Potatoes and Carrots with Chicken: Best Time to Add Them?

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Discussion Overview

The thread explores participants' experiences with cooking potatoes and carrots alongside chicken, focusing on the timing of when to add the vegetables and the outcomes of different methods used. Various cooking techniques and personal anecdotes are shared, highlighting both successes and challenges.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentioned that adding potatoes and carrots at the beginning resulted in wrinkled carrots and mediocre potatoes.
  • Another participant shared their experience of adding vegetables at the start, including onions and celery, which turned out well.
  • Some participants noted alternative methods, such as cooking vegetables separately in a rice cooker or micro cooker while the chicken rests.
  • One participant described a successful method of preparing small red potatoes with butter and seasoning before cooking them with chicken.
  • Several users discussed their experiences with different baking dishes, including the deep covered baker and square baker, and how they affected the cooking process.
  • One participant expressed excitement about acquiring the deep covered baker for future cooking endeavors.
  • Some participants shared their experiences cooking chicken in microwaves without turntables, noting that turning the dish periodically helped achieve good results.
  • Another participant mentioned that their attempt with small potatoes and carrots resulted in wrinkled potatoes, suggesting a trial with red potatoes next time.

Areas of Agreement / Disagreement

Views differ regarding the best timing for adding vegetables to chicken, with some participants advocating for adding them at the beginning and others suggesting alternative methods. No clear consensus emerges on the optimal approach.

Contextual Notes

Participants shared a variety of personal cooking experiences, highlighting different techniques and outcomes without implying any authoritative guidance on cooking practices.

Who May Find This Useful

This discussion may be of interest to Pampered Chef consultants exploring different cooking methods and seeking insights from peers about the preparation of chicken with vegetables.

KellyRedHead
KellyRedHead
Messages
634
Has anyone here ever tried to put potatoes and carrots in with the chicken?

And if you did, when did you put them in? When the chicken first goes in or half way?

I put them in last night when I put the chicken in and the carrots were wrinkled up and the potatoes were so-so.


Kelly
 
I have. I put them in at the beginning. I put carrots, potatoes, onions and celery in. Turned out great! Maybe you cut the vegetables too small?
 
I have heard of people making the veggies in either the rice cooker or micro cooker when the chicken is resting or in the oven on a stone while the chicken is cooking.
 
How about a pot roast or pork tenderloin?
 
I added some small red potatoes the other night. I first melted some butter and added some Italain seasoning then tossed the whole unpeeled potatoes in the mixture and put them around the chicken before putting it in. They were perfect!
 
  • Thread starter
  • #6
Maybe I cut them up to small. The red potatoes were cut in half and the host gave me those baby carrots. SO that could have been it.
And I forgot to coat them with the chicken mixture like suggested in the recipe.


Kelly
 
I don't have the deep covered baker and wondered if the square baker would work as well. I tried it last night and the square baker is just a little big for my microwave. So I transferred it to the deep dish baker (the classic one) and microwaved it. It turned out great. The skin was really good too. I rubbed garlic salt, paprika and the rosemary herb on it and it looked beautiful when it came out. Has anyone else tried this. Will the glazed deep dish baker fit as well? Is there any reason I shouldn't be doing this?
 
I can't wait to FINALLY get the DCB this month so I can do this!
 
chee65 said:
I don't have the deep covered baker and wondered if the square baker would work as well. I tried it last night and the square baker is just a little big for my microwave. So I transferred it to the deep dish baker (the classic one) and microwaved it. It turned out great. The skin was really good too. I rubbed garlic salt, paprika and the rosemary herb on it and it looked beautiful when it came out. Has anyone else tried this. Will the glazed deep dish baker fit as well? Is there any reason I shouldn't be doing this?
Click to expand...
The glazed DDB will fit, if the unglazed one does. The only real difference is that the glazed is a little deeper (which would actually help hold a little more of the heat back toward the chicken). And the Pie Plate would work, as well.
 
The DCB fits in my microwave but not with enough room to rotate, so I made the chicken in my DDB (glazed). I threw this together at the last minute to take to my daughter's for an impromptu pot luck. Being that I wanted to transport it in the DCB, I placed the DCB with approx 1" of water, covered, into the oven at 350 for about 7 min to heat up the DCB. Then when the chicken was done I discarded the water, put the chicken in the DCB to rest
while on the way to my dtr's. It was very moist & kept warm during the trip.
(it was about zero out that day)
I must say, my DH was VERY skeptical about doing this in the microwave because her thought it would be rubbery, but he's a believer now!
Next time I will use myflour/sugar shaker for the spices.

Has anyone tried it in the microwave without the turntable? I was a little
concerned it wouldn't cook evenly.
 
My microwave doesn't have a turntable. I made the chicken last week & it turned out just fine. I turned it 1/4 turn after 10 minutes, 20 minutes, etc. It took longer than 30 minutes because it's really old & has lower voltage than most but other than the time, everything turned out great.
 
My microwave doesn't have a turntable, either. I turned it 180 degrees at 15 minutes, and it was fine. The 10 minute rest period helps the residual heat in the chicken even out and bring the whole thing up to the same temp.
 
I have made this twice and the one time I added small potatoes and carrots and the potatoes were wrinkled up. I guess I'll have to try red potatoes. Thanks!:)
 

Frequently Asked Questions

What is the best time to add potatoes and carrots when cooking chicken?

The best time to add potatoes and carrots when cooking chicken is typically about 20-30 minutes before the chicken is fully cooked. This allows the vegetables to become tender without overcooking.

Should I cut the potatoes and carrots into small pieces?

Yes, cutting the potatoes and carrots into smaller, uniform pieces helps them cook more evenly and quickly. This ensures they are tender by the time the chicken is done.

Can I add potatoes and carrots at the beginning of the cooking process?

While you can add them at the beginning, it’s better to add them later in the cooking process to prevent them from becoming mushy. Adding them about halfway through cooking is often ideal.

What cooking methods are best for adding potatoes and carrots with chicken?

Both roasting and slow cooking are excellent methods for adding potatoes and carrots with chicken. In roasting, add them to the pan with the chicken, while in slow cooking, add them a few hours before the dish is done.

How do I know when the potatoes and carrots are done?

You can check if the potatoes and carrots are done by piercing them with a fork. They should be tender and easily pierced. If they are still firm, they need more cooking time.

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