13 Chicken Recipes With Potatoes

The aroma of garlic butter chicken fills the air, mingling perfectly with the earthy scent of roasted potatoes.

It takes me back to my grandmother’s kitchen, where Sundays were all about gathering around her delicious roast chicken and perfectly seasoned potatoes.

That cozy tradition inspired me to curate a collection of 13 delightful recipes that bring that warmth to your table.

From zesty lemon herb to spicy skillet surprises, there’s a little something for everyone in this roundup.

Each dish has its own unique twist, turning the ordinary into extraordinary—let’s get cooking!

Classic Roast Chicken and Potatoes

Roasting chicken and potatoes together is a timeless culinary combination that offers comfort and satisfaction in every bite. This dish, bursting with flavor, is perfect for both family dinners and special occasions. The chicken becomes tender and juicy, while the potatoes absorb the flavorful drippings, resulting in a delectable, crispy exterior. By using fresh herbs and a touch of lemon, this Classic Roast Chicken and Potatoes recipe elevates simple ingredients into a meal that’s both hearty and elegant.

For a serving size of 4-6 people, you’ll need to start with high-quality ingredients to guarantee the best results. Selecting a whole chicken allows for more flavor infusion, as the bones and skin contribute to the richness of the dish. Potatoes, especially those with a waxy texture like Yukon Gold or red potatoes, hold up well during roasting and complement the chicken beautifully. With just a few additional ingredients, this recipe is straightforward yet incredibly rewarding.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 4-6 medium Yukon Gold or red potatoes
• 1 large onion
• 4 cloves garlic
• 1 lemon
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 cup chicken broth or white wine (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C) to guarantee it reaches the right temperature for roasting.
2. Prepare the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. Season the inside of the cavity with salt and pepper, and stuff it with half of the lemon, half of the onion, and two garlic cloves.
3. Truss the Chicken: Tie the legs together using kitchen twine to help the chicken cook evenly and retain its shape.
4. Season the Chicken: Rub the outside of the chicken with olive oil, guaranteeing a generous coating. Sprinkle with salt, pepper, rosemary, and thyme. Squeeze the juice from the remaining lemon half over the chicken.
5. Prepare the Potatoes and Vegetables: Cut the potatoes into halves or quarters, depending on their size. Slice the remaining onion and garlic. Place them in a large roasting pan and toss with olive oil, salt, and pepper.
6. Assemble and Roast: Place the prepared chicken on top of the potatoes in the roasting pan. Pour the chicken broth or white wine around the edges of the pan (optional, for added moisture and flavor). Roast in the oven for about 1.5 hours or until the internal temperature of the chicken reaches 165°F (74°C).
7. Rest Before Serving: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, guaranteeing moist and tender meat.

Extra Tips:

For an extra crispy skin, increase the oven temperature to 450°F (232°C) during the final 15 minutes of roasting. Always use a meat thermometer to guarantee the chicken is cooked thoroughly without overcooking.

To enhance the flavor, consider marinating the chicken for a few hours or overnight with the herbs and lemon. Finally, if you prefer a richer sauce, you can deglaze the roasting pan with additional broth or wine, then reduce it on the stove to create a simple gravy.

Creamy Chicken Potato Casserole

Creamy Chicken Potato Casserole is a comforting and delicious dish that combines tender chicken, hearty potatoes, and a rich, creamy sauce. This casserole is perfect for family dinners or gatherings, as it’s both satisfying and easy to prepare. The savory flavors of the chicken and potatoes are enhanced with a blend of seasonings and cheeses, creating a dish that’s certain to become a favorite at your table.

