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Chicken Dinner One Pot
4.5 from 232 votes

Roasted Chicken And Vegetables

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By: Joanna Cismaru •10/20/23 76 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for roasted chicken and vegetables.

This Roasted Chicken and Vegetables is a family favorite that we make often. Quick and easy prep, a whole meal all in one dish, resulting in a deliciously seasoned chicken over a bed of vegetables.

Table of Contents

  • The Best Roasted Chicken And Vegetables Recipe
  • Why You’ll Love This Roasted Chicken And Vegetables
  • What Ingredients You’ll Need
  • How To Make Roasted Chicken And Vegetables
    • Seasoning Time
    • Layer It Up
    • In The Oven It Goes
    • The Final Touch
  • Frequently Asked Questions
    • Can I use other cuts of chicken for this dish?
    • I’m not a fan of olives. Can I skip them or substitute something else?
    • What other vegetables can I add to this dish?
    • Can I make this dish ahead of time?
  • Serve With
    • Quick Yeast Dinner Rolls
    • Creamy Cucumber Salad
    • Easy Tossed Salad
    • No Knead Bread
  • Expert Tips
  • Storage
    • Freezing
  • Discover More Delicious Chicken Recipes
  • Recipe: Roasted Chicken And Vegetables
    • Video
    • Ingredients
    • Instructions 
    • Notes
    • Nutrition Information
  • Did You Make This?
fresh out of the oven, roasted chicken and vegetables in a baking dish.

The Best Roasted Chicken And Vegetables Recipe

This is such a great and easy chicken dinner complete with vegetables, all in one pan, perfect for a weeknight meal but fancy enough for a weekend dinner. This kind of chicken and vegetables is a favorite at my house and it’s something we make often, probably once a week. Here’s why:

Why You’ll Love This Roasted Chicken And Vegetables

  • One-Pan Wonder: This roasted chicken and vegetables recipe is the epitome of simplicity. With everything cooked together in one baking dish, it’s perfect for those who love flavorful meals but want minimal cleanup.
  • Mediterranean Magic: The inclusion of kalamata olives, balsamic vinegar, and smoked paprika infuses the dish with the rich flavors of the Mediterranean.
  • Versatility at its Best: Whether you prefer chicken breasts, thighs, or drumsticks, this recipe has you covered. The combination of hearty potatoes, vibrant bell peppers, and juicy tomatoes ensures that each bite is a perfect balance of protein and veggies.

What Ingredients You’ll Need

ingredients needed to make roasted chicken and vegetables.
  • Chicken – I used chicken thighs and breasts. I cut my chicken breasts in half so that they cook at the same time with the thighs. You can use one or the other, or even drumsticks.
  • Potatoes – Yellow, red, russet, any potato you like! Peel them or keep the skin on.
  • Onion – I used a red onion. Yellow or white will work.
  • Tomatoes – Quarter medium sized tomatoes or use cherry tomatoes like I have.
  • Garlic – I love to use lots of garlic! You can use as much or as little as you like.
  • Bell pepper – Red bell peppers work really well in this recipe to get some roasty sweetness. Orange or yellow will work too.
  • Kalamata olives – Any of your favorite type of olives will work. This ingredient is totally optional.
  • Olive oil – Other oils such as avocado, sunflower, safflower, or canola will work instead.
  • Balsamic vinegar – This will add an amazing deep flavor. Red wine vinegar can be used if you don’t have balsamic.
  • Smoked paprika – This is my secret weapon in the kitchen. I highly recommend buying smoked paprika if you don’t already have it.
  • Basil – Fresh basil is best. I chopped some up and added it to the dish as a nice and bright, fresh flavorful garnish.

How To Make Roasted Chicken And Vegetables

Trust me, this roasted chicken and veggies dish is a breeze to whip up. It’s all about tossing everything together and letting the oven do its magic. Ready to dive in?

Seasoning Time

process shots showing how to make roasted chicken and vegetables.

Alright, let’s kick things off with some seasoning. Grab those potatoes, onions, tomatoes, peppers, and olives, and toss them in a big bowl.

process shots showing how to make roasted chicken and vegetables.

Oh, and in another bowl, toss your choice of chicken. Now, divide up your garlic, olive oil, vinegar, salt, pepper, and that smoky paprika. Half goes over the veggies, half over the chicken. Give everything a good mix.

Layer It Up

process shots showing how to make roasted chicken and vegetables.

Next up, take a 9×13 baking dish and dump all those seasoned veggies in. Now, neatly arrange the chicken pieces over the top. It’s all about that cozy layering!

In The Oven It Goes

process shots showing how to make roasted chicken and vegetables.

Slide your dish into a preheated 375°F oven. In about an hour, everything will come together beautifully. You’re looking for that chicken to be fully cooked and those potatoes to be perfectly tender. The aroma will tell you when it’s close!

