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Chicken and Potato Bake

"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.
  • Makes
    4 servings


  • 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


  • 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.
  • Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.
Nutrition Facts
1 cup: 607 calories, 35g fat (9g saturated fat), 139mg cholesterol, 811mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 48g protein.

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Average Rating:
  • gunslinger
    Jan 10, 2020

    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,

  • BobbysChicagoBAbe
    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,

  • kathy172
    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.

  • LibbiPeach
    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.

  • PuppydogJammies
    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!

  • mercougar
    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.

  • CatherineBennet
    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.

  • Teresa317
    May 22, 2009

    No comment left

  • jstarn2
    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.

  • lisa53202
    Jan 15, 2009

    This was just okay for us.