Chicken and Potatoes: 15 Cheap Grandma Dinners That Feed a Hungry Family on Cold Nights

Chicken and potatoes were the backbone of grandma’s kitchen, because a few pounds of thighs and a sack of spuds could feed a crowd for very little money. On cold nights she would pull out the cast-iron skillet or the big roasting pan, tuck the chicken over the potatoes so the juices soaked in, and let the oven do the rest. The result was crisp skin, tender, golden potatoes and a kitchen that smelled like Sunday. Below are 15 cheap, filling chicken and potato dinners, from smothered chicken in onion gravy and a Sunday roast to a cheesy casserole, a hearty stew and favorites from Hungary, Belgium, Portugal, Korea, China and Japan. Each one comes with a short shopping list and simple steps, so you can keep a week of warm, budget-friendly suppers on rotation..

Chicken and Potatoes in One Cast-Iron Skillet, Grandma’s Way

This is the dinner that started it all: bone-in chicken thighs seared skin side down until crackly, then set on halved baby potatoes, garlic and rosemary and finished in a hot oven. The potatoes roast in the chicken fat and pan juices, so they come out crisp outside and creamy within. Thighs are usually the cheapest cut, and they stay juicy even if you leave them in a few minutes too long. Use a thermometer and cook the chicken to 165°F, the safe temperature recommended in the USDA chicken safety guide..

You will need: 6 bone-in, skin-on chicken thighs, 1 1/2 lb baby potatoes halved, 6 garlic cloves, 2 tbsp olive oil, 2 rosemary sprigs, 1 lemon, salt and pepper

How to make it: 1. Heat the oven to 425°F. Pat the chicken dry and season well with salt and pepper. 2. Sear the thighs skin side down in a cast-iron skillet over medium-high heat for 6 to 8 minutes until golden. Lift them out. 3. Toss the potatoes and garlic in the fat, set the chicken on top skin side up and add the rosemary. 4. Roast 30 to 35 minutes until the chicken reaches 165°F and the potatoes are tender. Squeeze lemon over and serve.

Smothered Chicken and Potatoes in Onion Gravy

Southern grandmothers have a way of turning the cheapest ingredients into something you would drive across the state for, and smothered chicken is proof. The chicken is dredged in seasoned flour and browned, then onions go into the same pan to soften and sweeten before broth turns everything into a silky brown gravy. Potato chunks simmer right in that gravy until they are tender enough to break with a spoon. Serve it with green beans or a slice of bread to mop up every last drop, and if your family loves this kind of supper, try these ground beef and potatoes dinners too.

You will need: 6 chicken thighs, 1/2 cup flour, 1 tsp each garlic powder, onion powder and paprika, 3 tbsp oil, 2 onions sliced, 2 cups chicken broth, 1 1/2 lb potatoes in chunks, parsley

How to make it: 1. Season the flour with the spices, salt and pepper and dredge the chicken. 2. Brown the chicken in oil in a deep skillet, about 5 minutes per side, then set aside. 3. Cook the onions in the same pan until soft, sprinkle in 2 tbsp of the leftover flour and stir in the broth. 4. Add the potatoes and chicken, cover and simmer 35 to 40 minutes until tender. Top with parsley.

Sunday Roast Chicken and Potatoes, Cooked in One Pan

A whole chicken is often cheaper per pound than any cut, and grandma knew how to make one bird last. Set it right on top of a bed of potatoes and onions, and as it roasts the drippings baste the potatoes from above, which is the most flavorful way to cook them. Rub the skin with butter, salt and herbs and roast until the leg joint wiggles freely. The leftovers become sandwiches, soup or the casserole later in this list, and the bones make broth. Few chicken and potatoes dinners stretch a dollar further.

You will need: 1 whole chicken (4 to 5 lb), 2 1/2 lb potatoes in chunks, 2 onions in wedges, 3 tbsp soft butter, 1 lemon, a few thyme and rosemary sprigs, 1 head garlic halved, salt and pepper

How to make it: 1. Heat the oven to 425°F. Spread the potatoes, onions and garlic in a roasting pan and season. 2. Rub the chicken with butter, salt and pepper and stuff with the lemon and herbs. 3. Set the chicken on the potatoes and roast 1 hour 15 to 1 hour 30 minutes, until the thigh reaches 165°F. 4. Rest 15 minutes, toss the potatoes in the pan juices and carve.

Crockpot Ranch Chicken and Potatoes

For busy days, this slow cooker version is pure grandma logic: put everything in before work and come home to dinner. Chicken breasts and quartered red potatoes cook low and slow in a creamy sauce seasoned with dried ranch herbs, then the chicken is broken into big tender pieces right in the pot. Because the potatoes sit in the sauce for hours, they soak up every bit of flavor. A shower of fresh dill and chives at the end makes these slow cooker chicken and potatoes taste far more special than their price.

