Description
This Mississippi Chicken and Potatoes recipe offers a flavorful and easy one-pan meal featuring a whole roasted chicken nestled atop tender Yukon Gold potatoes, all seasoned with ranch and au jus mixes, butter, and tangy pepperoncini peppers. The chicken is roasted to perfection with a golden, crispy skin while absorbing the savory and slightly spicy flavors of the seasoning and peppers, making it a hearty and comforting dish perfect for family dinners.
Ingredients
Scale
Chicken
- 1 (3-4 pound) whole chicken
- 2 tablespoons olive oil, plus 1 tablespoon for potatoes
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Seasonings and Add-ins
- 1 (1 ounce) package dry ranch dressing mix
- 1 (1 ounce) package au jus gravy mix
- 1/2 cup (1 stick) unsalted butter, cut into pats
- 1/4 cup pepperoncini peppers, stems removed (more or less to taste)
- 1/4 cup pepperoncini juice from the jar
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for roasting the chicken and potatoes evenly.
- Prepare the Chicken: Remove the chicken from its packaging and pat it dry thoroughly. Remove the giblets from inside the chicken cavity.
- Season the Chicken: In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper. Rub 2 tablespoons olive oil all over the chicken’s skin, then evenly sprinkle the spice mixture over the entire chicken, including gently under the skin of the breast for extra flavor.
- Prepare the Potatoes: Toss the peeled and quartered Yukon Gold potatoes with 1 tablespoon olive oil, salt, and pepper until they are evenly coated.
- Arrange Potatoes in Pan: Spread the seasoned potatoes out in a single layer in the bottom of a large roasting pan to create the base layer for the chicken.
- Place Chicken on Potatoes: Position the seasoned whole chicken on top of the potatoes in the roasting pan.
- Add Seasoning Mixes: Evenly sprinkle the dry ranch dressing mix and au jus gravy mix over both the chicken and the potatoes to add deep, savory flavors.
- Add Butter: Distribute the unsalted butter cut into pats around the chicken and over the potatoes for rich moisture during roasting.
- Incorporate Pepperoncini: Scatter the pepperoncini peppers (with stems removed) over the chicken and potatoes, then pour the pepperoncini juice evenly across the pan for added tang and spice.
- Cover and Roast: Cover the roasting pan tightly with aluminum foil and roast the chicken and potatoes in the preheated oven for 1 hour and 30 minutes to allow the flavors to meld and the chicken to cook through gently.
- Remove Foil: Carefully remove the foil from the roasting pan after the initial roasting time.
- Continue Roasting Uncovered: Roast the chicken and potatoes uncovered for an additional 30 to 45 minutes to brown and crisp the skin. Continue until the chicken’s internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- Check Potato Tenderness: Test the potatoes with a fork to ensure they are tender and easily pierced. If needed, roast a few more minutes until done.
- Baste the Chicken: During the last 30 to 45 minutes of roasting, baste the chicken every 15 minutes with pan juices to keep it moist and flavorful.
- Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 10 to 15 minutes loosely tented with foil. This helps juices redistribute for juicy meat.
- Serve: Carve the chicken and arrange it on a platter with the roasted potatoes. Garnish with chopped fresh parsley if desired and serve immediately for a warm, satisfying meal.
Notes
- Patting the chicken dry before seasoning helps achieve a crispier skin during roasting.
- Using Yukon Gold potatoes ensures a creamy texture that complements the savory flavors of the chicken and seasonings.
- Adjust the quantity of pepperoncini and their juice based on your heat preference; they add a mild tangy spice.
- Resting the chicken after roasting is important for juicy, tender meat.
- You can prepare this dish ahead and refrigerate the assembled pan, roasting when ready to make meal prep easier.
- If you don’t have au jus gravy mix, a beef broth or base can be mixed with seasoning as a substitute.
