This is a dish my dad had his entire life. His mother, Lily, served baked chicken and potatoes often. It’s a hearty meal that feeds many, and it’s affordable. She also prepared this dish as one of many courses served at Thanksgiving, Christmas, and other holidays.
We usually clean, skin, and cut up the chicken before it’s added to the pan, but my grandmother cut the chicken in half and then covered each half with the potatoes. For variety, we also make this dish with other meats. When I was growing up on base, my parents bought the large, unsliced rolls of bologna at the commissary, and we often used this instead of chicken. The dish is also good with Italian sausage or hot dogs. It can also be made without the peppers, or by adding red and yellow peppers and more onions.
- 4 pieces chicken
- 4 medium size potatoes
- 1 green bell pepper, cut into strips
- 1 small onion
- ¼ cup plus 1 tablespoon olive oil
- Salt & pepper
- Preheat oven to 400°F. Salt and pepper both sides of chicken. Place chicken in pan and drizzle with one tablespoon of olive oil.
- Peel potatoes, cut into ½ inch slices, and place over the chicken pieces. Add bell pepper. Pour olive oil over potatoes; salt and pepper potatoes and peppers. Turn two or three times while cooking. Bake for 1 hour or until chicken is well done.