Potato Wedges and Chicken

This Potato Wedges and Chicken recipe is pure comfort food. The chicken is baked until juicy, then set aside while the potatoes roast in the rich, savory gravy left behind in the pan.

What You’ll Need

• Chicken – 3 drums and thighs (or 6 drums, or 6 thighs)
• 6 yellow potatoes (whatever you like or have in your pantry)
• Yellow or red onions
• Savory spices
• Natural date syrup (molasses)

How to Make Baked Chicken and Potato Wedges

Step 1 – Prepare the Chicken

• Mix onions and seasoning with the chicken in an sheet pan.
• Bake the chicken. Leave the oven on, and remove the chicken from the sheet pan, leaving the gravy inside.

Step 2 – Bake the Potatoes

1. Place the potato wedges into the same pan with the newly created chicken gravy.
2. Roast the potatoes uncovered for 1-1/2 hours, or until they reach your desired softness and crispiness, basting them occasionally.

Ingredient Substitutions

• Oils: Neutral oil (vegetable, cotton, sunflower seed). But you can use any oil you prefer, such as coconut or avocado oil. Choose one that complements the dish’s flavor, as long as you are familiar with it and know that it won’t have an over-bearing aroma or bitter taste, like olive oil has sometimes.
• Tomato Paste: If you don’t have tomato paste, ketchup can be used, though it might make the sauce slightly sweeter.
• Spices: Swap out curry powder for 3 teaspoons of your favorite seasoning blend or use additional turmeric for a more vibrant flavor.
• Sweetener: You can use date syrup, bee honey, or even a small amount of maple syrup for the same rich sweetness.
• Potatoes: If you’re not a fan of russet potatoes, feel free to use Yukon Gold or red potatoes.

FAQ

Can I bake the potatoes the day after baking the chicken?
Yes, absolutely! Simply bake the potatoes in the gravy as instructed.

Serving Suggestions

• Vegetables: Serve alongside one-pot savory zucchini and bell pepper cubes, or mushrooms with (or without) artichoke bottoms.
• Salad: Try pairing with a refreshing cucumber and tomato salad or a fresh green salad with lemon vinaigrette.
• Rice: For an added starch, serve this dish with a side of white rice or seasoned rice.

Additional Delicious Recipes

Chicken and Potato Ideas

• Dairy-Free Chicken in Sweet Paprika and Oregano
• Chicken and Caramelized Cabbage – a sheet pan dish
• Roasted Chicken Legs in Tomato Vinaigrette, with potatoes

Vegan Options for Guests Who don’t Eat Meat – Mains, Appetizers, and Salads

• Cabbage Rolls with Rice
• Mushrooms-Onion Rice
• Sweet Rice in Raisins and Date Syrup
• Easy Cabbage and Bell Peppers Salad
• Easy Sour Mushroom-Artichoke Salad
• Orange Vegetable Soup – Sweet and Savory

9. Air Fryer

If you’re interested in preparing the chicken and potatoes with different methods, here are a few alternatives:

Air Fryer Method

• Chicken: Air fry each side for 10-13 minutes, or until the chicken reaches an internal temperature of 176°F (80°C). If you want extra crispy skin, continue air frying until it reaches 185-195°F (85-90°C).
• Potatoes: Use minimal oil and spices. Marinate the potato wedges in sauce for 1 hour, then air fry for 25 minutes.

Frying Method – The chicken will come out tasty, but the potatoes may fall apart during frying.

10. Storage and Reheating Options

Storing Leftovers

• Refrigeration: Store the leftover chicken and potatoes in an airtight container in the fridge for up to 3 days.
• Freezing:
  • Chicken: Cool completely, freeze the chicken without gravy and freeze the gravy separately for up to 3 months. Thaw overnight before reheating. Note: the chicken may lose some crispness after freezing.
  • Potatoes: Best baked fresh in the gravy. Freeze any leftover gravy separately and thaw when needed.

Reheating Options

• Oven: Reheat chicken in gravy at 360°F (180°C) for 10–15 minutes. With potatoes, raise to 400°F (200°C) for 5 minutes to crisp. Don’t use the fan—gravy may splatter.
• Microwave: Cover and heat about 3 minutes. If no gravy, add a small cup of water for moisture. Best for casual serving.

Summary

Golden chicken and perfectly baked potato wedges in rich, savory gravy.