Chicken and Potatoes

Whenever I’m looking for a meal that truly comforts and satisfies, I turn to Chicken and Potatoes. This dish has been a staple in my kitchen for as long as I can remember. Growing up, it was the kind of meal my family would gather around after a long day—filling and delicious. I can still hear my grandmother’s laugh as she pulled a golden tray of crispy chicken and fluffy potatoes from the oven, filling the house with warmth and mouthwatering aromas. With just five simple ingredients, it’s a recipe that combines the heartiness of chicken with the comforting nature of potatoes. Whether it’s a busy weeknight or a cozy Sunday dinner, this dish always delivers.

Chicken and Potatoes Ingredients

When creating Chicken and Potatoes, the beauty lies in the simplicity and harmony of the ingredients. Each component plays a vital role, working together to create a mouthwatering dish. From the juicy chicken to the starchy potatoes, and the aromatic garlic to the robust seasonings, every bite is a delightful experience.

• 6 chicken thighs (bone-in and skin-on, trimmed of extra fat): A succulent choice that stays juicy and tender during cooking.
• 6-8 large potatoes (cut into quarters): These create the perfect balance of flavor and texture, soaking up the delicious juices.
• 6 tablespoons olive oil: Helps to crisp up the skin of the chicken and adds a rich flavor.
• 1 packet (1 oz) dry Ranch seasoning mix: A flavorful blend that elevates the dish with its unique taste.
• 6 cloves garlic (minced): Provides an aromatic essence that enhances the overall flavor profile.
• 1 teaspoon ground thyme (optional): Adds an earthy, fragrant note that complements the other ingredients.

Preparation Steps for Chicken and Potatoes

Preparing Chicken and Potatoes is both easy and rewarding. It’s a straightforward process that anyone can master. Follow these steps, and soon, you’ll be enjoying a delightful meal that’s sure to impress!

1. Preheat your oven to 375 degrees F. Getting the oven hot is essential for crisping the chicken skin and cooking the potatoes evenly. While it warms up, gather your ingredients and line a rimmed baking sheet with foil or parchment paper. This will help catch any drippings and make cleanup a breeze.
2. Prepare the potatoes by peeling them and cutting them into quarters. If you have smaller potatoes, halving them will work perfectly. The key here is to ensure they’re cut into similar sizes so they cook evenly.
3. Soak the quartered potatoes in cold water for about an hour. This step is crucial as it removes excess starch, resulting in perfectly crispy potatoes. If you can, change the water halfway through to enhance the crispiness even more.
4. After soaking, drain the water and pat the potatoes dry with a paper towel. This removes any remaining moisture, preventing them from becoming soggy during baking.
5. In a large mixing bowl, combine the dried potatoes with half of the Ranch seasoning mix and three tablespoons of olive oil. Toss everything together until the potatoes are well coated.
6. Spread the seasoned potatoes evenly on the prepared baking sheet. Give them enough space to cook without steaming; overcrowding will result in less crispy potatoes.
7. Now, it’s time to prepare the chicken. Pat the chicken thighs dry with a paper towel. In a separate bowl, add the minced garlic, the remaining Ranch seasoning mix, and the remaining three tablespoons of olive oil.
8. Toss the chicken thighs in the garlic and oil mixture until they’re fully coated. This adds flavor and helps the skin crisp up beautifully during baking.
9. Arrange the seasoned chicken thighs between the seasoned potatoes on the baking sheet. Make sure everything is spread out evenly, ensuring that the chicken has space to breathe and crisp up.
10. Place the baking sheet in the preheated oven and let it bake for 40 minutes. At the halfway point, give the potatoes a good flip to ensure they’re crisping up all around. Keep an eye on them, as they should turn golden brown and fork-tender.
11. Once your chicken and potatoes look golden and delicious, check for doneness. If the chicken is cooked through and the potatoes are tender, you can take them out. If needed, cook for an additional 10 minutes, but watch carefully to avoid burning.
12. For an extra crispy finish, broil the chicken for 5 minutes before serving. Keep your eyes peeled to ensure it doesn’t burn.
13. Take the baking sheet out of the oven, garnish with chopped parsley if desired, and serve your Chicken and Potatoes hot. Enjoy every bite!

Customization Ideas

While Chicken and Potatoes is fantastic as is, there are plenty of ways to customize this dish to your liking. Here are some ideas to elevate your meal:

• Spice It Up: Add your favorite spices or herbs to the Ranch seasoning mix for an extra flavor kick. Paprika or cayenne pepper can bring a nice heat.
• Vegetable Additions: Toss in some seasonal vegetables, like carrots or Brussels sprouts, for added nutrition and flavor.
• Different Cuts: Feel free to use other cuts of chicken, such as breasts or drumsticks, adjusting the cooking time as necessary.
• Cheesy Finish: Top the dish with grated cheese during the last few minutes of cooking for a cheesy twist.
• Herb Garnish: Fresh herbs like rosemary or thyme can be sprinkled on before serving for an aromatic touch.

