Hi guys! I’m Laura Vitale and in this episode of Laura in the Kitchen I want to share with you a really delicious family meal that is really a one pot wonder, it is my chicken potato bake, now I have done a version of this before, a few years ago but this is kind of like an updated version of it, and I made it recently in one of our vlogs and I had everybody asking for the recipe because I make a really good marinade and it is just.
Phenomenal. The ingredients you will need are, some good chicken, now what I will suggest you use is chicken, the drumsticks and the thighs bone in skin on, those are the best for roasting, if you want you can buy a 3 pound, you know, 3 pounds, like a whole fryer that it has been cut up around 3 pounds and you can use that, I, for roasting chicken like chicken thighs and the drumsticks skin on, bone in that is my personal preference and then to give it lots of flavor, I got some dried sage, dried thyme, fresh rosemary.
Or you can use dried rosemary, paprika, granulated garlic and onion, some Dijon mustard, you will need a lemon, salt and pepper, and olive oil and then will take some potatoes, extra rosemary and garlic in a little bit but before we do that I want to marinate this chicken so, to my flavorful mixture here, I am going to add a good amount of salt because remember you are seasoning a lot of chicken so do not be afraid to season well and then lots of black pepper nice and coarse, give this a really good you can absolutely use chicken.
One Pan Roasted Chicken Potatoes Recipe Laura Vitale Laura in the Kitchen Episode 761
Breast if you wanted to but just make sure it has skin on, bonein otherwise is going to be dry and you do not want that and then I am going to put the entire juice of a lemon in here, seeds and all, do not worry about it because is not like, it is not like you are going to be able to, they are not going into a sauce, it is a marinade so, is all okay, and then I actually just cut the lemons and put them in there and I did wash my lemon.
So do not worry about that and then we are going to add, I will say all in all maybe about a quarter of a cup of olive oil, this is not going to cut it, we will be here until next Tuesday, yeah about maybe a quarter cup of olive oil because again you got a lot of chicken in there, and then just use your hands, give this a smash around and then we are going to add in our chicken, ahhh. it smells incredible! in our, the tutorial, in the vlog when I made.
This , I did not add the paprika but then the following time I did it, I did add the paprika and it just not only give it beautiful color but the flavor was outstanding so I say go ahead and add the paprika, that looks good! Now what I am going to do is I am going to cover this with plastic wrap and stick it in the fridge for a minimum of a couple of hours but honestly you can do this the night before and then that way the next day.
You will have such a beautiful flavored chicken and all you have to do is bake it in the oven and you are done and dinner will be in the table so, I am just going to let this go for a couple of hours and then we will wrap it up, first wash my hands, wrap this up, in the fridge and then I will show you how to put the whole thing together. My chicken was in the fridge for a couple of hours and I am just letting it come to room temperature.
Just a little bit because you never want to take a really cold meat and pop it into the hot oven, my oven now is preheated to 425F, now I am going to prep some potatoes, what I have here are some baby red skin potatoes and some Yukon gold potatoes and all I am going to do is cut them in half, that is really about it and this is so easy and so simple, if your potatoes are super small you can even leave them whole, I prefer to cut them because.
That way the cut side gets really, really nice and crispy and lets face it is the best part of the potato, of a roast potato in my opinion anyway, so I am just going to cut all this up and get them ready for my baking dish which I have here, I have a giant roasting dish, now, it is not dirty it is just stained, ha ha you can see how much I do use my pots and pans and baking dishes by the fact that most of them are stained but that I fell like,.
You know that is, that is how they are supposed to look I cook I mean I cook everyday so I am not going to buy new pots and pans and dishes all the time and I feel like they have character and they have history, that is why I actually prefer when they look used but that is just me, I am just going to continue to cut this up and get them ready. I am going to drizzle them with just a touch of olive oil, do not need to much because the chicken.
Render out some of it’s own fat that this is going to cook into and that will be delicious, I am just putting some salt and pepper on the potatoes, lets just put a good amount of salt because remember potatoes need salt and then I just strip some rosemary leaves, I do not even want to chop them, I just leave them whole as it is, they crisp up, they taste lovely so all I am going to do now is toss the potatoes, let them cover in the oil. Just.
Putting my chicken in my big roasting dish and as you can see I do not want to lose any of that marinade, so I am just going to move my chicken around and then that way it kind of coats it really well in the marinate and then make sure it is all skin side up and before I add the lemon to this, I am going to surround my chicken with potatoes because I want this to be a really lovely one pot kind of meal, really easy, squeeze things.
Together if you have to, remember this, you know, it should look like there is plenty in there, you do not want 4 or 5 pieces of potatoes and then, and 2 and 12 pounds of chicken, so squeeze things together and it will all work out beautifully and then I am taking my cloves of garlic unpeeled and I am just sticking them all over, now this does provides flavor but because we are leaving them unpeeled I do not have to worry about them burning and then they get really nutty and roasted and then you can just pop them.
Right out, it is delightful so, put those in there and then I take my lemons, my lemon quarters and then just pop them around, because that is all good flavor, and get that marinade. Ahhh. my Nona will be proud that I am using all the marinade, because hey. I put it together, I want to use it, ok! That is looking good enough for me, I am going to pop this into the oven, it has been preheated to 425F, I am going to wash my hands first but I am going.
To pop this in there at 425F for about an hour to an hour and a half, it really it does totally depends on how your oven is and we are looking for this to get nice and crispy and the potatoes to develop beautiful color and it can take anywhere from and hour to an hour and a half. Wipe my hands and get this in. My chicken and potatoes were in the oven for exactly 1 hour at 425F, now do not panic if the top of the chicken gets a little.
Bit dark, that is actually not the chicken it is the marinade because I added so much of the marinade right on top of the chicken, I provably should not have done that but it gets just a little bit dark but do not worry about that, you can hear that the chicken is crispy, the potatoes. look at this potatoes! Look at that! Look at that color! I have let this cool just for a few minutes, look at those!!! A! Mmmmm. I’m going right in. For just a little something green I do like to splash sprinkle some parsley right on.
Top and I do not even chop it, I just kind of throw them on top and let them do it’s thing and it is so lovely, I am so excited for dinner. One pot wonders like this that you can pop right into the oven are a life saver, whether you have some time in doing it on the weekend or you can do this the night before, pop it in the fridge, when you come home from work exhausted and tired, you know you are minutes away from a wonderful dinner,.
Because all have to do, yo do not even have to put it in a bowl and then put it in the fridge to marinate, you can put it in a roasting tent and let it marinate in the roasting tent and then pop the whole thing in the oven, add your potatoes last minute if you are going to cute them so that they do not turn color, but I am going to go for a piece of chicken from right under here because I do not want to disturb the top. Ahhh, yes! Look at that!.