Chicken Potato Bake Recipes

Steps:

• In a shallow bowl, combine the first 13 ingredients. Place oil in another shallow bowl. Dip chicken in oil; coat with crumb mixture. Place on greased 15x10x1-in. baking pan. , For potatoes, in a large bowl, combine the oil, salt, parsley, paprika, garlic powder and pepper. Add potatoes; toss to coat. Place around chicken. , Bake, uncovered, at 350° for 1 hour or until chicken juices run clear.

Steps:

• 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.

Steps:

• Preheat oven to 500 degrees.
• In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
• Add potatoes to bowl and allow to marinate for 10 minutes.
• Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
• Coat baking dish with cooking spray.
• Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
• Fry bacon and set aside to drain.
• Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
• Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
• Crumble the bacon, grate the cheese, and chop the green onions.
• Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
• Add fresh green onions before serving.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. Arrange the potatoes around and over the chicken pieces. Drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Steps:

• Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes. , Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs., Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
• Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

Steps:

• 1. Preheat oven to 400 degrees. Grease 9 x 13 dish with cooking spray.
• 2. Place cubed chicken, potatoes, garlic, celery, & onion in dish and toss together.
• 3. Mix water & chicken boullion until dissolved (or you can use 1/2 cup chicken broth).
• 4. Melt butter and add to chicken broth, also add cream of chicken soup, lemon juice, oregano, and italian seasoning, mix well, then pour over top of chicken and potatoes.
• 5. Season with salt & pepper to taste.
• 6. Cover with foil and bake for approximately 45 minutes, then uncover and bake for another 20-25 minutes.

Steps:

• Preheat oven to 350°F.
• Combine first 12 ingredients in a shallow bowl.
• Place the chicken in a bowl and pour the 3 tablespoons oil over chicken and coat well.
• Coat the oiled chicken with the breadcrumb mixture.
• Place on a greased cooking sheet.
• For the potatoes, combine the last 4 ingredients.
• Coat the potatoes with the 1 teaspoon oil and then coat with the seasoning mixture.
• Place around chicken on same baking sheet.
• Bake, covered for 1 hour, or until potatoes are done and chicken juices run clear.

Steps:

• Preheat oven to 425. Rinse chicken under cold water then pat dry with paper towels. Rinse finger potatoes and sit aside.
• Season chicken inside and out with salt and pepper. Smear softened butter over entire chicken. Place breast side up in 13 x 9 inch (or larger) baking dish.
• Insert 1/2 lemon into cavity along with 2 sprigs fresh rosemary and half head of garlic. Remove leaves off remaining sprigs of rosemary and sprinkle on top of chicken. Discard stems. Cover chicken with strips of bacon.
• In gallon size storage bag add finger potatoes, extra virgin olive oil, salt and pepper and shake well to coat. Pour potatoes around chicken.
• Cut the remaining 1 1/2 lemons into wedges and the remaining 2 garlic heads in half. Place lemon wedges and garlic halves around the chicken on top of the potatoes. Place in oven and bake for 1 hour uncovered.
• Remove chicken from oven and remove bacon. Set bacon aside and return chicken to oven for an additional 30 minutes. While chicken is in the oven dice the bacon where it's completely cooked discarding the places on each piece where it's still raw and set aside. After 30 minutes check the chicken. Don't let the golden color of the chicken fool you into thinking it's done. Test chicken where the thigh meets the breast and see if the juices run clear. Remove chicken, garlic and lemon from baking dish to a large platter and tent with foil. Remove potatoes to a covered serving dish and keep warm.
• While chicken is resting take 4 tablespoons of the pan drippings and place in saucepan. Add chicken broth and diced bacon and bring to a boil on medium high heat. Reduce by half (approx 6-8 minutes). If you need to thicken the gravy use the corn starch and ice cold water mixed together to make a slurry and add a little at a time checking for desired consistency.
• Remove foil tent and slice chicken. Place on platter with roasted lemons and garlic heads. The garlic is soft and makes a nice spread to place on buttered crusty bread. Pour gravy into gravy boat (or bowl) and serve along side chicken and potatoes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
• Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.