Chicken and Potato Bake Recipe
Chicken and Potato Bake Recipe photo by Taste of Home

Chicken and Potato Bake Recipe

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"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
Test Kitchen Approved
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

Nutritional Facts

1 serving (1 cup) equals 607 calories, 35 g fat (9 g saturated fat), 139 mg cholesterol, 811 mg sodium, 20 g carbohydrate, 2 g fiber, 48 g protein.


  1. 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.
  2. Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear. Yield: 4 servings.
Originally published as Chicken Potato Bake in Quick Cooking May/June 2001, p8

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed 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,"

Reviewed 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."

Reviewed 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."

Reviewed 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!"

Reviewed 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."

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