This recipe is designed to serve 4-6 people, making it ideal for a small group. It can be prepared in a single baking dish, which means minimal cleanup is required. The creamy sauce binds all the ingredients together, giving each bite a deliciously smooth texture. Best of all, this casserole can be assembled ahead of time, allowing you to enjoy a stress-free meal with family and friends.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 large russet potatoes
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee it’s at the right temperature when you’re ready to bake your casserole.
2. Prepare the Ingredients: Peel the potatoes and cut them into 1-inch cubes. Season the chicken breasts with salt, pepper, thyme, and oregano on both sides.
3. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook until golden brown on each side, about 4-5 minutes per side. They don’t need to be fully cooked through at this stage. Remove the chicken from the skillet and set aside.
4. Sauté the Vegetables: In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes.
5. Make the Cream Sauce: Sprinkle the flour over the onion and garlic in the skillet, stirring to combine. Gradually pour in the chicken broth and heavy cream, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
6. Assemble the Casserole: In a greased 9×13 inch baking dish, spread the cubed potatoes evenly across the bottom. Place the chicken breasts on top of the potatoes. Pour the cream sauce over the chicken and potatoes, assuring they’re well-coated. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the chicken is fully cooked and the potatoes are tender. The cheese on top should be golden and bubbly.
8. Garnish and Serve: Remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley if desired.

Extra Tips:

When preparing the Creamy Chicken Potato Casserole, it’s important to confirm the potatoes are cut into uniformly sized cubes. This will help them cook evenly and assure they’re tender by the time the casserole is done baking.

If you prefer a thicker sauce, you can add an extra tablespoon of flour when making the cream sauce. For added flavor, consider adding a pinch of red pepper flakes or a splash of white wine to the sauce.

Finally, this casserole can be made a day in advance and stored in the refrigerator. Simply reheat it in the oven before serving.

Spicy Chicken and Potato Skillet

Spicy Chicken and Potato Skillet is a delightful dish that combines tender chicken, hearty potatoes, and a medley of spices to create a flavorful and satisfying meal. This one-pan wonder is perfect for busy weeknights, as it requires minimal preparation and cleanup. The spicy kick adds an exciting dimension to the dish, making it a favorite for those who enjoy a bit of heat in their meals.

The combination of succulent chicken and crispy potatoes guarantees that every bite is packed with taste and texture, making it a surefire hit for family dinners or casual gatherings. This dish isn’t only delicious but also versatile, allowing you to adjust the level of spiciness to suit your palate.

The key to achieving the perfect balance of flavors lies in the careful selection of spices and herbs, which enhance the natural flavors of the chicken and potatoes. Whether you’re serving it as a main course or as part of a larger meal, Spicy Chicken and Potato Skillet is sure to impress with its vibrant flavors and comforting warmth.

Let’s explore the recipe and see how you can create this mouthwatering dish at home.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 4 medium-sized potatoes
• 1 large onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Preparation: Begin by washing the potatoes thoroughly. Cut the potatoes into bite-sized cubes, leaving the skin on for extra flavor and texture. Dice the onion and mince the garlic cloves. Set these ingredients aside.
2. Season the Chicken: In a bowl, combine the paprika, cayenne pepper, oregano, thyme, salt, and pepper. Rub this spice mixture evenly over the chicken breasts, guaranteeing they’re well coated on all sides.
3. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
4. Cook the Chicken: Push the sautéed onions and garlic to the side of the skillet and place the seasoned chicken breasts in the center. Cook for about 5-7 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
5. Cook the Potatoes: In the same skillet, add the cubed potatoes. Stir to coat them in the remaining oil and spices in the pan. Cover the skillet and cook for about 10-15 minutes, stirring occasionally, until the potatoes are tender and lightly crispy on the edges.
6. Combine and Serve: Return the cooked chicken to the skillet, nestling them among the potatoes. Cover and cook for an additional 5 minutes to allow the flavors to meld. Garnish with fresh parsley if desired. Serve hot.

Extra Tips:

For best results, use a skillet with a lid to help the potatoes cook evenly and retain moisture. Adjust the amount of cayenne pepper according to your preference for spice; you can always add more if you like it hotter or reduce it for a milder dish.

If you find the skillet drying out while cooking the potatoes, add a splash of chicken broth or water to prevent sticking. Finally, this dish pairs well with a side of steamed vegetables or a fresh green salad to balance the richness of the flavors.

Lemon Herb Chicken With Potatoes

Lemon Herb Chicken With Potatoes is a delightful, savory dish that combines the zesty flavor of lemon with aromatic herbs to create a meal that’s both invigorating and satisfying. This recipe is perfect for a family dinner or a small gathering, offering a balanced combination of protein and carbohydrates. The chicken is seasoned with a blend of herbs, and when paired with the tender, golden potatoes, it creates a meal that’s both hearty and full of flavor.

