🍗 Easy Chicken and Potato Bake (One Pan)
🛒 Ingredients:
-
4 bone-in, skin-on chicken thighs or chicken breasts
-
4 medium potatoes, peeled and cut into chunks (Yukon Gold or Russet work well)
-
2–3 tbsp olive oil
-
1 tsp paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp dried thyme or rosemary
-
Salt and pepper to taste
-
Optional: 1 cup baby carrots, onion wedges, or cherry tomatoes
-
Optional topping: chopped parsley or shredded cheese
🔪 Instructions:
1. Preheat the oven:
-
Preheat to 400°F (200°C).
2. Season everything:
-
In a large bowl, toss the potatoes (and other veggies, if using) with half the oil and seasonings.
-
Rub the chicken with the remaining oil and seasoning mix.
3. Assemble the bake:
-
In a large baking dish or sheet pan, spread out the potatoes evenly.
-
Nestle the seasoned chicken on top or between the potatoes.
4. Bake:
-
Bake uncovered for 45–55 minutes, or until:
-
Potatoes are tender
-
Chicken reaches an internal temp of 165°F (74°C)
-
Skin is crispy and golden
-
🔥 Optional: Broil for the last 3–5 minutes to crisp the top.
5. Garnish and serve:
-
Let rest for 5 minutes.
-
Sprinkle with fresh herbs or grated Parmesan if desired.
🧊 Make-Ahead Tips:
-
Marinate chicken and prep potatoes up to 1 day ahead.
-
Store leftovers in the fridge for up to 3 days; reheat in the oven or air fryer to keep things crispy.
Would you like a creamy version, or a Mediterranean twist with lemon and olives? I can give you that too!