Quick Chicken with Potato Wedges

Growing up, chicken and potatoes were always two separate things on our dinner plate. Mom would bake the chicken, and the potatoes were usually mashed – that’s just how we did it. When my husband tried making potato wedges alongside chicken on the same pan, I thought he was breaking some unwritten kitchen rule.

Turns out, cooking them together isn’t just easier – it makes so much sense. The chicken juices season the potatoes as they cook, and everything comes out perfectly done at the same time. Plus, there’s only one pan to wash, which is something I wish I’d known back in my early cooking days when I’d dirty every dish in the kitchen.

What Kind of Potatoes Should I Use?

For crispy potato wedges, you’ll want to pick the right type of potato – and russet potatoes are typically your best bet. They have a high starch content that helps create that perfectly crispy outside while keeping the inside nice and fluffy. If you can’t find russets, Yukon Golds make a good substitute, though they’ll give you slightly less crunch on the outside. When picking your potatoes, look for ones that are firm and free from any green spots or sprouts, and try to choose potatoes that are similar in size so they’ll cook evenly. Just remember to give them a good scrub before cutting since we’ll be eating the skins, which actually add extra flavor and nutrition to your wedges.

Options for Substitutions

This simple chicken and potato dish is pretty adaptable. Here are some helpful substitutions you can try:

• Chicken pieces: While the recipe calls for thighs and drumsticks, you can use any chicken pieces you prefer. Chicken breasts will work too, but keep in mind they cook faster and can dry out more easily – reduce cooking time by about 5-7 minutes.
• Potatoes: Any firm potato variety works well here. Russet, Yukon Gold, or red potatoes are all good options. Sweet potatoes can work too, but they’ll cook faster, so add them to the pan about 10 minutes after starting the chicken.
• Steak spice blend: No steak spice? Make your own by mixing equal parts black pepper, garlic powder, paprika, and onion powder with a pinch of salt.
• Fresh herbs: You can swap dried herbs for fresh ones – use 1 tablespoon fresh rosemary and 1 tablespoon fresh thyme instead of dried. Or try other herbs like oregano or sage.
• Olive oil: Any neutral cooking oil works fine here – try vegetable oil, avocado oil, or even melted butter.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking chicken and potato wedges is having your potatoes and chicken pieces cut in inconsistent sizes, which leads to uneven cooking – make sure to cut your potato wedges roughly the same size and use similar-sized chicken pieces. Another common error is overcrowding the baking sheet, which causes the ingredients to steam rather than roast – use two separate sheets if needed, giving each piece enough space to brown properly. To get extra crispy potato wedges, soak them in cold water for 30 minutes before cooking to remove excess starch, then dry them thoroughly with a clean kitchen towel. For perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F at the thickest part, and let the meat rest for 5-10 minutes after cooking to keep all those tasty juices inside.

What to Serve With Chicken and Potato Wedges?

This hearty combination of chicken and potatoes calls for some fresh veggie sides to round out your meal. A simple roasted vegetable like broccoli or Brussels sprouts works great since you’ll already have the oven going – just toss them with olive oil and seasonings and pop them in during the last 15-20 minutes of cooking. For a fresh element, try a crisp green salad with a light vinaigrette or some steamed green beans tossed with a bit of garlic and lemon juice. If you want to add an extra touch of comfort, some warm dinner rolls with butter make this meal feel even more complete.

Storage Instructions

Keep Fresh: Pop your leftover chicken and potato wedges in an airtight container and keep them in the fridge for up to 4 days. I like to store the chicken and potatoes in separate containers to keep the potatoes from getting too soft – this way, both components stay at their best!

Freeze: The chicken freezes really well for up to 3 months in a freezer-safe container or bag. However, I don’t recommend freezing the potato wedges as they tend to get mushy when thawed. If you’re meal prepping, it’s best to make fresh potato wedges when you’re ready to eat.

Reheat: To bring back that nice crispy texture, warm the potato wedges in the oven at 375°F for about 10 minutes. For the chicken, you can either use the oven (covered with foil) for about 15-20 minutes or microwave it with a damp paper towel on top to keep it moist. Just make sure the chicken is heated through to 165°F before eating.

Preparation Time	15-20 minutes
Cooking Time	60-70 minutes
Total Time	75-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 120-140 g
• Fat: 90-100 g
• Carbohydrates: 120-130 g

Ingredients

For the potato wedges:

• 2 large potatoes (about 1.5 lb)
• 2 tsp olive oil (I use Bertolli Extra Virgin Olive Oil)
• 2 tsp steak spice blend (Montreal steak seasoning works well)

For the chicken:

• 2 tsp butter (I prefer Kerrygold unsalted butter)
• 1 tsp dried rosemary (crushed for better flavor release)
• 4 bone-in chicken thighs
• 1 tsp dried thyme
• 4 chicken drumsticks
• 1 tbsp warm water
• 1/4 tsp kosher salt
• 1/4 tsp black pepper (freshly ground for best aroma)

Step 1: Prepare the Oven and Potatoes

Preheat your oven to 450°F (232°C).

While the oven is heating, cut each potato lengthwise into 12 wedges.

In a bowl, toss the potato wedges with oil and steak seasoning to ensure they are evenly coated.

Arrange the seasoned potato wedges in a single layer on a greased 15x10x1-inch baking pan.

Place this baking pan on a lower oven rack.

Roast the potatoes for 30-35 minutes or until they are tender and lightly browned, making sure to turn them occasionally for even cooking.

Step 2: Season and Prepare the Chicken

In a large bowl, place the chicken pieces.

In a separate small bowl, mix the remaining ingredients to create a seasoning mixture.

Add this mixture to the chicken and toss until all the pieces are well-coated.

Step 3: Roast the Chicken and Potatoes

Transfer the seasoned chicken to a rack on a broiler pan, ensuring the skin side is facing up.

Place the broiler pan on an oven rack above the potatoes.

Roast the chicken for 30-35 minutes, or until a meat thermometer inserted into the chicken reads 170°F to 175°F (77°C to 80°C).

Step 4: Serve and Enjoy

Once the chicken is cooked through and the potatoes are perfectly roasted, remove both pans from the oven.

Let the chicken rest for a few minutes.

Serve the chicken with the roasted potato wedges on the side for a delicious, hearty meal.