Savory Mississippi Chicken and Potatoes for Easy Comfort

Mississippi Chicken and Potatoes is a flavorful one-pan meal that offers comfort and convenience in every bite.

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Prep Time 20

Cook Time 1 30

Resting Time 15

Total Time 2 5

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 whole Chicken (3-4 pounds) Use a whole chicken for the juiciest results; substitute with bone-in chicken thighs for richer flavor.
2 tablespoons Olive Oil Helps cook the chicken and season the potatoes; can omit for a lower fat content.

For the Potatoes

2 pounds Yukon Gold Potatoes Provides a buttery texture; can be replaced with red potatoes or pre-cut potatoes to save prep time.

For the Sauces

1 ounce Dry Ranch Dressing Mix Adds a tangy, herby flavor; consider making your own blend as a healthier option.
1 ounce Au Jus Gravy Mix Contributes savory depth; homemade gravy may be used for a fresher taste.

For Seasoning

1 teaspoon Garlic Powder Introduces depth of flavor; fresh minced garlic may be used for a more robust taste.
½ teaspoon Onion Powder Offers a savory base flavor; fresh onions can also be substituted.
½ teaspoon Smoked Paprika Adds subtle smokiness; use sweet paprika if you prefer a milder version.
to taste Salt and Black Pepper Essential for seasoning; adjust to taste for the perfect flavor balance.

For the Extras

½ cup Unsalted Butter Enhances richness and moisture; use olive oil for a lighter alternative.
¼ cup Pepperoncini Peppers Adds a tangy, slightly spicy kick; feel free to adjust the quantity according to your heat preference.
¼ cup Pepperoncini Juice Enhances the flavor profile and moisture; can be omitted for less tanginess.
¼ cup Chopped Fresh Parsley For garnish and freshness; swap with other herbs like thyme or cilantro if desired.

Equipment

roasting pan

Method

Cooking Instructions

Preheat your oven to 375°F (190°C).
Pat the whole chicken dry with paper towels and remove any giblets from its cavity.
In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture generously all over the chicken.
Quarter the Yukon Gold potatoes. In a mixing bowl, toss the potatoes with olive oil, salt, and pepper until evenly coated.
Scatter the seasoned potatoes evenly in the roasting pan, creating a bed for the chicken. Place the chicken on top of the potatoes.
Sprinkle the dry ranch dressing and au jus gravy mix over both the chicken and potatoes.
Distribute pats of unsalted butter over the chicken and potatoes. Scatter the pepperoncini peppers and pour the pepperoncini juice over the top.
Cover the roasting pan tightly with aluminum foil and roast for 1 hour and 30 minutes.
After 1 hour and 30 minutes, remove the foil and continue roasting for an additional 30 to 45 minutes until the chicken is golden brown and reaches 165°F (75°C).
Check the potatoes for tenderness with a fork. If they aren’t soft, roast them a bit longer.
Baste the chicken with the pan juices every 15 minutes during the uncovered roasting phase.
Let the chicken rest for 10-15 minutes before carving and serving alongside the potatoes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 12mgCalcium: 30mgIron: 3mg

Notes

Allow the chicken to sit at room temperature for 15–20 minutes before cooking to ensure even cooking. Store leftovers in an airtight container for up to 3 days. Freeze in a freezer-safe container for up to 3 months.

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