You will need: 2 lb boneless chicken breasts or thighs, 2 lb baby red potatoes quartered, 2 tbsp dried ranch-style herb mix (dill, garlic, onion, parsley), 1 cup chicken broth, 4 oz cream cheese, 1/2 cup sour cream, fresh dill and chives

How to make it: 1. Place the potatoes in the slow cooker and set the chicken on top. 2. Mix the broth with the herb mix and pour over everything. 3. Cook on low 6 to 7 hours or high 3 to 4 hours. 4. Break the chicken into pieces, stir in the cream cheese and sour cream until creamy, and finish with fresh herbs.

Hungarian Chicken Paprikash, Served With Potatoes

Chicken paprikash, or paprikás csirke, is the dish Hungarian grandmothers are proudest of. Chicken is simmered gently with plenty of onion and sweet paprika until the sauce turns a deep coral red, then finished with sour cream for a velvety, tangy gravy. Families serve it over little dumplings, but boiled or mashed potatoes are just as traditional in many homes and make it even cheaper. Use good sweet paprika and add it off the heat so it never turns bitter.

You will need: 2 lb chicken thighs, 2 large onions finely chopped, 2 tbsp lard or oil, 3 tbsp sweet Hungarian paprika, 1 tomato chopped, 1 green pepper chopped, 1 cup broth, 3/4 cup sour cream, 1 tbsp flour, boiled potatoes to serve

How to make it: 1. Cook the onions in the fat over low heat 10 minutes until soft and golden. 2. Take the pan off the heat, stir in the paprika, then add the chicken, tomato, pepper and broth. 3. Cover and simmer 40 minutes until the chicken is tender. 4. Whisk the flour into the sour cream, stir into the sauce and simmer 3 minutes. Serve with potatoes.

Old-Fashioned Chicken and Potato Stew

This is the pot grandma kept warm on the back of the stove on the coldest nights of the year. Chicken pieces, potatoes, carrots and onion simmer together in a tomato-tinged broth with garlic and herbs, until the potatoes start to break down and thicken the stew naturally. It tastes even better the next day, and it stretches easily: add another potato or two when unexpected guests arrive. Serve this chicken and potatoes stew in deep bowls with buttered bread or warm biscuits.

You will need: 2 lb boneless chicken thighs in chunks, 2 lb potatoes in chunks, 3 carrots sliced, 2 celery ribs sliced, 1 onion diced, 2 tbsp butter, 2 tbsp tomato paste, 1 can (14 oz) diced tomatoes, 4 cups chicken broth, 3 garlic cloves, 1 bay leaf, thyme, a handful of spinach, salt and pepper

How to make it: 1. Brown the chicken in the butter in a Dutch oven, then add the onion, carrots and celery and cook 5 minutes. 2. Stir in the garlic and tomato paste for 1 minute, then add the tomatoes. 3. Add the broth, potatoes, bay leaf and thyme and bring to a simmer. 4. Cook gently 40 minutes until the potatoes are very tender. Stir in the spinach, season and serve hot.

Honey Mustard Chicken and Potatoes

Sweet, tangy and sticky, this sheet pan supper wins over picky eaters every time. A simple sauce of honey, whole grain mustard, garlic and a little vinegar glazes the chicken thighs as they roast, while the potato wedges get crisp in the same oven. Keep a bit of sauce aside to brush on during the last few minutes, so the glaze turns glossy without burning. Add a handful of green beans to the pan for the last 15 minutes and the vegetables are done too, right alongside the chicken and potatoes.

You will need: 8 chicken thighs, 2 lb potatoes in wedges, 1/3 cup honey, 1/4 cup whole grain mustard, 2 tbsp Dijon mustard, 3 garlic cloves minced, 1 tbsp cider vinegar, 2 tbsp oil, thyme, salt and pepper

How to make it: 1. Heat the oven to 425°F. Toss the potatoes with oil, salt and pepper on a sheet pan and roast 15 minutes. 2. Whisk the honey, mustards, garlic and vinegar; keep 1/4 of it aside. 3. Coat the chicken in the rest, add to the pan and roast 30 to 35 minutes. 4. Brush with the reserved sauce for the last 5 minutes and sprinkle with thyme.

Belgian Waterzooi, a Creamy Chicken Stew With Potatoes

Waterzooi comes from the city of Ghent in Belgium, and it is the kind of gentle, comforting stew that grandmothers there still make on chilly evenings. Chicken is poached with leeks, carrots, celery and potatoes in a light broth, and at the end the broth is enriched with a little cream and egg yolk so it turns silky and pale gold. It is mild, warming and, like most chicken and potatoes dishes, easy on the budget. Serve it in wide shallow bowls with boiled potatoes and plenty of chopped parsley on top.

