Chicken and potatoes is a classic, simple, and comforting combo that can be roasted, baked, or cooked in a skillet or slow cooker. The great thing is it’s highly customizable with herbs, spices, and vegetables.
Simple Roasted Chicken and Potatoes (Serves 4)
Ingredients:
- 4 bone-in chicken thighs or breasts
- 4 medium potatoes, cut into chunks
- 2 tbsp olive oil or butter
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme or rosemary (optional)
- Salt and pepper to taste
- Optional: carrots, onions, or bell peppers for added veggies
Instructions:
- Preheat oven:
Preheat to 400°F (200°C). - Prepare chicken and potatoes:
In a large bowl, toss potatoes with half of the olive oil, garlic powder, paprika, salt, and pepper. Rub the remaining oil and seasonings on the chicken. - Arrange on baking sheet:
Place chicken on a baking sheet or roasting pan. Arrange potatoes (and any other veggies) around the chicken. - Roast:
Roast 35–45 minutes, until chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden and tender. - Serve:
Spoon pan juices over the chicken and potatoes for extra flavor.
Variations:
- Slow Cooker: Layer potatoes on the bottom, chicken on top, season, add a little broth, and cook on low 6–7 hours.
- One-Pot Skillet: Sear chicken first, remove, sauté potatoes and onions in the same skillet, then return chicken, cover, and simmer until cooked.
- Flavor twists: Add lemon slices, paprika, garlic, or fresh herbs like rosemary, thyme, or parsley.
If you want, I can give a creamy, baked chicken and potato casserole version that’s rich, comforting, and perfect for colder nights. Do you want that version?