Great Combinations for Chicken and Potatoes

Serving Chicken and Potatoes can be as delightful as preparing it. Here are some great ideas for pairing and serving this dish:

• Side Salad: A fresh green salad with a light vinaigrette complements the rich flavors of the dish beautifully.
• Roasted Vegetables: Add a side of roasted seasonal vegetables for a colorful and nutritious addition to your plate.
• Occasions: This meal is perfect for weeknight dinners, family gatherings, or even special occasions like birthdays.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Meal Prep: Prepare the chicken and potatoes ahead of time and store them in meal prep containers for quick lunches throughout the week.
• Seasonal Pairing: Serve with a warm bread during colder months to soak up the delicious juices.

FAQ

Conclusion

Chicken and Potatoes truly exemplifies comfort food at its best. With its simple ingredients and delicious flavors, it’s not just a meal; it’s a reminder of family and home. I encourage you to try this recipe tonight; you won’t regret it. It’s a dish that warms the heart and satisfies the appetite, making it a perfect choice for any occasion.

Chicken and Potatoes

The ultimate comfort food, Chicken and Potatoes is an easy weeknight dinner that will leave you craving more. With crispy skin and fluffy potatoes, this dish is perfect for any occasion. Make it tonight and experience the deliciousness!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 6 chicken thighs bone-in and skin-on, trimmed of extra fat
• 6-8 large potatoes cut into quarters
• 6 tablespoons olive oil
• 1 packet dry Ranch seasoning mix 1 oz
• 6 cloves garlic minced
• 1 teaspoon ground thyme optional

Equipment

• Mixing Bowl
• Oven
• Peeler
• Chef's Knife
• Baking Sheet

Method

 

1. Preheat your oven to 375 degrees F. Getting the oven hot is essential for crisping the chicken skin and cooking the potatoes evenly. While it warms up, gather your ingredients and line a rimmed baking sheet with foil or parchment paper. This will help catch any drippings and make cleanup a breeze.
2. Prepare the potatoes by peeling them and cutting them into quarters. If you have smaller potatoes, halving them will work perfectly. The key here is to ensure they’re cut into similar sizes so they cook evenly.
3. Soak the quartered potatoes in cold water for about an hour. This step is crucial as it removes excess starch, resulting in perfectly crispy potatoes. If you can, change the water halfway through to enhance the crispiness even more.
4. After soaking, drain the water and pat the potatoes dry with a paper towel. This removes any remaining moisture, preventing them from becoming soggy during baking.
5. In a large mixing bowl, combine the dried potatoes with half of the Ranch seasoning mix and three tablespoons of olive oil. Toss everything together until the potatoes are well coated.
6. Spread the seasoned potatoes evenly on the prepared baking sheet. Give them enough space to cook without steaming; overcrowding will result in less crispy potatoes.
7. Now, it’s time to prepare the chicken. Pat the chicken thighs dry with a paper towel. In a separate bowl, add the minced garlic, the remaining Ranch seasoning mix, and the remaining three tablespoons of olive oil.
8. Toss the chicken thighs in the garlic and oil mixture until they’re fully coated. This adds flavor and helps the skin crisp up beautifully during baking.
9. Arrange the seasoned chicken thighs between the seasoned potatoes on the baking sheet. Make sure everything is spread out evenly, ensuring that the chicken has space to breathe and crisp up.
10. Place the baking sheet in the preheated oven and let it bake for 40 minutes. At the halfway point, give the potatoes a good flip to ensure they’re crisping up all around. Keep an eye on them, as they should turn golden brown and fork-tender.
11. Once your chicken and potatoes look golden and delicious, check for doneness. If the chicken is cooked through and the potatoes are tender, you can take them out. If needed, cook for an additional 10 minutes, but watch carefully to avoid burning.
12. For an extra crispy finish, broil the chicken for 5 minutes before serving. Keep your eyes peeled to ensure it doesn’t burn.
13. Take the baking sheet out of the oven, garnish with chopped parsley if desired, and serve your Chicken and Potatoes hot. Enjoy every bite!

Notes

• Resting the Meat: Allow the chicken to rest for a few minutes before serving. This helps the juices redistribute, making it even more tender.
• Choosing Potatoes: Use small potatoes cut in half or larger ones cut into quarters, ensuring they cook through nicely.
• Crispier Potatoes: Soaking the potatoes in water prior to cooking helps remove the starch, leading to a crispier texture.
• Pan Size: A heavy-duty baking sheet works best. Avoid thin cookie sheets, as they can burn your food.
• Skin On: Keeping the skin on the chicken protects the meat from drying out and adds flavor and texture.

Previous PostChicken Fettuccine

Next Post Teriyaki Chicken

Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.