Chicken Potato Bake Recipe
- 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
- 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
- 1. 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.
- 2. For potatoes, in a large bowl, combine the oil, salt, parsley, paprika, garlic powder and pepper. Add potatoes; toss to coat. Place around chicken.
- 3. Bake, uncovered, at 350° for 1 hour or until chicken juices run clear. Yield: 4 servings.
1 each: 632 calories, 23g fat (4g saturated fat), 142mg cholesterol, 2311mg sodium, 53g carbohydrate (3g sugars, 4g fiber), 52g protein.
Reviews for Chicken Potato Bake
"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."
"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."
"2,311 mg sodium ... holy cow, folks, that's a whole day's worth of sodium in one fell swoop."