Company Chicken and Potatoes
Company Chicken and Potatoes is an easy, budget-friendly, one-pan dinner made with juicy chicken thighs and drumsticks, buttery baby gold potatoes, red onion, sun-dried tomatoes, fresh lemon, and the most delicious homemade marinade. Everything roasts together in one baking dish for a beautiful, company-worthy dinner that tastes like you spent a fortune but couldnโt be easier to make!
The Chicken and Potatoes I Make When Companyโs Coming!
Let me tell you something. When I have company coming over, I want to serve something that looks beautiful, tastes absolutely incredible, and makes everybody think I spent a fortune on dinner. But hereโs my little secret: I donโt want to spend a fortune, and I certainly donโt want to spend all day cooking! Thatโs exactly why I make myย Company Chicken and Potatoes!
This is one of those back-pocket dinners that everybody needs. You know, the kind of recipe you can pull out when youโre having friends or family over, when you want to make a beautiful Sunday dinner, or even when you just want to make something really good for your family on a regular weeknight.
Itโs made with affordable chicken thighs and drumsticks, buttery baby gold potatoes, sweet red onion, tangy sun-dried tomatoes, fresh lemon, and the most delicious homemade marinade. And when I tell you that marinade is GOOD, I mean it! Everything roasts together in one beautiful baking dish, and those potatoes soak up all that delicious flavor from the chicken, lemon, seasonings, and sun-dried tomatoes. The best part?ย You donโt even have to marinate the chicken ahead of time! Just assemble everything, spoon that delicious marinade over the top, and pop it into the oven. And when it comes out? Oh my goodness. Make it!
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If you love my Best Roasted Chicken Legs and Potatoes, which inspired this recipe, youโre going to absolutely love this version too! And if youโre looking for the perfect side dish, serve this with my Greek Table Salad. Itโs absolutely delicious alongside this chicken and potatoes, especially with some crusty bread to soak up all those amazing pan juices.
Why Youโll Love This Company Chicken and Potatoes
- Budget-friendly entertaining:ย Chicken thighs and drumsticks are affordable, but this dinner looks and tastes like something youโd serve at a fancy dinner party.
- One baking dish:ย Everything roasts together, making preparation and cleanup easy.
- No marinating required:ย You can make the marinade and cook the chicken immediately.
- Beautiful presentation:ย Serve it straight from a pretty oven-to-table baking dish for a gorgeous centerpiece, provided the dish is rated for the cooking method.
- Incredible flavor:ย Lemon, garlic, sun-dried tomatoes, Italian herbs, and roasted chicken create the most delicious combination.
- Perfect for company or family dinner:ย This recipe is impressive enough for guests but easy enough for a weeknight.
CLICK HERE for my Favorite Oven-to-Table Baking Dish!
Now, you certainly donโt need a fancy baking dish to make my Company Chicken and Potatoes, but I have to show you the beautiful dish I used! I made this recipe in myย Pampa Bay Porcelain Extra Large Shallow Bowl, and oh my goodness, itโs gorgeous! Itโs a large, beautiful, round serving dish, and I love how it makes this entire dinner look so impressive. One of my favorite things about making dinner for company is bringing a beautiful dish right to the table. Thereโs just something about serving your chicken and potatoes in a gorgeous dish that makes the whole dinner feel extra special. And thatโs exactly what I love about this recipe! You get that beautiful presentation without spending a fortune on ingredients.
I used my Pampa Bay dish for this recipe, and I love that I can make dinner look so beautiful without transferring everything to another serving platter. But please donโt think you need a special baking dish to make this recipe! You can absolutely use a regular 9ร13-inch baking dish, a large roasting pan, or another sufficiently large oven-safe baking dish that you already own. Just make sure everything fits comfortably. You donโt want the chicken and potatoes packed so tightly that they canโt roast properly. With 4โ5 pounds of chicken, you may need a larger dish or two separate baking dishes. Thatโs what makes this recipe so wonderful. You can dress it up for company or keep it simple for a regular family dinner.
Start by arranging the sliced lemon rounds across the bottom of your baking dish. Next, add your baby gold potatoes. I like to cut them in half lengthwise instead of across the middle. It gives them a longer, prettier shape, especially when youโre serving this dinner to company.
Add your large chunks of red onion.
Then add the julienne-cut sun-dried tomatoes.
Now time to make the marinade: pour your olive oil into a measuring cup (I like to use La Espanola Extra Virgin Olive Oil)
Squeeze in your lemon and add in the minced garlic with red chili peppers.
