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
Scale
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.
