Chicken With Potato Recipe

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Chicken with potato — sure. Isn’t that just the regular chicken and potato you’ve been making all this while? Sure, 80% of the ingredients are the same…but that other 20% can make a world of difference. The jalapeno, that sweet onion, and cilantro (if you’re into it) really double the flavor factor — making this chicken with potato recipe twice as delicious.

Greek Lemon Chicken and Potatoes

Greek chicken and potatoes are a classic. I don’t have the energy or courage to cater for a living but, if I did, this lemony dish would be one of my go-to entrees, and not just for big, fat weddings. It’s a proven crowd-pleaser, simple to make, and easy on the wallet.

Related Post: Creamy Lemon Chicken Piccata

This wonderful chicken and potatoes recipe is perfect for the lemon-lover and lends itself well to any number of side dishes.

Greek Lemon Chicken and Potatoes willbullock

Greek Lemon Chicken and Potatoes Allrecipes Member

chicken with potato recipe

Greek Lemon Chicken and Potatoes ritaverissimomsncom

Recipe Summary

Prep:

10 mins

Cook:

50 mins

Total:

1 hr

Servings:

4

chicken with potato recipe

Related Post: Chicken With Egg

Ingredients

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The original recipe yields 4 servings of ingredients Checklist

  • 4 pounds skin-on, bone-in chicken thighs
  • 3 russet potatoes, peeled and quartered
  • ½ cup fresh lemon juice
  • ½ cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon freshly ground black pepper
  • 1 pinch of cayenne pepper
  • 1 cup chicken broth, divided
  • 1 teaspoon chopped fresh oregano, or to taste

Directions

Instructions Checklist

  • Step 1:Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  • Step 2:Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.
  • Step 3:Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around the chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over the chicken and potatoes.
  • Step 4:Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.
  • Step 5:Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
  • Step 6:Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.
  • Step 7:Turn on the broiler, or set the oven to the highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped about 3 minutes.
  • Step 8:Transfer potatoes to the platter with chicken.
  • Step 9:Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan. Strain pan juices over chicken and potatoes. Sprinkle with fresh oregano.

EASY LOADED CHICKEN AND POTATOES CASSEROLE

Looking for a chicken dinner recipe that everyone can agree on? This loaded chicken and potatoes fit the bill! With chunks of chicken and potatoes smothered in bacon and melted cheese, it is sure to become a new favorite.

This is one of my go-to recipes when I take dinner to a family, and it is always well received. I haven’t met anyone who doesn’t love it!

chicken with potato recipe

EASY CHICKEN POTATO BAKE

I think we can all agree that chicken and potatoes go together like peanut butter & jelly or burgers & fries. At my house, when grilled chicken is on the menu, we almost always serve it with a side of potatoes.

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In this tasty chicken and potato casserole, they are combined into one tasty main dish. And when you coat them with flavorful seasonings, then top them off with bacon and cheese, you have a dinner that is guaranteed to bring smiles to the table!

We especially love this chicken dish during the cold weather months. It warms up the kitchen and smells amazing as it bakes. Not to mention how hearty and comforting it is after a long cold day.

You will love how easy this casserole is to prepare. Just chop up your chicken and potatoes, then coat them with a simple seasoning. Dinner is in the oven in about fifteen minutes!

HOW TO MAKE LOADED CHICKEN POTATO CASSEROLE

Ingredients needed:

  • boneless, skinless chicken breast (You could use boneless, skinless thighs if you prefer.)
  • potatoes (I’ve used both russet and red potatoes with great results. You can either peel them or leave the skin on.)
  • olive oil
  • smoked paprika (Smoked paprika adds a wonderful flavor, but you can substitute regular paprika in a pinch.)
  • garlic powder (You can use minced garlic instead, but I find that garlic powder coats the chicken and potatoes more evenly.)
  • salt
  • black pepper
  • cheddar cheese (or another cheese if you prefer)
  • bacon (I’ve used both kinds of bacon I’ve cooked at home, and the pre-cooked bacon bits from Costco. Both work well, but the pre-cooked bacon saves a lot of time!)
  • green onions
  1. PREP WORK: Cook and crumble the bacon (or use precooked bacon bits). Spray a 9×13″ baking dish with cooking spray. Preheat the oven to 400 degrees.
    Dice the potatoes and chicken. I like to dice the potatoes into smaller chunks because they take longer to cook than the chicken. Smaller pieces help them cook faster so the chicken isn’t overdone.
  2. COAT: Place the cubed chicken and potatoes in a large bowl. Whisk together the olive oil, paprika, garlic powder, salt, and pepper. Drizzle over the chicken and potatoes, and stir till well coated.
    chicken potato recipe
  3. BAKE: Pour mixture into prepared pan and bake uncovered at 400 for 50-55 minutes, stirring every 20 minutes or so, until potatoes are tender.
  4. GARNISH: Remove from the oven. Add the cheese, bacon, and green onion to the top of the cooked dish. Return the casserole to the oven and bake for another five minutes or until cheese is melted.

