If you are craving a hearty, savory, and absolutely crowd-pleasing dish, look no further than the Mississippi Chicken and Potatoes: Easy and Delicious Roast Recipe. This one-pan wonder combines tender roast chicken kissed with bold ranch and au jus flavors, perfectly nestled atop Yukon Gold potatoes that soak up every bit of that luscious buttery goodness. It’s a fantastic blend of comfort and zest that effortlessly comes together with simple ingredients and minimal fuss, making it your next go-to recipe for family dinners or weekend gatherings.
Ingredients You’ll Need
Gathering straightforward yet flavorful ingredients is key to this recipe’s success. Each item plays a special role, from creating that golden, crispy skin on the chicken to enhancing the creamy texture of the potatoes and infusing the whole dish with an exciting tangy punch.
- Whole chicken (3-4 pounds): The star protein offering juicy, tender meat and crispy skin when roasted.
- Yukon Gold potatoes (2 pounds): These creamy potatoes roast beautifully and absorb all the buttery, savory flavors.
- Dry ranch dressing mix (1 ounce): Adds a herby, tangy depth that complements the chicken perfectly.
- Au jus gravy mix (1 ounce): Brings rich, beefy undertones enhancing the savory profile of the dish.
- Unsalted butter (1/2 cup, cut into pats): Melts over everything for luscious richness and golden browning.
- Pepperoncini peppers (1/4 cup, stems removed): Infuse a mild heat and a vinegary brightness that elevates the dish.
- Pepperoncini juice (1/4 cup): Adds a subtle tang that ties the flavors together beautifully.
- Garlic powder (1 teaspoon): Delivers aromatic warmth without overpowering.
- Onion powder (1/2 teaspoon): Enhances savory complexity.
- Smoked paprika (1/2 teaspoon): Provides a subtle smokiness and beautiful color.
- Salt and freshly ground black pepper (to taste): Essential for balancing and seasoning every bite.
- Olive oil (2 tablespoons): Helps the spices adhere and promotes crispy textures.
- Fresh parsley (1/4 cup, chopped, optional): For a refreshing finishing touch and pop of color.
How to Make Mississippi Chicken and Potatoes: Easy and Delicious Roast Recipe
Step 1: Prepare Your Oven and Chicken
Start by preheating your oven to 375°F (190°C), ensuring it’s hot and ready to roast your chicken to perfection. Meanwhile, remove the chicken from its packaging, pat it dry to help the skin crisp up, and discard the giblets — this simple prep sets the stage for juicy, flavorful meat.
Step 2: Season the Chicken with a Flavorful Spice Rub
Create a vibrant spice mix by combining garlic powder, onion powder, smoked paprika, salt, and pepper. Rub olive oil all over the chicken to help the seasonings stick, then generously sprinkle your spice mixture evenly over the entire chicken, including under the breast skin. This step infuses every bite with mouthwatering flavor.
Step 3: Toss the Potatoes with Olive Oil and Seasonings
While the chicken soaks up those spices, give your Yukon Gold potatoes a quick toss with a tablespoon of olive oil, salt, and pepper. This evenly coats them, encouraging golden edges and soft interiors once roasted alongside the chicken.
Step 4: Layer the Potatoes and Chicken in Your Roasting Pan
Spread the seasoned potatoes out in a single layer at the bottom of a large roasting pan. Nestle the spiced chicken right on top, allowing its juices to drip into the potatoes as it cooks — this layering makes both components irresistible.
Step 5: Add the Signature Mixes, Butter, and Pepperoncini
Sprinkle the dry ranch dressing and au jus gravy mixes evenly over both chicken and potatoes, then distribute pats of butter all over for that rich, velvety finish. Scatter the pepperoncini peppers (stems removed) and pour some pepperoncini juice on the pan — these add just the right zing and delicate heat that define the dish.
Step 6: Cover and Roast to Lock in Juices
Cover the roasting pan tightly with aluminum foil and slide it into the oven. Roast covered for 1 hour and 30 minutes to allow the chicken to cook through while keeping moisture inside, making sure the flavors meld beautifully.
Step 7: Uncover and Finish Roasting for Crispy Skin
Carefully remove the foil and continue roasting the chicken and potatoes uncovered for an additional 30-45 minutes. This step crisps the chicken skin to a gorgeous golden brown and lets the potatoes finish getting tender. Baste the chicken with pan juices every 15 minutes during this stage to maximize flavor and juiciness. The internal temperature of the chicken should reach 165°F (74°C) for safe consumption.
Step 8: Rest, Carve, and Serve
Once perfectly cooked, take the pan out of the oven, tent the chicken loosely with foil, and let it rest for 10-15 minutes. Resting allows the juices to redistribute, keeping the meat moist and tender. Carve the chicken and serve it alongside those buttery, flavorful potatoes, garnished with fresh chopped parsley if you like.
How to Serve Mississippi Chicken and Potatoes: Easy and Delicious Roast Recipe
Garnishes
Finishing this dish with a sprinkle of fresh parsley adds a vibrant pop of green that brightens the plate, while also delivering a hint of herbal freshness to balance the roast’s richness. For an extra touch, consider adding a few lemon wedges on the side to squeeze over the chicken for a subtle citrusy lift.
Side Dishes
This hearty roast pairs perfectly with simple, crisp sides to complement its bold flavors. A crunchy garden salad or steamed green beans tossed with olive oil and almonds offer a lovely contrast. Roasted Brussels sprouts or a buttery corn on the cob also work beautifully for a complete, satisfying meal.
