One Pan Chicken and Potato Bake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Servings
4
-
Calories
260 kcal
-
Cuisine
American
One Pan Chicken and Potato Bake
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
For the Compound Butter
- stick butter softened
- 2 teaspoons dried or fresh parsley
- 2 teaspoons dried or fresh chives
- 3-4 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
For the Potatoes
- 1-2 tablespoons olive oil
- 1 bag small yellow potatoes
- 1-2 shallots sliced
- 3-4 cloves garlic minced
- salt and pepper to taste
For the Chicken
- 3-4 bone-in skin-on whole chicken legs
- Compound butter mixture
- salt and pepper to taste
Instructions
Prepare the Compound Butter
- Ensure your butter is properly softened (but not melted)
- Combine butter, chives, parsley, minced garlic, salt, and pepper in a bowl
- Mix until everything is evenly distributed
- Set aside at room temperature for easy spreading
Prepare the Potatoes
- Preheat your oven to 375°F (190°C)
- Add olive oil to your oven-safe dish or cast iron skillet
- Ensure the oil covers the entire bottom of the pan in a thin layer
- Cut potatoes into uniform bite-sized pieces for even cooking
- Add them to your prepared dish
- Slice shallots and add to prepared dish
- Add minced Garlic
- Season with Salt and Pepper and mix
Prepare the Chicken
- Pat chicken legs completely dry with paper towels
- Create a pocket under the skin for the compound butter
- Be gentle to avoid tearing the skin
- Gently stuff the compound butter under the chicken skin
- Use your fingers to spread it evenly
- Give the skin a light butter coating too
- Arrange chicken legs over the potatoes
- Season the skin with additional salt and pepper
- Ensure pieces aren't touching for even browning
- Place in preheated oven
- Bake for 45-55 minutes, or until chicken registers 165°F
- Potatoes should be tender when pierced with a fork
- Skin should be golden brown and crispy
Notes
- Potatoes Not Cooking Evenly: Cut them into more uniform pieces next time
- Skin Not Crispy: Ensure chicken is completely dry before buttering
- Butter Melting Too Quickly: Chill the buttered chicken for 10 minutes before baking
- Pro Tip: Using fresh herbs will give you the brightest flavor, but dried herbs work beautifully too. If using dried, use the same amount as the recipe indicates - contrary to the usual rule of using less dried than fresh.
- Potato Selection Tip: Yellow potatoes are ideal because they have a buttery flavor and maintain their shape while becoming creamy when roasted.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
3g
(1%)
Protein
27g
(54%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
88mg
(29%)
Sodium
653mg
(27%)
Potassium
482mg
(14%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
11IU
(0%)
Vitamin C
2mg
(2%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 88mg | 29% |
| Sodium | 653mg | 27% |
| Potassium | 482mg | 10% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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