Chicken Potato Bake
Country Woman
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Meet the Cook: When I came up with this recipe, I was looking for something that didn't require last-minute fuss. It's great getting compliments on something so simple!
My husband and i just retired from farming. We have two grown children.
-Myrtle Nelson, Wetaskiwin, Alberta
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 1 hour
Ingredients:
- 1 cup dry bread crumbs
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon seasoned salt
- 1 teaspoon sugar
- 1 teaspoon onion powder
- 1 teaspoon rubbed sage
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder
- 3-1/2 to 4 pounds chicken pieces, skin removed
- 3 tablespoons vegetable oil
- POTATOES:
- 1 teaspoon vegetable oil
- 1 teaspoon seasoned salt
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 4 medium red potatoes, cut into 1-inch cubes
Directions:
In a shallow bowl, combine the first 13 ingredients. Place oil in another shallow bowl. Dip chicken in oil; coat with crumb mixture. Place on greased 15-in. x 10-in. x 1-in. baking pan.
For potatoes, In a large bowl, combine oil, salt, parsley, paprika, garlic powder and pepper. Add potatoes; toss to coat. Place around chicken.
Bake, uncovered, at 350° for 1 hour or until chicken juices run clear. Yield: 4 servings.