Best 7 Baked Chicken And Potatoes Recipes

Indulge in a culinary delight with our tantalizing baked chicken and potatoes recipe. This classic dish combines tender, juicy chicken and flavorful roasted potatoes for a comforting and satisfying meal. Perfect for busy weeknights or special occasions, it's a versatile recipe that can be customized to your liking.

For the chicken, you can choose between succulent bone-in, skin-on chicken breasts or flavorful chicken thighs. Both options ensure a moist and flavorful result. The potatoes, whether Yukon Gold or russet, are roasted to perfection, delivering a crispy exterior and a fluffy interior.

To enhance the flavors, a delectable herb butter is prepared using a combination of fresh herbs such as rosemary, thyme, and parsley, along with garlic and butter. This aromatic butter is brushed onto the chicken, imparting a delightful herbal essence. The potatoes are generously seasoned with a blend of paprika, garlic powder, salt, and pepper, resulting in a savory and crispy crust.

This recipe also includes a delightful roasted vegetable medley. Toss your favorite vegetables, such as carrots, broccoli, and zucchini, with olive oil, herbs, and seasonings, and roast them alongside the chicken and potatoes. The vegetables caramelize beautifully in the oven, adding vibrant colors and a burst of flavors to the dish.

For added richness and moisture, a simple pan sauce is prepared using the flavorful drippings from the chicken and roasted vegetables. This rich sauce is drizzled over the chicken, potatoes, and vegetables, enhancing their flavors and creating an irresistible dish.

Whether you're serving it for a family dinner, a special occasion, or a casual get-together, this baked chicken and potatoes recipe is sure to impress. Its combination of tender chicken, roasted potatoes, and a medley of vegetables, all complemented by a delectable herb butter and pan sauce, creates a memorable culinary experience.

Let's cook with our recipes!

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME

Baked Chicken with Onions, Potatoes, Garlic, and Thyme image

In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h

Number Of Ingredients 9

Ingredients

1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
1 pound white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
6 sprigs thyme
1 lemon, quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Nutrition Facts : Calories 597 g, Fat 35 g, Fiber 2 g, Protein 45 g

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS

Baked Chicken With Potatoes, Cherry Tomatoes and Herbs image

For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.

Provided by Julia Moskin

Categories dinner, lunch, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighs
4 tablespoons extra-virgin olive oil
1 tablespoon rosemary leaves (from about 2 sprigs)
Kosher salt and black pepper
2 small dried red chiles, crumbled, or 1/2 teaspoon red-pepper flakes
2 to 3 pounds large Yukon Gold potatoes, quartered
12 ounces cherry or grape tomatoes
1 large yellow onion, quartered and thickly sliced
1/4 cup dry white wine
4 to 6 basil sprigs, plus 2 tablespoons finely shredded leaves, for garnish

Steps:

Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
Discard basil sprigs. Garnish with shredded basil and serve immediately.

Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams

BAKED CHICKEN, POTATOES, AND FENNEL

Baked Chicken, Potatoes, and Fennel image

Fresh fennel (often mistakenly called anise) is a common ingredient in Mediterranean cooking. Here, it is baked until tender and buttery-tasting. If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h20m

Number Of Ingredients 7

Ingredients

6 small white potatoes, 1 1/2 pounds, halved and sliced into 1/2-inch-thick half-moons
1 medium fennel bulb, fronds chopped, stalks sliced crosswise 1/2 inch thick, and bulb halved then sliced 1/4 inch thick lengthwise (tough core removed and discarded)
4 cloves garlic, halved lengthwise
5 teaspoons olive oil
Coarse salt and ground pepper
1 whole chicken, cut into 10 pieces (about 2 1/2 pounds)
1 can (14 1/2 ounces) reduced-sodium chicken broth

Steps:

Preheat oven to 425 degrees. In a deep 9-by-13-inch baking dish, toss potatoes with fennel (bulb and stalk), garlic, and 4 teaspoons oil. Season generously with salt and pepper. Bake, tossing occasionally, until potato edges are browned, 35 to 45 minutes.
Meanwhile, in a large nonstick skillet over medium-high heat, warm remaining teaspoon oil. Season chicken with salt and pepper; cook, starting with skin side down, until browned on both sides, 6 to 10 minutes. Remove chicken.
Wipe skillet with a paper towel; add broth, and bring to a boil. Add chicken and hot broth to potato mixture in baking dish; bake until chicken is no longer pink and an instant-read thermometer registers 165 degrees, 20 to 25 minutes. Garnish with fronds.

RANCH-BAKED CHICKEN THIGHS WITH BACON, BRUSSELS SPROUTS, AND POTATOES

Ranch-Baked Chicken Thighs with Bacon, Brussels Sprouts, and Potatoes image

Savory, zesty ranch-seasoned chicken thighs cook together with potatoes, Brussels sprouts, and bacon in this one-pan dinner. The vegetables cook with the bacon on top of them, infusing them with bacon-y deliciousness.