The Final Touch

Okay, last step! Once you take that beauty out of the oven, sprinkle some fresh chopped basil all over. It’s like the cherry on top but for savory dishes. Don’t forget to drizzle some of those delectable pan juices over the chicken before serving.

fresh out of the oven, roasted chicken and vegetables in a baking dish.

Frequently Asked Questions

Can I use other cuts of chicken for this dish?

Absolutely! While the recipe mentions breasts, thighs, or drumsticks, you can use your preferred cut of chicken. Just ensure the pieces are roughly the same size for even cooking.

I’m not a fan of olives. Can I skip them or substitute something else?

No worries! If olives aren’t your thing, you can simply leave them out. Alternatively, you can substitute with capers for a similar salty bite, or even chunks of feta cheese for a creamy twist.

What other vegetables can I add to this dish?

This recipe is super versatile! Feel free to toss in veggies like zucchini, broccoli, or carrots. Just remember to cut them roughly the same size as the other ingredients for consistent cooking.

Can I make this dish ahead of time?

Definitely! You can season the chicken and veggies, arrange them in the baking dish, and then refrigerate for a few hours before baking. Just remember to add an extra 10 minutes or so to the baking time if you’re starting with cold ingredients from the fridge.

a white plate with roasted chicken and vegetables.

Serve With

side shot of freshly baked quick yeast dinner rolls in a skillet brushed with butter
45 minutes mins

Quick Yeast Dinner Rolls

creamy cucumber salad in a bowl with a serving spoon.
10 minutes mins

Creamy Cucumber Salad

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10 minutes mins

Easy Tossed Salad

no knead bread in dutch oven.
18 hours hrs 50 minutes mins

No Knead Bread

Expert Tips

  1. Chicken Skin Crispiness: If you’re using skin-on chicken pieces and love crispy skin, after the cooking time is almost complete, broil the chicken for a few minutes. This will make the skin extra crispy. Just keep a close eye to avoid burning!
  2. Evenly Sized Veggie Pieces: Ensure all your vegetables are cut to roughly the same size. This guarantees even cooking, preventing some veggies from being overcooked while others are still hard.
  3. Marinating Ahead: If you have some extra time, consider marinating the chicken for a couple of hours or even overnight in the fridge. This will infuse it with even more flavor from the garlic, olive oil, and balsamic vinegar.
  4. Checking for Doneness: The best way to check if your chicken is done is by using a meat thermometer. The internal temperature should read 165°F (74°C) for chicken pieces. This ensures perfectly cooked chicken that’s juicy on the inside.
  5. Pan Juices are Gold: Don’t waste the delicious pan juices at the bottom of your baking dish! Drizzle them over your serving plates or soak them up with some crusty bread. It’s packed with flavor!
fresh out of the oven, roasted chicken and vegetables in a baking dish.

Storage

Leftovers will last you 4 days stored in an airtight container in the fridge. You can store the veggies and chicken separate if you prefer, but I just tossed everything together.

Reheat either in the microwave, or transfer the leftovers to a baking dish, cover with foil, and cook at 375F for about 10 minutes or until warmed through.

Freezing

If you want to freeze your leftovers, they will last up 4 months stored in an airtight container or large freezer bag. Keep in mind that the veggies, after being cooked and frozen, will soften quite a bit.

To thaw straight from the freezer you can use the microwave, or transfer the leftovers to a baking dish, cover with foil, and cook at 375°F for about 15-20 minutes or until warmed through.

a white plate with roasted chicken and vegetables.

Discover More Delicious Chicken Recipes

  • Roast Chicken
  • Moroccan Style Roast Chicken and Potatoes
  • Lemon Roast Garlic Chicken Legs
  • Garlic and Paprika Chicken
  • Baked Chicken Breast
  • Spatchcock Chicken
  • Pressure Cooker Whole Chicken

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

fresh out of the oven, roasted chicken and vegetables in a baking dish.
4.54 from 232 votes

Roasted Chicken And Vegetables

Prep 10 minutes minutes
Cook 1 hour hour
Total 1 hour hour 10 minutes minutes
6
Rate Recipe Print Recipe
This family favorite Roasted Chicken and Vegetables dish truly embodies the essence of heartwarming comfort food. Succulent chicken pieces, seasoned with aromatic garlic, smoked paprika, and a hint of balsamic, pair harmoniously with a medley of robust potatoes, juicy cherry tomatoes, and zesty kalamata olives.
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Video

Ingredients

  • 2 pounds chicken (breasts, thighs or drumsticks)
  • 4 medium potatoes (peeled and cut in cubes)
  • 1 large onion (cut in wedges)
  • 2 cups cherry tomatoes (or regular tomatoes cut into quarters)
  • 6 cloves garlic (minced)
  • 1 red bell pepper (roughly chopped)
  • 1 cup kalamata olives
  • 4 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 3 basil leaves (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 375°F.
  • Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.
  • Dump the veggies into a large 9×13 baking dish. Arrange the chicken over the veggies. Roast for 1 hour, or until the chicken is cooked through and the potatoes are fork tender.
  • Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.