You will need: 2 lb chicken thighs or breasts, 2 leeks sliced, 2 carrots in thin strips, 2 celery ribs, 1 onion, 1 1/2 lb small potatoes, 4 cups chicken broth, 1/2 cup cream, 2 egg yolks, 2 tbsp butter, parsley, salt and pepper

How to make it: 1. Soften the leeks, carrots, celery and onion in the butter for 8 minutes. 2. Add the chicken and broth, simmer gently 25 minutes, then lift out the chicken and shred or slice it. Boil the potatoes separately. 3. Whisk the cream with the egg yolks, stir in a ladle of hot broth, then stir back into the pot over low heat without boiling. 4. Return the chicken, season and serve with the potatoes and lots of parsley.

Creamy Chicken and Potato Soup

When the budget was tight and the weather was cold, grandma made soup, and this creamy one was always the first bowl to disappear. Potatoes cook in chicken broth until soft, a few are mashed against the side of the pot to thicken the soup, and a splash of milk turns it silky without a lot of cream. Shredded chicken, carrots and a handful of corn make it hearty enough for dinner. It freezes well, so a double batch of this chicken and potatoes soup means lunch for days.

You will need: 2 cups cooked chicken shredded, 2 lb potatoes diced, 1 onion, 2 carrots, 2 celery ribs, 3 tbsp butter, 3 tbsp flour, 4 cups chicken broth, 1 1/2 cups milk, 1 cup corn, salt, pepper and chives

How to make it: 1. Melt the butter and cook the onion, carrots and celery 5 minutes. Stir in the flour. 2. Whisk in the broth, add the potatoes and simmer 15 to 20 minutes until soft. 3. Mash some of the potatoes in the pot, then add the milk, corn and chicken. 4. Simmer 5 minutes, season and top with chives.

Cheesy Chicken and Potato Casserole

This is the casserole that showed up at every potluck and church supper, and it still empties the dish first. Thin slices of potato are layered with shredded chicken and a homemade creamy sauce, then baked under a blanket of sharp cheddar until bubbling and golden. Because it uses cooked or rotisserie chicken, it is a smart way to stretch one bird into a family dinner. Let it rest ten minutes before cutting, and the layers of chicken and potatoes hold together in neat squares.

You will need: 2 1/2 lb potatoes thinly sliced, 3 cups cooked chicken shredded, 3 tbsp butter, 3 tbsp flour, 2 1/2 cups milk, 1 tsp garlic powder, 2 cups shredded cheddar, salt, pepper and chives

How to make it: 1. Heat the oven to 375°F and butter a 9×13 dish. 2. Make a sauce: melt the butter, whisk in the flour, then the milk, and simmer until thick. Season with garlic powder, salt and pepper and stir in 1 cup cheese. 3. Layer potatoes, chicken and sauce twice, ending with sauce, and top with the remaining cheese. 4. Cover and bake 45 minutes, uncover and bake 20 to 25 more until golden and the potatoes are tender.

Portuguese Roast Chicken With Baby Potatoes

In Portugal, frango assado com batatas is the classic family lunch, often roasted in a glazed clay dish exactly like the one in this photo. A whole chicken is rubbed with garlic, paprika, bay leaf, olive oil and a splash of white wine or lemon, then surrounded by whole baby potatoes that roast in all of those juices. The potatoes come out wrinkled, golden and full of flavor. It is a wonderful choice for a cozy weekend, and this chicken and potatoes classic costs less than a takeout dinner for four.

You will need: 1 whole chicken (about 4 lb), 2 lb baby potatoes, 6 garlic cloves crushed, 2 tsp sweet paprika, 2 bay leaves, 1/3 cup olive oil, juice of 1 lemon, 1/2 cup broth or white wine, salt, pepper and parsley

How to make it: 1. Mix the garlic, paprika, olive oil, lemon juice, salt and pepper into a paste and rub it all over the chicken. Marinate 1 hour or overnight. 2. Heat the oven to 400°F. Put the chicken in a large baking dish with the bay leaves and surround it with the potatoes. 3. Pour in the broth or wine and roast 1 hour 15 minutes, basting twice, until the thigh reaches 165°F. 4. Rest 10 minutes, scatter with parsley and serve the potatoes with the pan juices.

Chicken and Potato Curry for a Cold Night

Across South Asia, chicken and potato curry, often called aloo chicken, is the everyday dish that stretches one chicken to feed a big family. The potatoes are added in large chunks so they soak up the gently spiced gravy of onion, tomato, ginger, garlic, turmeric and garam masala. It is warming rather than fiery, so you can control the heat with as much or as little chili as you like. Serve it with plain rice or flatbread, and save a portion, because chicken and potatoes in curry taste even better the next day.

