Let’s face it. Life is crazy. Up one minute, down the next. Grab a quick coffee, off to work. Meetings, spreadsheets, customers…What are the kids doing? What was that sound?
Then, at the end of the day, it’s time to get a decent meal on the table, when what you really want to do is lose yourself in a hot bath. Alone. I get it. I do.
It helps to stop, put the heavy stuff down for a minute, and just take a breath. Let’s focus on something easy.
If you still need to get a decent meal on the table, this one-pan chicken and potatoes dish is perfect for those nights when you’re running on a just-about empty tank. One pan, six ingredients and your appetite. That’s it!
Just mix the chicken and potatoes and a few other yummies together in a sheet pan. Throw it in the oven…and go take that bath. When you’re all nice and relaxed, it’ll be comfort food time.
Total Prep Time: 1 Hr 45 Min
Servings in Recipe: 6
Serving Size: 2 Cups
Calories Per Serving: 328
HEARTY CHICKEN and POTATOES
INGREDIENTS
chicken and potatoes
- 1 whole chicken
- 8 red potatoes, cut into wedges
- 1/4 cup Italian dressing
- 1/2 cup crumbled mozzarella cheese
- Coarse Salt
HEARTY CHICKEN and POTATOES
DIRECTIONS
chicken and potatoes
- 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 your delicious chicken and potatoes with fresh, chopped parsley before serving, if preferred.
HEARTY CHICKEN and POTATOES
SUGGESTED SIDES & PAIRINGS
SALADS
Quinoa spinach salad with fresh tomatoes and crisp cucumber
Greek salad with fresh greens, red onions, olives and feta cheese
BREADS
Buttermilk bisquits with
Melted Butter and Honey
Broiled Garlic Toast
WINE
New Zealand
Sauvignon Blanc
California
Pinot Grigio
ALTERNATE INGREDIENTS
- Mozzarella > Ricotta
- Potatoes > beets, carrots, parsnips
- Italian dressing > greek dressing
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