Easy Chicken and Potatoes Recipe

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Easy Chicken and Potatoes Recipe
Easy Chicken and Potatoes Recipe photo by Taste of Home
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Easy Chicken and Potatoes Recipe

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Since returning to work after having my daughter, I have a lot on my plate just like every other mom out there. To make life easier, I came up with this time-saving recipe. I make it once a week now. —Lisa Turco, Cumberland, Rhode Island
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 4 bone-in chicken thighs (about 1-1/2 pounds)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 pound red potatoes (about 4 medium), cut into 1/2-inch cubes
  • 4 medium carrots, sliced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed

Directions

Preheat oven to 350°. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown chicken on both sides. Remove chicken from pan; discard drippings.
In same pan, combine potatoes, carrots, onion, garlic, rosemary and remaining oil, salt and pepper; return chicken to pan.
Bake, covered, 35-40 minutes or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender. Yield: 4 servings.
Originally published as Easy Chicken and Potatoes in Simple & Delicious October/November 2014

  • 4 bone-in chicken thighs (about 1-1/2 pounds)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 pound red potatoes (about 4 medium), cut into 1/2-inch cubes
  • 4 medium carrots, sliced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  1. Preheat oven to 350°. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown chicken on both sides. Remove chicken from pan; discard drippings.
  2. In same pan, combine potatoes, carrots, onion, garlic, rosemary and remaining oil, salt and pepper; return chicken to pan.
  3. Bake, covered, 35-40 minutes or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender. Yield: 4 servings.
Originally published as Easy Chicken and Potatoes in Simple & Delicious October/November 2014

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bjsilve0 User ID: 172187 141351
Reviewed Nov. 12, 2014

"Not much flavor. Maybe bouillon would help."

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