🍗 Chicken and Potato Bake Recipe
Ingredients:
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4 bone-in, skin-on chicken thighs (or breasts/drumsticks)
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1½ lbs (700g) baby potatoes or Yukon gold, 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 salt
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½ tsp black pepper
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1 tsp paprika
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1 tsp dried thyme (or rosemary)
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½ tsp garlic powder
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Optional: 1 cup carrots, sliced (for extra veg)
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Optional: ½ cup shredded mozzarella or cheddar cheese (added at the end)
Optional Marinade (for more flavor):
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Juice of 1 lemon
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2 tbsp olive oil
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1 tsp Dijon mustard
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1 tbsp fresh chopped herbs or 1 tsp Italian seasoning
Instructions:
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Preheat Oven to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking dish or a large roasting pan.
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Season Chicken: Pat chicken dry and season with salt, pepper, paprika, garlic powder, and thyme. (Optional: marinate for 30 minutes to overnight.)
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Prep Vegetables: In a large bowl, toss potatoes, onion, garlic, and carrots (if using) with olive oil, salt, pepper, and a bit more thyme or paprika.
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Assemble: Arrange potatoes and vegetables in the baking dish. Nestle the seasoned chicken pieces on top, skin-side up.
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Bake: Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 20–30 minutes, or until chicken is cooked through (internal temp of 165°F/74°C) and potatoes are tender.
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Optional Cheese Topping: In the last 5 minutes, sprinkle shredded cheese over the top and broil until melted and golden.
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Garnish & Serve: Garnish with fresh parsley or chopped green onions. Serve hot with a side salad or crusty bread.
Variations:
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Creamy Style: Add ½ cup cream or a can of cream of chicken soup mixed with ¼ cup chicken broth before baking.
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Spicy: Add a pinch of chili flakes or use Cajun seasoning instead of paprika/thyme.
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Low-Carb Option: Substitute potatoes with cauliflower florets.
Would you like a version for slow cooker, air fryer, or made dairy-free?