Chicken and Potato Bake
Total TimePrep: 10 min. Bake: 40 min.
I thought this was delicious! I added some broccoli florets and onion to mine and when I uncovered the chicken I basted with the pan juices, I used bone in chicken thighs and added the cheese when I uncovered it,
Family was not thrilled with this at all! I even left the foil on the whole time, and the chicken was still dry,
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.
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.
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!
I thought this recipe was good. I definitely will make it again, however, I am going to try to leave the potatoes out.
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.
No comment left
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.
This was just okay for us.