Baked Chicken And Potatoes
A hearty baked chicken and potatoes dish featuring tender roast chicken topped with paprika and surrounded by flavorful, herb-seasoned potatoes and celery, perfect for family dinners.
Ingredients
Instructions
- Peel and cube the potatoes.
- Add parsley flakes to the potatoes.
- Dice the celery stalks and add them to the potatoes.
- Place the chicken on top of the potatoes in a baking dish.
- Arrange the remaining potatoes around the chicken.
- Stuff the chicken with potatoes if desired.
- Cover the chicken with paprika.
- Cover the baking dish with foil or a lid.
- Bake at 350°F (175°C) for approximately 1.5 to 2 hours until the chicken is cooked through.
Tips & Substitutions
For extra flavor, consider adding garlic powder or onion powder to the potato mixture. You can substitute the roasting chicken with bone-in chicken thighs or breasts if you prefer. If you want a crispier skin, remove the foil during the last 20 minutes of baking. This dish is versatile; try adding other root vegetables like carrots or turnips for a different flavor profile.
Serving Suggestions
Serve this baked chicken and potatoes with a side salad for a refreshing contrast. It pairs beautifully with Rice With Black-Eyed Peas for a hearty meal. For a more balanced plate, consider steamed green beans or roasted vegetables as sides. Drizzle a bit of gravy over the chicken for added richness.
Storage & Reheating
To store leftovers, let the chicken and potatoes cool completely before transferring them to an airtight container. They can be refrigerated for up to 3 days. When reheating, place them in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through, ensuring the chicken remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken And Potatoes contains roughly 1325 calories, with 130g protein, 114g carbohydrates, and 44g fat. It is an excellent source of vitamin A (333% of the Daily Value), protein (259% of the Daily Value), and iron (222% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 641mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
It's best to use thawed chicken for even cooking. If using frozen chicken, ensure it is fully defrosted before baking to achieve the desired texture and cooking time. Cooking from frozen may require extending the baking time significantly.
How do I know when the chicken is fully cooked?
To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C) in the thickest part of the thigh. Additionally, the juices should run clear, not pink, when the chicken is pierced.
Can I add other vegetables to this dish?
Absolutely! Feel free to add vegetables like carrots, onions, or bell peppers to the baking dish. Just ensure they are cut into similar sizes as the potatoes for even cooking. This can enhance the flavor and nutrition of the meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).