Olenick House Rules

One Pan, Hearty Chicken and Potatoes

This is a fantastic recipe for those nights when you need to get a hearty and delicious meal on the table fast. One pan, six ingredients and your appetite. That’s it!


4-6 bone-in pieces of chicken (with or without the skin)

6-8 red potatoes, cut into wedges

1/4 cup of your favourite Italian dressing

1/2 cup of crumbled mozzarella cheese (using a food processor to crumble it is easiest. But, by-hand works too.)

Course Salt

Heat oven to 400F/205C

In a large bowl, add coarse salt (to taste) to potato wedges and toss well.

Add Italian dressing, making sure that each wedge is fully covered.

Using a slotted spoon, transfer potato wedges to a 9×13 pan (glass or metal will work fine), allowing any excess dressing to remain in the bowl.

Place the chicken pieces in the bowl and dredge them in the remaining dressing until well coated. Then, salt to taste.

Transfer the chicken pieces to the pan with the potatoes.

Top with crumbled mozzarella.

Place pan on center rack in the heated oven and cook for 60 minutes or until the chicken pieces reach an internal temperature of 170F/75C. (Cooking time will vary depending on the size of the chicken pieces.)

Top with fresh, chopped parsley before serving, if preferred.

…and look at that, you did it! Well done!!

Now relax and enjoy.





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