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Chicken Potato Bake

 Chicken Potato Bake
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
4 ServingsPrep: 25 min. Bake: 1 hour

Ingredients

  • 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
  • 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

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Chicken Potato Bake (continued)

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.