This is one of my favorite, easy, fairly low-spoon (minus the potato chopping), recipes. You can make this recipe in such a way that the only dish that you end up needing to clean at the end of the recipe is the glass or ceramic one you used to bake the chicken and potatoes in. Also, you don’t have to do anything to the chicken pieces.
Other Chicken Choices
Before I go into the preparation and cooking steps, I do want to share several optional alternative ways you can go about this recipe. If you prefer bone-in skin-on chicken, you can definitely use those as well! However, be aware that using those types of chicken pieces will cause a higher quantity of liquid/grease in the glass pan.
How to Change the Texture of the Marinade
Another alternative option for this recipe is to blend the marinade until smooth before you soak the potatoes and chicken. I skip this option for two reasons.
1. I hate cleaning dishes and I really hate hand washing dishes. My blender needs to be hand washed, . . . and so I avoid using it at all costs.
2. The marinade is honestly not that texture heavy and I don’t see a need to make it “finer”. The rosemary and minced garlic are the only textured parts and they don’t bother me. IF they do bother you, try this blending method and see if it helps.
Preparing the marinade
You can either mix the marinade together in a bowl or directly in a ziplock bag. Up to you and how many spoons you have to clean dishes.
For the marinade, you’ll want to mix together the red wine vinegar, dried rosemary, minced garlic, vegetable oil, olive oil, salt, and pepper. After you measure and mix everything together, split it between two larger ziplock bags. One bag is for the chicken pieces. The other bag is for the chopped potatoes.
Wash and scrub the red potatoes before chopping them into large chunks. Ideally, you want to have all of the chunks be a similar size but you don’t have to cut perfect squares. The recipe will work regardless of the size of your chopped potatoes.
I like to soak the chicken and potatoes (in the fridge) either overnight or all day before cooking it for dinner. If you forget to do this step in advance, you can simply soak them for 15-20 minutes before baking (while waiting for your oven to pre-heat). The flavor will soak in better during a longer marinade period, but I’ve made it on short notice before and it still comes out delicious. 🙂
Baking the Chicken and Potatoes
Preheat your oven to 400 degrees Fahrenheit. Spray your casserole dish with cooking spray. The nice part of this recipe is that you can now dump both bags straight into the casserole dish – potatoes, chicken, marinade and all!
After you make sure everything is coated in the marinade, bake for 45 to 50 minutes. Allow it to cool for a few minutes after you pull it out before eating. 🙂
2 lbs boneless skinless chicken pieces (breasts, thighs, etc)
2 lbs cubed red potatoes
2 tsp red wine vinegar
1/2 Tbsp dried rosemary
4 cloves of minced garlic
1/4 c vegetable oil
1/4 cup olive oil
2 tsp salt
a cutting board
a knife (I like to use a Chef’s knife)
a 9×13 inch oven safe casserole dish
3 quart sized ziplock bags