One-Pan Roasted Chicken and Potato Bake

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Recipe by South Your Mouth

One-Pan Roasted Chicken & Potato Bake

10-12 chicken legs or thighs (bone-in, skin-on)*

6 tablespoons olive oil, divided

5 tablespoons Chicken Scratch, divided (recipe below)

6-8 Yukon Gold potatoes

1 large onion

1 sweet bell pepper (I used an orange one)

Toss chicken legs with 3 tablespoons olive oil in a large bowl. Add 2 tablespoons of Chicken Scratch to chicken and toss chicken with hands until seasoning is evenly distributed.

Spray an 18x13 baking pan (or two standard-size cookie sheets) with cooking spray then arrange chicken on pan. Bake, uncovered, at 300 degrees for one hour.

Wash potatoes and cut into cubes (leave the skin on) then add to a large bowl. Cut onion and bell pepper into chunks and add to potatoes. Add 3 tablespoons olive oil and remaining 3 tablespoons of Chicken Scratch to vegetables and toss to coat. Set aside.

Remove chicken from oven and pour off any liquid from the pan (reserve for Greasy Rice if desired). Add vegetables to pan around the chicken pieces. Return pan to oven and continue baking, uncovered, at 300 degrees for one more hour.

Chicken Scratch

This is a seasoning mix I came up with years ago that I use each and every time I cook chicken. For more recipes using Chicken Scratch, click here.

3 tablespoons salt

3 tablespoons paprika

3 tablespoons garlic powder

1 tablespoon dried thyme

1 tablespoon white pepper

1 tablespoon black pepper

1 tablespoon cayenne pepper*

1 tablespoon onion powder

Mix all ingredients together and store in an airtight container. I keep mine in a large used spice container that still has its shaker top for easy use. Season chicken or other poultry LIBERALLY with mix (this is made with less than 25% salt so you can rock it out!)

*if you prefer a Southwest vibe, use chili powder instead