Next, shake in the adobo and Italian seasoning.
Add in the fresh chopped parsley and tomato paste.
Lastly, add in the Better Than Bouillon Roasted Chicken Base and cracked black pepper.
Give everything a stir.
Pour about one-third of the marinade over the potatoes, onions, and sun-dried tomatoes. Arrange your chicken thighs and drumsticks directly on top of the potatoes and vegetables.
Spoon the remaining marinade generously over the chicken, making sure every piece gets coated. Place the baking dish into your preheated oven, uncovered.
When everything is perfectly roasted, remove the baking dish from the oven. Spoon those flavorful juices from the bottom of the dish all over the chicken and potatoes before serving.
Click Here for my Large Checkered Cutting Board!
More Delicious Chicken Dinner Recipes!
Melissaโs Tips!
- Use bone-in chicken thighs and drumsticks. I love this combination because itโs affordable, flavorful, and stays wonderfully juicy while roasting.
- Cut your potatoes lengthwise. Not only do they look beautiful, but cutting them into similar-sized pieces helps them cook evenly.
- Donโt skip the lemon slices. Placing fresh lemon slices underneath the potatoes adds wonderful flavor as everything roasts.
- Donโt squeeze the sun-dried tomatoes dry. That flavorful oil is a delicious addition to the dish.
- No marinating necessary! This recipe is designed to go straight into the oven after assembly. If youโd like to marinate the chicken ahead of time, you certainly can. Just refrigerate the chicken in the marinade in a covered container overnight, then assemble the dish when youโre ready to roast.
- Baste your chicken. About 45 minutes into roasting, spoon those delicious pan juices over the chicken. It adds flavor and helps keep everything moist.
- Check your potatoes before serving. If your chicken is finished first, remove it and continue roasting the potatoes until tender.
- Save those pan juices. Always spoon the flavorful juices over everything before serving. Theyโre too good to waste!
- Use a baking dish thatโs big enough. If youโre cooking 4โ5 pounds of chicken, make sure you have plenty of room. A larger roasting pan or two separate baking dishes may work better than crowding everything into one 9ร13-inch pan.
๐ค Common Questions
No! And thatโs one of my favorite things about this recipe. You can assemble everything and put it directly into the oven. The marinade is packed with so much flavor that you donโt need to plan ahead.
Simply remove the cooked chicken, loosely cover it with foil, and return the potatoes to the oven until theyโre fork-tender. Then place the chicken back on top before serving.
You can, but the cooking time will be different. Boneless chicken generally cooks faster, so youโll need to monitor the temperature carefully and may want to give the potatoes a head start. For this particular recipe, I recommend bone-in thighs and drumsticks.
Company Chicken and Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 375ยฐF and position the rack in the lower third of the oven.
- Arrange lemon slices across the bottom of a large oven-safe baking dish. Add halved baby gold potatoes, chopped red onion, and sun-dried tomatoes. Toss together.
- In a large measuring cup or bowl, whisk together olive oil, tomato paste, lemon juice, Better Than Bouillon, Badia garlic with red chili peppers, Adobo seasoning, Italian seasoning, black pepper, and most of the chopped parsley. Reserve a little parsley for garnish.
- Pour approximately one-third of the marinade over the potatoes and vegetables. Toss well with a large spoon.
- Arrange chicken thighs and drumsticks over the vegetables. Spoon the remaining marinade over the chicken, coating each piece. If needed, add a small splash of olive oil to the marinade cup, whisk, and spoon over the chicken.
- Sprinkle with additional black pepper and reserved fresh parsley.
- Place the baking dish in the oven and roast uncovered at 375ยฐF.
- After approximately 45 minutes, carefully remove the dish and spoon the flavorful pan juices over the chicken. Increase the temperature to 410ยฐF and continue baking for another 10-15 minutes or until the chicken reaches at least 165ยฐF internally and the potatoes are fork-tender.
- Allow approximately 70โ90 minutes total as an estimate, checking for doneness sooner if needed.
- If the chicken finishes before the potatoes, transfer the chicken to a platter and loosely cover with foil. Return the potatoes to the oven until tender.
- Arrange the chicken back over the potatoes. Spoon the delicious pan juices over everything and serve warm.
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Nutrition
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Store leftovers in an airtight container in the refrigerator for 3โ4 days. Freeze for up to 3 months for best quality.