Notes

  1. Chicken Choices: This recipe is versatile! Whether you prefer chicken breasts, thighs, or drumsticks, any of them will work wonderfully. Just ensure they’re roughly the same size for even cooking.
  2. Vegetable Variations: Feel free to experiment with other veggies you have on hand. Zucchini, carrots, or green beans would be lovely additions or substitutions.
  3. Baking Dish: If you don’t have a 9×13 baking dish, two smaller dishes will do the trick. Just make sure to spread out the ingredients so they’re not too crowded, ensuring even roasting.
  4. Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you might want to add a splash of chicken broth or water to keep the dish moist.
  5. Olive Alternatives: If kalamata olives aren’t your thing or you don’t have them on hand, green olives or even black olives can be used as a substitute.

Nutrition Information

Serving: 1servingCalories: 390kcal (20%)Carbohydrates: 28g (9%)Protein: 17g (34%)Fat: 24g (37%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 54mg (18%)Sodium: 417mg (18%)Potassium: 834mg (24%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 1232IU (25%)Vitamin C: 63mg (76%)Calcium: 53mg (5%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

fresh out of the oven, roasted chicken and vegetables in a baking dish.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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76 Comments
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Anna
Anna
Posted: 21 days ago

Do you use skinless bone-in chicken or skin-on? Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Anna
Posted: 21 days ago

I used skinless but either will work.

0
Reply
Sarah
Sarah
Posted: 23 days ago

5 stars
It was delicious! We will definitely make this again!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sarah
Posted: 23 days ago

Glad you enjoyed it!

0
Reply
A Lam
A Lam
Posted: 1 month ago

Hi can this be made in either an Instant Pot or slow cooker? If yes, can you provide cooking directions?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  A Lam
Posted: 1 month ago

You can definitely adapt the roasted chicken and vegetables recipe for both the Instant Pot and slow cooker, though the results won’t have the same roasted texture as the oven method. For the Instant Pot, start by using the ‘Sauté’ function to brown the chicken, followed by a quick sauté of the veggies. Place the chicken back on the veggies, add some broth, and cook on ‘Manual’ for 10 minutes. In a slow cooker, layer the veggies at the bottom, place your chicken on top, and cook on ‘LOW’ for 6-7 hours or ‘HIGH’ for 3-4 hours. If you miss that roasted finish, briefly place the cooked chicken under a broiler. Just remember, the texture and flavors might differ slightly from the original oven-roasted version.

0
Reply
Kal
Kal
Posted: 1 month ago

5 stars
This was sooo yummy! Great recipe. Recipe is getting added to my usual rotation! Thanks!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kal
Posted: 1 month ago

That’s fantastic to hear! I’m glad you enjoyed it and that it’s earned a spot in your regular lineup. You’re welcome, and happy cooking!

0
Reply
P. Rob.
P. Rob.
Posted: 2 months ago

Can you prep this all the day before, have it in the pan & ready, and cook the next night?

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  P. Rob.
Posted: 2 months ago

Absolutely, you can definitely prep this dish the day before! Just make sure to tightly cover the pan with plastic wrap or aluminum foil and store it in the refrigerator. When you’re ready to cook, let it sit at room temperature for about 15-20 minutes before putting it into the oven to ensure even cooking.

0
Reply
Hope
Hope
Posted: 2 months ago

5 stars
This is a superior recipe I’m a chef and training and I made it on a Sunday. It was quick easy and so tasty an even better than next day.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Hope
Posted: 2 months ago

I’m absolutely thrilled to hear you enjoyed the recipe, especially coming from someone in chef training! The fact that it’s quick, easy, and holds up for next-day enjoyment really does make it a go-to, doesn’t it? Thank you for your kind words, and I wish you all the best in your culinary journey. Keep cooking and keep enjoying!

1
Reply
Mel
Mel
Posted: 3 months ago

5 stars
This looks amazing! Quick question… Can you prep everything a day ahead and then bake it the following day? Or will the juices be too much for the veggies? I am dropping off a meal for someone who had family in the hospital, but they need me to drop it off a day before the needed meal. Thanks!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mel
Posted: 3 months ago

Absolutely, prepping a day ahead is entirely possible for the roasted chicken and vegetables! I recommend marinating the chicken and storing it separately from the veggies in the refrigerator. For the vegetables, you can chop them and keep them in an airtight container, but I’d suggest adding any seasoning or oil just before roasting to prevent them from becoming too soft or mushy. When it’s time to bake, simply combine everything together, following the recipe instructions, and you should have a wonderful meal to deliver.