This dish isn’t only pleasing to the palate but also simple to prepare, making it an ideal choice for cooks of all skill levels. The fresh lemon juice adds a tangy twist, while the herbs infuse the chicken with depth and aroma. The potatoes, roasted alongside the chicken, soak up the juices and herbs, making them exceptionally flavorful. The harmonious blend of flavors will have everyone at the table coming back for seconds.

Ingredients (for 4-6 servings):

• 4-6 chicken breasts or thighs
• 1.5 pounds of baby potatoes, halved
• 1/4 cup olive oil
• 2 lemons (zested and juiced)
• 4 cloves of garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will guarantee that the chicken and potatoes cook evenly.
2. Prepare the Marinade: In a large bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and pepper. Mix well to create a fragrant marinade.
3. Marinate the Chicken: Place the chicken breasts or thighs in the bowl, making sure they’re well coated with the marinade. Let them marinate for at least 15 minutes to absorb the flavors.
4. Prepare the Potatoes: While the chicken is marinating, wash and halve the baby potatoes. Toss them in the same marinade so they’re evenly coated.
5. Arrange in Baking Dish: In a large baking dish, arrange the chicken pieces in a single layer. Scatter the potatoes around the chicken, ensuring they aren’t overcrowded.
6. Roast in the Oven: Place the baking dish in the preheated oven. Roast for about 35-40 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
7. Check for Doneness: Use a meat thermometer to verify the chicken reaches an internal temperature of 165°F (75°C). The juices should run clear when the chicken is pierced with a fork.
8. Garnish and Serve: Once cooked, remove the dish from the oven. Garnish with freshly chopped parsley and serve hot.

Extra Tips:

When making Lemon Herb Chicken With Potatoes, it’s important to confirm the chicken is evenly coated with the marinade to maximize flavor. If possible, marinate the chicken for a longer period (up to overnight) to enhance the taste.

For an even roast, try to cut the potatoes into uniform sizes. If you prefer a crispier skin on the chicken, you can broil the dish for the last 3-5 minutes of cooking. This dish pairs wonderfully with a simple green salad or steamed vegetables.

Garlic Butter Chicken and Potatoes

Garlic Butter Chicken and Potatoes is a delicious and hearty dish that combines succulent chicken pieces with tender potatoes, all enveloped in a savory garlic butter sauce. This dish is perfect for a family dinner, providing a comforting and satisfying meal that’s sure to please everyone at the table. The golden-brown chicken is perfectly seasoned, while the potatoes absorb the rich flavors of garlic and butter, creating a harmonious blend of taste and texture.

This recipe isn’t only flavorful but also easy to prepare, making it an ideal choice for both busy weeknights and leisurely weekends. With minimal ingredients and straightforward steps, you’ll have a mouthwatering meal ready in no time. Whether you’re cooking for a family of four or a small gathering of friends, this dish will definitely impress with its simplicity and deliciousness.

Ingredients (Serving Size: 4-6 people):

• 6 chicken thighs or breasts
• 1½ pounds baby potatoes, halved
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat Oven: Begin by preheating your oven to 400°F (200°C). This guarantees that the oven is at the right temperature to cook the chicken and potatoes evenly.
2. Prepare Ingredients: Pat the chicken pieces dry with paper towels to remove any excess moisture, which will help them brown better. Season the chicken generously with salt and pepper on both sides.
3. Sear Chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken pieces skin-side down (if using thighs with skin) and sear until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set it aside.
4. Cook Potatoes: In the same skillet, add the butter and let it melt. Then add the halved baby potatoes, cut side down. Sprinkle with salt, pepper, thyme, and rosemary. Cook for about 5 minutes, stirring occasionally, until the potatoes start to brown.
5. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, making sure the garlic doesn’t burn.
6. Combine Chicken and Potatoes: Place the seared chicken on top of the potatoes in the skillet. Transfer the skillet to the preheated oven.
7. Bake: Bake in the oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (75°C).
8. Garnish and Serve: Once done, remove the skillet from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.

