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Mississippi Chicken and Potatoes

Juicy Mississippi Chicken and Potatoes: One-Pan Comfort Joy

This Mississippi Chicken and Potatoes recipe is a comforting one-pan meal sure to please everyone.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (3-4 pounds) Consider using organic or free-range chicken for deeper taste.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 teaspoon Garlic Powder Fresh garlic can be used if preferred.
  • 0.5 teaspoon Onion Powder Fresh onions can be incorporated.
  • 0.5 teaspoon Smoked Paprika Regular paprika can be a substitute.
  • Salt and Black Pepper Essential for seasoning to taste.
For the Potatoes
  • 2 pounds Yukon Gold Potatoes Substitute with red potatoes for a firmer bite.
  • 0.5 cup Unsalted Butter Use olive oil for a lighter version.
  • 0.25 cup Pepperoncini Peppers Adjust according to heat preference.
  • 0.25 cup Pepperoncini Juice Can reduce or omit for less tang.
For the Flavor
  • 1 ounce Dry Ranch Dressing Mix Can be made from scratch or store-bought.
  • 1 ounce Au Jus Gravy Mix Swap with homemade gravy for a fresher note.
  • 0.25 cup Fresh Parsley Optional garnish that adds color and brightness.

Equipment

  • roasting pan
  • Mixing bowls
  • meat thermometer
  • Baster

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C) and gather your ingredients.
  2. Pat the chicken dry and remove giblets from the cavity.
  3. Rub the chicken with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  4. Wash and cut the potatoes into even pieces, then toss with olive oil, salt, and black pepper before layering them in the roasting pan.
  5. Place the seasoned chicken on top of the potatoes.
  6. Sprinkle the dry ranch dressing and au jus gravy mix over the chicken and potatoes.
  7. Cut the butter into pats and scatter over the chicken and potatoes.
  8. Distribute the pepperoncini peppers and drizzle the juice on top.
  9. Cover the roasting pan tightly with aluminum foil and roast for 1 hour and 30 minutes.
  10. Uncover and roast for an additional 30 to 45 minutes until the chicken skin is golden brown and crispy.
  11. Check the chicken's internal temperature; it should be 165°F (74°C).
  12. Baste the chicken with pan juices every 15 minutes during the last 30 minutes.
  13. Let the chicken rest for 10 minutes before carving and serving with the potatoes.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze portions for up to 3 months.

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