This roasted chicken and potatoes dish is perfect for a Sunday family meal. Easy to make, delicious and perfect to feed a crowd.
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Why You Will Love This Roasted Chicken And Potatoes
A Classic and Comforting Recipe: This recipe comes from my family. As far as I remember, my grandmother served this dish at a Sunday family meal, along with a good soup and a great simple dessert, like crepes or doughnuts made from scratch.
Relatively cheap and easy to put together, this dish looks beautiful on the table, and it is also delicious. It can be done on any day of the week, but it is more awesome over the weekend!
You can enjoy it with a glass of your favorite white wine and share it with your favorite people in your life.
Simple and Satisfying: This dish is definitely on my comfort food list. It is easy to put together and incredibly simple. When you bake chicken and potatoes together on the same baking sheet, the potatoes absorb the chicken flavors, making them tasty and delicious.
Chicken is one of these options that can help you out of a dilemma when you need to cook dinner but aren't inspired. Are you looking for something delicious, cheap, and easy to make? This recipe is your solution.
Related: For chicken breast ideas, you can try to make Easy Chicken breast schnitzel.
This roasted chicken and potatoes recipe also serves as both a main dish and a side dish. It requires little work and just one baking sheet to clean. The oven does all the work, and the house smells like heaven!
Ingredients
- Chicken legs and thighs (with bone and skin): You can use any chicken parts you like. I suggest using chicken with the bone and skin still attached. It has more flavor, is juicier, and is excellent with potatoes. Boneless, skinless chicken breast is not good enough because it will dry out during baking. Besides that, regular chicken legs and thighs are cheaper and good to use in this recipe.
- Red or white potatoes sliced in quarters
- Rosemary
- Paprika(sweet or smoked)
- Turmeric
- Garlic powder
- Salt
- Black pepper
- Vegetable oil (I used sunflower oil)
- White dry wine: Use a wine that you would also drink. If you prefer to not use alcohol, use the same amount of chicken stock.
How To Make
The only thing you have to do is clean and slice the potatoes, season them and the chicken with the mixture of spices, and place everything on a baking tray, adding a little bit of white wine. (For full amounts and instructions please see the recipe card at the bottom of this article.)
Bake and voila! Dinner is ready!
What To Serve With
Serve this easy sheet-pan chicken dinner with a salad, such as this Arugula And Roasted Beets Salad or this Strawberry Arugula Salad With Pecans And Avocado.
How To Store
Store the leftovers in an airtight container for up to 4 days. Reheat them in the oven at 350F for 10 minutes, air fryer at 300F for 5 minutes, or in the microwave.
I hope you try this recipe. Easy to make and perfect for any occasion, this sheet-pan chicken dish could become a favorite in your household. It's kid-friendly, too!
More recipes to love
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- Roasted Lemon Chicken Drumsticks Recipe
- Easy Peanut Butter Chicken Recipe
📖 Recipe
Roasted Chicken And Potatoes
Ingredients
- 6 chicken legs and thighs with bone and skin
- 2 pounds medium red or white potatoes sliced in quarters
- ½ teaspoon rosemary
- 1.2 teaspoon paprika sweet or smoked
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 3-4 tablespoons vegetable oil I used sunflower oil
- 1 cup white dry wine or chicken stock
Instructions
- Preheat oven to 400F/200C.
- Clean and peel the potatoes. Cut the potatoes in half or quarters and place them in a bowl.
- Grab the chicken legs and thighs and slice them gently on the surface a few times. This allows the condiments and herbs to better flavor the meat.
- In a medium bowl, mix all the spices and herbs. Add the oil and whisk until well combined.
- Massage the potatoes and the chicken with this mixture.
- Place the potatoes in one layer on a baking dish and add the chicken on top of them.
- Add the cup of white wine and bake for 1 hour and 20 minutes, or until the chicken's temperature inside is 180F/83C(or the juices from the chicken run clear).
Robert L. says
I love good old traditional recipes. You know, something you can find in the Betty Crocker cookbook.
Craig says
Very tasty dish. I just cut up a whole chicken. I didn't have any turmeric, but I figured it was used for color anyway. I also didn't have any white wine so I substituted chicken broth instead. Still turned out really well. Cooked it for an hour, basting every 30 minutes. I put it under the broiler for a few minutes to crisp up the skin a little more at the end. Incredible smell in the kitchen. I'll have to try it with wine next time or half wine, half chicken broth.
C says
The first time I cooked this dish I added chicken broth to the wine and it was delicious
Kayla says
We've made this twice, its great! First time with drum sticks, second with leg quarters. I added carrots and onions the second time. Yum!