Extra Tips:

For the best results, use bone-in, skin-on chicken thighs as they tend to be juicier and more flavorful than breasts. If you prefer a crispier skin, you can finish the dish by broiling it for an additional 2-3 minutes at the end of baking. Make sure to monitor closely to prevent burning.

Additionally, feel free to experiment with other herbs such as oregano or basil to suit your taste preferences. If desired, you can also add vegetables like carrots or green beans to the dish for extra nutrition and color.

Slow Cooker Chicken Potato Stew

Slow Cooker Chicken Potato Stew is a hearty and comforting dish that brings together the tender flavors of slow-cooked chicken and the earthy richness of potatoes. Perfect for a cozy family meal on a chilly day, this stew requires minimal preparation and allows the slow cooker to do most of the work. The long, slow simmering time guarantees that the chicken becomes incredibly tender, and the potatoes absorb the savory goodness of the broth, making every bite satisfying and delicious.

This dish is versatile and can be customized with your favorite vegetables and seasonings. The slow cooking process melds the flavors beautifully, making it a favorite in many households. Ideal for feeding a crowd or for leftovers, this recipe serves 4-6 people, making it perfect for a family dinner or a small gathering. With its simple preparation and delicious results, Slow Cooker Chicken Potato Stew is a must-try for anyone seeking a wholesome and easy-to-make meal.

Ingredients:

• 1.5 pounds of chicken thighs, boneless and skinless
• 1.5 pounds of potatoes, peeled and cut into chunks
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 4 cloves of garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Ingredients: Begin by prepping all your ingredients. Peel and cut the potatoes into chunks, slice the carrots, chop the celery, and dice the onion. Mince the garlic cloves and set everything aside.
2. Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Brown the chicken on both sides for about 3-4 minutes per side until they develop a golden crust. Remove the chicken from the skillet and set it aside.
3. Sauté the Vegetables: In the same skillet, add the diced onion, garlic, sliced carrots, and chopped celery. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
4. Prepare the Stew: Transfer the sautéed vegetables to the slow cooker. Add the browned chicken, potatoes, chicken broth, thyme, and rosemary. Stir to combine all the ingredients.
5. Slow Cook the Stew: Cover the slow cooker and set it to low heat. Allow the stew to cook for 6-8 hours, or until the chicken is tender and the potatoes are cooked through.
6. Thicken the Stew: About 30 minutes before serving, mix the all-purpose flour with a small amount of water to create a slurry. Stir this mixture into the stew to thicken it. Add the frozen peas and continue cooking for the remaining 30 minutes.
7. Finish and Serve: Once the stew has thickened and the peas are heated through, check the seasoning and adjust if necessary. Stir in the fresh parsley before serving. Serve the stew hot, and enjoy the comforting flavors.

Extra Tips: For the best results, use a mix of waxy and starchy potatoes to achieve a nice texture in the stew. If you prefer a thicker stew, you can add an additional tablespoon of flour to the thickening process. For a richer flavor, you can deglaze the skillet with a splash of white wine after browning the chicken and before sautéing the vegetables. Finally, feel free to add other vegetables such as green beans or mushrooms to suit your taste preferences.

Baked Chicken Thighs With Potatoes

Baked Chicken Thighs with Potatoes is a comforting and flavorful dish that’s perfect for a weeknight dinner or a casual gathering. The combination of tender, juicy chicken thighs and perfectly roasted potatoes makes for a satisfying meal. This dish isn’t only easy to prepare but also allows for flexible seasoning options, making it a versatile addition to your recipe collection.

The chicken thighs are seasoned with a blend of herbs and spices, while the potatoes soak up the savory juices, resulting in a delicious and hearty meal. Ideal for serving 4-6 people, this recipe can be prepared in under an hour. The use of bone-in chicken thighs guarantees that the meat remains moist and succulent throughout the baking process.

The potatoes, when roasted alongside the chicken, develop a crispy exterior and a soft, fluffy interior. This dish pairs well with a simple green salad or steamed vegetables for a balanced meal. Whether you’re feeding a hungry family or hosting friends, Baked Chicken Thighs with Potatoes is sure to be a hit.