0
Reply
Alex
Alex
Posted: 5 months ago

5 stars
Since my wife found this recipe earlier this year, we’ve been making it every couple weeks. I use all of the extra chicken to then meal prep our salad lunches for the week. My favorite part of this meal, though, is saving the drippings. I’ve been using this as the “broth” to make quinoa or other grains, instantly infusing them with all of the flavorful goodness of this sheet pan dish.

IMG-6152.jpg
2
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Alex
Posted: 5 months ago

It looks great, so glad you enjoy the recipe! 🙂

0
Reply
Patti
Patti
Posted: 6 months ago

Can I use boneless skinless chicken breast in this recipe and if so, does the roasting time change? Will boneless skinless chicken breasts get too dry?

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Patti
Posted: 6 months ago

Hi there! Yes, you can certainly use boneless, skinless chicken breasts in this recipe. However, keep in mind that they do cook faster and can become dry if overcooked.

I’d recommend you start checking the chicken for doneness around the 20-25 minute mark, depending on the size of the chicken breasts. The safest way to check is by using a meat thermometer – the chicken is done when it reaches an internal temperature of 165°F.

One trick to prevent the chicken breasts from drying out is to brine them before cooking. Simply soak the chicken in a solution of salt and water for about 15-30 minutes before you plan to cook it. This will help the chicken retain moisture during the cooking process.

Remember, every oven is different, and cooking times can vary, so keep a close eye on it. Happy cooking!

0
Reply
Kyle
Kyle
Reply to  Joanna Cismaru
Posted: 4 months ago

Thanks for this comment and reply! I’m making it like this tonight, so I just threw my chicken breasts in the brine. I cook a lot but didn’t know this secret. This will come in handy for me a lot!

0
Reply
Heather
Heather
Reply to  Joanna Cismaru
Posted: 1 month ago

Thank you for the suggestion of the brine. So, I have a question regarding the brine. How much water and salt to use?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Heather
Posted: 1 month ago

I’m glad you’re interested in the brining method! For a basic brine, you can use a ratio of 1/4 cup kosher salt to 4 cups of water. If you’re brining a whole chicken, you’ll likely need to double or triple this amount to fully submerge the chicken. Ensure the salt is completely dissolved in the water, then submerge your chicken in it. Let it sit in the fridge for a few hours (or overnight for best results) before roasting. Brining helps to keep the chicken moist and flavorful. Enjoy your roasted chicken and veggies! 🍗🌽🥦

0
Reply
Pat
Pat
Posted: 7 months ago

5 stars
This recipe is easy & delicious!! I have prepared this dish many times—adding whatever veggies I have. The reviews from the “consumers” are “make it again”! Thank you!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Pat
Posted: 7 months ago

So glad you liked it!

0
Reply
John
John
Posted: 7 months ago

Can you make the roasted veges and chicken in a enameled cast iron cooker

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  John
Posted: 7 months ago

Yes.

0
Reply
Christa
Christa
Posted: 8 months ago

4 stars
We DEVOURED this. My kids (12 and 14) absolutely loved it. I used boneless skinless thighs because that’s what I had. I used brussel sprouts, zucchini, carrots, potatoes, parsnips, and tomatoes. It was SO GOOD. I used a lot more seasonings and also used onion, salt and pepper, as well as more balsamic vinegar which is why I gave it 4 stars. But seriously fantastic.

0
Reply
Pat
Pat
Posted: 8 months ago

Just bought your “Big Book…cookbook”.Can I use boneless, skinless chicken thighs or will they dry out? They are so easy to use because there isn’t any thing to cut up, less fat without the skin and no bones to bite around. If so, is there a different time for cooking?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Pat
Posted: 8 months ago

You can totally use them. Yes, boneless skinless thighs will take less time to cook, best way is to check with a thermometer and when they reach an internal temperature of 165°F (74°C) they’re all done. The time difference could be about 10 minutes. If you want you could add them a few minutes into the cooking process so you don’t over cook them.

0
Reply
Betsy
Betsy
Posted: 9 months ago

5 stars
Very easy Assembly and super simple recipe. Used Breasts and Thighs. Went with Veggies on hand that were onion, carrot, baby red potatoes. I like how interchangeable so many different Veggies can be in this. It was DELICIOUS. the olive oil & balsamic caramelized everything so well. Will absolutely make this again !

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Betsy
Posted: 9 months ago

So glad you liked it!

1
Reply
Andrea
Andrea
Posted: 10 months ago

5 stars
This was quick, easy and delicious! I sprinkled a little feta on top, along with the basil when I dished it out. Yum!

2
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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