This Chicken and Potatoes recipe makes a comforting, hearty meal that feels like it took hours to prepare but actually requires very little hands-on time. It begins on the stovetop and finishes in the oven, making it a great option for busy weeknights or relaxed weekend dinners.
This version is similar to a potato hot pot but follows a quicker route. Start by seasoning and browning the chicken in a heavy pot to develop flavor and color.
After removing the chicken, use the pan juices to sauté onions until fragrant, then add chopped tomatoes and cook until they break down into a rich base. Return the chicken to the pot alongside peeled, sliced potatoes, add seasonings and water, then transfer the covered pot to the oven to finish cooking.
Bake until the potatoes are tender when pierced with a fork. If you prefer crisp-tender vegetables, add them near the end so they stay bright and slightly crunchy; for softer, fully cooked vegetables, add them with the potatoes.
Be careful not to overbake the potatoes. Remove the pot from the oven as soon as the potatoes are fork-tender—leaving them in too long can turn them mushy. Russet potatoes work especially well here, giving a creamy texture that blends nicely into the savory broth.
I used a cast-iron, oven-safe pot for this recipe because it lets you brown the chicken on the stove and finish in the oven without switching cookware. If you don’t have an oven-safe pot, transfer everything to an oven-safe dish before baking.
The finished dish is essentially a chicken-and-potato stew with a savory tomato-scented broth. It’s filling, comforting, and perfect for cool spring evenings. Leftovers thicken and develop even more depth of flavor the next day, so this meal reheats beautifully.
More hearty chicken dinners to try:
- CHICKEN IN WHITE SAUCE
- CHICKEN YASSA
- PERFECT ROAST CHICKEN – HOW TO ROAST A WHOLE CHICKEN
Chicken and Potatoes
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Ingredients
CHICKEN
- 4 chicken thighs (about 2 pounds)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon corn oil or other oil
POTATOES
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
Instructions
Chicken
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Rinse chicken and pat dry. Sprinkle with salt, black pepper, garlic and ginger, and rub the seasoning over the chicken.
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Heat oil in a Dutch oven over high heat for about 3 minutes. Place the chicken skin-side down and cook 5 minutes, then turn and cook 3 minutes on the other side. Remove the chicken from the pot and set aside.
Potatoes
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In the remaining fat, sauté the chopped onion until fragrant, about 3 minutes.
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Add the chopped roma tomatoes and cook until they shrink and soften, about 10 minutes.
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Add the potatoes, 4 cups of water, salt, garlic powder, black pepper and bouillon powder. Stir to combine, then nestle the chicken back into the pot.
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Cover and place in a preheated oven to cook for about 30 minutes, or until the potatoes are tender when pierced with a fork.
Notes
- Russet potatoes give a creamy texture that complements the broth. Use an oven-safe pot for stovetop-to-oven cooking; otherwise transfer contents to an oven-safe dish before baking.
- Leftovers thicken and taste even better the next day.
Nutrition
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