Ingredients (Serves 4-6):

• 6 bone-in, skin-on chicken thighs
• 1.5 pounds of potatoes (Yukon gold or red potatoes recommended)
• 3 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat Oven: Begin by preheating your oven to 400°F (200°C) to make sure it’s hot enough to crisp the skin on the chicken thighs.
2. Prepare the Potatoes: Wash and cut the potatoes into even-sized chunks. This makes certain they cook evenly. Place the potatoes in a large mixing bowl.
3. Season the Potatoes: Drizzle 1 tablespoon of olive oil over the potatoes, and season with half of the garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper. Toss to coat the potatoes evenly.
4. Arrange in Baking Dish: Spread the seasoned potatoes in a single layer in a large baking dish or sheet pan, making sure they cover the bottom of the dish.
5. Season the Chicken Thighs: Pat the chicken thighs dry with paper towels. Drizzle the remaining 2 tablespoons of olive oil over them. Season the thighs with the remaining garlic powder, onion powder, paprika, thyme, rosemary, and a generous amount of salt and pepper.
6. Place Chicken on Potatoes: Arrange the seasoned chicken thighs on top of the potatoes in the baking dish, skin side up. This allows the chicken juices to flavor the potatoes as they cook.
7. Bake in Oven: Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the potatoes are golden and tender.
8. Garnish and Serve: Once cooked, remove the dish from the oven. Let it rest for a few minutes before garnishing with freshly chopped parsley, if desired. Serve the chicken thighs alongside the roasted potatoes, and enjoy!

Extra Tips:

For a more intense flavor, marinate the chicken thighs in the olive oil and seasoning mixture for 1-2 hours before cooking. You can also add vegetables like carrots or bell peppers to the dish for added color and nutrition.

If you prefer a crispy skin, broil the chicken thighs for an additional 2-3 minutes at the end of the cooking process, but keep a close eye on them to prevent burning. Finally, verify to use a meat thermometer to check the chicken’s doneness to avoid overcooking.

Honey Mustard Chicken and Potatoes

Honey Mustard Chicken and Potatoes is a delightful dish that combines tender, juicy chicken with crispy, golden potatoes, all enveloped in a sweet and tangy honey mustard sauce. This recipe is perfect for a family dinner or gathering, offering both comfort and satisfaction in every bite. The chicken is marinated and then baked to perfection, while the potatoes soak up the flavorful sauce, making this dish a complete meal that will please everyone at the table.

To create this scrumptious meal, the chicken is first marinated in a mixture of honey, mustard, and various herbs and spices, allowing the flavors to penetrate deeply. The potatoes are then tossed in the same marinade, guaranteeing they’re just as tasty as the chicken. Once everything is baked together, the result is a harmonious blend of flavors and textures. This recipe serves 4-6 people and is sure to become a favorite in your home.

Ingredients (serving size: 4-6 people):

• 4-6 chicken thighs or breasts
• 1.5 lbs (about 680g) baby potatoes, halved
• 1/3 cup (about 80ml) honey
• 1/3 cup (about 80ml) Dijon mustard
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This guarantees that the dish will cook evenly and achieve a nice golden finish.
2. Prepare the Marinade: In a medium-sized bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, minced garlic, and chopped rosemary. Season the marinade with salt and pepper to taste.
3. Marinate the Chicken: Place the chicken thighs or breasts in a large resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, guaranteeing each piece is well coated. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
4. Prepare the Potatoes: While the chicken is marinating, place the halved baby potatoes in a large bowl. Pour the remaining marinade over the potatoes and toss until they’re thoroughly coated.
5. Assemble the Dish: Take a large baking dish and arrange the marinated chicken pieces in the center. Scatter the marinated potatoes around the chicken, ensuring a single layer for even cooking.
6. Bake the Dish: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. Check that the internal temperature of the chicken reaches 165°F (75°C).
7. Garnish and Serve: Once cooked, remove the dish from the oven and let it rest for a few minutes. Sprinkle fresh parsley over the chicken and potatoes for a pop of color and added flavor. Serve hot and enjoy!

