Chicken Potato Bake Recipe
- 1 cup dry bread crumbs
- 1/2 cup King Arthur Unbleached 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
- 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
- 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.
Reviews for Chicken Potato Bake(8)
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My family loves this chicken and the potatoes. I found both the chicken and potato seasoning mixtures to be well- seasoned, ample portions for coating both potatoes and chicken. I have made it many times using either bone-in chicken pieces or boneless/skinless chicken. When using boneless/skinless chicken breasts. I find the potatoes need the full hour in the oven but when using the boneless/skinless chicken breasts, I cut them in half, like a large chicken tender and bake them 30-35 mins at 350. (Use judgement and test to be sure juices are running clear before removing from oven.) Love the flavors in this dish and the fact that the meat & potatoes are together on one pan in the oven. My "meat & potatoes" guys really like this.
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.
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.
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.
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.