Country Chicken and Potato Bake

In case your family is in town for longer than just tomorrow and you still have to come up with meal ideas to feed a crowd, I thought I’d share a tried and true recipe my family loves.

It comes from a cookbook I got as a wedding gift almost 14 years ago, Good Housekeeping Best Chicken Dishes, and we’ve been loving it ever since. If the name alone doesn’t win you over, I don’t know what will.

chicken cookbook

Country Chicken & Potato Bake

2 pounds potatoes, cut into 1 1/2-inch chunks (or however many potatoes you need)
1 medium onion, finely chopped
2 whole chickens (about 3 pounds each), cut up (or a couple packages of thighs and drums from Costco)
2 teaspoons salt
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crushed
1/2 teaspoon coarsely ground black pepper
Fresh rosemary for garnish (yeah, right)

Preheat oven to 425F. In large roasting pan (about 17×11 1/2), toss potatoes and onion with chicken pieces, salt, rosemary, and pepper. Arrange the chicken pieces, skin-side up; bake, uncovered, 1 hour or until potatoes are tender and browned and juices run clear when chicken is pierced with tip of knife, basting with pan drippings occasionally. (Or just dump it in the oven and ignore it for an hour.)

(A little paragraph about serving, which I never read or follow because my people don’t care about how it looks. They just want it to taste good.)

Makes 8 main dish servings.

chicken recipe

I made this the other day when we had two extra adults at our table, so with Great-Grandma missing, and the rest of my regular crew, it fed five adults, one pre-teen, and three children with leftovers to spare. I used three packages of Foster Farms thighs I picked up at Costco and about 5 pounds of potatoes.

That’s a winner, winner, chicken dinner.

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