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Easiest Chicken and Potatoes Ever

  • Author: Sharon Matten Kosher Everyday
  • Prep Time: 5
  • Cook Time: 90
  • Total Time: 95


This incredibly simple roasted chicken and potatoes recipe is perfect for when you want the comfort of simple and easy to make….but delicious!


  • 2 chickens (3 pounds each), cut up or whole. If cut up you can remove the skin. If whole, use cooking twine to tie the chicken legs together.
  • 2 pounds potatoes (Yukon Gold, Idaho, Red), scrubbed or peeled
  • nonstick vegetable spray (plain or garlic)
  • Spices (choose any of the following)
  • Bouquet Garni
  • – Garlic powder, Onion Powder, Paprika
  • – Montreal Chicken Blend Spices
  • – Parisien – Bonnes Herbes
  • – Italian Herb Mix
  • – Garlic oil/spray


  1. Preheat oven to 350 degrees F. If you have a convection oven set the oven to 325 degrees convection roast.
  2. If using a baking sheet, cover the sheet with foil, then spray with nonstick spray. If using a roasting pan, spray with nonstick spray.
  3. Cut the potatoes into 1-inch slices, or wedges. Place evenly on the bottom of the prepared pan.
  4. Place the chickens on top of the potatoes. Generously spray with nonstick spray.
  5. Sprinkle your choice of seasoning over the chicken.
  6. Bake for 1 1/2 hours uncovered.


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