LEFTOVER CHICKEN AND POTATOES?

Leftovers will store in the refrigerator for 3-4 days if you cover them well or place in an airtight container. They are so good for lunch the next day! We just pop individual servings into the microwave for 1-2 minutes.

VARIATIONS:

  • Spice things up by adding some red pepper flakes or hot sauce to the chicken potato mixture. You could even top the casserole with pepper jack cheese.
  • Instead of sprinkling with sliced green peppers, you can use diced onion or even dry minced onion in the casserole. Just stir them in with the chicken and potatoes.

Chinese-Style Tender Braised Chicken with Potatoes {New & Improved Recipe!}

Braised chicken with potatoes is quintessential Chinese comfort food. Hearty, wholesome, and delicious, it is easy to cook up and easily becomes a family favorite. Enjoy juicy, tender chicken and butter-soft potatoes soaked in a thick, tasty umami gravy over steamed rice.


I was poring through my older posts and this tender braised chicken with potatoes is a hot favorite, even today. But I have to admit, guys, I almost cringed at the photos I took back then!

There were so many things wrong with the photos, I didn’t know where to start! Tone, composition, lighting, staging, basically the whole nine yards just ughhh! Goodness, I really didn’t do this dish any justice!

Finally, I’m putting things right. This circuit breaker we’re into might just have given me the opportunity and time to rejuvenate some of my oldest recipes.

Yup, finally throwing a little bit of love and attention wherever I can. So, let’s take a new look, and I mean this literally, at this amazing dish of Chinese-style braised chicken with potatoes!

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Chinese-Style Tender Braised Chicken with Potatoes

Chinese-Style Tender Braised Chicken with Potatoes

Let me just say this. I am such a fan of gravy and sauces that I often look to Cantonese food for a lot of inspiration in my cooking.

All is well because my hubby and I both happen to love Cantonese cuisine. So in that way, our palettes are congruent which makes my task of preparing our family meals so much easier.

About Cantonese braised chicken

Now, you probably have some impression of how famous the Cantonese are for their food. Travel to Hong Kong, and nearby Guangzhou, and you’ll be totally wowed by the amazing and tantalizing smorgasbord of Canton cuisine.

Not only for preparing elegant and exquisite dishes fit for banquets and feasts, but also for a great variety of simple, hearty home-cooked meals. And this braised chicken with potatoes is one such homey dish.

Chinese-style tender braised chicken with potatoes

Every Chinese family has their cherished recipes for braised chicken. In fact, you won’t usually find this on a typical Chinese restaurant menu. That’s why we treasure the instances, and memories of when our mothers cooked this for us with love and dedication.

Now, this chicken with potatoes dish has delicate but distinct flavors. How it tastes is ultimately defined by the combination of seasonings used.

However, it’s easy to go overboard with seasonings, especially the sauces and that’s not ideal. Otherwise, the whole dish will lose the little nuances of flavor and will taste overwhelmingly of the sauce.

Ingredients for the dish

The great thing about this is that it takes a pretty short list of ingredients to cook up this hearty wholesome dish. You’re likely to have all of this in your pantry right now. So here’s what we will need:

chicken with potato recipe
  • chicken
  • potatoes
  • ginger
  • garlic
  • spring onions
  • Asian sauces – oyster sauce, light soy sauce, and dark soy sauce
  • Chinese wine
  • sesame oil

Related Post: Fried Chicken With Egg Batter

Tips on chicken cuts and potato variety

  • Choose the mix of chicken cuts you like. My favorite options for braising are either a whole chicken cut-up, or tastier cuts like chicken thighs, drumsticks, and of course, chicken wings. Who doesn’t love wings, right?
  • Skin-on is tastier than skin-off. If you want more flavor, skin-on chicken parts are better as the oils will infuse with the braising sauce.
  • Granola potatoes are, in my humble opinion, the best variety to use for braising. But, basically, any waxy white or yellow potatoes that hold their shape well when boiled. Other suitable options are Yukon Gold and Fingerling potatoes.

These are just my suggestions, of course, and nothing should stop you from enjoying this dish with the chicken cuts and potatoes you love to eat. So, if you’re all for skinless breast meat and potatoes mashed and literally dissolved in your gravy, then enjoy!

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