Hearty, One-Pan Chicken and Potatoes

This one-pan chicken and potatoes dish is perfect for those nights when you need to get a hardy and delicious meal on the table fast. One pan, six ingredients and your appetite. That’s it!

Total Prep Time: 1 1/4 hours

Servings in Recipe: 6-10

Serving Size:  As Preferred



  • 4-6 bone-in pieces of chicken (with or without the skin)
  • 6-8 red potatoes, cut into wedges
  • 1/4 cup Italian dressing
  • 1/2 cup crumbled mozzarella cheese
  • Course Salt
Uncooked potatoes and seasoned chicken in a casserole dish


  • Heat oven to 400F/205C
  • In a large bowl, add coarse salt (to taste) to potato wedges and toss well.
  • Add Italian dressing, making sure each wedge is fully covered.
  • Using a slotted spoon, transfer potato wedges to a 9×13 pan (glass or metal will work fine), allowing any excess dressing to remain in the bowl.
  • Place chicken pieces in bowl and dredge in the remaining dressing until well coated.
  • Salt to taste.
  • Transfer chicken pieces to pan with potatoes.
  • Top with crumbled mozzarella.
  • Place pan on center rack in heated oven and cook for 60 minutes or until chicken pieces reach an internal temperature of 170F/75C. (Cooking time will vary depending on the size of chicken pieces.)
  • Top with fresh, chopped parsley before serving, if preferred.

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