Spudenaz Chicken n’ Potatoes (Cause they’re Special)

Prepping the spuds

Laid out, bone-in chicken, good-to-go.

Two to six pieces of chicken
One or two fist-sized Russet potatoes
One box of whichever seasoned breadcrumb coating mix

I preheat the oven to 200° Centigrade (400° in Freedom Units)

I line a cookie sheet with aluminum foil

I half, and then half again, the whole potatoes down their lengths.
(I’m a barbarian, so I don’t peel my potatoes)
I cross cut down the length of the potato halves.
The resulting cube-wedge thingys are coated and then laid out on the cookie sheet.

At this point, consider if your chicken has bones.

For boneless chicken, leave the chicken off and put just the potatoes in the oven for 20 to 25 minutes. Then place the chicken on top of the potatoes and return to the oven for another 20 to 25 minutes.

For bone-in chicken, I just lay the chicken on top of the potatoes and bake for 40 to 45 minutes.

Bake and then enjoy.