Best 4 Baked Chicken With Potatoes And Onions Recipes

**Baked Chicken with Potatoes and Onions: A Classic Comfort Dish**

Discover the irresistible flavors of a classic comfort dish with our delectable baked chicken with potatoes and onions recipe. This hearty and satisfying meal combines succulent chicken pieces, crispy golden potatoes, and tender caramelized onions, all roasted together in a flavorful blend of herbs and spices. The chicken emerges juicy and tender, while the potatoes and onions become perfectly tender-crisp and infused with savory goodness. Whether you're hosting a family dinner or seeking a cozy weeknight meal, this dish promises to delight your taste buds and warm your soul.

**Alternative Recipe Variations to Explore:**

1. **Greek Lemon Chicken with Potatoes:** Embark on a Mediterranean adventure with this tantalizing Greek-inspired dish. Succulent chicken is marinated in a vibrant blend of lemon, garlic, oregano, and olive oil, then roasted with tender potatoes and aromatic onions.

2. **Cheesy Chicken and Potato Casserole:** Indulge in a creamy and comforting casserole that combines tender chicken, fluffy potatoes, and a rich cheese sauce. This casserole is perfect for a cozy dinner or a potluck gathering, and it's sure to be a hit with everyone.

3. **One-Pot Chicken, Potatoes, and Bell Peppers:** Experience a vibrant and colorful meal with this one-pot dish. Chicken, potatoes, bell peppers, and onions are roasted together in a single pan, creating a medley of flavors and textures. This recipe is not only delicious but also incredibly easy to prepare.

4. **Roasted Chicken with Sweet Potatoes and Brussels Sprouts:** Elevate your taste buds with this flavorful and healthy roasted chicken dish. Sweet potatoes, Brussels sprouts, and tender chicken are roasted together in a flavorful marinade, resulting in a delightful combination of sweet and savory flavors.

5. **Honey Garlic Chicken with Roasted Vegetables:** Enjoy a sweet and tangy twist on a classic dish with this honey garlic chicken recipe. Chicken is coated in a sticky honey garlic sauce and roasted with a medley of vegetables, creating a delightful and flavorful meal that's perfect for a weeknight dinner or a special occasion.

Let's cook with our recipes!

CHICKEN AND POTATO BAKE

Chicken and Potato Bake image

Whip up a Chicken and Potato Bake for an easy dinner any night of the week!

Provided by Blair Lonergan

Categories Dinner

Time 1h25m

Number Of Ingredients 9

Ingredients

3 large russet potatoes, peeled and thinly-sliced into ¼-inch-thick rounds
1 large onion, diced
1 stick (8 tablespoons) salted butter, divided
2 cups diced, cooked chicken
Salt and pepper, to taste
1 (10.5 oz) can condensed cream of mushroom soup
1 cup milk
1 cup crushed Corn Flakes cereal (about 1 ¾ cups whole cereal before crushing)
Optional garnish: chopped fresh parsley

Steps:

Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.
Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions with the pats of butter.
Place chicken on top of the butter. Season with salt and pepper.
In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.
Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is golden brown and potatoes are tender). Garnish with fresh parsley just before serving.

Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 478 kcal, Carbohydrate 59 g, Protein 20 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 79 mg, Sodium 854 mg, Fiber 3 g, Sugar 7 g

EASY CHICKEN AND POTATOES

Easy Chicken and Potatoes image

This recipe is full of fresh veggies and juicy chicken, cooked all in one pan for an easy weeknight dinner!

Provided by Holly Nilsson

Categories Chicken Dinner Entree Main Course

Time 1h

Number Of Ingredients 8

Ingredients

6 bone-in chicken thighs (or bone-in chicken breasts)
2 tablespoons olive oil (divided)
¾ teaspoon lemon pepper seasoning
1 pound baby potatoes (quartered)
8 ounces carrots (about 2 medium, cut into ½" pieces)
½ medium onion (chopped)
3 cloves garlic (minced)
salt & pepper (to taste)

Steps:

Preheat oven to 400°F.
Drizzle 1 tablespoon olive oil over the chicken thighs and season with lemon pepper seasoning.
In a medium bowl, combine potatoes, carrots, onion, garlic, remaining olive oil, and salt & pepper to taste. Toss well.
Place vegetables on a non-stick or parchment-lined baking sheet. Nestle chicken pieces in between the vegetables.
Roast 45-50 minutes or until potatoes are tender and chicken reaches 165°F.
Remove chicken from the pan and use a spatula to stir vegetables in the juices on the pan.
Serve immediately.

Nutrition Facts : Calories 657 kcal, Carbohydrate 28 g, Protein 38 g, Fat 43 g, SaturatedFat 11 g, Cholesterol 212 mg, Sodium 214 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

BALSAMIC CHICKEN WITH RED ONIONS AND POTATOES

Balsamic Chicken with Red Onions and Potatoes image

Easy chicken dish that is bound to impress your family and friends!

Provided by stmwood

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 2

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, divided, or more to taste
3 red potatoes, sliced 1/4-inch thick
¼ cup minced fresh parsley
3 cloves garlic, minced
2 whole split chicken breasts with skin
kosher salt and ground black pepper to taste
1 large red onion, cut into wedges
3 tablespoons balsamic vinegar

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
Mix parsley and garlic together in a small bowl.
Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.

Nutrition Facts : Calories 595.3 calories, Carbohydrate 21.5 g, Cholesterol 163 mg, Fat 28.9 g, Fiber 2.6 g, Protein 60.3 g, SaturatedFat 6.2 g, Sodium 355.1 mg, Sugar 7.2 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

Tips:

Use bone-in, skin-on chicken thighs: The bones and skin help the chicken stay moist and flavorful during cooking. You may also use a whole chicken cut into 8 pieces.
Season the chicken generously: Use a combination of salt, pepper, garlic powder, onion powder, paprika, and dried thyme to create a flavorful crust on the chicken.
Roast the chicken at a high temperature: This will help the chicken cook quickly and evenly. Start at 425°F for 20 minutes, then reduce the heat to 375°F and continue roasting for 30-40 minutes, or until the chicken is cooked through.
Add the potatoes and onions halfway through cooking: This will ensure that the vegetables have time to soften and caramelize without burning.
Use a roasting pan with a rack: This will allow the air to circulate around the chicken and vegetables, resulting in a more evenly roasted dish.
Baste the chicken and vegetables with the pan juices: This will help keep them moist and flavorful.
Let the chicken rest before serving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Baked chicken with potatoes and onions is a simple, yet delicious and hearty meal that is perfect for a weeknight dinner. It is easy to prepare and can be tailored to your own taste preferences. With a few simple tips, you can create a flavorful and satisfying dish that the whole family will enjoy.