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Today is September 25, 2022

Oven-Fried Chicken, Potatoes & Carrots


One-Dish Meals


3 to 4 chicken leg quarters
1/3cup self-rising fl our
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt (halved)
1/2 teaspoon black pepper
1 tablespoon olive oil
2 cups baby carrots
2 cups baby potatoes, halved or quartered


1. Adjust oven racks to the upper-middle position – Preheat the oven to 425 degrees.
2. Line a baking sheet with aluminum foil and spray with non-stick spray.
3. Use paper towels to pat the chicken dry. (Don’t skimp on patting the chicken dry!)
4. Combine the pepper, garlic powder, paprika, half the salt, and fl our in a bowl. Whisk.
5. Add in the chicken and coat evenly. Arrange chicken, skin side up on the pan.
6. Bake just the chicken for 20 minutes.
7. While the chicken bakes, prepare the potatoes and carrots.
8. Add cut potatoes and carrots to a bowl and toss with the olive oil and the remaining salt.
9. After 20 minutes, remove the chicken from the oven and turn, adding the seasoned vegetables to the sheet pan.
10. Bake for another 20 minutes, remove the pan, turn the chicken, and stir the vegetables. Bake for another 20 minutes, or until chicken reaches 165F, and potatoes slide off a fork.


This recipe originally appeared in the April 2021 issue of Today in Mississippi and was included in Rebecca Turner's article "Plated with Rebecca Turner."

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