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Oven Baked Chicken and Potatoes

The best thing about this chicken and potatoes recipe is that you don’t need much more to turn it into a complete meal. Try it out for yourself!

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Oven baked chicken and potatoes recipe

If you’ve ever had baked chicken and potatoes, you know how delicious this meal is. Some people are so afraid of the kitchen they may never want to try and make it, but it’s actually not challenging at all!

What Type of Chicken Is the Best?

If you make this delicious chicken recipe, you’ll find that cutting a young fryer chicken into pieces is the best alternative.

Brands alternate between the names fryer and broiler, so you’ll have to see what your favorite company gives you. However, overall, you’ll need a four to five-pound chicken.

In some cases, you may find that cutting up the bird and getting beautiful chicken breasts and chicken thighs could be intimidating. If that’s you, don’t worry, we’ve all been through that! Once you get some practice, you’ll notice it’s much easier than it looks!

You can also use pre-cut chicken pieces if you prefer. There’s no need for you to suffer when you’re preparing delicious chicken recipes. On the contrary, you should enjoy every minute of it!

Buying a whole chicken can be less expensive, and preparing it will only require a bit of extra work. Even so, you get to decide!

Tip: regardless of the chicken you buy, you must make sure it’s perfectly dry. If you don’t, your baked chicken recipe may not be as good. When you remove the water, you allow the chicken to crisp up and roast. On the contrary, leaving too much of it will make the bird steam, and it’s not ideal.

Whole chicken on board

Why Should You Dry the Chicken?

I already briefly discussed why you should dry your baked chicken, but since this is so essential, I’ll explain why in more detail.

One of the essential parts of making a delicious chicken and potatoes dish is to ensure the texture is crispy and yummy. However, if you don’t remove some of the water from your bird, it will steam instead of roast.

Thus, once you have your complete meal, the chicken will be rubbery. No one likes that!

To avoid it, you have to spend some minutes removing the water before going on to the rest of my chicken and potatoes recipe. Although it seems small, it can make a crucial difference.

Tip: if you prefer, you can use sweet potatoes to make the recipe much more fun. It’s up to you!

Baby potatoes in pot

What You Can Serve With This Italian Baked Chicken Recipe

The best thing about this chicken and potatoes recipe is that you don’t need much more to turn it into a complete meal.

I personally love eating chicken breast with a side of potatoes. Sometimes I make sweet potatoes instead of regular ones just to change things up.

Adding a delicious dessert at the end is not a bad idea (who doesn’t love ice cream?). Nonetheless, if you want to incorporate other side dishes, you may want to consider some veggies.

A side of sauteed broccoli would be fantastic, for example. You can prepare it with garlic and olive oil and no one will get enough of it.

Another alternative to try is to make a simple salad. It’s a refreshing and healthy option, especially if you want to improve your well-being.

Chicken and potatoes in dish

Other Recipes and Variations to Try Out

Sure, my chicken and potatoes recipe is the best one. There’s no doubt about it.

However, if you want more delicious chicken recipes, you should try the next ones I’m going to share. They’re equally inexpensive and quick to make, and you and your loved ones will go head over heels for them. Check them out!

Rosemary Baked Chicken Recipe

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Yield: 6 servings


  • 4-5 pounds of chicken pieces, bones, and skin on
  • 2 ½ teaspoons of kosher salt
  • 3 tablespoons of extra virgin olive oil
  • 1 ½ teaspoons of minced fresh rosemary
  • 1 teaspoon of black pepper
  • Additional oil, olive oil, or cooking spray
  • 3 ½ pounds of potatoes (red potatoes, baby potatoes, or whichever ones you enjoy)
  • 12 garlic cloves
  • 2 lemons
  • 8-10 rosemary springs

Tips: you’ll also need a spatula, a roasting pan, a brush, and mixing bowls. In addition, even though most people get chicken thighs and leg parts for this recipe, you can also buy breasts if you prefer.

Detailed Instructions

  1. Preheat your oven to 400F. Put your roasting pan inside (don’t forget the baking sheet!), so that it heats too.
  2. With the skin side up, grab your brush and coat the chicken with some olive oil. Put generous amounts of salt, pepper, and rosemary. Then, turn them around and repeat the process on the other side.
  3. Cut the potatoes into approximately one-inch pieces. Toss them into a bowl and put minced garlic, pepper, olive oil, salt, and rosemary.
  4. Remove your roasting pan from the oven (make sure you use oven mitts!), then brush it with your oil or spray it with cooking spray. Quickly, put the potato mixture at the bottom.
  5. With the lemon slices and rosemary twigs, make a bed to lay the chicken on top of the potatoes. Once you put the pieces, return the pan and leave it there for 30 minutes.
  6. Get the tray back out and stir the potatoes to make sure they’re well done and covered with the fat from the chicken. You may need to remove the chicken for this, but don’t forget to put it back.
  7. Increase the heat to 450F, return the pan to the oven after stirring the potatoes a second time, and roast for 20 more minutes.
  8. Continue roasting your chicken and potatoes until they’re done or for 15 to 20 minutes more. Your potatoes should be tender inside and brown, while your chicken must be crisp.
  9. Serve and enjoy! You can add some lemon wheels and rosemary twigs for a prettier presentation!

Although this recipe for baked chicken and potatoes is very straightforward, it’s a quick way to make a delicious dinner. If you want to make things differently, you can always add bell peppers or make a side salad to add a refreshing touch to your meal.

All your wonderful recipes should allow you to have fun while you’re in the kitchen. Even though nutrition calories are crucial, the key to making a delicious meal is to enjoy the process and the results!

