Best 3 Underground Baked Chicken And Potatoes Recipes

Indulge in the enticing flavors of this succulent Underground Baked Chicken and Potatoes recipe, where tender chicken and golden potatoes are perfectly cooked in an earthy pit oven, delivering a rustic and smoky taste. This comprehensive article offers a step-by-step guide to create this delectable dish, along with variations and additional recipes to tantalize your taste buds. Discover the secrets to preparing the chicken and potatoes, building the underground oven, and achieving the perfect smoky flavor. Explore variations such as using different types of vegetables or adding herbs and spices to customize the dish to your liking. Enhance your culinary skills with additional recipes included in the article, such as preparing a flavorful marinade for the chicken, creating a creamy garlic sauce to complement the dish, and crafting a refreshing salad to balance the richness of the main course. Embark on a culinary journey and relish the unforgettable taste of this Underground Baked Chicken and Potatoes, sure to become a favorite among your family and friends.

Let's cook with our recipes!

GARLIC CHICKEN AND POTATOES

Garlic Chicken and Potatoes image

This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley

Steps:

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

SCRUMPTIOUS BAKED CHICKEN AND POTATOES

Scrumptious Baked Chicken and Potatoes image

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

Provided by Dana Michele

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 7

Ingredients

5 pounds chicken parts
1 cup water
6 potatoes, quartered
2 tablespoons olive oil
2 teaspoons crushed dried rosemary
2 teaspoons crushed dried thyme
salt and ground black pepper to taste

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
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.
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).

Nutrition Facts : Calories 624 calories, Carbohydrate 28.3 g, Cholesterol 176.7 mg, Fat 33 g, Fiber 3.8 g, Protein 50.9 g, SaturatedFat 8.8 g, Sodium 170.5 mg, Sugar 1.3 g

POTATO-TOPPED CHICKEN CASSEROLE

Potato-Topped Chicken Casserole image

A friend gave me this easy, fast and delicious casserole recipe. Any cheese you have on hand will work fine. It's perfect for those nights when you want something hearty and homemade. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 2 casseroles (6 servings each).

Number Of Ingredients 13

Ingredients

4 pounds medium red potatoes, quartered
3 pounds ground chicken
4 medium carrots, finely chopped
2 medium onions, finely chopped
1/4 cup all-purpose flour
2 tablespoons tomato paste
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/4 teaspoon minced fresh thyme
1-1/4 cups chicken broth
1 cup whole milk
6 tablespoons butter, cubed
1-3/4 cups shredded cheddar cheese

Steps:

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.

Nutrition Facts : Calories 412 calories, Fat 20g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 636mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.

Tips:

The key to this recipe is to use a heavy-duty aluminum foil that won't tear easily. Double or triple-layer the foil if necessary.
Make sure to seal the foil packet tightly to prevent the juices from escaping during cooking.
Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
Add some vegetables, such as carrots, celery, or onions, to the foil packet for a more flavorful dish.
If you're using bone-in chicken, cook it for an additional 15-20 minutes.

Conclusion:

Underground baked chicken and potatoes is a delicious and easy way to cook a meal. It's perfect for camping trips, picnics, or backyard gatherings. The chicken and potatoes are cooked to perfection in a foil packet, and the juices from the chicken keep the potatoes moist and flavorful. With a little planning, you can have a delicious meal that the whole family will enjoy.