CNYEats A Taste of Utica Chicken and Potatoes

by Joanne on November 7, 2010

If you have been following along with the recipes we cook week to week from our book  A Taste of Utica, you might be looking for Chicken Riggies. Don’t lose hope.  We posted all the Riggie recipes back in April. Here is the LINK for Chicken Riggies..

This week, we have a dish that is just as good, Chicken and Potatoes posted by Rainie Piccione and found on page 84.


Rainie doesn’t list the ingredient quantities as we are used to seeing in a recipe so I’ve taken some liberties.   The following is how the recipe is written in the book and underneath, you will find the Apple Crumbles version.


My mother-in-law made a dish called “Chicken and Potatoes”.

She peeled and placed potatoes in the bottom of a roasting pan.  Seasoned them with salt and pepper.  Layered the chicken over the potatoes.  She used chicken thighs and legs and sometimes adding Dino’s sausage cut into single serve size.  She would then season again with salt, pepper, and garlic powder.  Drizzle with olive oil and Heinz tomato ketchup.  She would then add 1 can of chicken broth to the bottom of the pan.  Cover and bake at 350 F for an hour.  Remove the cover and cook an additional 15 minutes. 

If you like onion, I sometimes add a few whole or quartered.  Sometimes I also add poultry seasoning along with the salt and pepper and garlic powder.

Chicken and Potatoes – rewritten by Apple Crumbles

  • 6 Yukon Gold Potatoes – peeled and cut in half. The large ones, I quartered.
  • salt and pepper just to flavor *NOT TOO MUCH! Remember you will add the broth and ketchup which both contain salt.
  • 3 1/2 lbs Boneless, skinless chicken thighs
  • 1 lb Dino’s Medium Italian Sausage – cut into 1 1/2 “ pieces
  • salt and pepper
  • 2 tsp garlic powder
  • 1/4 cup Olive oil
  • 1/3 cup ketchup
  • 1 can (15 oz) Chicken Broth
  • *I didn’t use the onion because this dish is all for Ted and he doesn’t like onions. However, if you enjoy onions, they add a lot of flavor and might try adding 1 onion, peeled and quartered to the roasting pan.

Preheat oven to 350 F.  Make sure rack is positioned low enough in the oven so you can get a roasting pan with a cover in there without touching the top.

In the bottom of the pan, add the prepared potatoes.  Sprinkle with salt and pepper as recommended above.  Top with the chicken thighs then add the sausage.

Sprinkle again, very slightly with salt and pepper.  Add the garlic powder evenly over the top of the meats. 

Pour on the olive oil and then the ketchup.  Pour the chicken broth into the roasting pan and cover. 


Roast for 1 hour and 15 minutes then uncover and continue to cook for an additional 15 or 20 minutes. *Note: The Apple Crumbles version did take a little more time than Rainie’s.  The meats were cooked but the potatoes needed a little more time. 


It just amazes me that a lot of these Utica recipes are so basic, so easy and turn out SO GOOD! I watched Ted enjoy this dish as if he were eating 5 Star restaurant food.  We both get excited every Sunday when it’s time for the Taste of Utica recipe.


Hope you enjoy this one as well.


Next week is another chicken recipe:  Beer Can Chicken. I may need Ted’s help on that one.

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  • At 2010.11.07 07:29, claudia lamascolo said:

    This sounds right up our alley here, nice one, pictures are beautiful too!

    • At 2010.11.07 19:05, Joanne said:

      Thanks Claudia. Ted is enjoying it as I type.

      • At 2010.11.07 18:59, Sara said:

        It’s just starting to get cold here in Denver, and this is exactly the kind of meal I crave. Hearty, warm, and delicious. I say yes to roasted chicken every time.

        • At 2010.11.07 19:06, Joanne said:

          You’re right. It does make a super cold weather meal.

          • At 2010.11.07 19:16, Lori (Finding Radiance) said:

            So what did you eat for dinner? LOL

            Local cookbooks are really gems, aren’t they? There are reasons why recipes are handed down in families.

            • At 2010.11.08 11:15, Joanne said:

              I picked up some Flounder and baked it simply with a little s & p, Old Bay with a bit of Fontina cheese. I had a race the following day and my rule is to eat bland and make the protein fish. 🙂
              Love local cookbooks. It’s the food we are used to and the best way to make it.

              • At 2010.11.07 21:43, Amanda @ BakingWithoutABox said:

                This looks so good! Love the Ted reaction. That’s priceless.

                • At 2010.11.08 00:30, Monet said:

                  Is there anything more satisfying than “meat” and potatoes? This looks like such a simple and delicious meal. Thanks for sharing my dear, and I hope your week is full of love!

                  • At 2010.11.09 11:43, Anne @ Food Loving Polar Bear said:

                    Perfect comfort food. Beautiful pics as usual, Joanne!

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