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Balanced protein and carbs, main dish, filling
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Chicken with Potatoes (200 g) has 270 calories. That works out to 135 calories per 100 g. It contains 25 g of carbs, 20.4 g of protein, 10.2 g of fat and 2.4 g of fiber. Its 6.2 mg of B3 covers 39% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Chicken with Potatoes brings chicken pieces and chunky potatoes together in a straightforward home-style main dish. It can be roasted until the edges turn golden, or cooked in a pot with onion, seasoning and a little cooking liquid; the exact method varies from kitchen to kitchen. Roasting gives the potatoes a crisp exterior, while the chicken stays tender and savoury.
It is commonly served hot for lunch or dinner, often with a green salad or another simple vegetable side. Chicken provides protein and potatoes supply carbohydrates, making the dish filling without needing elaborate accompaniments. For a lighter plate, use a modest amount of oil and add plenty of vegetables; a little lemon or fresh herbs can brighten the flavours.
Selected: 100 g
135
KCAL / 100G
Carbs
12.5g
· 5% DV
Protein
10.2g
· 20% DV
Fat
5.1g
· 7% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 30% · Fat 33%
Vitamins
B3
3.1mg · 19% DV
B5
0.7mg · 14% DV
B6
0.23mg · 14% DV
B12
0.18µg · 8% DV
Minerals
Phosphorus
110mg · 16% DV
Selenium
7.5µg · 14% DV
Sodium
290mg · 13% DV
Potassium ⭐
340mg · 10% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 135 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Chicken with Potatoes is made by roasting seasoned chicken pieces and potato wedges together until the chicken is cooked through and the potatoes are tender. Arrange them in a single layer, add a little oil, and turn the potatoes once for even browning.
Bone-in thighs and drumsticks are excellent for Chicken with Potatoes because they stay juicy during roasting. Chicken breast works too, but it cooks faster and can dry out, so add it later or keep a closer eye on its doneness.
You do not need to parboil potatoes for Chicken with Potatoes if you cut them into evenly sized, bite-sized pieces. Larger wedges may take longer than the chicken, so briefly parboiling them first can help both ingredients finish cooking at about the same time.
To keep Chicken with Potatoes moist, use a little oil and avoid roasting it for longer than needed. Bone-in, skin-on pieces tend to stay juicier than breast meat; if using breast, check it earlier and let the cooked chicken rest before serving.
Rosemary, thyme, garlic, black pepper, and paprika all work well in Chicken with Potatoes. Toss the potatoes and chicken with the seasonings and a little oil before cooking so the flavor coats them evenly and the potatoes brown nicely.
Yes, you can make Chicken with Potatoes in a slow cooker. Put the chicken on top of the potatoes so they cook in the juices, and use less added liquid than you would for a stovetop stew; slow-cooked potatoes will be softer than roasted ones.
Serve Chicken with Potatoes with a green salad, steamed vegetables, or a tangy slaw. Since the dish already includes a starchy side, an extra serving of rice or bread is optional; something fresh and crisp adds contrast to the tender chicken and potatoes.
Cooked Chicken with Potatoes keeps for three to four days in the refrigerator in a covered container. Refrigerate leftovers promptly rather than leaving them out for hours, and reheat them until the chicken and potatoes are thoroughly hot.
Yes, Chicken with Potatoes can be frozen, although the potatoes may become softer or grainier after thawing. Cool the dish, portion it into airtight containers, and thaw it in the refrigerator before reheating thoroughly.
Chicken with Potatoes can be a filling meal that provides protein alongside a starchy side. Roasting it with a modest amount of oil and adding vegetables or salad makes it a more balanced plate than serving it with several rich sides.
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Nutrition data compiled from USDA FoodData Central and scientific sources.