This is the easiest meal you’ll ever make.
It is perfect for guests and Sunday dinners; plus it is incredibly versatile. My family loves this dish, so I make it really often.
Super Easy Baked Chicken and Potatoes
1 Fryer Chicken
1/4 cup of olive oil
Chicken Seasoning to season
Salt and pepper to season
Garlic powder to season
Paprika to season
(Scroll to bottom of page for a printable version of this recipe!!)
First peel and wash at least a dozen medium-sized potatoes. That’s how many I need to feed a family of four. The larger your family, the more potatoes you’ll need, of course.
Slice the potatoes in rounds, half rounds and quarter rounds about 1/3 in thick and dump them into a bowl. Pour about 1/8 cup of olive oil over and sprinkle with chicken seasoning, garlic powder, salt, pepper, and paprika.
Mix well and pour into the bottom of a baking pan.
Cut up a fryer chicken and place in a bowl. Pour another 1/8 cup of olive oil and sprinkle with chicken seasoning, garlic power, salt, pepper and paprika and rub each piece well.
Place the chicken pieces over the potatoes.
Bake at 375-400 for 2 hours or until chicken is done.
Halfway through the baking time, remove the pan and stir the potatoes to keep them from burning or sticking to the sides.
Chicken should be crispy on top and the meat should be tender and fall off the bone. Potatoes should be soft and golden, not browned or hard.
You can soften the potatoes even more by taking out the pan after the chicken is done and pouring a few tablespoons of milk over the chicken – around the edges, stirring and covering with a towel. Let sit for 10 minutes and stir once more.
Serve with buttered, dill carrots, a green salad and bread.
Variations of this recipe can include adding slicked onions, peppers, and carrots to the potatoes.
Serve up and enjoy!