This Chicken and Potatoes is such a hearty dinner! It is made with simple ingredients, starts cooking on the stovetop and finishes in the oven. A simple enough dinner for busy days and gourmet enough for weekends!
Here I am again with another easy chicken dinner recipe. This Chicken and Potatoes tastes like something that took hours and hours to make but it requires little hands-on time. It is similar to potato hot pot but it takes a shorter route.
First, you brown some chicken in a pot.
Then you saute onions and cook some tomatoes. Add seasonings and water then throw back your chicken into the pot with some potatoes.
Cook in the oven until the potatoes are tender. Then add some vegetables. I like my vegetables fresh and crisp so I add them at the end so they are not cooked through. If you like the vegetables cooked through, then add them at the same time as the potatoes.
Also, don't keep your potatoes in the oven too long. As soon as they are tender when pierced with a fork, take out the pot. If you leave the potatoes in they oven for too long, they will turn into mush. And nobody wants that.
I used russet potatoes in this recipe for that perfect creamy texture. I also used my cast iron pot since because it works well for starting cooking on the stovetop and finishing in the oven. If you do not have an oven-safe pot, place everything in an oven-safe bowl and bake.
I call this recipe Chicken and Potatoes because chicken and potatoes are the main ingredients here. It is more like a chicken and potato stew so hearty with a savory broth that I just want to keep on drinking. Perfect for these cool spring days!
This Chicken and Potatoes tastes even better the next day. The soup gets thicker and it gets heartier. Enjoy, friends!
More Hearty Chicken Dinners:
Chicken and Potatoes
- 4 chicken thighs (about 2 pounds)
- ½ teaspoon garlic powder
- ¼ teaspoon ginger powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon corn oil or other type of oil
- 4 roma tomatoes
- 1 cup chopped onion
- 8 medium russet potatoes or 4 large ones - peeled and cut into 1 inch slices
- 1 teaspoon garlic powder
- 2 teaspoons bouillon powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- Rinse chicken and pat dry. Sprinkle on the salt, ground black pepper, garlic and ginger. Mix well to ensure the seasoning coats the chicken.
- Heat oil in a dutch oven and on high heat for 3 minutes. Place the chicken in the pot, skin side down then let it cook for 5 minutes. Turn to the other side and let it cook for 3 minutes. Remove chicken from pot.
- In the leftover fat in the pot, saute the onions until fragrant. About 3 minutes.
- Add the chopped tomatoes and cook until they shrink. About 10 minutes.
- To the pot, add the potatoes, 4 cups of water, the salt, the garlic powder, the black pepper and the bouillon powder. Stir well to combine then add back the chicken to the pot.
- Cover and place in the oven to cook for about 30 minutes until the potatoes are tender when pierced with a fork.
- I used russet potatoes in this recipe for that perfect creamy texture. I also used my cast iron pot since because it works well for starting cooking on the stovetop and finishing in the oven. If you do not have an oven-safe pot, place everything in an oven-safe bowl and bake.
- Leftovers also taste wonderful!