Prep Time: 15 mins | Cook Time: 2 hrs 15 mins | Total Time: 2 hrs 30 mins | Yield: 5 to 6 Servings
This will be the richest and juiciest chicken you will ever have! Oh, man, you are so in for a treat! Try this recipe now and I promise you that it is worth all your time and effort! A big thanks to my good friend, Adam, for recommending this recipe. I never would have tasted perfection if it wasn’t for you! Serve these chicken and potatoes for lunch or dinner, and you have yourself a meal to remember! Have a blessed day, friends. Enjoy!
Ingredients:
2 tbsp olive oil
10 pieces bone-in, skin-on chicken thighs and/or legs
3 lbs. small red potatoes
1 tsp garlic powder
1 1/2 c buttermilk ranch dressing
1/2 tsp white pepper
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
Directions:
Prepare the oven and preheat to 325 degrees F.
In a large mixing bowl, add the onion powder, peppers, olive oil, chicken, garlic, and salt. Toss everything until the chicken is well coated.
Apply cooking spray in an 18×13-inch baking pan.
Place the chicken pieces into the prepared pan and make sure to leave a small space between each chicken.
Place the baking pan inside the preheated oven and bake the chicken for about 45 minutes.
Clean and rinse the potatoes. Slice the large potatoes into two.
Remove the baking pan from the oven, then arrange the potatoes all over it.
Put it back inside the oven and bake for another 30 minutes or until the potatoes are fork-tender.
Baste the ingredients with buttermilk ranch dressing and season with salt. Bake for another 30 minutes or less until the chicken and potatoes turn golden brown.
Transfer onto serving plates, then sprinkle freshly chopped parsley on top.
Serve and enjoy!