Provided by fabeveryday

Categories Meat and Poultry Recipes Pork

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

4 skin-on, bone-in chicken thighs
1 pound red potatoes, halved or quartered if large
1 pound Brussels sprouts, trimmed
1 teaspoon minced garlic
1 tablespoon olive oil, or as needed
cracked salt and freshly ground black pepper to taste
½ teaspoon dried thyme
1 (1 ounce) package ranch dressing mix
6 slices bacon, chopped

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Place chicken thighs in a 9x13-inch baking dish.
Toss potatoes, Brussels sprouts, and garlic together with olive oil in a bowl until vegetables are lightly coated. Add vegetables around and between chicken thighs in the baking dish. Season with salt, pepper, and thyme. Evenly pour the entire packet of ranch seasoning over chicken and vegetables. Sprinkle chopped bacon on top.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place the baking dish under the broiler and cook until chicken skin becomes golden brown and a bit crisp, 2 to 3 minutes

Nutrition Facts : Calories 428.5 calories, Carbohydrate 32.3 g, Cholesterol 79.2 mg, Fat 20.9 g, Fiber 6.3 g, Protein 28.9 g, SaturatedFat 5.6 g, Sodium 936 mg, Sugar 3.6 g

BAKED PESTO CHICKEN THIGHS AND POTATOES

Baked Pesto Chicken Thighs and Potatoes image

Prepared pesto is all you need to turn plain chicken and potatoes into a flavorful dinner. Serve with a side salad for a complete meal.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 40m

Yield 4

Number Of Ingredients 4

Ingredients

1 pound mini red potatoes, cut into 1-inch pieces
¼ cup prepared pesto, divided
4 boneless, skinless chicken thighs
salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.
Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 19.1 g, Cholesterol 43.6 mg, Fat 14 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 3.8 g, Sodium 197.2 mg, Sugar 1.1 g

BAKED GARLIC CHICKEN AND POTATOES

Baked Garlic Chicken and Potatoes image

Make and share this Baked Garlic Chicken and Potatoes recipe from Food.com.

Provided by Ashtons Ba-Nana

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts, washed
4 medium red potatoes, Cut up
2 tablespoons butter, melted
2 tablespoons olive oil
2 tablespoons parmesan cheese, shredded
1/4 cup white wine
1/4 cup lemon juice
fresh ground pepper
garlic salt

Steps:

Put Olive oil in glass baking dish.
Pour wine and lemon juice over chicken breasts in glass dish.
Sprinkle garlic salt and pepper on chicken.
Bake in covered dish for 30 Minutes at 400 degrees.
Take out of oven and turn chicken breasts over and add potatoes around them in dish.
Drizzle butter over potatoes.
Sprinkle garlic salt and pepper over potatoes and chicken.
Cover and return to oven.
Bake 30 minutes more.
Remove dish from oven and uncover and sprinkle with parmesan.
Bake for 5 minutes or until parmesan is melted.
Times may vary depending on oven and if chicken is frozen, may take longer.

UNDERGROUND BAKED CHICKEN AND POTATOES

Underground Baked Chicken and Potatoes image

This is a good, simple recipe if you are tired of beanie weenies and s'mores.

Provided by jenn k

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h30m

Yield 4

Number Of Ingredients 6

Ingredients

4 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons vegetable oil
2 teaspoons garlic salt
½ teaspoon black pepper
2 teaspoons dried oregano
4 medium baking potatoes

Steps:

Dig a hole about 1 foot into the ground. Place a layer of hot coals on the bottom, and cover with a 1/2 inch layer of dirt.
Rub the chicken breasts with oil, then season with garlic salt, pepper, and oregano. Wrap each breast securely in aluminum foil and place into the hole.
Cover the hole with about 6 inches of dirt and allow the chicken to cook for 3 to 4 hours. About 45 minutes before you are ready to eat, wrap the potatoes individually in aluminum foil, and place them in the coals of a campfire to cook. When the potatoes are ready, dig up the chicken and serve with potatoes.

Nutrition Facts : Calories 416 calories, Carbohydrate 38.2 g, Cholesterol 98.8 mg, Fat 9.2 g, Fiber 5.1 g, Protein 43.8 g, SaturatedFat 1.7 g, Sodium 1029.8 mg, Sugar 1.7 g

Tips:

For crispy potatoes, toss them with olive oil and salt before baking.
To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have a meat thermometer, you can check if the chicken is cooked by piercing it with a fork or knife. The juices should run clear, not pink.
To make sure the potatoes are cooked through, pierce them with a fork. They should be tender on the inside.
For extra flavor, you can add herbs and spices to the chicken and potatoes before baking. Some good options include rosemary, thyme, garlic powder, and onion powder.
If you want a one-pan meal, you can add vegetables to the baking dish. Good options include carrots, broccoli, and green beans.

Conclusion:

Baked chicken and potatoes is a classic dish that is easy to make and always a crowd-pleaser. This recipe provides step-by-step instructions on how to make baked chicken and potatoes, as well as tips and variations. With a little planning and preparation, you can have a delicious and satisfying meal on the table in no time.