One-Pot Chicken & Potato Dinner

A super simple meal with rotisserie-seasoned chicken roasted on top of a bed of sliced potatoes in a Dutch oven.

JUMP TO RECIPE

If ever there was a reason to make me squeal WINNER! WINNER! CHICKEN DINNER! it’s this recipe!

This is one of those I pulled right out of my ear, crossed my fingers and hoped for the best. And it paid off! 

The concept was to create a one-pot meal where the potatoes cooked with the chicken in a Dutch oven to end up with one perfectly roasted chicken and a bed of layered potatoes with tons of flavor from the juices and drippings from the chicken.

And it totally worked! The potatoes were tender and flavorful and the bottom layer was slightly crispy from the rendered fat working with the super hot bottom of the Dutch oven.

I tested this recipe twice. The first time I didn’t use enough potatoes and cooked it at a lower temperature. The potatoes were too wet and fell apart too easily. It was still delicious but I knew I could do better.

The second time I used as many potatoes as the chicken weighed – a 3 pound chicken to 3 pounds of potatoes. This seems to be the perfect balance. So if you use a larger chicken than the recipe calls for, just increase the amount of potatoes too. 

If you want, you could totally spread the potatoes onto a sheet pan then broil them a bit to have them crisp up a bit. You could even sprinkle on some parmesan cheese. Hmmmm… I’m gonna try that next time!

I’d recommend serving this with a salad, corn on the cob, green beans or any vegetable dish that doesn’t need to go in the oven.

I am not very skilled at carving a whole chicken into individual pieces but this is so tender, the pieces will kind of show you where to make the cuts when you bend the legs and thighs away from the body. Here’s a great quick video to walk you through it if you need a little help. 

HOW TO COOK ONE-POT CHICKEN & POTATO DINNER

The recipe instructions will cover everything in detail but there are really just four steps:

1. Layer the potatoes in the bottom of a Dutch oven, sprinkling each layer with salt and pepper.
2. Season the bottom of the chicken, place on top of potatoes then season the top.
3. Bake everything at 400 degrees for an hour and a half.
4. Remove chicken to carve into individual pieces then serve potatoes and chicken! That’s it!

A FEW NOTES ABOUT COOKING ONE-POT CHICKEN & POTATO DINNER

You can use a larger chicken, but you will need to use more potatoes to soak up the juices and drippings from the chicken (use as many pounds of potatoes as the chicken weighs). Increase cooking time accordingly (add 20 minutes or so for every additional pound).

If arranging on a platter to serve, pour off any standing liquid from the potatoes then baste the cut chicken pieces with it just before serving.

You can also use Yukon Gold potatoes but I don’t recommend using russet potatoes as they will not keep their shape as well. 

Really trim off the excess skin (usually found at the neck and tail-end openings). A whole chicken will put off a lot of drippings so we need to reduce that as much as we can. Just leave enough skin on to cover the meat then discard the rest.

I don’t recommend making this with boneless, skinless chicken breasts as they will overcook before the potatoes are done (and there will be no drippings to cook the potatoes in).

You can use bone-in, skin-on chicken pieces instead of a whole chicken. If you use breasts only, you may need to remove them after about an hour to prevent them from overcooking. 

Check out these other one-pot dinner recipes with potatoes too!

• Buttermilk Ranch Roasted Chicken with Potatoes - Roasted Chicken and potatoes basted with buttermilk ranch (much like Million Dollar Chicken). A true sheet pan dinner that cooks in one dish!
• Southern Fried Potatoes & Sausage - A simple budget-friendly recipe for a one-pan skillet meal with smoked sausage, onions and southern-style fried potatoes.
• Salisbury Steak & Potato Skillet Dinner - Hamburger steaks, potatoes and gravy cook in one pan for an entire scratch-made skillet dinner made in just 30 minutes
• Potato Hash & Eggs - An easy, rustic one-pan recipe for breakfast, brunch or dinner made with ground beef, onions, diced potatoes and eggs.
• Potato Goulash with Sausage - A rustic Hungarian goulash recipe with tender creamy potatoes and kielbasa or smoked sausage cooked together in one pot.

Recipe for One-Pot Chicken Potato Dinner

One-Pot Chicken & Potato Dinner

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

A super simple meal with rotisserie-seasoned chicken roasted on top of a bed of sliced potatoes in a Dutch oven.

Ingredients

• 1 3-lb chicken
• 3 lbs red potatoes
• Olive oil
• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme

Instructions

1. Preheat oven to 400 degrees. Spray the bottom and halfway up the inside of a 4-6-quart Dutch oven with cooking spray.
2. Wash potatoes then cut into thin slices (between 1/8 and 1/4 inch thick). Arrange potato slices in a single layer in the Dutch oven. Sprinkle with salt and pepper. Repeat the process until all the potatoes have been layered into the pot.
3. Wash the chicken well, removing any stray bits from the inside cavity. Trim off any excess skin and/or fat. Pat chicken dry then place upside down (backbone and thighs up) on a clean work surface.
4. Drizzle a little olive oil onto chicken then rub evenly over skin. Combine salt and remaining spices then mix well.
5. Sprinkle half of the seasoning mixture over bottom of chicken then place breast-side up on top of potatoes. Bind legs with cooking twine if desired.
6. Sprinkle remaining seasoning all over the chicken.
7. Cover Dutch oven with lid then bake for 30 minutes. Remove lid then continue baking for 1 hour longer or until internal temperature reaches 165 degrees. If chicken starts to brown too much, cover loosely with foil.
8. Let rest, uncovered, for 20 minutes. Cut chicken into serving pieces then serve.

Notes

• You can use a larger chicken, but you will need to use more potatoes to soak up the juices and drippings from the chicken (use as many pounds of potatoes as the chicken weighs). Increase cooking time accordingly (add 20 minutes or so for every additional pound).
• If arranging on a platter to serve, pour off any standing liquid from the potatoes then baste the cut chicken pieces with it just before serving.
• You can also use Yukon Gold potatoes but I don’t recommend using russet potatoes as they will not keep their shape as well. 
• Really trim off the excess skin (usually found at the neck and tail-end openings). A whole chicken will put off a lot of drippings so we need to reduce that as much as we can. Just leave enough skin on to cover the meat then discard the rest.
• I don’t recommend making this with boneless, skinless chicken breasts as they will overcook before the potatoes are done (and there will be no drippings to cook the potatoes in).

Nutrition Facts

Calories

314.56

Fat

14.37

Sat. Fat

3.83

Carbs

28.03

Fiber

3.24

Net carbs

24.77

Sugar

2.27

Protein

18.61

Sodium

670.03

Cholesterol

61.23

https://www.southyourmouth.com/2022/05/one-pot-chicken-potato-dinner.html

Images and text © South Your Mouth LLC 2022

dutch oven, chicken, roasted, baked, potatoes, potato, one-pot, one-pan, dinner, supper, whole chicken, easy, best, how to, recipe

dinner, supper, main

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER