Chicago Style Chicken and Potatoes

Chicago-Style Chicken and Potatoes

Get ready to indulge in a classic Midwestern dish that’s as comforting as it is flavorful! Chicago-Style Chicken and Potatoes is a beloved recipe that’s deeply rooted in the Windy City’s culinary heritage. This satisfying, slow-cooked masterpiece combines tender chicken, crispy potatoes, and a rich, tangy tomato sauce that’s sure to become a family favorite.

Prep Time: 20-25 minutes

Cook Time: 45-50 minutes

Total Time: 65-75 minutes

Ingredients:

For the chicken and marinade:

4 bone-in, skin-on chicken thighs

4 drumsticks

3 garlic cloves, minced

2 tbsp olive oil

2 tbsp fresh lemon juice

1 tsp dried oregano

1 tsp smoked paprika

1/2 tsp garlic powder

Salt and pepper to taste

For the potatoes:

4 large Russet or Yukon Gold potatoes, cut into

wedges

2 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried thyme or rosemary

Salt and pepper to taste

Optional Garnish:

Fresh parsley, chopped

Lemon wedges

Instructions
1.Prepare the chicken:
In a large bowl, combine the minced garlic, olive oil, lemon juice, oregano, smoked paprika, garlic powder, salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover and marinate for at least 30 minutes (or up to 4 hours in the fridge for deeper flavor).

2.Prepare the potatoes:
Preheat the oven to 425°F (220°C). In another bowl, toss the potato wedges with olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.

3.Assemble the dish:
On a large, rimmed baking sheet, arrange the chicken pieces skin-side up. Scatter the seasoned potato wedges around the chicken. Make sure everything is in a single layer for even cooking.

4.Roast in the oven:
Place the baking sheet in the oven and roast for 40–50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender. Flip the potatoes halfway through cooking to ensure even browning.

5.Crisp and broil (optional):
For extra crispy skin, turn on the broiler for the last 3–5 minutes of cooking, keeping a close eye to prevent burning.

6.Garnish and serve:
Sprinkle the roasted chicken and potatoes with fresh parsley and serve with lemon wedges on the side for a bright finish.

Enjoy !

Tips and Variations:

1. Marinate the chicken: Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate.
2. Use high-quality potatoes: Choose potatoes that are high in starch, like Russet or Idaho, for the fluffiest results.
3. Don’t overcook the potatoes: Cook the potatoes until they’re golden brown and crispy, but still tender.
4. Add some heat: If you like spicy food, add some diced jalapeños or red pepper flakes to the tomato sauce.
5. Make it a one-pot meal: Cook the chicken, potatoes, and tomato sauce in one large skillet for a easy and convenient meal.

Nutritional Information (per serving):

 Calories: 420-500
Protein: 35-40g
Fat: 20-25g
Saturated Fat: 3-4g
Carbohydrates: 25-30g
Fiber: 4-5g
Sugar: 5-6g

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