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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 pounds - boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 1/2 pounds - baking potatoes, unpeeled, cut into 1/2-inch pieces
  • 1 - sweet onion, cut into 8 wedges
  • 1 - green pepper, cored, seeded, cut into strips
  • 4 cloves - garlic, sliced
  • 2 tablespoons - olive oil
  • 2 teaspoons - smoked paprika
  • 1 teaspoons - salt
  • 1/2 teaspoons - black pepper
  • 1 - lemon, cut into wedges
  • 1/2 cups - parsley, chopped
  • Directions:

    Heat oven to 450 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
    Add chicken, potatoes, onion, green pepper and garlic. Toss with olive oil and season with paprika, salt and pepper. Squeeze lemon wedges over top and scatter wedges over casserole.
    Bake at 450 degrees for 30 minutes or until chicken reaches 160 degrees. Stir once after 20 minutes.
    Scatter parsley over top. Serve with additional lemon, if desired.

    Brief Description

    This dish can be prepped ahead and popped in the oven when you get home. Chop the chicken and veggies the night before; stir together while oven is preheating.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 30 min


    Vary the recipe by subbing in pork shoulder for the chicken and sweet potatoes (loaded with vitamins!) for the white ones.


    Family Circle

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    Posted On:

    August 12, 2012

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