Steps to Make Speedy Tinklee's Baked Chicken, Potatoes and Carrots All-In-One Dish

Tinklee's Baked Chicken, Potatoes and Carrots All-In-One Dish
Tinklee's Baked Chicken, Potatoes and Carrots All-In-One Dish

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, tinklee's baked chicken, potatoes and carrots all-in-one dish. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Tinklee's Baked Chicken, Potatoes and Carrots All-In-One Dish is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Tinklee's Baked Chicken, Potatoes and Carrots All-In-One Dish is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook tinklee's baked chicken, potatoes and carrots all-in-one dish using 6 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Tinklee's Baked Chicken, Potatoes and Carrots All-In-One Dish:
  1. Get potatoes
  2. Prepare baby carrots
  3. Take whole mushrooms
  4. Make ready boneless chicken breasts
  5. Make ready Lipton's secrets savoury herb with garlic
  6. Take oil
Instructions to make Tinklee's Baked Chicken, Potatoes and Carrots All-In-One Dish:
  1. heat oven to 400°F. Spray a baking sheet that has a edge at least 1" high ( you need space to spread the food out flat)
  2. peel and cut potatoes into bite size pieces and put in the pan
  3. cut baby cuts in half and add to pan with potatoes
  4. quarter mushrooms and add to pan with the potatoes and carrots
  5. cut up chicken breasts into bite size pieces and add to the veggies
  6. add oil and mix around everything
  7. now add the seasoning packet and remix (I mix with the oil first, so this way the seasoning will coat better)
  8. make sure it is spread out as flat as it can be, but don't leave gaps
  9. bake for 35-45 mins,
  10. April 2013

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