Mia Patel
Chicken and potatoes are a versatile combination that can be used in a variety of dishes. For a simple and quick option, you can make a one-pan chicken and potatoes dish with a sauce made of olive oil, lemon juice, paprika, salt, and pepper. If you're looking for something more substantial, you can try a loaded chicken and potatoes casserole with bacon, cheese, and seasonings. Alternatively, you can roast chicken over a bed of root vegetables for a French dish called Poulet Roti.
| Characteristics | Values |
|---|---|
| Dish Type | Casserole, One-Pan Dish, Pot Pie |
| Chicken Parts | Breasts, Thighs, Drumsticks, Whole Chicken |
| Chicken Type | Boneless, Skinless, Bone-in, Skin-on |
| Potatoes | Red, Baby, Sweet, Russet |
| Other Vegetables | Carrots, Broccoli, Green Beans, Brussels Sprouts, Cherry Tomatoes, Onions |
| Seasoning | Salt, Pepper, Lemon Juice, Garlic, Paprika, Olive Oil, Rosemary, Thyme, Italian Dressing |
| Other Ingredients | Bacon, Cheese, Butter, Maple Syrup |
| Cooking Method | Baking, Roasting, Broiling |
| Cooking Time | 20-40 minutes |
| Temperature | 400°F (200°C or 204°C) |
| Serving Suggestions | Salad, Peas, Green Beans |
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What You'll Learn
One-pan paprika chicken and potatoes
Ingredients:
- Boneless chicken thighs
- Potatoes (baby potatoes, red potatoes, or any other kind of potato/sweet potato)
- Mayonnaise
- Smoked paprika
- Lime
- Olive oil
- Salt
- Pepper
- Garlic powder
- Onion (red, white, or yellow)
- Cherry tomatoes
Instructions:
- Marinate the chicken in a mixture of mayonnaise, smoked paprika, olive oil, salt, pepper, and garlic powder.
- Thinly slice the potatoes and place them in a single layer on a baking pan.
- Place the marinated chicken thighs on top of the potatoes.
- Bake in the oven at 400°F for 30- 40 minutes, or until the chicken is cooked through and the potatoes are tender.
- Remove the pan from the oven and scatter cherry tomatoes on top.
- Return the pan to the oven and bake for an additional 20 minutes, or until the chicken and potatoes are browned.
- For a tangy dip, mix mayonnaise with lime juice and smoked paprika.
- Serve the chicken and potatoes with the dip, and enjoy!
You can also add other vegetables like onions, garlic, and green beans, or sprinkle with crumbly cheese like feta or queso fresco.
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Chicken pot pie
Ingredients:
- 2 pie pastries
- Chicken breasts
- Potatoes
- Carrots
- Peas
- Corn
- Onion
- Butter
- Flour
- Salt
- Pepper
- Broth
- Milk
- Thyme
- Oregano
- Sage
- Rosemary
- Tarragon
Method:
- Preheat your oven to 425°F.
- Chop up the chicken breasts, potatoes, and carrots into bite-sized pieces.
- In a large saucepan, boil the potatoes and carrots until crisp-tender, about 8-10 minutes. Drain and set aside.
- In a separate skillet, melt butter over medium-high heat. Add chopped onion and cook until translucent, stirring occasionally.
- Add flour, salt, and pepper to the skillet, stirring to combine. Continue cooking for about 5 minutes.
- Gradually stir in broth and milk. Keep stirring until the mixture comes to a boil and thickens.
- Remove the skillet from the heat and stir in the cooked chicken, vegetables, and herbs.
- Press one pie pastry into the bottom of a 9-inch deep-dish pie pan.
- Pour the chicken and vegetable mixture into the pie pastry.
- Top with the remaining pastry, pressing the edges together to seal.
- Cut slits in the top of the pie to allow steam to escape.
- Bake for 40-50 minutes, or until the pastry is golden brown and the filling is cooked through.
Your chicken pot pie is now ready to be served and enjoyed! This recipe is versatile, so feel free to add more vegetables or adjust the seasoning to your taste.
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Chicken and potatoes with salad
Ingredients
- Chicken breasts or thighs
- Red potatoes
- Olive oil
- Salt
- Pepper
- Dried herbs and spices (onion powder, garlic powder, thyme, etc.)
- Butter
- Lemon
- Green vegetables (salad, broccoli, asparagus, green beans, Brussels sprouts)
Instructions
Preheat your oven to 400 degrees Fahrenheit. Cut the red potatoes into small pieces and place them in a roasting pan. Drizzle with olive oil and season with salt, pepper, and any desired herbs or spices. If using boneless chicken breasts, drizzle them with olive oil as well and season generously. Place the chicken on top of the potatoes. The baking time will depend on the size of the chicken breasts, but start checking for doneness after about 20 minutes. The chicken is done when it is no longer pink inside and the juices run clear.
