Chicken 'N Red Potatoes
A hearty baked chicken and red potatoes dish featuring rosemary and garlic flavors, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Spray a 9 x 13-inch pan with Pam or non-stick spray.
- Mix rosemary, pepper, and salt together, then coat chicken pieces with the seasoning mixture.
- Place diced red potatoes evenly on the bottom of the prepared pan.
- Arrange cut-up chicken breasts or fryer pieces on top of the potatoes.
- Dab small amounts of margarine on top of the chicken pieces.
- Pour water into the pan around the ingredients.
- Bake in a preheated oven at 350°F (175°C) for 40 to 50 minutes or until the potatoes are soft and cooked through.
- Periodically baste the chicken with juices from the pan during baking.
Tips & Substitutions
For added flavor, consider marinating the chicken pieces in the seasoning mixture for a few hours before baking. If you don't have rosemary, thyme works well as a substitute. You can also use olive oil instead of margarine for a healthier option. Ensure the chicken is evenly coated for consistent flavor throughout. For a quicker cooking time, cut the potatoes into smaller pieces.
Serving Suggestions
Serve the Chicken 'N Red Potatoes with a side of steamed green beans or a fresh garden salad for a complete meal. This dish pairs beautifully with Creamy Vegetable-Cheese Soup for a comforting dinner. Consider garnishing with fresh parsley for added color and flavor, and provide crusty bread on the side to soak up the delicious juices.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and potatoes in an oven-safe dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through. Alternatively, you can microwave portions for quicker reheating, but be cautious not to dry out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken 'N Red Potatoes contains roughly 294 calories, with 32g protein, 6g carbohydrates, and 15g fat. It is an excellent source of protein (65% of the Daily Value) and vitamin C (48% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1855mg per serving (81% 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 other types of potatoes for this recipe?
Yes, you can use other varieties such as Yukon gold or fingerling potatoes. Just ensure they are diced to a similar size to ensure even cooking. Different potatoes may impart varying flavors and textures, so feel free to experiment with your favorites.
How can I tell when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check the thickest part of the chicken. Additionally, the juices should run clear, and the meat should no longer be pink. Basting during cooking can help keep the chicken moist.
What can I do with leftover chicken and potatoes?
Leftover chicken and potatoes can be easily transformed into a flavorful chicken salad or used in a chicken casserole. You can also chop them up and add them to soups or stir-fries for a quick meal. Storing them properly will allow you to enjoy these delicious leftovers in various ways.
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).