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Mississippi Chicken and Potatoes

Mississippi Chicken and Potatoes: Easy Comfort at Home

Mississippi Chicken and Potatoes is a delightful one-pan comfort food combining chicken, Yukon Gold potatoes, creamy ranch dressing, and tangy pepperoncini, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3-4 pounds Whole Chicken Opt for bone-in chicken thighs for richer flavor.
  • ½ cup Unsalted Butter Can substitute olive oil for a lighter option.
For the Potatoes
  • 2 pounds Yukon Gold Potatoes Can swap with red potatoes if desired.
For the Seasoning
  • 1 ounce Dry Ranch Dressing Mix A homemade ranch spice mix can be a healthier alternative.
  • 1 ounce Au Jus Gravy Mix Homemade gravy can be used for fresher taste.
  • 1 teaspoon Garlic Powder Using fresh garlic can intensify the flavor.
  • ½ teaspoon Onion Powder Switch to fresh onions for added texture.
  • ½ teaspoon Smoked Paprika Regular paprika or cayenne can also work.
  • Salt Adjust to taste.
  • Black Pepper Adjust to taste.
For the Extras
  • ¼ cup Pepperoncini Peppers Adjust to taste or swap with jalapeños for extra heat.
  • ¼ cup Pepperoncini Juice Enhances the dish's tangy flavor.
  • 2 tablespoons Olive Oil Helps to cook the chicken and potatoes.
  • ¼ cup Fresh Parsley Optional garnish for color and freshness.

Equipment

  • roasting pan
  • aluminum foil
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Pat the whole chicken dry, remove giblets, and rub with olive oil. Season generously with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  3. Wash and quarter Yukon Gold potatoes, then toss with olive oil, salt, and black pepper in a large bowl.
  4. Arrange seasoned potatoes in a single layer in a roasting pan and place the chicken on top.
  5. Sprinkle dry ranch dressing mix and au jus gravy mix over chicken and potatoes.
  6. Slice the unsalted butter and distribute over the chicken and potatoes. Scatter pepperoncini peppers on top.
  7. Cover the pan with aluminum foil and roast for 1 hour and 30 minutes.
  8. Remove the foil and roast for an additional 30 to 45 minutes until the chicken is cooked through and skin is crispy.
  9. Check potatoes for tenderness; they should be soft and easily pierced.
  10. Let the chicken rest for 10 minutes before carving, then serve with potatoes and garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 45gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 140mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 300IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Ensure chicken is thoroughly dried before seasoning for crispy skin. Baste during the last cooking phase for added flavor.

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