The five-ingredient challenge–that’s the focus of this week’s #SundaySupper, and Alice over at Hip Foodie Mom is hosting. For me, this was a no-brainer–Auntie Marcie’s Drunken Chicken and Potatoes–a meal in a pan.
In my family, nothing says #SundaySupper like a roasted chicken with potatoes, and the recipe I’m sharing today has graced no less than five generations of family tables. The beauty is in its simplicity, and with just a few quality ingredients, you have an easy dish that’s suitable for company. In fact, this very chicken upstaged my homemade raviolis at at least one dinner party. It’s that good.
That’s my Aunt Marcie and Uncle Joe on their wedding day in 1931. From left to right, that’s Uncle Joe, Aunt Marcie, then her sister, my Aunt Josephine, and Uncle Joe’s brother on the end.
Family gatherings at Auntie Marcie’s house frequently involved the drunken chicken. The secret, she said, is in turning the chicken upside-down while cooking, then turning it right-side up to brown at the end. This helps keep the white meat moist and tender. The potatoes are pretty addictive too, and the “trick” to her potato perfection is cranking the heat “all the way up” once they’re back in the oven to finish off. This results in potatoes that are moist and fluffy inside and crisped up around the edges.
Start with the bird upside down in your roasting pan. Sprinkle with salt, pepper, and the Italian seasoning. Tuck the wings in, if desired. Before flipping it over, sprinkle a bit of the seasonings in the cavity as well. Turn the bird breast-side up, then pour the wine over it, as well as a little in the cavity.
Get the potatoes ready by washing, peeling, then cutting into wedges. Arrange these around the chicken in the pan.
Arrange the garlic cloves around the potatoes, then sprinkle everything with the remaining Italian seasoning as well as salt and pepper.
After the first 45 minutes, remove the pan from the oven and flip this bird over. Toss the potatoes around too, then return to the oven for another 45 minutes.
After those 45 minutes, remove the pan from the oven again, and return the bird right-side up. Stir the potatoes too, then return to the oven for about 30 minutes or until done and golden all over.
When the chicken is done, remove it from the pan and allow to rest on a cutting board. Meanwhile, crank the oven up all the way, and return the potatoes to the oven, cooking until crisped around the edges.
Here’s the printer-friendly version:
- 1 4 lb chicken
- 2 cups dry white wine (I use Rossi Chablis)
- 1 lb russet potatoes
- 10-12 cloves garlic
- 1 tbsp Italian seasoning
- Salt and Pepper to taste
- Preheat oven to 350F.
- Wash and pat the chicken dry with paper towels. Place the chicken upside down in a large roasting pan, and sprinkle it with salt, pepper, and half the Italian seasoning. Sprinkle the inside of the cavity with a little of each as well, then turn the chicken breast-side up in the pan. Pour the wine over the top as well as a little in the cavity.
- Wash and peel the potatoes, then cut into wedges. Arrange the potato wedges around the chicken, and place the garlic evenly throughout the pan. Sprinkle with the remaining Italian seasoning as well as a little salt and pepper.
- Bake for 45 minutes, then remove from oven. Turn the chicken upside-down, stir the potatoes around a bit, and return the pan to the oven for an additional 45 minutes. Remove from oven, return the chicken to right-side up, stir the potatoes, and return to the oven for about 30 minutes more or until done.
- Remove the chicken from the oven and allow to rest on a cutting board. Meanwhile, turn the oven up to 500F, and return the potatoes to the oven for an additional 15-20 minutes, or until they start to crisp up around the edges.
Let’s see what 5-ingredient sensations the others have cooked up!
Appetizers, Salads and Starters
- Chicken and Spring Greens Salad with Raspberry Vinaigrette from Crazy Foodie Stunts
- Tuna, Burrata and Black Olive Salad from The Girl In The Little Red Kitchen
- Salmon and Cucumber “Noodle” Salad from girlichef
- Yogurt Dill Vegetable Dip from Melanie Makes
- Tomato, Avocado, and Cucumber Summer Salad from My Healthy Eating Habits
- Fennel Citrus Salad from An Appealing Plan
- Kale-Had-a-Hard-Day Salad from Culinary Adventures with Camilla
- Guacamole Deviled Eggs from Ruffles and Truffles
- Tomato Soup from Run DMT
- Wasabi Cream Cheese Ham Salad from Neighborfood
- Latkes with Smoked Salmon and Caviar from Confessions of a Culinary Diva
Side and Accompaniments
- Candied Apple Jelly from What Smells So Good?
