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READY IN 1¼ hrs

Scrumptious Baked Chicken and Potatoes

Read Reviews (29)

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

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Original recipe makes 8 servings Change Servings

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

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Directions

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).

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PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

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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!!!

—Faux Chef

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Most Helpful Critical Review

Oct 13, 2009

This was just okay. The chicken didn't brown up and get crispy and the amount of liquid was a little too much. Overall it was kinda bland, which is surprising considering I used chicken stock instead of water. The potatoes were pretty good with nice flavor (but not enough). Conclusion: I've had much better baked chicken.

—CoconutGirl

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41 Ratings

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Feb 24, 2010

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!

—Young Jennifer

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Jun 22, 2009

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!

—Summerpls

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Apr 20, 2010

This was a very good recipe. I tweeked a few things by reading others reviews and adding a few things of my own. Season the chicken w/ Lawry's seasoned salt, garlic powder, onion powder and pepper. I cut the water by 1/2, added minced garlic and oregano to evoo mixture. Sprinkled additional Lawry's over entire dish. Covered w/ alum foil for the remaining 20 mins of cooking which allowed the potatoes to cook through. Removed the alum foil and broiled on high for 8 minutes to crisp the skin of chicken. This dish was a winner!! Check out the completed custom recipe on my channel. The recipe is titled delicious baked chicken and potatoes.

—cookingdiva

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Aug 02, 2010

Easy, tasty recipe. I used chicken thighs, left the skin on. Juicy chicken, the fat from the chicken made the potates crispy on the outside. Yum. I only used 1/2 cup water, was thinking about the chicken rendering as it cooked, which helped the potatoes flavor and tender but crisp texture. Loved the herbs!

—Peggy Mitchell

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Jul 11, 2012

This is the perfect dinner. It is easy, inexpensive, delicious and you dont have a lot of clean up! I made this for company and one of our guests said "you need to add this to your repeating recipes list." I thought that was good compliment! I made some changes that other reviewers suggested. I put the potatoes and large slices of onion in a bowl with the olive oil and seasoning (s+p, rosemary, thyme and garlic salt), and rolled it around to cover the vegetables. Then in the baking dish I put chicken broth and my chicken (I used bone in split chicken breasts cause that is what I had). I put some salt, pepper and a touch of cayenne on the chicken directly, then placed the potatoes and onions covered in the rosemary/thyme mix around the chicken. I also added a few whole garlic cloves for a little extra something. I cooked it uncovered, then added foil over top for the last 20 mins. Once it was done I took off the foil, added shredded parmesan and baked for another 5 mins. All that to say, there were no leftovers.

—Angela

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May 30, 2011

As people have said, I used chicken broth in place of water & I made a delicious gravy with the drippings & more broth. Also added carrots. This is a keeper :).

—Dar420

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Nutrition

Calories
624 kcal
31%

Carbohydrates
28.3 g
9%

Cholesterol
177 mg
59%

Fat
33 g
51%

Fiber
3.8 g
15%

Protein
50.9 g
102%

Sodium
219 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Scrumptious Baked Chicken and Potatoes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 624
Calories from Fat: 297

% Daily Value *
Total Fat 33g 51 %
Saturated Fat 8.8g 44 %
Cholesterol 177mg 59 %
Sodium 219mg 9 %
Potassium 1100mg 31 %
Total Carbohydrates 28.3g 9 %
Dietary Fiber 3.8g 15 %
Protein 50.9g 102 %
** Sugars 1.3g
Vitamin A 7 %
Vitamin C 53 %
Calcium 7 %
Iron 43 %
Thiamin 27 %
Niacin 181 %
Vitamin B6 67 %
Magnesium 29 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.