Thus, when you’re making this baked chicken and potatoes, make sure you’re enjoying your time. Imagine what everyone will say when they try your dish! They’ll surely be delighted!

One-pan Baked Chicken and Potatoes

You probably know by now I’m slightly obsessed with baked chicken and potatoes. To be fair, it’s such a delicious dish that it’s not that hard! It also includes many healthy nutrition calories, so it’s a win-win.

This last easy baked chicken recipe is for dummies. Seriously. It’s the most straightforward one you’ll find, and it’s one of my favorites because its deliciousness is in its simplicity. Take a look!

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Yield: 6 servings


  • 4-5 pounds of baby potatoes, red potatoes, or Yukon gold potatoes
  • 4-5 pounds of chicken breasts
  • Broccolini or broccoli florets to taste
  • 2 tablespoons of olive oil
  • Loads of minced garlic (about 10 tablespoons)
  • 1 cup of lemon juice
  • 1 tablespoon of melted butter
  • Dried thyme, rosemary, salt, pepper, and oregano to taste


  1. Cut the potatoes, wash the veggies, and preheat your oven to 400F.
  2. In a bowl, put together the lemon juice, garlic, butter, and seasoning ingredients.
  3. Add the potatoes to a baking dish or baking pan, pour half of the sauce on them, then stir.
  4. Put the chicken breasts on top, then pour the rest of the sauce over them.
  5. Bake for 20 minutes.
  6. Drizzle your broccolini with oil, salt, and pepper.
  7. Remove the tray from the oven, put the broccolini on it, then put it back inside. Your sheet pan dinner should be done in 10 to 15 minutes.
  8. If your broccolini is done but the rest is not, you can remove it, wait, then get the chicken and potatoes.


What Should I Do with Chicken Breasts?

You can use breasts to make any of the chicken and potatoes recipes I’ve mentioned. Some people prefer thighs or parts of the legs because they tend to be cheaper, but it’s completely up to you.

Should I Add Chicken Thighs?

The good thing about my recipes for chicken and potatoes is that you can use any chicken pieces you have. Although I recommend thighs in some cases and breasts in others, you get to choose.

Can I Use Roasted Chicken?

Preferably, no. If you’re making baked chicken and potatoes, you should enjoy preparing and baking this one-pan meal. Thus, raw chicken is the best alternative.

Is Baked Chicken Good?

Once you try my baked chicken and potatoes recipe, you’ll see they’re fantastic. Since they’re quick and straightforward to make, even those who have a kitchen phobia can manage them and surprise their loved ones.

Is This Better than Roasted Chicken?

I love making baked chicken and potatoes for dinner. To be fair, the ‘best’ option depends on who eats it – it’s a bit like ‘beauty is in the eye of the beholder.’ In this case, chicken is in the taste buds of the eater.

Is Making Baked Chicken Too Hard?

Absolutely not! Making baked chicken and potatoes will only take about an hour or an hour and a half, and it’s not challenging at all.

Why Shouldn’t I Include Roasted Chicken?

Roasted chicken recipes are very different from baked chicken and potatoes recipes.

Therefore, if you want to prepare your dish in the oven, you shouldn’t get roasted chicken. You may burn it, and the result won’t taste the same.

Olive oil in dish

Wrapping Up

Baked chicken and potato recipes are delicious, and they’re very straightforward to make. Now that you know a few, why not give them a try?

More Oven Recipes

oven-roasted corn on the cob recipe

dutch oven beef stew

chicken kabobs in the oven recipe

burgers in the oven recipe

oven baked italian sausage recipe

oven-baked lamb chops recipe

oven-baked beef brisket recipe

oven-roasted corned beef recipe

oven baked teriyaki salmon recipe

Yield: 6 servings

Oven Baked Chicken and Potatoes

Oven Baked Chicken And Potatoes

The best thing about this chicken and potatoes recipe is that you don't need much more to turn it into a complete meal. Try it out for yourself!

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes


  • 1 cut whole young chicken
  • 6 cubed potatoes
  • 6 garlic cloves
  • 1 medium onion
  • ½ c. Parmigiano cheese
  • 2 tsp. dried oregano
  • ¾ c. olive oil
  • 1 tsp. pepper
  • 2 tsp. kosher salt


  1. Preheat your oven to 375F and place the rack in the middle of the oven.
  2. Cut the chicken into pieces and carefully dry each one with a paper towel. As mentioned above, this step is crucial.
  3. Grab your potatoes and cut them into approximately one-inch cubes. Then, dry them with paper towels as well. Grate your cheese, dice the onion, and mince your garlic and parsley. Then, combine the onion, garlic cloves, parsley, oregano, olive oil, and grated cheese in a bowl. Mix well.
  4. Ensure all of your chicken pieces are dry. Add these to the bowl, bathe them in the mixture, and use your hands to make sure they're completely covered.
  5. Place the chicken skin-side up in a baking dish.
  6. Toss the potatoes into the bowl with the oil mixture, and add a bit more salt and pepper to them. Once they're soaked, add them to your chicken dish. If the chicken and potatoes don't fit properly without the dish being overcrowded, you can always separate them into different dishes.
  7. Bake the chicken for about 45 minutes. When you're halfway through, grab a spoon and pour some juices over each piece. It should be almost cooked after 45 minutes.
  8. It's optional, but you can broil the chicken to crisp up its skin. However, you need to be careful because it will burn if you leave it unattended.
  9. When the inside of the chicken reaches a temperature of 165F, it will be perfectly done.
  10. Sprinkle kosher salt on top of it, leave it to rest for 10 to 15 minutes, serve it with the delicious potatoes, and enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 476Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 20mgSodium: 584mgCarbohydrates: 41gFiber: 4gSugar: 3gProtein: 10g

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