Easy Chicken With Potatoes
Juicy chicken legs and thighs roasted with hearty potatoes and fragrant herbs create a comforting, flavorful dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch Pyrex pan.
- Place the chicken legs and thighs in the prepared pan.
- Add the potatoes cut into large pieces, chopped onions, oregano, basil, salt, and pepper to the pan.
- Mix everything to coat the ingredients evenly.
- Bake in the oven for 1 hour until the chicken is cooked through and the potatoes are tender.
Tips & Substitutions
For extra flavor, consider marinating the chicken in a mix of olive oil, garlic, and lemon juice for a few hours before cooking. You can substitute sweet potatoes for regular potatoes for a sweeter twist. If you like a bit of heat, add red pepper flakes to the seasoning. Ensure the chicken skin is crispy by broiling for the last few minutes of baking.
Serving Suggestions
Serve this dish with a side of steamed green beans or a fresh garden salad for a balanced meal. It pairs beautifully with light sauces or dips. For an additional flavor boost, consider drizzling some pesto over the chicken before serving. This dish is perfect for family gatherings and is sure to please a crowd.
Storage & Reheating
Allow leftovers to cool completely before storing. Place the chicken and potatoes in an airtight container and refrigerate for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual portions for quicker meals.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Chicken With Potatoes contains roughly 696 calories, with 20g protein, 118g carbohydrates, and 24g fat. It is an excellent source of iron (199% of the Daily Value), dietary fiber (145% of the Daily Value), and calcium (123% of the Daily Value). It also contributes 41g of dietary fiber toward your daily target.
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 boneless chicken for this recipe?
Yes, you can use boneless chicken thighs or breasts instead. Just adjust the cooking time, as boneless cuts may cook faster than bone-in ones. Keep an eye on the internal temperature to ensure they reach 165°F (75°C).
What can I substitute for fresh herbs?
If you don't have fresh herbs, you can use dried herbs instead. Generally, use about one-third of the amount of dried herbs compared to fresh. So for oregano and basil, use approximately 1/2 teaspoon each of dried herbs for this recipe.
How do I know when the chicken is fully cooked?
The best way to check if the chicken is cooked through is to use a meat thermometer. The internal temperature should reach 165°F (75°C). Alternatively, ensure the juices run clear when you cut into the chicken, and there is no pink meat remaining.
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).