You will need: 2 lb bone-in chicken pieces, 1 lb potatoes in large chunks, 2 onions finely chopped, 2 tomatoes chopped, 1 tbsp each ginger and garlic paste, 1 tsp turmeric, 2 tsp ground coriander, 1 tsp garam masala, chili to taste, 3 tbsp oil, cilantro

How to make it: 1. Cook the onions in oil until deep golden, about 12 minutes. 2. Add the ginger, garlic and spices and stir 1 minute, then add the tomatoes and cook until soft. 3. Add the chicken and brown in the masala 5 minutes, then add the potatoes and 1 1/2 cups water. 4. Cover and simmer 30 to 35 minutes until the potatoes are tender. Finish with garam masala and cilantro.

Korean Spicy Braised Chicken and Potatoes

In Korea, dakbokkeumtang (also called dakdoritang) is the home-style braise families share straight from the pot. Chicken pieces simmer with chunky potatoes, carrots and onion in a sweet and spicy sauce of red pepper paste, soy sauce, garlic and a little sugar until the potatoes turn soft and start to thicken the sauce. It is cozy, budget-friendly and perfect for a cold evening. Start with less pepper paste if you are cooking for children, and serve the chicken and potatoes with plenty of steamed rice.

You will need: 2 1/2 lb chicken pieces, 3 potatoes in large chunks, 2 carrots in chunks, 1 onion, 2 tbsp Korean red pepper paste, 1 tbsp red pepper flakes (optional), 3 tbsp soy sauce, 1 tbsp sugar, 6 garlic cloves minced, 1 tbsp ginger, 2 cups water, green onions

How to make it: 1. Blanch the chicken in boiling water 3 minutes, drain and rinse. 2. Mix the pepper paste, flakes, soy sauce, sugar, garlic and ginger with the water. 3. Put the chicken, potatoes and carrots in a pot with the sauce, bring to a boil, cover and simmer 25 minutes. 4. Add the onion and cook uncovered 10 minutes until the sauce thickens. Top with green onions.

Big Plate Chicken, a Chicken and Potato Favorite From China

Dapanji, or big plate chicken, comes from Xinjiang in northwest China, where it is served on a huge platter meant for sharing. Chicken is braised with chunks of potato, green and red peppers, dried chilies and warm spices like star anise and Sichuan pepper until the sauce is rich and glossy. At the end, wide hand-pulled noodles are often tossed in the leftover sauce. It is a perfect reminder that chicken and potatoes feed hungry families all over the world.

You will need: 2 1/2 lb bone-in chicken pieces, 2 large potatoes in chunks, 1 green and 1 red bell pepper, 1 onion, 6 dried chilies, 2 star anise, 1 tsp Sichuan peppercorns, 4 garlic cloves, 1 inch ginger, 3 tbsp soy sauce, 1 tbsp sugar, 3 tbsp oil, wide noodles to serve

How to make it: 1. Fry the sugar in the oil until amber, add the chicken and brown well. 2. Add the garlic, ginger, chilies, star anise and peppercorns and stir 1 minute. 3. Add the soy sauce, potatoes and 2 cups water, cover and simmer 25 minutes. 4. Add the peppers and onion and cook 5 minutes. Serve on a big plate over cooked noodles.

Japanese Soup Curry With Chicken and Whole Potatoes

Soup curry was born in Sapporo on the northern island of Hokkaido, where winters are long and snowy. Instead of a thick sauce, it is a fragrant, spiced broth served with a whole braised chicken leg, a whole potato and big pieces of roasted vegetables like carrot, eggplant and green pepper, with rice on the side. Each spoonful of rice is dipped into the broth. It looks impressive, but it is simple, filling and made from cheap everyday ingredients, which is exactly the kind of chicken and potatoes supper grandma would approve of.

You will need: 4 chicken legs, 4 medium potatoes peeled, 2 carrots, 1 small eggplant, 1 green pepper, 1 onion grated, 3 garlic cloves, 1 tbsp ginger, 2 tbsp curry powder, 5 cups chicken broth, 1 tbsp soy sauce, 2 tbsp oil, 4 boiled eggs, steamed rice

How to make it: 1. Brown the chicken legs in the oil, then add the onion, garlic, ginger and curry powder and stir 2 minutes. 2. Add the broth, soy sauce and potatoes and simmer covered 35 minutes until the chicken is tender. 3. Meanwhile roast or pan-fry the carrot, eggplant and pepper pieces until browned. 4. Serve each bowl with a chicken leg, a potato, the vegetables and half a boiled egg, with rice on the side.