Dump Meals

Dump and Bake

Baked Chicken and Potatoes

dumpmeals.com/recipes/baked-chicken-and-potatoes/

Chicken thighs and potato chunks tossed with oil and Italian dressing mix and roasted together on a sheet pan.

Baked Chicken and Potatoes, served
A computer-made picture of the finished dish, not a photo of this recipe.
Serves
6
Prep
20 minutes
Bake
425°F, 35 to 45 minutes
Pan
large rimmed baking sheet (or 2), lined with foil

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Baked chicken and potatoes is a whole supper on a sheet pan. Boneless chicken thighs and chunks of Yukon gold potatoes are tossed with oil, a packet of Italian dressing mix, garlic powder and paprika, then roasted until the potatoes are tender and the chicken is browned.

Thighs are the right cut here, because they stay moist through the time the potatoes need. The potatoes get a 10-minute head start in the oven, and cutting them into chunks about 1 inch across lets them finish with the chicken. Spread everything out in one layer so it browns instead of steaming.

Add a green vegetable on the side, or scatter a bag of green beans over the pan for the last 15 minutes. Leftovers reheat well in the oven, which crisps the potatoes again.

Ingredients

You need

  • 2½ pounds boneless skinless chicken thighs
  • 2 pounds Yukon gold potatoes, cut into 1-inch chunks
  • 3 tablespoons vegetable oil, divided
  • 1 (0.7-ounce) packet Italian dressing mix, divided
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • nonstick cooking spray

To serve

  • fresh parsley, for serving

Directions

  1. Heat the oven to 425°F. Line the pan with foil and spray it.
  2. On the pan, toss the potatoes with 2 tbsp oil and half the dressing mix. Spread them out; bake 10 minutes.
  3. Pat the chicken dry; don't rinse it. In a bowl, toss it with the rest of the oil and dressing mix and the spices. Wash your hands and anything the raw chicken touched with hot, soapy water.
  4. Stir the potatoes, push them aside, and lay the chicken on the pan in one layer. If it won't fit, use a second lined pan and swap the pans halfway.
  5. Bake 25 to 35 minutes more, until the potatoes are tender.
  6. Check the thickest piece of chicken with a food thermometer. It must read at least 165°F. If it doesn't, bake 5 minutes more and check again. Add parsley and serve.

It's done when the thickest piece of chicken reads at least 165°F, and the potatoes are tender when pierced with a fork. Check with a food thermometer.

Leftovers go in the refrigerator within two hours, in shallow covered containers. Reheat them until hot all the way through (165°F).

Tips

  • Cut the potatoes to an even size so they all finish together.
  • Bone-in thighs work too but take longer. Check them in the thickest part, not touching the bone.

Food-safety sources

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