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Chicken and Potato Bake Recipe

Chicken and Potato Bake Recipe

"On evenings I'm busy helping our two kids with homework and don't have time to spend in the kitchen, I rely on this easy recipe," relates Debbi Mullins of Canoga Park, California. Italian dressing gives fast flavor to the juicy chicken and tender potatoes in this satisfying supper.
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD:4 servings

Ingredients

  • 1 broiler/fryer chicken (about 3 pounds), cut up
  • 1 pound red potatoes, cut into chunks
  • 1/2 to 3/4 cup Italian salad dressing
  • 1 tablespoon Italian seasoning
  • 1/2 to 3/4 cup grated Parmesan cheese

Directions

  • 1. Place chicken in a greased 13-in. x 9-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese.
  • 2. Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear. Yield: 4 servings.

Nutritional Facts

1 cup: 607 calories, 35g fat (9g saturated fat), 139mg cholesterol, 811mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 48g protein

Reviews for Chicken and Potato Bake

Sort By :
MY REVIEW
Reviewed Apr. 19, 2016

"Family was not thrilled with this at all! I even left the foil on the whole time, and the chicken was still dry,"

MY REVIEW
Reviewed Sep. 30, 2012

"I used boneless, skinless chicken breasts instead of the fryer, and it came out great. I cut the potatoes up fairly small so they were soft by the time the chicken was ready. Easy to throw together, great for those nights when you need something you can keep warm because everyone is in/out and eating at different times. Leftovers kept well and reheated nicely."

MY REVIEW
Reviewed Jun. 30, 2012

"I think the directions for removing the foil came too soon as the potatoes were still hard. Next time will leave it on longer and just remove the foil near the end for browning purposes."

MY REVIEW
Reviewed Dec. 27, 2010

"excellent! i used thighs & legs & added extra seasoning. this was so tasty & everyone loved this. this dish is an updated version of an old favorite that my grandmother makes in a pinch! so glad i found this version!"

MY REVIEW
Reviewed Nov. 28, 2009

"I thought this recipe was good. I definitely will make it again, however, I am going to try to leave the potatoes out."

MY REVIEW
Reviewed Jul. 12, 2009

"I changed the recipe a little. I used leg quarters instead of a whole chicken. Then instead of baking it in the oven I tossed it in to the crock pot for 5 hours. The chicken was sooo tender as where the potatoes. Next time I try I want to do it with chicken breasts instead of meat with bones. My little kids did not enjoy picking through the bones to eat... and neither did I."

MY REVIEW
Reviewed Mar. 19, 2009

"This was amazing!!! The potatoes had a great taste to them because of the dressing and the chicken was very tender. This will become a regular in my home."

MY REVIEW
Reviewed Jan. 15, 2009

"This was just okay for us."

MY REVIEW
Reviewed Apr. 27, 2008

"We love this dish. Sunday is my day to cook an especially nice meal for my husband, and this definitely fit the bill. I used boneless skinless chicken breast and it was delicious. Yet another TOH winner!!

Thank you."

MY REVIEW
Reviewed Apr. 3, 2008

"I love this recipe. It couldn't be any easier or tastier. This is only my third ToH dish I've cooked but my wife and I agree, it is the best so far. I will be cooking this for my friends very soon - but not telling them how easy it was :)"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.