Here’s a hearty and comforting recipe for a Chicken and Potato Bake — tender chicken pieces, golden potatoes, and herbs baked together in a flavorful one-dish meal. It’s simple, satisfying, and perfect for busy weeknights or cozy dinners.
🍗 Chicken and Potato Bake
🥘 Ingredients:
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4 bone-in, skin-on chicken thighs (or use boneless thighs/breasts if preferred)
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1½ lbs (680 g) baby potatoes, halved or quartered
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1 medium onion, sliced
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4 cloves garlic, minced
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2 tbsp olive oil
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1 tsp dried rosemary (or thyme)
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1 tsp paprika
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½ tsp garlic powder
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Salt and pepper, to taste
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½ cup (120 ml) chicken broth or white wine (optional, for extra moisture)
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Fresh parsley or chives, chopped (for garnish)
🔥 Instructions:
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Preheat oven to 400°F (200°C).
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In a large bowl, toss the potatoes, onion, and garlic with 1 tbsp olive oil, half the paprika, rosemary, garlic powder, salt, and pepper.
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Spread the potato mixture evenly in a greased 9×13-inch baking dish.
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Pat chicken dry and season with remaining oil, paprika, salt, and pepper.
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Place chicken pieces on top of the potatoes. Pour chicken broth or wine into the bottom of the pan if using.
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Cover with foil and bake for 35 minutes.
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Remove foil and bake an additional 15–20 minutes, or until chicken is golden and cooked through (internal temp: 165°F / 74°C) and potatoes are tender.
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Broil for 3–5 minutes for crispier skin, if desired.
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Garnish with fresh herbs and serve hot.
📝 Variations:
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Add carrots or bell peppers for extra color and nutrition.
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Swap chicken thighs for drumsticks or breasts.
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Stir in a little Dijon mustard or lemon juice to the broth for a flavor boost.
Would you like a creamy version with cheese or cream sauce? Or perhaps a spicy twist with Cajun seasoning or chili flakes?