Creative Ways to Present
For family dinners, serve directly from the roasting pan or platter, allowing everyone to pick their favorite pieces. For a more elegant affair, carve the chicken neatly and arrange slices over the potatoes, garnishing with parsley and freshly cracked pepper. You can even serve the potatoes in small ramekins with a pat of butter on top for a charming touch.
Make Ahead and Storage
Storing Leftovers
Leftover Mississippi Chicken and Potatoes: Easy and Delicious Roast Recipe keeps beautifully in the fridge for 3 to 4 days. Store the chicken and potatoes in airtight containers to maintain moisture and freshness, then reheat gently to avoid drying out the meat.
Freezing
If you want to save portions for later, freeze the chicken and potatoes separately in freezer-safe containers or bags. They can last up to 3 months frozen. For best results, thaw in the refrigerator overnight before reheating.
Reheating
Reheat your leftovers in the oven at 350°F (175°C) covered with foil to retain moisture, heating until warmed through. You can baste the chicken with reserved pan juices or a little broth to bring back some juiciness. Avoid microwaving if possible to keep the skin crisp and flavors intact.
FAQs
Can I use bone-in chicken thighs instead of a whole chicken?
Absolutely! Bone-in chicken thighs work wonderfully and often cook faster and stay extra juicy. Adjust roasting times accordingly, checking for an internal temperature of 165°F (74°C).
What if I don’t have pepperoncini peppers or juice?
While pepperoncini add a unique tang, you can substitute with mild banana peppers or a splash of vinegar and a pinch of mild chili flakes to mimic some of the zip and heat.
Is this recipe gluten-free?
Check the labels on your ranch dressing and au jus mixes, as some brands may contain gluten. You can find gluten-free versions or homemade substitutes to keep this dish safe for gluten-sensitive eaters.
Can I make this recipe in a slow cooker?
Yes, though you’ll lose the crispy roasted skin. Use the same seasoning and cook on low for 6-7 hours or until the chicken reaches 165°F. Finish under a broiler if you want to crisp the skin before serving.
How can I add more vegetables to this dish?
Feel free to toss in carrots, celery, or pearl onions with the potatoes for extra color and flavor. Just make sure they are cut into sizes that will cook evenly alongside the potatoes and chicken.
Final Thoughts
There is something incredibly satisfying about the Mississippi Chicken and Potatoes: Easy and Delicious Roast Recipe that makes it a true family favorite. From the juicy, flavorful chicken to the buttery potatoes bursting with tangy goodness, this is a recipe you’ll turn to again and again. It’s simple, comforting, and absolutely delicious — perfect for sharing with friends or savoring as a cozy weeknight meal. Give it a try, and I promise it will become one of your cherished go-to roasts!
Print
Mississippi Chicken and Potatoes: Easy and Delicious Roast Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Mississippi Chicken and Potatoes recipe offers a delicious and easy one-pan meal featuring a whole roasted chicken infused with flavorful seasonings, pepperoncini peppers, and a buttery ranch-au jus gravy, served atop tender Yukon Gold potatoes. The chicken is rubbed with a vibrant spice blend and slow-roasted alongside potatoes, resulting in crispy skin, juicy meat, and perfectly cooked potatoes all in one dish.
Ingredients
Chicken and Seasonings
- 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
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Additional Ingredients
- 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 prepare for roasting the chicken and potatoes evenly.
- Prepare the Chicken: Remove the chicken from packaging and pat it dry with paper towels. Remove any giblets inside the cavity and discard or save for another use.
- Make the Spice Rub: In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper. Rub 1 tablespoon of olive oil all over the chicken, making sure to coat under the skin of the breast as well, then evenly sprinkle the spice mixture over the entire chicken.
- Season the Potatoes: In a mixing bowl, toss the peeled and quartered Yukon Gold potatoes with 1 tablespoon olive oil, salt, and pepper to coat well.
- Arrange in Roasting Pan: Spread the seasoned potatoes in a single layer on the bottom of a large roasting pan. Place the seasoned whole chicken on top of the potatoes for even cooking and flavor melding.
- Add Dressing and Gravy Mix: Sprinkle the dry ranch dressing mix and au jus gravy mix evenly over both the chicken and the potatoes to infuse rich flavors.
- Butter and Pepperoncini: Distribute the pats of unsalted butter evenly over the chicken and potatoes. Scatter the stem-removed pepperoncini peppers across the dish and pour the pepperoncini juice over everything for a tangy, mildly spicy kick.
- Cover and Roast: Cover the roasting pan tightly with aluminum foil to trap moisture. Roast in the preheated oven for 1 hour and 30 minutes to gently cook the chicken and potatoes through.
- Uncover and Continue Roasting: Carefully remove the foil, then continue roasting the chicken uncovered for an additional 30 to 45 minutes. This step crisps the chicken skin and finishes the cooking; baste the chicken with pan juices every 15 minutes during this uncovered phase.
- Check for Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, and check the potatoes for tenderness by piercing them with a fork. If necessary, cook a few minutes longer until done.
- Rest the Chicken: Remove the roasting pan from the oven and transfer the chicken to a cutting board. Tent it loosely with foil and let rest for 10 to 15 minutes to allow juices to redistribute.
- Serve: Carve the rested chicken and arrange it on a platter with the roasted potatoes. Garnish with fresh chopped parsley if desired. Serve immediately and enjoy a flavorful, comforting meal.
Notes
- Use a meat thermometer to ensure perfectly cooked chicken without dryness.
- Adjust the amount of pepperoncini peppers and juice to taste for desired heat level.
- Yukon Gold potatoes work best because of their creamy texture after roasting.
- Leftovers can be refrigerated for up to 3 days and reheated gently to retain moisture.
- This recipe can be doubled for larger gatherings using a larger roasting pan or two pans.
