This is a simple, delicious recipe for baked chicken with potatoes. It’s easy to make and the flavors are amazing!
Baked Chicken with Potatoes Recipe is a simple one pan roasted chicken and potatoes recipe.
Baked chicken with potatoes is a traditional main meal that is loved by people all around the globe. It’s the ideal dish for a traditional Sunday meal or a family gathering. The preparation is easy; just take a few measures to ensure that the meat is soft and juicy on the inside while remaining seductively crunchy on the exterior, which you will serve with crispy, golden potatoes.
The chicken thighs are coated with a lemon-ginger marinade before being seasoned with oil, rosemary, and pepper. After that, everything is cooked in the oven for a moist, not dry outcome. In reality, sticking to the cooking periods is the key to getting a tender, not dry, meat. Make sure the chicken is fully cooked before removing the pan from the oven; the internal temperature of the thigh should be about 160° F; if you don’t have a cooking thermometer, puncture the flesh with a wooden stick and make sure no pink liquid comes out.
Try the stew with potatoes if you enjoyed the roasted chicken with potatoes. So, let’s see how to improve the dish by following the step-by-step instructions and suggestions.
If you have a large number of guests, you may also cook a whole chicken to provide an ample and scenographic meal. Remember that each kg of chicken equates to one hour of cooking time. Cook it at 400° F in a static oven or 350° F in a convection oven to ensure it is well done.
Choose free-range chicken and yellow potatoes for a delicious meal.
You may change up the recipe by substituting a vegetable side dish for the potatoes, such as peppers or onions.
What is the best way to preserve Baked Chicken with Potatoes?
Baked chicken with potatoes may be kept in the refrigerator for up to 24 hours if kept in an airtight container.
You can also freeze it for 1-2 months and then reheat it in the oven, pan, or microwave after defrosting it in the refrigerator.
How to Make Baked Potatoes with Chicken
Peel the potatoes, cut them into wedges, and put them in a basin of cold water gradually (1).
Squeeze the juice of one lemon (2) and season with a sprinkle of salt and fresh ginger.
Blanch the potatoes for 3 minutes in a large saucepan of boiling water with a pinch of baking soda (3).
Drain the potatoes (4) and rinse them under cold running water to halt the cooking process.
In a pan lined with parchment paper, arrange the potatoes and the well-cleaned chicken, and coat everything with the ginger marinade (5).
A drizzle of extra virgin olive oil, chopped rosemary, and a sprinkle of salt and pepper finish the dish (6). Preheat the oven to 400° F and bake for approximately 60 minutes. Turn the pieces halfway through cooking and pour a spoonful of sauce over the meat to flavor and soften it. Finish cooking using the grill mode for the final five minutes for even crispier skin.
The roasted chicken with potatoes will be golden and thoroughly cooked once the baking time has passed. Transfer the casserole to a serving dish after removing it from the oven. Serve soon after sprinkling them with their cooking sauce (7).
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