Chicken and Potato Bake

Here’s a simple, comforting recipe for a Chicken and Potato Bake — tender chicken thighs baked alongside crispy, golden potatoes with herbs and garlic. Perfect for an easy weeknight dinner!

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🍗🥔 Chicken and Potato Bake

Ingredients:

• 4–6 bone-in, skin-on chicken thighs (or breasts if preferred)

• 1.5 lbs potatoes (Yukon Gold or Russet), cut into 1-inch chunks

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 1 tsp dried rosemary (or fresh)

• 1 tsp dried thyme (or fresh)

• 1 tsp paprika

• Salt and pepper, to taste

• 1 lemon, sliced (optional)

• Fresh parsley, chopped (for garnish)

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Instructions:

1. Preheat oven:

   • Preheat oven to 425°F (220°C).

2. Prepare potatoes:

   • In a large bowl, toss potato chunks with 1 tbsp olive oil, half the garlic, rosemary, thyme, paprika, salt, and pepper.

   • Spread potatoes evenly in a large baking dish or sheet pan.

3. Prepare chicken:

   • Pat chicken thighs dry, season generously with salt, pepper, and remaining garlic.

   • Drizzle 1 tbsp olive oil over chicken.

   • Place chicken pieces skin-side up on top of the potatoes.

   • Optionally, tuck lemon slices around chicken and potatoes.

4. Bake:

   • Bake for 40–50 minutes, until chicken is cooked through (internal temp 165°F / 74°C) and potatoes are golden and tender.

   • If chicken skin isn’t crispy enough, broil for the last 3–5 minutes, watching carefully.

5. Serve:

   • Garnish with fresh parsley.

   • Serve warm, optionally with a side salad or steamed veggies.

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Tips:

• Swap potatoes with sweet potatoes for a twist.

• Add chopped onions, bell peppers, or carrots for more veggies.

• Marinate chicken in lemon juice and herbs for extra flavor before baking.

Want a slow cooker version or a creamy sauce variation?