Rancher Baked Chicken with Parmesan Potato Wedges

Always trying out new ways to make chicken. I am very finicky when it comes to chicken. It has to have flavor and definitely has to be cooked all the way through. NO PINK for this girl! At least on chicken and pork.

The chicken dish is named by my daughter, Alexis. We were sitting around the table after enjoying this chicken and I asked for recipe name ideas. She then piped up with a giggly big smile and said “Rancher Baked Chicken” and my son, Jeremy added “that was Hidden in the Valley”

So, after we all laughed at their puns, this dish was befittingly named “Rancher Baked Chicken”

Preheat oven to 425*

Ingredients:

2 lbs of chicken legs, thighs or a mix of both

2 cups of Bisquick

1 envelope of Hidden Valley dry Ranch mix

4 eggs

salt, pepper, paprika and liquid smoke

4 big russet potatoes

Olive oil, salt, pepper, 1 tbsp. of oregano and 3/4 cup of shredded parmesan cheese

In one bowl, combine the bisquick, 1 tsp of paprika and season with salt and pepper. Set aside.

In  another bowl, whisk together the eggs, seasoned with salt, pepper and a splash of liquid smoke. Set aside.

Roll chicken pieces in the egg mixture, shake off excess. Then roll in the flour mixture, shaking off the excess.

Arrange the pieces on a rack placed in a cookie sheet.

Now: time to prepare the potato wedges.

Cut each potato into roughly equal size wedges and place into a big bowl.

Pour enough oil over the potatoes to evenly coat each piece.

Season with salt, pepper and oregano.

Sprinkle in the parmesan cheese.

Using your hands, toss all of the potatoes together so all are well coated with the cheese and seasonings.

Place the potato wedges onto a large cookie sheet evenly and in a single layer.

Bake in a 425* oven for 25 minutes. After 25 minutes, flip each wedge over to allow the other side to get golden brown. Cook for another 30 minutes or until golden brown and tender.

Turn the oven down to 375* and place the chicken in the oven.

Cook the chicken in a 375* oven for 35 minutes until the juices are clear and no pink (or longer, depending on how big the chicken pieces are) and the crust is golden brown.

Pull the chicken and the potatoes out of the oven. Cover the chicken and let rest for 10 minutes (to allow the juices to redistribute)

Sprinkle the remaining parmesan cheese over the potatoes.

Crunchy, flavorful, mmm mmm good chicken!

I paired ours with creamed corn, but you can use any veggie you’d prefer!

I hope you enjoy this as much as we did!

 

 

 

 

 

 

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