Description
This Mississippi Chicken and Potatoes recipe offers a comforting and flavorful twist on a classic roast. Tender whole chicken is seasoned with a flavorful blend of spices, ranch dressing mix, and au jus gravy mix, paired with tender Yukon Gold potatoes. Butter, pepperoncini peppers, and juice add a tangy, savory depth. The dish is slow-roasted to golden perfection, making a perfect hearty meal for family gatherings or weekend dinners.
Ingredients
Scale
Chicken
- 1 (3-4 pound) whole chicken
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Seasonings and Extras
- 1 (1 ounce) package dry ranch dressing mix
- 1 (1 ounce) package au jus gravy mix
- 1/2 cup (1 stick) unsalted butter, cut into pats
- 1/4 cup pepperoncini peppers, stems removed (more or less to taste)
- 1/4 cup pepperoncini juice from the jar
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) ensuring it’s hot enough for roasting the chicken and potatoes evenly.
- Prepare Chicken: Remove the chicken from its packaging and pat it dry with paper towels. Remove any giblets inside the cavity and set aside.
- Season Chicken: Mix garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper in a small bowl. Rub the olive oil evenly all over the chicken, then sprinkle the seasoning mix thoroughly over the entire chicken, making sure to rub some under the skin of the breast for deeper flavor penetration.
- Season Potatoes: In a large bowl, toss the peeled and quartered Yukon Gold potatoes with 1 tablespoon olive oil, salt, and pepper to taste, ensuring an even coating.
- Arrange in Pan: Spread the seasoned potatoes in a single layer across the bottom of a large roasting pan to create a bed for the chicken.
- Position Chicken: Place the seasoned chicken on top of the potato layer in the roasting pan, ensuring it sits comfortably.
- Add Dry Mixes: Evenly sprinkle the dry ranch dressing mix and au jus gravy mix over both the chicken and the potatoes for a flavorful crust and rich taste.
- Add Butter and Peppers: Distribute the pats of unsalted butter evenly across the chicken and potatoes. Scatter the stem-removed pepperoncini peppers over the dish, then pour the pepperoncini juice evenly over the chicken and potatoes to add tanginess and moisture.
- Cover and Roast: Cover the roasting pan tightly with aluminum foil to trap steam and roast in the preheated oven for 1 hour and 30 minutes, allowing the chicken and potatoes to cook through and absorb the flavors.
- Uncover and Continue Roasting: Carefully remove the foil and continue roasting for an additional 30-45 minutes uncovered, basting the chicken with pan juices every 15 minutes. This step helps develop crispy, golden brown skin and tender potatoes. The chicken’s internal temperature should reach 165°F (74°C) when measured in the thickest part of the thigh.
- Check Potatoes: Test the potatoes with a fork; they should be tender and easily pierced. If they need more time, continue roasting for a few extra minutes.
- Rest Chicken: Remove the roasting pan from the oven and loosely tent the chicken with foil. Let it rest for 10-15 minutes to allow juices to redistribute for moist, flavorful meat.
- Carve and Serve: Carve the chicken into desired pieces and arrange it on a platter alongside the roasted potatoes. Garnish with fresh chopped parsley if desired, and serve immediately for a hearty, delicious meal.
Notes
- Make sure to pat the chicken dry to ensure seasoning sticks well and skin crisps during roasting.
- Basting during the uncovered roasting stage helps achieve golden, crispy skin while keeping the meat juicy.
- You can adjust the amount of pepperoncini peppers and juice based on your preference for tanginess and heat.
- Letting the chicken rest after roasting makes carving easier and keeps the meat tender.
- This recipe pairs well with a simple green salad or steamed vegetables for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
