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A serving of chicken and potato casserole with a fork on a white plate next to the baking dish.

Chicken and Potatoes Casserole

Tender chicken and potatoes are baked in a savory cream and white wine sauce with fresh herbs.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 4 lbs bone-in skin-on chicken thighs and drumsticks, 1.8 kg
  • 1.5 lbs baby potatoes halved, 680 g
  • 2 large shallots diced
  • 4 cloves garlic minced
  • 1 cup heavy cream 240 ml
  • 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio, 120 ml
  • 1.5 tsp coarse salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Place the potatoes in a pot, cover with cold salted water, and bring to a boil. Cook for about 15 minutes, or until fork-tender. Drain well.
  • While the potatoes cook, arrange the chicken pieces in a 9x13-inch (23x33 cm) casserole dish. Season all over with salt and black pepper.
  • Add the drained potatoes, diced shallots, and minced garlic to the dish, tucking them in around the chicken.
  • In a small bowl, whisk together the heavy cream and white wine, then pour the mixture evenly over the chicken and potatoes.
  • Sprinkle everything with smoked paprika, garlic powder, onion powder, chopped dill, and chopped parsley.
  • Cover the dish tightly with aluminum foil and bake for 20 minutes.
  • Remove the foil and continue to bake for another 25 to 35 minutes. The casserole is done when the chicken skin is browned and an instant-read thermometer inserted into the thickest part of the chicken (avoiding bone) reads 165°F (74°C).
  • Let the casserole rest for 10-15 minutes before serving. This allows the juices in the chicken to redistribute.

Notes

Food Safety: For safety, always cook poultry to a minimum internal temperature of 165°F (74°C). Use a meat thermometer for an accurate reading.
Resting is Important: Do not skip the resting time. It allows the chicken to finish cooking gently and ensures the meat stays juicy.
Crispier Skin: For extra-crisp chicken skin, you can place the casserole under the broiler for the last 2-3 minutes of cooking. Watch it carefully to prevent it from burning.
Wine Substitute: If you prefer not to use wine, you can substitute it with an equal amount of chicken broth.
Keyword baked chicken, chicken and potatoes casserole, chicken casserole, comfort food, one pan dinner