar, oil and Rio Chicken Seasoning
  2. Marinate the chicken thighs for 6 hours in the mixture
  3. When chicken is done marinating, preheat the oven to 350°
  4. Cut the potatoes in half and place them into an 11×7″ baking sheet
  5. Pour the chicken stock over the potatoes and bake at 350° for 45 minutes
  6. After the potatoes are done, discard the marinade from the chicken
  7. Add chicken and carrots to pan
  8. Bake in the over until chicken is golden color (internal temperature of the chicken should be 165°F)

Roasted Chicken and Vegetable Pan Recipe

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