No-fuss delicious chicken and potato dinners like these simply make life easier. If it wasn’t for the amazing aroma, your kitchen wouldn’t even know that you cooked a thing.
This chicken recipe might be basic. But don’t let that fool you.
This is the one chicken-on-the-bone recipe that my entire family will agree upon. It’s comfort food, with a twist of umami. And, best of all, it’s ready in just over an hour. In a 9×13 pan.
Need I say more?
Garlic Chicken and Potatoes in a 9 x 13
Ingredients
- 4 chicken bottoms or 1 whole chicken cut into eighths
- 4 yellow or red potatoes scrubbed and thinly sliced (almost like fries)
- 1 tray (16 or 20 cubes depending on brand) frozen cubes garlic (the entire tray, yes!)
- ¼ cup honey
- ¼ cup mustard (any, but I like to use Spicy Brown)
- ¼ cup soy sauce
Instructions
- Preheat oven to 375⁰F. If your oven has a roast setting, use it.
- Arrange the chicken and potatoes in the 9x13 pan. The secret here is to make sure the potatoes are sliced thin, so that they bake through.
- Pop out all the garlic cubes into a small bowl. Add the honey, mustard and soy sauce. Mix until well combined and no garlic cubes are visible (you might need to wait a few minutes for them to defrost).
- Pour over and make sure it covers as much as possible. Use a spoon to coat every piece.
- Cover and bake for 30 minutes. Uncover and continue baking for another 45 min to an hour, depending on your oven. Once uncovered you will need to baste the chicken every 20 minutes or so. Your chicken is ready when it will appear nicely browned, almost dark. And when your house smells incredibly delicious.
Disclaimer: While 9×13 pans are a great convenient option, all of the recipes featured in this series can also be made in a non-disposable (i.e. glass, ceramic, or metal) baking pan (cooking/baking times may be a little shorter).
Love the simplicity! keep them coming!
I was so excited to try out this recipe. I’m sure it can be great if the cook times were adjusted. I followed your instructions (and even added a few more minutes) and the result was UNDERCOOKED chicken and hard potatoes. And I did make sure to cut the potatoes really thin. Thanks!
Not sure what happened here…. maybe your oven isn’t calibrated like mine? Or was your chicken semi frozen? either way, adjust cooking time to fit your needs and enjoy!
Made this for Friday night. Kept RN’s review in mind, and baked it at 400F for 1.5 hours- covered in a square casserole with a glass cover, and turned off the oven right before Shabbat- taking it out for the meal, straight to the table. Beautiful and delicious!! It was a big hit. Full disclosure: Suddenly ran out of soy sauce, so used teriyaki sauce instead of the spy sauce and honey. TH
Thank you! so glad you liked
i had the exact same experience as RN, to the point that i concluded that it must have been a typo and you meant to write 475. i have a fairly new oven, so i am confident that the temperature was correct. was quite disappointed with this recipe.
I made this for the second time tonight.
The first time, the potatoes were a bit hard.
This time I baked covered on 400 for about an hour and half then uncovered for another 45 minutes.
Was delicious and easy. Plan on making it again
At what point would you reccomend freezing this dish, if at all?
I would freeze it either raw with the sauce poured over it or halfway cooked.
Do you think I can cook this in a crock pot?
I don’t see why not. You won’t get the crispy factor that is so appealing here, yet the flavors should work well nonetheless.
Same here.
Hard potatoes ane undercooked chicken.
Would recommend keeping it covered for longer and maybe upping the temp to 400
What does baste mean?
You spoon some of the sauce/gravy and pour it on top of the chicken.
I am looking for recipes like this one in which I can freeze fully cooked meals and give them out ready to go. Is this something that I can fully bake, and then freeze? Will it taste good when re-heated after being frozen?
Living out of town means no trays of frozen garlic.
How many cloves/head of garlic will I need for this?
Each frozen cube is one garlic clove.
Seems expensive to use a tray of garlic each time.
Made this and it was not done on 375, I baked it over an hour uncovered. Potatoes are extremely thing but not cooked 🙁 any tips? It tastes delicious and I’d love for it to work!
What’s wrong with my Bubby’s recipe?