Easy & Delicious Chicken and Potatoes Recipe: Simple Dinner

Craving Comfort Food? This Easy Chicken and Potatoes is Calling Your Name!

Picture this: tender, juicy chicken nestled amongst perfectly roasted potatoes, all bathed in a savory herb-infused sauce. Sounds like a dream, right? Well, get ready to make that dream a reality with this incredibly easy and delicious chicken and potatoes recipe. It’s impressive enough for a dinner party, yet simple enough for a weeknight meal. Trust me, your taste buds are going to thank you!

Why You’ll Love It

• The chicken comes out incredibly juicy and flavorful, thanks to the simple marinade.
• The potatoes are roasted to golden perfection, with a satisfyingly crisp exterior and fluffy interior.
• It’s a one-pan wonder, meaning minimal cleanup – who doesn’t love that?
• It’s customizable! You can easily swap out the herbs or add other veggies to suit your taste.
• This recipe is perfect for any occasion – from a casual family dinner to a special get-together.

What Makes This Recipe Unique?

What sets this recipe apart is the simple yet effective technique of parboiling the potatoes before roasting. This seemingly small step ensures that the potatoes cook evenly and develop that delightful crispy crust we all crave, without becoming mushy. The combination of classic herbs like thyme and rosemary also creates a fragrant, deeply satisfying flavor that elevates this dish from basic to brilliant.

Ingredient List

• 1.5 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best)
• 1.5 lbs small potatoes (red or Yukon gold), quartered
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• 1 cup chicken broth
• 1 lemon, cut into wedges (for serving)

Olive Oil: Helps to crisp the potatoes and creates a lovely richness. Chicken Broth: Adds a depth of flavor and keeps the chicken and potatoes moist during cooking.

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. Bring a large pot of salted water to a boil. Add the quartered potatoes and parboil for 5 minutes. Drain well.
3. In a large bowl, toss the parboiled potatoes with 1 tablespoon of olive oil, salt, and pepper. Set aside.
4. In a separate bowl, combine the remaining 1 tablespoon of olive oil, dried thyme, dried rosemary, garlic powder, and onion powder. Season with salt and pepper to taste.
5. Add the chicken pieces to the bowl and coat them evenly with the herb mixture.
6. Arrange the seasoned potatoes in a single layer on the bottom of a large baking dish or sheet pan. Place the chicken pieces on top of the potatoes.
7. Pour the chicken broth into the baking dish.
8. Bake for 40-45 minutes, or until the chicken is cooked through and the potatoes are golden brown and tender. The internal temperature of the chicken should reach 165°F (74°C).
9. Remove from oven and let rest for 5 minutes before serving.
10. Serve with fresh lemon wedges.

Optional Toppings/Variations

Want to jazz things up a bit? Here are a few ideas:

• Fresh parsley or chopped chives sprinkled on top before serving adds a pop of fresh flavor.
• A sprinkle of red pepper flakes adds a touch of heat.
• A dollop of sour cream or Greek yogurt on top adds a cool and tangy element.

Expert Tips

• Don’t skip the parboiling step! It’s essential for getting perfectly crispy potatoes.
• Make sure not to overcrowd the baking dish. If needed, use two pans to allow proper air circulation for even cooking.
• Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
• If you want even crispier skin, broil the chicken for the last 2-3 minutes of cooking, watching carefully to prevent burning.
• Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Frequently Asked Questions (FAQs)

• Can I use different vegetables?
  

  Yes, you can! Carrots, bell peppers, onions, or broccoli are all great additions. Add them to the pan with the potatoes for the last 20-25 minutes of baking.

• Can I use boneless, skinless chicken?
  

  Yes, but be sure to adjust the cooking time as they tend to cook faster. Start checking for doneness around 30 minutes.

• How do I store leftovers?
  

  Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

• Can this recipe be made ahead?
  

  You can assemble the dish ahead of time and refrigerate it for up to 24 hours. Add about 5-10 minutes to the baking time.

• Can I use other herbs?
  

  Absolutely! Oregano, paprika, or Italian seasoning are great substitutions or additions.

Variations and Customization Options

Get creative! Here are some ideas to personalize this recipe:

• Mediterranean Flair: Add a tablespoon of lemon zest, a pinch of oregano, and serve with a dollop of tzatziki.
• Spicy Kick: Add a dash of cayenne pepper or a sprinkle of red pepper flakes to the herb mixture.
• Garlic Lover’s Dream: Increase the garlic powder or add 2-3 cloves of minced garlic to the herb mixture.
• Veggie Power: Toss in sliced bell peppers, onions, and zucchini along with the potatoes.
• Creamy Version: Add a half cup of heavy cream or half and half during the last 10 minutes of baking for a richer sauce.

Serving Suggestions

This chicken and potatoes dish is incredibly versatile. Serve it as a hearty main course alongside a simple green salad. It pairs perfectly with steamed vegetables like green beans or asparagus. A crusty bread or rolls are also a great way to soak up the delicious sauce.

Conclusion

This Easy Chicken and Potatoes recipe is a true winner! It’s easy enough for a weeknight meal but impressive enough to serve to guests. The tender chicken, crispy potatoes, and flavorful herbs create a truly satisfying and comforting dish. Give it a try and let me know how it turns out! Don’t forget to share your photos on social media and subscribe to my newsletter for more delicious recipes!

Related Recipes You’ll Love

• Swiss Chard and Eggs Benedict
• Stuffed Mushrooms

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