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Recipes for chicken and potatoes - 2 recipes

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Preheat oven to 425 degrees F (220 degrees C)

  • 4 chicken leg quarters
  • 1 (24 ounce) bag small potatoes
  • 1/2 cup olive oil
  • 2 lemons, juiced, divided
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons lemon and herb seasoning
  • 1 (12 ounce) package fresh green beans
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Rinse the chicken pieces and pat dry with paper towels

  • BASIC CHICKEN AND POTATOES
  • 2 1⁄2 POUNDS CHICKEN LEGS OR ASSORTED PIECES (BONE IN)
  • 1⁄2 CUP CANOLA OIL
  • 1⁄2 TEASPOON SALT OR MORE TO TASTE, DIVIDED
  • 1 POUND RED BLISS POTATOES, PREFERABLY NO BIGGER THAN 2 INCHES ACROSS
  • 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL OR MORE
  • 2 MEDIUM ONIONS, PEELED AND QUARTERED LENGTHWISE
  • 2 SHORT BRANCHES OF FRESH ROSEMARY WITH PLENTY OF NEEDLES
  • MY SPECIAL TOUCHES - TRY EITHER OR BOTH
  • 4 TO 6 OUNCES SLICED BACON (5 OR 6 SLICES)
  • 1 OR 2 PICKLED CHERRY PEPPERS, SWEET OR HOT, OR NONE, OR MORE!—CUT IN HALF AND SEEDED (OPTIONAL)
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MY MOTHER’S CHICKEN AND POTATOES Greek Lemon Chicken and Potatoes