Garlic Chicken with Potatoes Recipe -
Garlic Chicken with Potatoes Recipe

Garlic Chicken with Potatoes

Recipe by  

"Potatoes and chicken are seasoned generously with adobo seasoning and garlic. A good garlic chicken recipe for those of you who love garlic."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Slice the potatoes into thick strips like steak fries, and layer them in the bottom of a 9x13 inch pan. Drizzle with 2 tablespoons olive oil, and dust with 1 tablespoons of the adobo seasoning. Arrange the chicken pieces on top of the potatoes. Drizzle the remaining olive oil onto the chicken, and sprinkle the rest of the adobo seasoning. Sprinkle the sliced garlic around the chicken.
  3. Bake, uncovered for 1 hour, or until the chicken is no longer pink, and the juices run clear. If using a meat thermometer, the internal temperature should be 175 degrees F (79 degrees C). If the chicken becomes too dark before it has finished cooking, cover the dish with aluminum foil.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2007

The potatoes had great flavor. I only used 4 instead of 6 and it was very oliy. Next time I will cut back on the oil. I used the adobo with caution due to the other ratings but next time I will go with what the recipe stated. My chicken could of had more flavor. All in all this is a great easy recipe. I trust that next time I make it, it will be perfect. This recipe is a keeper.

Most Helpful Critical Review
Jan 01, 2006

The potatoes were all right, but the chicken was actually bland. I tasted the adobe seasoning before putting it on the chicken and found that it was salty so I didn't use as much as the recipe called for. Perhaps this is what led to the bland flavour, but if I has put the full ammount, it would have tasted like nothing but salt. Perhaps this would be better with a different brand of adobo seasoning or maybe I will try using the adobo sauce that chiplote peppers are packed in.


19 Ratings

Apr 07, 2008

i am being optimistic,i changed it a bit .i used poultry seasoning,garlic salt,and parmansen seasoning.instead of adodo seasoning and garlic cloves.oh and i used olive oil spray so i dont know how it turns out...hopefully good.

Sep 16, 2007

I just tried this recipe today and it was pretty good. The only issue is that it was waaaay too salty. Next time I cook this dish, I'm going to use half the Adobo and it'll be a five star dish.

Jun 17, 2005

WAAAAAYYYYYYYY too much Adobo!

Aug 09, 2007

REally too salty and greasy. Sorry! I would take off the skin and that way you cut back on the grease and the seasoning that you do use is right on the meat. Tried it that way and it was wonderful.

Aug 03, 2009

I thought this was bland as well. I added some of my own spices to help and it was okay.

Apr 04, 2008

I should have listened to the other reviews. This was way to salty and oily!!!! I cook with adobo and olive oil all the time but never expected this to turn out the way it did. Sorry... but I will never try this again!


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  • Calories
  • 497 kcal
  • 25%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 30.5 g
  • 61%
  • Sodium
  • 93 mg
  • 4%

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

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