Scrumptious Baked Chicken and Potatoes

Scrumptious Baked Chicken and Potatoes

31 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Dana Michele
Recipe by  Dana Michele

“This chicken recipe is simple, very tender, juicy, and delicious. The potatoes soak in the chicken juices and are so good.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. Arrange the potatoes around and over the chicken pieces. Drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.
  3. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

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Reviews (31)

Rate This Recipe
Faux Chef
94

Faux Chef

The recipe is simple but there are a few extra things that can be done to turn this recipe to an easy 5-star. Instead of using one cup of water, I substituted one cup of (no sodium chicken) broth. I tossed the potato cubes/slices with seasoning and EVOO. I used skinless thighs for this and reckon the meat would have been a lot better with skin-on thighs that were marinated in the oil mixture. After the chicken was done, I covered it with potatoes, scooped juice over the pile and then sprinkled with Parmesan. I let that cook for another 5 minutes and then broiled between 5-10 minutes. Again, because I used skinless thighs on my first attempt, the potatoes were the star of the meal. However, I will make this again and use skin-on thighs. Thanks for sharing!!!

Young Jennifer
76

Young Jennifer

This is so easy to throw together and my family loves it. I added a few things; like others I used fat free chicken broth instead of water. I mixed the herbs with the EVOO and added 2 chopped cloves of garlic, 1/2 t. pepper, 1/2 t. salt; then coated the potatoes w/ the oil mixture before layering them on the chicken. I also added a thinly sliced onion on the chicken before putting on the potatoes. I used boneless chicken breast just because that's what I had- turned out great!

Summerpls
68

Summerpls

This was an excellent recipe. It's easy to make ... the potatoes were smooth, the chicken was crispy and yet juicy on the inside and it took no time at all to make!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 624 cal
  • 31%
  • Fat
  • 33 g
  • 51%
  • Carbs
  • 28.3 g
  • 9%
  • Protein
  • 50.9 g
  • 102%
  • Cholesterol
  • 177 mg
  • 59%
  • Sodium
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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