Roasted Chicken, plus Ribs

This Roasted Chicken, plus Ribs will be your new favorite one-pan wonder. It takes just 10 minutes to prepare and will make weeknight cooking a breeze. This dish is one of Steve’s favorite meals. The smoked ribs give a subtle aroma to the whole dish, which in return enhances the flavor of the chicken and potatoes without any extra work at all. One-pan meals are our favorite as you can toss everything together and let the oven do the rest of the work. You can add any seasonings you enjoy to this and measure everything with your heart — straightforward peasy!

What stands out

This Roasted Chicken, plus Ribs is honestly so impressive in flavor, that you’ll be floored with how straightforward it is to put together. Plus, it’s got all the essentials: crispy chicken, tender potatoes, and a sneaky cameo from smoked ribs that somehow elevates this to “fancy dinner” status without you lifting a finger. We also love that we can use any seasoning blend we have and it just works. If after-work is busy, you can totally prep this in the pan before you leave the house and then pop it in as soon as you walk in the door. The oven does all the heavy lifting and you’ll just have one dish to wash!

How to Prepare

Use a sharp knife to slice the potatoes into wedges, then add to a large baking dish.

Next, add the chicken, oil, and seasonings to the dish and massage together well.

Now, nestle in the smoked ribs.

Then push the potatoes and meat away from the corner of the baking dish so you can make room to add in the water. Pour in the water and shake the dish gently to distribute it evenly.

Cover the baking dish with foil paper and bake in a preheated 400F (200C) oven for 40 minutes. Uncover it and bake for another 30 minutes.

You can put the oven on broil for the last 5 minutes or so if you want to crisp up the skin but make sure to keep a close eye on it. Serve and enjoy!

Kitchen tip

We purchased a rack of smoked ribs at our local European supermarket and cut them into riblets.

Swaps

1. You can use raw unsmoked ribs but be sure to add them in with the chicken so you can season the whole dish. We add the smoked ribs last as they are already salty and have lots of flavor.
2. Feel free to use any cut of chicken you like instead. If you make this with chicken breast, make sure to remove the chicken within 20-30 minutes, and then continue to cook the rest of the dish to the full amount of time.
3. Feel free to use any chicken and rib seasoning you like. You even use lemon pepper here.
4. Be careful with the salt as the smoked ribs are salty as well.
5. You can also add additional veggies to the baking dish, such as carrots, bell peppers or even green beans.

Serve it with

• Any side salad would go great with this main dish. We love Panzanella SaladLemon Parmesan Salad or Simple Green Salad with this.
• Serve this Roasted Chicken, plus Ribs alongside a healthy vegetable such as broccoli, green beans cauliflower, or sauteed carrots.

Questions

how do we properly cut the potatoes into wedges?

To cut the potatoes into wedges: Peel and wash the potatoes. Cut each potato in half, and then slice those halves into 3 or 4 wedges.

can we use raw, unsmoked ribs here?

Yes, you certainly can, but in that case, be sure to toss them with the chicken and seasonings so they are also flavored.

can we make this Roasted Chicken, plus Ribs recipe using chicken breast instead?

Yes, you can, but they’ll cook a lot quicker. So remove them from the pan after about 20-30 minutes and then continue to cook the rest of the dish for the full amount of time.

what can we use instead of smoked ribs?

You could certainly substitute smoked back ribs with other smoked meats like bacon or smoked sausage.

strong How do we know when the chicken is fully cooked?

The chicken is fully cooked when the internal temperature reaches 165°F (74°C). You can use a mark meat thermometer to check!

Can we prepare this recipe ahead of time?

Yes, you can prep the chicken, potatoes, and seasonings in the baking dish, cover, and refrigerate for up to 24 hours before baking. Add the water or stock just before baking.

Ingredients

Makes 3 servings

• 6 chicken drumsticks, you can use thighs or legs as well
• 4 medium yellow potatoes, peeled and cut into wedges
• 3 tablespoons olive oil
• salt, to taste
• pepper, to taste
• paprika, to taste
• garlic powder, to taste
• dry oregano, to taste
• 4 smoked back ribs, you can also use any smoked meat like bacon as well
• ½ cup water, you can also use unsalted vegetable stock
• fresh thyme or parsley for garnish is optional

Equipment

• 9×13 Baking Dish
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Nakiri Knife
• Cutting Board
• Peeler

Method

1. Add the chicken, potatoes, oil, and seasonings to a baking dish. Massage the potatoes and chicken really well. Feel free to use any seasonings you like, you can also use a lemon pepper seasoning, or a chicken and rib seasoning of your choice.
2. Nestle in the smoked ribs.
3. Now, push the potatoes and chicken away from the corner of the baking dish so you can make room to add in the water. Pour in the water and shake the dish gently to distribute it evenly.
4. Cover it with foil and bake in a preheated 400F (200C) oven for 40 minutes. Uncover it and bake for another 30 minutes. You can put the oven on broil for the last 5 minutes or so if you want to crisp up the skin but make sure to keep a very close eye on it. Serve and enjoy!