For a green side dish, prepare a salad or roast some broccoli, asparagus, green beans, or Brussels sprouts. Season with salt, pepper, lemon juice, and garlic to taste.
For an extra flavour boost, make a pan sauce by adding butter, lemon juice, and seasonings to the pan drippings. Baste the chicken and potatoes with the pan juices before serving.
Variations
For a heartier meal, add some carrots or sweet potatoes to the mix. You can also try making a loaded chicken and potato bake by chopping up the chicken and potatoes, coating them with seasoning, and baking them together with bacon and cheese. Another option is to make a creamy chicken potato salad by steaming the chicken and potatoes together and mixing them with mayonnaise, eggs, and pickled cucumbers.
With these tips and suggestions, you can create a delicious and satisfying dinner with chicken, red potatoes, and salad as the stars of the meal.
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Chicken and potatoes in a slow cooker
Chicken and potatoes is a versatile dish that can be adapted to suit your taste. Here is a recipe for chicken and potatoes in a slow cooker.
Ingredients
- Chicken breasts
- Red potatoes
- Olive oil
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- Bacon
- Cheese (cheddar, Colby Jack, or Monterey Jack)
- Salad (optional)
Instructions
First, scrub and rinse the potatoes. Cut the potatoes and chicken into small cubes. Place the potatoes in the slow cooker, and stir in olive oil, salt, pepper, garlic powder, and smoked paprika. Add minced garlic to taste. Next, add the cubed chicken on top of the potatoes and season with salt, pepper, onion powder, paprika, and Italian seasoning. You can also add onions for extra flavour and crunch.
Cover and cook on high for about 6 hours or until the chicken reaches an internal temperature of at least 165 degrees Fahrenheit and the potatoes are tender. Once the chicken and potatoes are cooked, stir in some shredded mozzarella cheese and let the dish sit for about 10-15 minutes until the cheese is melted.
You can serve this dish with a green salad, such as arugula, or roasted vegetables like broccoli or Brussels sprouts. Enjoy!
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Chicken and potatoes with lemon pepper and rubbed sage
Ingredients:
- Chicken (a whole chicken or chicken breasts/thighs/drumsticks)
- Red potatoes
- Olive oil
- Lemon
- Sage
- Salt and pepper
- Garlic
- Carrots (optional)
- Onions (optional)
- Other vegetables of your choice (optional)
Instructions:
- Preheat your oven to 400-425 degrees Fahrenheit.
- Chop up your red potatoes and any other vegetables you want to include, such as carrots or onions.
- Drizzle olive oil over the potatoes and vegetables. Season them with salt and pepper, and dried herbs like sage, thyme, or onion powder.
- If using a whole chicken, tie the legs together. Rub the chicken with olive oil and season generously with salt and pepper. You can also rub the outside of the chicken with garlic.
- Place the chicken in a roasting pan. Surround it with the seasoned potatoes and vegetables.
- Cook the chicken and potatoes together for about an hour. The exact cooking time will depend on the size of your chicken.
- Before serving, squeeze lemon juice over the dish, adding a refreshing citrusy flavor.
- Check that the chicken is cooked through by ensuring that the juices run clear and an instant-read thermometer inserted into the thick part of the thigh reads at least 165 degrees Fahrenheit.
- Serve the chicken and potatoes with a side of your choice, such as a green salad or roasted vegetables.
This recipe is a perfect blend of flavors, with the lemon adding a tangy twist to the savory sage and pepper. The aroma of the dish will fill your home, making it a comforting and delightful meal to share with your loved ones. Enjoy your delicious creation!
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Frequently asked questions
Here are some easy chicken and red potatoes recipes:
- One-pan chicken and potatoes with olive oil, lemon juice, 7 spice, paprika, salt, and pepper.
- Chicken pot pie with potatoes, vegetables, and cream of chicken soup.
- Chicken and potatoes with Italian dressing, rosemary, and garlic.
- Loaded chicken and potatoes with bacon and cheese.
Some good side dishes to serve with chicken and red potatoes include:
- Green beans, carrots, or roasted broccoli seasoned with salt, pepper, lemon juice, and garlic.
- A green salad or fruit salad.
- Corn or other roasted vegetables like Brussels sprouts.
The cooking time for chicken and red potatoes will depend on the recipe and the method of cooking. For example, a one-pan chicken and potatoes recipe may take around 1 hour, while a garlic roasted chicken and potatoes recipe may take around 40 minutes to 1 hour. It's important to ensure that chicken is cooked to a safe internal temperature of 165°F (74°C).
