Chicken and Potato Bake is a comforting and easy one-pan meal that combines juicy chicken with tender potatoes, all baked in a flavorful seasoning mixture. This dish is perfect for a busy weeknight dinner or a family gathering. The potatoes soak up the delicious juices from the chicken as it bakes, creating a savory and satisfying meal.
Here’s how to make this delicious Chicken and Potato Bake:
Chicken and Potato Bake
Ingredients:
- 4 bone-in, skin-on chicken thighs (or breasts, if preferred)
- 4-5 medium potatoes (Yukon Gold or Russet), cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tbsp dried Italian seasoning (or a mix of thyme, rosemary, and oregano)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika (optional, for extra flavor)
- Salt and freshly cracked black pepper, to taste
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
- Fresh parsley or thyme, chopped (for garnish, optional)
Instructions:
1. Prepare the Ingredients:
- Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a large baking dish or sheet pan with a little olive oil or non-stick spray.
- Season the Chicken: Rub the chicken thighs with olive oil, then sprinkle both sides with Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper. Set aside.
- Prepare the Potatoes: Wash and peel (if desired) the potatoes, then cut them into 1-inch cubes. Place them in a large bowl.
2. Season the Potatoes:
- In the bowl with the potatoes, drizzle with a little olive oil and toss them to coat evenly.
- Add a pinch of salt, pepper, and additional Italian seasoning to the potatoes. Toss again to distribute the seasonings evenly.
- Optional: Sprinkle in Parmesan cheese if you like a cheesy, crispy top on the potatoes.
3. Assemble the Dish:
- Arrange the seasoned potatoes in an even layer at the bottom of your baking dish or sheet pan.
- Place the chicken thighs on top of the potatoes, skin side up. This allows the chicken juices to flavor the potatoes as it bakes.
4. Bake:
- Place the dish in the preheated oven and bake for about 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. If the chicken skin is not as crispy as you like, broil the dish for an additional 2-3 minutes to crisp it up.
- You may want to check halfway through and stir the potatoes a little for even cooking.
5. Serve:
- Once done, remove from the oven and let the dish rest for about 5 minutes before serving.
- Garnish with freshly chopped parsley or thyme for a fresh flavor boost.
Tips and Variations:
- Veggie Add-ins: For extra veggies, you can add carrots, bell peppers, or onions along with the potatoes. Simply chop them into similar-sized pieces and season them as you would the potatoes.
- Chicken Variations: You can use boneless, skinless chicken breasts or drumsticks instead of thighs, but adjust cooking time as boneless chicken breasts may cook faster.
- One-Pan Meal: If you’re using a sheet pan, you can easily make this a one-pan meal by roasting a mix of veggies and chicken on the same tray.
- Herb Variations: Fresh herbs like rosemary, thyme, or sage can be sprinkled on top of the chicken for additional flavor.
This Chicken and Potato Bake is simple yet packed with flavor, and it’s sure to become a family favorite! Enjoy!