Looking for a delicious one dish dinner? This simple chicken and potato dinner is full of Italian flavor. It reminds me of marinated grilled chicken with roasted potatoes but with a lot less fuss. Add a salad and you have a complete meal the whole family will love.
Italian Roasted Chicken and Potatoes
- 4 Chicken Breasts, cut into large bite size pieces
- 6 Red Potatoes, chopped into large bite size pieces
- 1/4 cup Extra Virgin Olive Oil
- 1 tsp Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Basil
- 1/4 tsp Sea Salt
- Pepper to taste
- Preheat the oven to 400.
- Place chicken pieces in bottom of 9 X 13 pan. Place chopped potatoes on top of chicken.
- Drizzle heavily with olive oil and stir until all potatoes are coated in oil.
- Sprinkle remaining ingredients on top.
- Gently stir to evenly coat chicken and potatoes with seasoning.
- Roast 45 minutes or until chicken is done and potatoes begin to brown.
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You know how you see a recipe and you know you’re going to love it before you even try it? That’s how it was when I saw this recipe at Mom’s Crazy Cooking. I have a thing for caramelized onion (try this Orange, Honey and Cumin Roasted Chicken with caramelized onions over mashed potatoes), and my husband loves a tender, falling apart roast. So I knew this recipe was going to be a hit.
Caramelized Onion Pot Roast in the Crock Pot
Adapted from Betty Crocker Recipe Magazine, January 2001 and Mom’s Crazy Cooking
- 4 Onions, sliced thin
- Palm Shortening or oil of choice
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 cup Beef Broth
- 1/2 cup Apple Juice
- 1 Tbsp Sucanat or Brown Sugar
- 1 Tbsp Cider Vinegar
- 2 Tbsp Dijon Mustard
- 2 1/2 lb Rump Roast
- In a large skillet, cook onions until translucent and brown. Stir in remaining ingredients except roast and heat through.
- Spoon half of the onion mixture into the crock pot. Place the roast on top of the onions. Spoon the rest of the onion mixture on top of the roast.
- Cover and cook on low 8-9 hours or until roast is falling apart.
- Serve over mashed potatoes.
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Spicy sausage, potatoes, greens and bacon in flavor-packed broth. This savory and satisfying soup is a fabulous way to sneak a little kale into your little one’s belly.
My sister in law’s mother has brought this soup to many family dinners. It’s always my favorite. After sipping a mug of Zuppa Toscana around a bonfire last fall (bliss!), I finally requested the recipe.
Once I made it myself, I realized how easy it is to make dairy-free. It turns out, I actually prefer it dairy-free! If you disagree, add a little coconut milk or cream just before serving.
Is there anything more comforting than homemade chicken noodle soup? It’s soup-er good for you and easy to make. Since most of the ingredients are leftover, it feels a little like a free wholesome dinner. Love it!
There’s a sweet Granny at our church, who often brings a big pot of macaroni noodles with tomato sauce and ground beef to church potluck meals. It’s somewhat similar to spaghetti without the strong Italian seasonings and somewhat like beefy mac in a stew form. Kids devour it.
She calls this meal Goulash. I always thought Goulash was a Hungarian dish, but apparently there is American Goulash as well. Google tells me that in some regions this dish is called American Chop Suey!
Whatever you call it, it’s frugal, kid-friendly comfort food. Here’s my allergy-friendly version:
I was feeling a little under the weather this weekend. When lunchtime sneaked up on me, I needed to fix something simple. I found a package of ground beef in the fridge and sprouting potatoes in the pantry. Ground beef hash it was.
Ground beef hash is a frugal, kid and allergy friendly meal can be thrown together quickly. The secret to good hash is to season it liberally, otherwise it can be rather bland.
Some of the kids topped their ground beef hash with cheese and some of them topped it with ketchup. Three out of four of them had two helpings.
I always make homemade stock after I cook a whole chicken. It just seems so wasteful to throw away all those nutrients! Plus, it gives me one more day before I have to wash my crockpot!
Typically I use the stock as a base for soup or as the liquid for cooking rice or quinoa. Finding uses for slightly sweet stock is a bit more challenging. This is how I used stock and meat from leftover Slow Cooker Apricot Chicken. I imagine stock and chicken from Orange, Honey and Cumin Roasted Chicken would also work well in this recipe.
This recipe was inspired by a jar of organic apricot preserves I found clearanced at my local grocery store. The jar sat quietly in my pantry until I had a craving for something sweet. I googled a couple of recipes for inspiration and this is what I came up with.
I could not be more happy with the results. It only took a few minutes to make. The chicken was tender and juicy and overflowing with sweet citrus flavor.
We love Chinese food. In fact, we eat at a local Chinese buffet just about every Sunday afternoon. While they do have a few grilled items and fresh fruit, I can’t say it’s the healthiest place to eat. Most of the food is fried in who knows what, and it’s no secret that most Chinese restaurants use MSG in their food. I don’t even want to know what’s in that red sweet and sour sauce.
This recipe for orange chicken is just as good if not better than any take out. The chicken is tender and the citrus sauce is sweet and tangy. It’s made from natural ingredients and of course it’s gluten-free and allergy-friendly.
It takes a little while to brown the chicken before tossing it in the slow cooker, but the results are worth it. If you skip this step, please let me know how it turns out.