Extra Tips:

For extra crispiness, you can broil the dish for the last 2-3 minutes of cooking, keeping a close eye to avoid burning. If you prefer a spicier kick, consider adding a teaspoon of chili flakes to the marinade.

Additionally, this dish pairs wonderfully with a fresh green salad or steamed vegetables, providing a revitalizing contrast to the rich flavors of the chicken and potatoes.

Mediterranean Chicken and Potato Bake

Mediterranean Chicken and Potato Bake is a delightful and flavorful dish that combines tender chicken breasts, comforting potatoes, and a mix of Mediterranean herbs and spices. This dish is perfect for a family dinner or a gathering with friends, as it brings the warmth and rich flavors of the Mediterranean to your table.

The combination of juicy chicken, creamy potatoes, and aromatic seasonings makes it a comforting meal that’s both satisfying and nutritious. The preparation of this dish is relatively easy, allowing even novice cooks to achieve impressive results. By baking all the ingredients together, the flavors meld beautifully, resulting in a dish that’s bursting with taste.

Additionally, the use of fresh ingredients such as lemon, garlic, and herbs guarantees a vibrant and fresh flavor profile. This recipe serves 4-6 people, making it an ideal choice for a cozy family dinner or even for meal prep to enjoy throughout the week.

Ingredients (serves 4-6 people):

• 4 chicken breasts
• 4 medium-sized potatoes
• 1 large red onion
• 1 red bell pepper
• 1 yellow bell pepper
• 3 cloves of garlic
• 1 lemon
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh parsley for garnish

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This guarantees that the ingredients will bake evenly and achieve the desired texture.
2. Prepare the Ingredients: Peel the potatoes and cut them into 1-inch cubes. Slice the red onion and bell peppers into strips. Mince the garlic cloves and set aside.
3. Marinate the Chicken: In a large bowl, combine the olive oil, juice of one lemon, minced garlic, oregano, thyme, paprika, salt, and pepper. Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Let the chicken marinate for at least 15 minutes.
4. Assemble the Bake: In a large baking dish, arrange the marinated chicken breasts in the center. Surround the chicken with the potato cubes, sliced onion, and bell peppers. Pour the chicken broth over the vegetables to keep them moist during baking.
5. Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender. You can check the chicken’s doneness by guaranteeing it reaches an internal temperature of 165°F (75°C).
6. Garnish and Serve: Once cooked, remove the dish from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

Extra Tips:

• For an extra burst of flavor, consider adding olives or sun-dried tomatoes to the bake.
• Make sure to cut the potatoes into evenly sized pieces to guarantee they cook at the same rate.
• If you prefer a spicier version, add a pinch of red pepper flakes to the marinade.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain their texture.
• Use a meat thermometer to avoid overcooking the chicken, as this can lead to dryness.

BBQ Chicken and Potato Foil Packs

BBQ Chicken and Potato Foil Packs are a delightful and easy-to-make meal that combines the smoky flavors of barbecue with the heartiness of potatoes. Perfect for a summer cookout or a cozy dinner at home, these foil packs are convenient and require minimal cleanup. The chicken is juicy and flavorful, while the potatoes become tender and absorb the delicious BBQ sauce, making every bite a savory experience.

The beauty of this recipe lies in its simplicity and versatility. You can prepare the foil packs ahead of time and cook them either on a grill or in the oven, making it a great choice for any occasion. Additionally, you can customize the ingredients to suit your taste preferences, such as adding vegetables or changing up the herbs and spices. This recipe is designed to serve 4-6 people, making it ideal for a family gathering or a casual dinner party with friends.

