Here’s a simple, comforting classic — a Chicken and Potato Bake that’s crispy on the outside, tender inside, and loaded with savory herbs. Perfect for an easy weeknight dinner or meal prep!
🍗🥔 Chicken and Potato Bake
🕒 Total Time: 1 hour
🍽 Servings: 4
Ingredients:
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4 bone-in, skin-on chicken thighs (or breasts if preferred)
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1.5 lbs (about 4 medium) potatoes, cut into 1-inch chunks (Yukon Gold or red potatoes work great)
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3 tbsp olive oil
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4 cloves garlic, minced
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1 tsp dried rosemary (or fresh sprigs)
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1 tsp dried thyme
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Salt & pepper, to taste
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1 lemon, sliced
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Optional: chopped parsley for garnish
Instructions:
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Preheat oven to 400°F (200°C).
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Prep the potatoes:
Toss potato chunks with 2 tbsp olive oil, half the garlic, rosemary, thyme, salt, and pepper. Spread in a single layer in a large baking dish or sheet pan. -
Prepare chicken:
Rub chicken thighs with remaining olive oil, garlic, salt, and pepper. Place skin-side up on top of the potatoes. Tuck lemon slices around the chicken and potatoes. -
Bake:
Roast uncovered for about 45–50 minutes, or until chicken is cooked through (internal temp 165°F/74°C) and potatoes are tender and golden. -
Finish:
Optional — broil for 2–3 minutes to crisp up chicken skin even more. Garnish with fresh parsley before serving.
Tips:
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Add veggies like carrots, onions, or Brussels sprouts for variety.
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For a creamy twist, drizzle with a little cream or sour cream before baking.
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Use boneless chicken for faster cooking (reduce baking time to ~35-40 min).