All-in-One Potato Bake

35 4
Recipe By
(26) 24 Reviews
Prep Time
Total Time


Chop, Cook and Serve. Ready in 40 minutes!

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Preheat oven to 450°F. Place chicken and vegetables in foil-lined 15x10-inch baking pan. Drizzle with dressing; stir gently until evenly coated.
  • Bake 30 min. or until potatoes are tender and chicken is cooked through, sprinkling with the cheese after 25 min.


  • 4

Nutritional Information

Serving Size 4
Calories 499
% Daily Value
Total fat 23.1g
Saturated fat 6g
Cholesterol 90mg
Sodium 383mg
Carbohydrate 48.3g
Dietary fibre 6.5g
Protein 25.9g
Vitamin A 10 %DV
Vitamin C 70 %DV
Calcium 9 %DV
Iron 24 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • lkp888 |

    I changed it up abit just because I'm not a fan of eggplant, so I put mushrooms, onions and green peppers instead. We thought it had a lot of flavor and my boyfriend asked me to make it again!

  • rbroda |

    Cooks easily and quickly if you chop veggies into about 1" cubes. Convection oven: use lower temp and watch carefully.

  • ydujllorc |

    This is so quick and easy. I used boneless chicken breasts, which I quickly seared on both sides in a hot pan first to give them colour. I used baby potatoes, carrots, parsnips, onion and then sundried tomato and oregano dressing. Everyone loved this dish and I will be making it over and over.