“This recipe is really delicious and so easy to prepare! The chicken juices mix with the butter and give the potatoes such a wonderful flavor and crunch. I make it with a mix of thighs (with the skin and bone-in - cut in half) and boneless breasts. The dark meat and skin/bones give the dish a great chicken flavor that is missing with just boneless breasts. This is also great with sweet/hot Italian sausages (with or without the chicken)”
1hr 20mins
1 dish

Ingredients Nutrition


  1. Pre-heat oven to 350 degrees F Place scrubbed potatoes (with skins on) in glass pie pan.
  2. Cover with another plate and microwave 15 minutes on 80% power (or use your microwave automatic settings for potatoes) Slice cooked potatoes with skin on- 1 1/2 inches thick.
  3. Place sliced potatoes around freshly cleaned chicken pieces in a large oiled baking pan.
  4. Sprinkle chickens and potatoes with olive oil, garlic salt* and pepper, oregano, and squeezed lemon juice.
  5. Place chunks of butter around chickens and onto potatoes.
  6. Also place a lemon wedge freshly squeezed beside chicken.
  7. Place inside oven at 350 degrees F.
  8. Baste chicken and potatoes with juices from the pan for added moisture.
  9. Chickens will be done when skins are crispy brown and juice from legs run clear.
  10. Serve the meal with a green salad, and crusty bread, slightly toasted, to dip into the juices.
  11. This is also good with Italian sausages (1 lb- hot and/or sweet) either WITH the chicken or made in-place of the chicken.

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