How should I cook chicken with Russet potatoes tonight?

Question

I am seeking SIMPLE recipies for Russet potatoes with chicken.
I eat FAR TOO MUCH rice as I am getting tired of basing all my meals around RICE.....steamed, re-steamed, cooked, re-cooked, fried and yes, I even RE-FRY rice (no, no beans - thank you) on far too many occasions.
I have an oversupply of fresh, Russet potatoes and I have no beef for supper, tonight. :-( All the "meat" I have is this fresh chicken.
Thanks for recipie ideas.
P.S. I also have run out of the (CHOLESTEROL-RICH) Mayo, so Potato Salad is a no-go idea. :-(

Answer 1

I peeled and thinly sliced about 2 pounds of russets into a baking dish to make 1 layer or potatoes. Slice 1 large onion and spread out over the top of that. If you have bone in chicken, lay it over the top and sprinkle all of it with 2tsp tarragon, 2tsp sage, 1tsp pepper, 1+tablespoon galic powder depending on your tastes.. Cover with foil, place in oven at 350f for 1 hour. Uncover and bake 10 minutes to brown chicken. If you have boneless skinless chicken, place chicken on top of potatoes 1/2 way through cooking process to avoid overcooking. Very tender and juicy.

Answer 2

May not be for tonight, but thought I would give you a few potato hints.You can boil or microwave a few potato's and put them in your frig.When you need something to go with your eggs or sandwiches, you just grate these potatoes into a pan with a little oil on the bottom, spice them up as you like and you have hash browns. You can do them with onions, or spices like oregano, or add some grated cheese. But you see, they must be cold to grate, So before they go bad, boil some and have them ready for your pan . Do peel them before you grate, if you like the peelings, make sure you scrub them well. Store in a plastic bag for days with no problem.Potatoes freeze well in casseroles,make a eggplant casserole with cheese and some ground beef, a good one is moussaka.Just run a moussaka recipe search. Find one with layers of boiled sliced potatoes on the bottom of the dish.Use those potatoes between baked stuffed tomatoes.When you do a boiled corn beef, boil up a pot of the smaller potatoes with carrots and pearl onions.Second baked potatoes, or twice baked, are great,bake them , dig them out. mash what you take out, add green onions, sour cream,cheese, bacon bits,or yogurt to the potatoes and refill re bake until brown on top.This is great stuff , goes with almost anything as a side dish.If you bake your chicken, just peel and quarter your potatoes and add to bottom of pan. They will pick up the oregano, garlic from the drippings of the chicken. I use the potatoes to keep the chicken off the bottom of the pan.Just add a little water, cover with foil,and bake at 350 in a preheated oven for 45 minutes. I usually use a whole chicken and place all my spices under the skin with a long handled tea spoon. The meat favor goes in well that away. Who really wants to eat the skein anyway.Remove foil for the last 15 minutes or until nicely browned.Remember potato soup is also very good during these winter months. Smart girl you have there. Potatoes are healthy and their price will fill your stomach and keep you wealthy.Its a dollar saver for sure...I just bought a 60 pound bag. I keep it in a dark, cool cellar and take out only what I need for the week.

Answer 3

You could steam the little buggers. Bake them. Peel, boil, mash (put in salt/pepper/butter/milk for basic, or get creative). You could make oven fries. Is it a whole chicken? You could slice up the little bad boys and use them as a "bed" for the chicken. Pour on a bit of olive oil, toss on some herbs that you're using on the chicken, then roast it all. That sometimes works, but is usually done with more waxy potatoes. If you've got too many potatoes, then start with regular mashed. You can take leftovers and make patties to fry for breakfast tomorrow morning (put in an egg to help with binding if you need to... tomorrow morning, not for dinner). If you have leftover chicken, make a pot-pie type filling. You can either do it as the bottom of a shepherd's pie (which you top with more mashed potatoes and bake) or you can serve it over baked potatoes or hashed browns. Use lots of black pepper.

Answer 4

Put the chicken pieces in a baking dish.
Peel the potatoes if they need it and cut them up in half or quarters and put them around the chicken.
Take a can of cream soup and spread it around on the chicken and potatoes.
If you have an onion you can cut it up and put it in there too.
Bake it, covered, for one hour at 375 degrees.
If you want it to brown some more, uncover it for 15 or 20 minutes longer.
Check the chicken with a meat thermometer to see if it is done. Also poke the potatoes and see if they are tender.

Answer 5

Wash and peel the potatoes, then slice or cube them, arrange them in an oven proof pan and sprinke them with salt and pepper and oregano and some olive oil, then wash and season your chicken and put that on top of your potatoes, add some slices of onion and green pepper if you'd like,add some water or chicken broth to the pan and cover it with a lid or foil and bake at 350 until done. Great luck!!

Answer 6

Do you have any tomatoes?

Do a simple stew. Chicken, chicken broth, canned tomatoes, cut up the potatoes kind of small. garlic, pepper, salt (more salt than usual because the potatoes will absorb a lot of it.)

---

slice the potaotes kind of thin, add a little olive oil or butter (your preference) salt and pepper. Cook them flat, single layer in the oven - no turning over.

broil the chicken with italian spices and then serve the chicken on top of a bed of broiled potatoes.

----

stuff the chicken with spinach and feta - grate the potatoes and then steam the grating. Add butter and garlic. Toss the steamed gratings over the stuffed chicken to serve.