A Chicken and Potato Bake is a super easy, comforting dish that combines tender chicken with crispy, seasoned potatoes—baked together in one dish for maximum flavor and minimal cleanup! Here’s a simple recipe for a hearty and satisfying meal:
Chicken and Potato Bake
Ingredients:
- 4 bone-in, skin-on chicken thighs (or breasts if you prefer)
- 4 large potatoes, peeled and sliced into 1/4-inch rounds
- 1 medium onion, thinly sliced
- 2 tbsp olive oil (or melted butter)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (or regular paprika)
- 1/2 tsp dried thyme (or rosemary for a more earthy flavor)
- Salt and pepper, to taste
- 1/2 cup grated cheese (cheddar or mozzarella, optional)
- Fresh parsley, chopped (for garnish, optional)
Directions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
2. Prepare the Chicken:
- Pat the chicken thighs dry with paper towels. This will help the skin get crispy when baking.
- Season the chicken with salt, pepper, garlic powder, onion powder, smoked paprika, and a little drizzle of olive oil (about 1 tablespoon). Rub the seasoning evenly on both sides of the chicken.
3. Prepare the Potatoes:
- In a large bowl, toss the sliced potatoes and onion with the remaining olive oil, thyme (or rosemary), garlic powder, salt, and pepper. Make sure the potatoes are evenly coated.
- If you like, you can also sprinkle a little bit of paprika on the potatoes for extra color and flavor.
4. Assemble the Bake:
- In a large baking dish, arrange the seasoned potatoes in an even layer, making a bed for the chicken.
- Place the chicken thighs (or breasts) on top of the potatoes. If you have any leftover seasoning or oil from the chicken, drizzle it over the potatoes.
- (Optional) If you’re adding cheese, sprinkle the grated cheese over the top of the potatoes now. The cheese will melt and get crispy, adding extra flavor!
5. Bake:
- Cover the dish loosely with aluminum foil and bake for 35-40 minutes.
- After 35 minutes, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender and golden brown. The skin on the chicken should be crispy.
6. Serve:
- Once baked, let it rest for 5 minutes before serving. Garnish with fresh parsley for a touch of color and freshness.
Tips:
- Add Veggies: You can easily add other vegetables like bell peppers, carrots, or zucchini. Just toss them in with the potatoes for an all-in-one meal.
- Make it Spicy: If you like a little heat, sprinkle some red pepper flakes on the potatoes or use a spicy seasoning blend for the chicken.
- Crispier Skin: If you want the chicken skin to be extra crispy, broil it for the last 2-3 minutes of baking. Just keep a close eye on it to avoid burning.
This Chicken and Potato Bake is a one-pan meal that’s simple, tasty, and easy to adjust to your tastes! You can serve it with a side salad or steamed vegetables to balance the richness of the dish. Let me know how it turns out or if you add any fun twists to it!