Chicken Potato Bake Recipe

Chicken Potato Bake Recipe Chicken Potato Bake Recipe photo by Taste of Home Rating 4

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

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Chicken Potato Bake Recipe
  • Prep: 25 min. Bake: 1 hour
  • Yield: 4 Servings
25 60 85

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 canola oil
  • POTATOES:
  • 1 teaspoon canola 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 the 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.

Nutritional Facts 1 serving (1 each) equals 632 calories, 23 g fat (4 g saturated fat), 142 mg cholesterol, 2,311 mg sodium, 53 g carbohydrate, 4 g fiber, 52 g protein.

Originally published as Chicken Potato Bake in Country Woman March/April 1996, p29

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Reviews for Chicken Potato Bake

Chicken Potato Bake Recipe

Chicken Potato Bake

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(1-7) of 7 reviews

Reviewed on May. 15, 2013 by morphoeugenia

I have made this recipe twice now, although I think I need help making the coating come out crispier. It was still delish and very easy.

Reviewed on Sep. 19, 2011 by galinthewoods

I omitted the plain salt in the chicken coating and it was salty enough. The coating for the potatoes did not seem to stretch far enough--I used up all the coating before my 4 potatoes were coated. I threw my remaining potato cubes in the salt-reduced coating I had leftover from the chicken (I only had 2 1/2 lbs of chicken so there's no surprise that I had some coating leftover), placed them in the pan with the chicken, then sprayed them with cooking spray like you do for oven fries sometimes. I separated the two kinds of potatoes in the pan so I could compare them and I liked the chicken coating potatoes better than the original recipe coating potatoes. If I made it again, I would definitely simplify things and give it all the same coating.

Reviewed on Jun. 26, 2011 by AliceCaillte

I only used the chicken recipe on 2 pounds of skinless/boneless breasts.

I was missing some of the items, like the onion powder and seasoned salt, but the seasoning came out amazing. It went perfect with a country dinner.

Reviewed on Apr. 18, 2011 by dcdenley

My six year old can not get enough of this chicken! We have renamed it at our house in her honor. YUM! I keep a batch of the coating on hand at all times.

Reviewed on Feb. 25, 2011 by badkitty

I really wish people who actually made the recipe would rate and comment on it! The rest of you should keep your opinions to yourselves! Your comments aren't useful or relevant! This is a wonderful recipe for those who care to try it!

Reviewed on Oct. 14, 2009 by kfredericksen

2,311 mg sodium ... holy cow, folks, that's a whole day's worth of sodium in one fell swoop.

Reviewed on Jun. 01, 2009 by badkitty

I've used this one alot-it's delicious! I use bone-in chicken breasts and olive oil instead of canola. I love to serve this with a salad and ranch dressing . The potatoes dipped in the ranch is so yummy!

 
 

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