Description
This Mississippi Chicken and Potatoes recipe is a flavorful and easy-to-make baked chicken dish featuring tender Yukon Gold potatoes, seasoned with ranch dressing mix, au jus gravy mix, and tangy pepperoncini peppers. The chicken roasts to crispy perfection with a buttery, savory crust, making it a perfect hearty meal for family dinners or gatherings.
Ingredients
Scale
Chicken
- 1 (3-4 pound) whole chicken
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil (divided)
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and quartered
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
Seasonings and Extras
- 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 Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for roasting the chicken and potatoes evenly.
- Prepare Chicken: Remove the chicken from its packaging and pat dry with paper towels. Remove any giblets from the cavity, then set aside.
- Season Chicken: In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper. Rub 2 tablespoons of olive oil all over the chicken, including under the skin of the breast. Then evenly sprinkle the spice mixture over the chicken, ensuring to get some under the skin as well for deep flavor.
- Prepare Potatoes: In a large bowl, toss the quartered Yukon Gold potatoes with 1 tablespoon of olive oil, salt, and pepper until well coated.
- Arrange in Roasting Pan: Spread the seasoned potatoes in a single layer at the bottom of a large roasting pan. Place the seasoned chicken on top of the potatoes.
- Add Dry Mixes and Butter: Sprinkle the dry ranch dressing mix and au jus gravy mix evenly over both the chicken and the potatoes. Distribute pats of unsalted butter evenly across the chicken and potatoes for richness and flavor.
- Add Pepperoncini: Scatter the stems removed pepperoncini peppers over the chicken and potatoes, then pour the pepperoncini juice from the jar over everything to add a tangy kick.
- Cover and Roast: Cover the roasting pan tightly with aluminum foil and place in the preheated oven. Roast covered for 1 hour and 30 minutes to cook the chicken thoroughly and allow flavors to meld.
- Uncover and Continue Roasting: Carefully remove the foil and continue roasting uncovered for an additional 30 to 45 minutes. During this time, baste the chicken every 15 minutes with the pan juices to keep it moist and promote crispy, golden brown skin.
- Check Doneness: Ensure the chicken is cooked through by verifying the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Also, check the potatoes for tenderness by piercing with a fork; if not tender, roast a few more minutes.
- Rest the Chicken: Remove the roasting pan from the oven and tent the chicken loosely with foil. Let it rest for 10 to 15 minutes to retain juices and improve carving ease.
- Serve: Carve the chicken and arrange it on a serving platter alongside the roasted potatoes. Garnish with freshly chopped parsley if desired and serve immediately for a delicious meal.
Notes
- Make sure to pat the chicken dry to help the skin crisp up during roasting.
- Adjust the quantity of pepperoncini peppers and juice to your preferred level of tanginess and heat.
- Resting the chicken before carving allows the juices to redistribute, ensuring juicy meat.
- Yukon Gold potatoes work best as they hold their shape well while roasting and have a creamy texture.
- This dish can be prepared a day ahead; just reheat covered at 350°F (175°C) until warmed through.