Ingredients:

• 4-6 boneless, skinless chicken breasts
• 2 pounds baby potatoes, halved
• 1 cup BBQ sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Heavy-duty aluminum foil

Cooking Instructions:

1. Preheat and Prepare: Preheat your grill to medium-high heat or your oven to 400°F (200°C). Gather all your ingredients and cut six large pieces of heavy-duty aluminum foil.
2. Season the Chicken: In a small bowl, mix together garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this seasoning blend onto both sides of each chicken breast.
3. Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper until they’re well coated.
4. Assemble the Foil Packs: Lay out each piece of aluminum foil and place a seasoned chicken breast in the center. Surround the chicken with a generous portion of the seasoned potatoes. Drizzle BBQ sauce over the chicken and potatoes.
5. Seal the Packs: Fold the sides of the foil over the chicken and potatoes, then fold the ends to seal the pack completely, making sure there are no gaps or openings.
6. Cook the Foil Packs: Place the foil packs on the preheated grill or in the oven. Cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
7. Serve and Garnish: Carefully open the foil packs (watch out for steam), and transfer the contents to a plate. Garnish with fresh chopped parsley before serving.

Extra Tips:

When preparing BBQ Chicken and Potato Foil Packs, make certain that the foil is sealed tightly to prevent any juices from leaking out during cooking, which helps retain moisture and flavor.

If you prefer vegetables, consider adding bell peppers or onions to the packs for added taste and nutrition.

Experiment with different BBQ sauces to find your favorite flavor profile, and remember that using heavy-duty aluminum foil is essential to withstand the heat and prevent tearing.

This dish is perfect for meal prepping, as you can assemble the packs in advance and refrigerate them until you’re ready to cook.

One-Pan Chicken and Potatoes

For those nights when you crave a hearty, comforting meal with minimal cleanup, One-Pan Chicken and Potatoes is the answer. This delightful dish brings together juicy, seasoned chicken with tender, flavorful potatoes, all roasted to perfection in the same pan.

The beauty of this recipe lies in its simplicity and the way the ingredients complement each other, creating a satisfying and nutritious meal that can be easily prepared on a busy weeknight or a lazy weekend.

The combination of herbs, garlic, and olive oil infuses both the chicken and potatoes with a rich, savory flavor that will have your family asking for seconds. The potatoes absorb the juices from the chicken, resulting in a melt-in-your-mouth texture, while the chicken skin crisps up beautifully.

This recipe is designed to serve 4-6 people, making it perfect for family dinners or small gatherings.

Ingredients (Serves 4-6):

• 4-6 bone-in, skin-on chicken thighs
• 2 pounds of baby potatoes, halved
• 3 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon paprika
• 5 cloves garlic, minced
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will guarantee the chicken skin becomes crispy and the potatoes roast to perfection.
2. Prepare the Ingredients: In a large bowl, combine the olive oil, oregano, thyme, paprika, minced garlic, lemon juice, salt, and pepper. Mix them well to form a marinade.
3. Marinate the Chicken: Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Allow them to marinate for at least 20 minutes. This step is essential for infusing the chicken with flavor.
4. Arrange in the Baking Dish: Place the halved potatoes in a large baking dish or sheet pan. Drizzle with a bit of olive oil, season with salt and pepper, and toss to coat. Arrange the marinated chicken thighs on top of the potatoes.
5. Bake: Transfer the pan to the preheated oven and bake for 40-50 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the potatoes are tender and golden brown. You might want to rotate the pan halfway through for even roasting.
6. Rest and Serve: Once done, remove the pan from the oven and let the dish rest for about 5 minutes. Garnish with fresh parsley if desired before serving.

Extra Tips:

For an extra layer of flavor, consider adding sliced onions or bell peppers to the pan along with the potatoes.

This dish is very versatile, so feel free to experiment with different herbs and spices based on your preferences. If you prefer a spicier kick, a dash of cayenne pepper can be added to the marinade.

Remember to keep an eye on the chicken as it bakes, as ovens can vary, and you might need to adjust the cooking time accordingly. Enjoy your delicious, hassle-free dinner!

Chicken and Potato Soup

Chicken and potato soup is a comforting dish that’s perfect for chilly days or when you’re in need of a hearty meal. This soup combines tender pieces of chicken with creamy potatoes and a medley of vegetables, creating a wholesome and satisfying dish. The flavors meld together beautifully, creating a rich and savory broth that’s enhanced by aromatic herbs and spices. This recipe is perfect for serving to a family of 4-6 people, making it a great option for a cozy dinner or a warming lunch.

