Here’s a cozy, one-pan Chicken and Potato Bake — the kind of hearty, comforting dish that’s perfect for weeknights or family dinners. It’s juicy, golden, and full of flavor with minimal fuss. 🐔🥔🧄
🍗 Chicken and Potato Bake
📝 Ingredients (Serves 4)
Main:
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4 bone-in, skin-on chicken thighs (or breasts, legs, or drumsticks)
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1.5 lbs (700g) 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 smoked paprika
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1 tsp dried thyme or rosemary
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1/2 tsp onion powder
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Salt & pepper to taste
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Juice of 1/2 lemon
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Optional: 1/2 tsp chili flakes (for a little heat)
Optional Add-ins:
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1 small red onion, sliced
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1 bell pepper, chopped
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Fresh parsley, for garnish
🔥 Instructions
1. Prep the oven:
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Preheat oven to 400°F (200°C).
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Lightly grease or line a 9×13″ baking dish or sheet pan.
2. Season everything:
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In a large bowl, toss potatoes with 1.5 tbsp olive oil, half the garlic, paprika, thyme, onion powder, salt, and pepper.
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Place potatoes in the baking dish.
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Pat chicken dry and rub with remaining olive oil, garlic, salt, pepper, and a bit more paprika and lemon juice.
3. Arrange & roast:
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Nestle chicken on top of the potatoes, skin-side up.
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Roast uncovered for 40–50 minutes, until chicken skin is golden and crisp and potatoes are tender.
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Optional: Broil the last 2–3 minutes to crisp the top.
4. Serve:
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Let rest 5 minutes before serving.
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Garnish with chopped fresh parsley and extra lemon juice if desired.
🍽️ Tips & Variations:
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Boneless chicken? Reduce bake time to 30–35 minutes.
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Add veggies like zucchini or green beans in the last 20 minutes.
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Cheesy version: Sprinkle with Parmesan or mozzarella in the last 10 minutes of baking.