Description
Mississippi Chicken and Potatoes is a flavorful and easy one-pan meal featuring a whole roasted chicken seasoned with a special blend of spices, ranch dressing mix, and pepperoncini peppers. The chicken roasts atop tender Yukon Gold potatoes, absorbing the savory juices to create a deliciously moist and aromatic dish perfect for a comforting family dinner.
Ingredients
Scale
Chicken and Seasoning
- 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
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Additional Flavorings
- 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 prepare for roasting.
- Prepare chicken: Remove the chicken from its packaging, pat it dry with paper towels, and remove any giblets inside.
- Season chicken: Mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub 2 tablespoons of olive oil all over the chicken, including under the breast skin, then evenly sprinkle the spice mixture over the entire chicken.
- Prep potatoes: Toss the peeled and quartered Yukon Gold potatoes with 1 tablespoon of olive oil, and season with salt and pepper.
- Arrange in roasting pan: Spread the potatoes in a single layer at the bottom of a large roasting pan.
- Place chicken on potatoes: Set the seasoned whole chicken on top of the potatoes in the pan.
- Add dry mixes: Evenly sprinkle the dry ranch dressing mix and the au jus gravy mix over both the chicken and the potatoes.
- Add butter: Distribute the pats of unsalted butter evenly over the chicken and potatoes to enhance richness.
- Add pepperoncini: Scatter the pepperoncini peppers (stems removed) around the pan and pour the pepperoncini juice over the chicken and potatoes.
- Cover and roast: Cover the roasting pan tightly with aluminum foil and roast in the preheated oven for 1 hour and 30 minutes.
- Remove foil: Carefully take off the foil from the roasting pan to allow browning.
- Continue roasting uncovered: Roast uncovered for an additional 30-45 minutes, basting the chicken with pan juices every 15 minutes. The chicken is done when its internal temperature reaches 165°F (74°C), and the skin is crispy and golden brown.
- Check potatoes: Ensure the potatoes are tender by piercing with a fork; if not done, roast a few more minutes as needed.
- Rest chicken: Remove chicken from oven and tent loosely with foil; let it rest 10-15 minutes to retain juices before carving.
- Serve: Carve the chicken and arrange with the roasted potatoes on a platter. Garnish with fresh parsley if desired. Serve immediately and enjoy.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked and safe to eat.
- The pepperoncini peppers and juice add a tangy, slightly spicy flavor; adjust the quantity to your taste preference.
- For extra crispy skin, broil for 2-3 minutes at the end of cooking while watching carefully to prevent burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- You can use red potatoes or fingerlings as a substitute for Yukon Gold potatoes if desired.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Mississippi chicken, roasted chicken, one-pan dinner, roast chicken with potatoes, easy chicken recipe