The process of making chicken and potato soup is simple and rewarding. It starts with sautéing aromatic vegetables to build a flavorful base. The addition of chicken and potatoes transforms it into a nourishing meal. As the soup simmers, the ingredients release their flavors, creating an irresistible aroma that fills your kitchen.

Whether you’re a novice cook or a seasoned chef, this recipe is straightforward and adaptable, allowing you to adjust the ingredients to suit your taste preferences.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 6 cups chicken broth
• 4 medium potatoes, peeled and diced
• 2 cups cooked chicken, shredded or cubed
• 1 cup frozen peas
• 1/4 cup heavy cream (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic, sliced carrots, and chopped celery. Cook for another 3-4 minutes until the vegetables start to soften.
2. Add Herbs and Seasoning: Sprinkle the dried thyme, dried rosemary, black pepper, and salt over the vegetables. Stir well to guarantee the spices coat the vegetables evenly, allowing their flavors to develop.
3. Incorporate Broth and Potatoes: Pour in the chicken broth and add the diced potatoes to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
4. Add Chicken and Peas: Stir in the cooked chicken and frozen peas. Allow the soup to simmer for another 5-7 minutes to heat the chicken through and cook the peas. If using, stir in the heavy cream to add richness to the soup.
5. Garnish and Serve: Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Extra Tips:

For a thicker soup, you can mash some of the potatoes with a fork or potato masher before adding the chicken and peas. If you prefer a spicier soup, consider adding a pinch of red pepper flakes along with the other herbs.

For a dairy-free option, omit the heavy cream or replace it with coconut milk for a different flavor profile. Using homemade chicken broth can greatly enhance the taste of the soup, adding depth and richness.

Crispy Chicken With Potato Wedges

Crispy Chicken With Potato Wedges is a delightful dish that combines the juicy tenderness of chicken with the satisfying crunch of perfectly roasted potato wedges. This recipe is perfect for gatherings or family dinners, offering a balance of flavors and textures that cater to both kids and adults.

The chicken is seasoned with a blend of herbs and spices that perfectly complements the crispy, golden-brown potato wedges, making it a wholesome meal that will have everyone coming back for seconds.

The key to achieving the perfect crispy texture for both the chicken and the potatoes lies in the preparation and cooking techniques. By marinating the chicken and using a high-temperature oven roast, this dish promises a delightful combination of crispy skin and succulent meat.

Meanwhile, the potato wedges are seasoned and baked to perfection, guaranteeing a delightful crunch with every bite. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, leaving you with a delicious, crowd-pleasing meal.

Ingredients for 4-6 servings:

• 4-6 chicken thighs or drumsticks
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 large potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Chicken: Start by preheating your oven to 425°F (220°C). In a large bowl, combine the chicken thighs or drumsticks with olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and pepper.

Mix well to make sure each piece is evenly coated with the seasoning. Let the chicken marinate for at least 15 minutes to allow the flavors to penetrate.

2. Prepare the Potatoes: While the chicken is marinating, wash and cut the potatoes into wedges. In another bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper.

Make sure the potatoes are evenly coated with the seasoning.

3. Bake the Chicken and Potatoes: Arrange the marinated chicken pieces and seasoned potato wedges on a large baking sheet lined with parchment paper.

Make sure they’re spread out evenly to allow for even cooking. Bake in the preheated oven for 35-45 minutes, flipping the chicken and potatoes halfway through to make sure they cook evenly.

The chicken should be crispy and cooked through, with an internal temperature of 165°F (74°C), and the potatoes should be golden and crispy.

4. Serve: Once cooked, remove the baking sheet from the oven. Let the chicken and potatoes rest for a few minutes before serving.

Garnish with freshly chopped parsley for an added touch of flavor and color.

Extra Tips:

To achieve maximum crispiness, make sure not to overcrowd the baking sheet. Leaving some space between the chicken pieces and potato wedges allows hot air to circulate, guaranteeing an even, crispy finish.

If you prefer a spicier kick, feel free to add a pinch of cayenne pepper to the seasoning mix. Remember to let the chicken rest after baking; this helps the juices redistribute, resulting in a juicier bite.

For an added layer of flavor, consider marinating the chicken overnight in the refrigerator.