Who likes one dish dinners as much as I do?
This one in particular is one of my favorites – roasted chicken breasts with potatoes, peppers and shallots.
What Type of Chicken is Best For This Recipe?
You will get the best results from using bone in, skin on chicken breasts. They will remain juicy and tender. The skin and the bone protect the chicken from drying out and overcooking before the potatoes are cooked through.
I do not recommend using boneless skinless chicken breast, but if you do, you will need to decrease the baking time. Use an instant read thermometer and remove the chicken from the oven when the internal temperature reaches 165 degrees Fahrenheit.
You can also use bone in, skin on chicken thighs or drumsticks. They will also be tender and juicy, so you can use them instead of the chicken breast with no problems.
Roasting the Chicken and Potatoes
Since I use bone in, skin on chicken breasts, the chicken stays really juicy and tender and while it’s roasting, you’re also cooking the vegetables right in the same baking dish. Not only is the prep work a cinch, clean up is just as easy. An added benefit to baking the chicken and potatoes together is the added flavor boost. Since chicken breast is fairly lean, the potatoes don’t get too greasy. As the chicken roasts, the juices drip down into the potatoes and peppers, giving them that delicious roasted chicken flavor.Print
One Dish Chicken and Potato Dinner – Video Recipe
This One Dish Chicken and Potato Dinner is all roasted at the same time, so the juicy chicken breast and the tender but crisp potatoes, bell pepper, shallots and garlic create a delicious meal.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 2-4 servings 1x
- Category: Entree
- 2 bone in, skin on chicken breasts
- 1 1/2 lbs potatoes, cut into 1 – 1 1/2 inch pieces
- 1 bell pepper, cut into 1 inch pieces
- 3–4 shallots, cut into 1 inch chunks (you can use 1 onion instead)
- garlic cloves, minced
- 1 – 1 1/2 Tablespoons dry herbs
- salt, ground black pepper, to taste
- 4 Tablespoons olive oil, for the chicken and potatoes
- 1 Tablespoon fresh herbs (green onions, parsley, dill, etc.)
- Preheat the oven to 400 degrees Fahrenheit.
- Cut all the vegetables. Place the shallots and bell pepper in a large bowl.
- Place the potatoes into a medium pot, pour in enough water to cover the potatoes. Cover the pot, bring the water to a boil, reduce the heat to a simmer and cook for about 3 minutes, just until the potatoes soften on the outside. Drain the potatoes.
- Add the potatoes to the bowl with the shallots and pepper. Add the dry herbs, garlic, salt, ground black pepper and 2-3 Tablespoons of olive oil. Mix all the ingredients together to combine.
- Season the chicken with salt and ground black pepper on both sides. Drizzle with the remaining Tablespoon of olive oil and rub it so that the oil is evenly coating the chicken.
- Put the potatoes into a 13 x 9 inch rimmed baking dish in an even layer. Place a wire rack on top of the baking dish, with the chicken breasts on top of the rack.
- Roast in the preheated oven for 35-50 minutes, depending on how big the chicken breasts are. The chicken breast should be 165 degrees Fahrenheit on an instant read thermometer.
- Remove the chicken from the oven and set aside to rest for at least 5 minutes before cutting the chicken off the bone and into slices.
- Meanwhile, if the potatoes haven’t crisped up as much as you like, you can return them to the oven for another 5 minutes or so, under the broiler or increase the heat for 500 degrees Fahrenheit. (This is usually the case if the chicken breasts are really small and cook very quickly. If the chicken cooks longer, the potatoes should be crisp and golden by the time the chicken cooks through.)
- Sprinkle the potatoes with fresh herbs and serve with the chicken.
Keywords: One Dish Chicken and Potato Dinner, Chicken Breast With Roasted Potatoes, Bell Pepper and Shallots, One Dish Chicken Dinner