- Homemade Ricotta from Seduction in the Kitchen
- Indian-style Roasted Cauliflower from kimchi MOM
- 3-Ingredient Beer Bread from Take A Bite Out of Boca
- Grilled Steak with Garlic Cumin Rub from Cooking Chat
- Smoked Turkey Panini with Roasted Red Peppers and Basil Pesto from La Bella Vita
- Slow Cooker Turkey Breast from Nosh My Way
- Easy Crock Pot Pulled Chicken from Flour On My Face
- Lemon Basil Carbonara from A Kitchen Hoor’s Adventures
- Garlic Butter Shrimp from Savvy Eats
- Easy Beef Stroganoff from Hot Momma’s Kitchen Chaos
- Smothered Pork Chop Cups from Having Fun Saving
- Salsa Verde Chicken Enchiladas from Supper for a Steal
- Chicken with Olives from Noshing With The Nolands
- Salmon with Tiger Dill Sauce from Cindy’s Recipes and Writings
- Greek Chicken Burgers from Country Girl In The Village
- Potato Pancakes (Reibekuchen) from The Not So Cheesy Kitchen
- Crock Pot Beer Chicken from Our Table for Seven
- Chorizo and Potato Frittata from Small Wallet Big Appetite
- Chicken and Potato Bake with Meyer Lemons from Cravings of a Lunatic
- Chicken Asparagus Roll-ups from The Dinner-Mom
- Spaghetti Squash with Simple Red Sauce from Momma’s Meals
- Tropical Salsa Chicken from Kudos Kitchen By Renee
- Strawberry Red Wine Glazed Salmon from Cupcakes & Kale Chips
- Baked Asparagus and Eggs from Bobbi’s Kozy Kitchen
- Grilled Caprese Salad Sandwich from Rants From My Crazy Kitchen
- Beef Short Rib Bourguignon from Food Lust People Love
- Beans and Egg Sandwich from Basic N Delicious
- Honey Almond Salmon from Family Foodie
- BBQ Foiled Chicken from Meal Diva
Dessert and Beverages
- Flourless Chocolate Cake from Jane’s Adventures in Dinner
- 4-Ingredient Butterscotch Peanut Butter Marshmallow Sweets from Shockingly Delicious
- Vanilla Bean Honey Ice Cream from The Foodie Army Wife
- Coconut Crusted Chocolate Ganache Pie from That Skinny Chick Can Bake
- 3-Ingredient Nutella Truffles from URBAN BAKES
- Chocolate & Peanut Butter Squares from Killer Bunnies, Inc
- Nutella Ferrero Cupcakes from Brunch with Joy
- 5-Minute Strawberry Sherbet from The Wimpy Vegetarian
- Best Ever Coconut Macaroons from Hip Foodie Mom
- Chocolate Orange Ice Cream from Gluten Free Crumbley
- Orchid Panna Cotta from Manu’s Menu
- Oreo Cookies and Cream Fudge from Alida’s Kitchen
- Golden Oreo Rice Krispies Treats from Pies and Plots
- Vanilla Pudding from Magnolia Days
- Sopapilla Cheesecake Bites from The Weekend Gourmet
- Coconut Cream Mango Mousse from Sue’s Nutrition Buzz
- Peanut Butter Buckeyes from Peanut Butter and Peppers
- 4 Ingredient Peanut Butter Cherry Chip Cookies from Ninja Baking
- Raspberry Pina Colada Ice Cream from Try Anything Once Culinary
- Avocado Milkshakes from The Texan New Yorker
- The Ginger Sass Cocktail from Nik Snacks
- Baked Custard Cups from Soni’s Food
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
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