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.Â 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 VinaigretteÂ from Crazy Foodie Stunts
- Tuna, Burrata and Black Olive SaladÂ from The Girl In The Little Red Kitchen
- Salmon and Cucumber â€œNoodleâ€ SaladÂ from girlichef
- Yogurt Dill Vegetable DipÂ from Melanie Makes
- Tomato, Avocado, and Cucumber Summer SaladÂ from My Healthy Eating Habits
- Fennel Citrus SaladÂ from An Appealing Plan
- Kale-Had-a-Hard-Day SaladÂ from Culinary Adventures with Camilla
- Guacamole Deviled EggsÂ from Ruffles and Truffles
- Tomato SoupÂ from Run DMT
- Wasabi Cream Cheese Ham SaladÂ fromÂ Neighborfood
- Latkes with Smoked Salmon and CaviarÂ fromÂ Confessions of a Culinary Diva
Side and Accompaniments
- Candied Apple JellyÂ from What Smells So Good?
- Homemade RicottaÂ from Seduction in the Kitchen
- Indian-style Roasted CauliflowerÂ fromÂ kimchi MOM
- 3-Ingredient Beer BreadÂ from Take A Bite Out of Boca
- Grilled Steak with Garlic Cumin RubÂ from Cooking Chat
- Smoked Turkey PaniniÂ with Roasted Red Peppers and Basil Pesto from La Bella Vita
- Slow Cooker Turkey BreastÂ from Nosh My Way
- Easy Crock Pot Pulled ChickenÂ from Flour On My Face
- Lemon Basil CarbonaraÂ from A Kitchen Hoorâ€™s Adventures
- Garlic Butter ShrimpÂ from Savvy Eats
- Easy Beef StroganoffÂ from Hot Mommaâ€™s Kitchen Chaos
- Smothered Pork Chop CupsÂ from Having Fun Saving
- Salsa Verde Chicken EnchiladasÂ from Supper for a Steal
- Chicken with OlivesÂ from Noshing With The Nolands
- Salmon with Tiger Dill SauceÂ from Cindyâ€™s Recipes and Writings
- Greek Chicken BurgersÂ from Country Girl In The Village
- Potato Pancakes (Reibekuchen)Â from The Not So Cheesy Kitchen
- Crock Pot Beer ChickenÂ from Our Table for Seven
- Chorizo and Potato FrittataÂ from Small Wallet Big Appetite
- Chicken and Potato Bake with Meyer LemonsÂ from Cravings of a Lunatic
- Chicken Asparagus Roll-upsÂ from The Dinner-Mom
- Spaghetti Squash with Simple Red SauceÂ from Mommaâ€™s Meals
- Tropical Salsa ChickenÂ from Kudos Kitchen By Renee
- Strawberry Red Wine Glazed SalmonÂ from Cupcakes & Kale Chips
- Baked Asparagus and EggsÂ fromÂ Bobbiâ€™s Kozy Kitchen
- Grilled Caprese Salad SandwichÂ fromÂ Rants From My Crazy Kitchen
- Beef Short Rib BourguignonÂ fromÂ Food Lust People Love
- Beans and Egg SandwichÂ fromÂ Basic N Delicious
- Honey Almond Salmon from Family Foodie
- BBQ Foiled ChickenÂ from Meal Diva
Dessert and Beverages
- Flourless Chocolate CakeÂ from Janeâ€™s Adventures in Dinner
- 4-Ingredient Butterscotch Peanut Butter Marshmallow SweetsÂ from Shockingly Delicious
- Vanilla Bean Honey Ice CreamÂ from The Foodie Army Wife
- Coconut Crusted Chocolate Ganache PieÂ from That Skinny Chick Can Bake
- 3-Ingredient Nutella TrufflesÂ from URBAN BAKES
- Chocolate & Peanut Butter SquaresÂ from Killer Bunnies, Inc
- Nutella Ferrero CupcakesÂ from Brunch with Joy
- 5-Minute Strawberry SherbetÂ from The Wimpy Vegetarian
- Best Ever Coconut MacaroonsÂ from Hip Foodie Mom
- Chocolate Orange Ice CreamÂ from Gluten Free Crumbley
- Orchid Panna CottaÂ from Manuâ€™s Menu
- Oreo Cookies and Cream FudgeÂ from Alidaâ€™s Kitchen
- Golden Oreo Rice Krispies TreatsÂ from Pies and Plots
- Vanilla PuddingÂ from Magnolia Days
- Sopapilla Cheesecake BitesÂ from The Weekend Gourmet
- Coconut Cream Mango MousseÂ from Sueâ€™s Nutrition Buzz
- Peanut Butter BuckeyesÂ from Peanut Butter and Peppers
- 4 Ingredient Peanut Butter Cherry Chip CookiesÂ from Ninja Baking
- Raspberry Pina Colada Ice CreamÂ fromÂ Try Anything Once Culinary
- Avocado MilkshakesÂ fromÂ The Texan New Yorker
- The Ginger Sass CocktailÂ fromÂ Nik Snacks
- Baked Custard CupsÂ fromÂ Soniâ€™s Food
Join the #SundaySupper conversation on Twitter on Sunday!Â We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Â Follow theÂ #SundaySupper hashtagÂ and remember to include it in your tweets to join in the chat. Check out ourÂ #SundaySupper Pinterest boardÂ for more fabulous recipes and food photos.
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