A Chicken and Potato Bake is a comforting and easy one-pan meal that’s perfect for a weeknight dinner. Tender chicken and crispy potatoes are baked together with savory seasonings, creating a deliciously hearty dish with minimal prep time.
Ingredients:
- 4 bone-in, skin-on chicken thighs or breasts (about 1.5 to 2 pounds)
- 4 medium potatoes, peeled and cut into 1-inch cubes (Yukon gold or russet potatoes work well)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or fresh thyme)
- 1 teaspoon dried rosemary (or fresh rosemary)
- Salt and pepper, to taste
- 1/2 teaspoon paprika (optional, for color and flavor)
- 1/2 cup chicken broth
- Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Prepare the Oven and Baking Dish:
- Preheat your oven to 400°F (200°C).
- Lightly grease a large baking dish or sheet pan with olive oil or non-stick cooking spray.
2. Season the Chicken:
- In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika (if using), salt, and pepper.
- Rub the seasoning mixture evenly over the chicken pieces, making sure to coat both sides.
3. Prepare the Potatoes:
- In another bowl, toss the potato cubes with olive oil, salt, pepper, and a pinch of thyme and rosemary.
- Spread the potatoes evenly around the edges of the baking dish, leaving space in the center for the chicken.
4. Assemble the Bake:
- Place the seasoned chicken in the center of the baking dish, skin-side up, on top of the potatoes.
- Pour the chicken broth around the chicken and potatoes (not directly over the chicken, to keep the skin crispy).
5. Bake:
- Cover the baking dish loosely with aluminum foil and bake for 40 minutes.
- After 40 minutes, remove the foil and bake for an additional 20-30 minutes, until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the potatoes are tender and golden brown. If you like extra-crispy chicken skin, you can broil the dish for the last 2-3 minutes.
6. Serve:
- Once everything is cooked through, remove from the oven and let it rest for 5 minutes.
- Garnish with freshly chopped parsley, if desired.
Tips:
- Vegetable Add-ins: Feel free to add other vegetables like carrots, bell peppers, or Brussels sprouts to the bake. Just chop them into similar sizes and toss them with the potatoes.
- Chicken Breast Option: If using chicken breasts, be sure to check the internal temperature around 25-30 minutes to avoid overcooking.
- Crispy Potatoes: For extra crispy potatoes, try tossing them halfway through the cooking process or use a higher heat for the final 10-15 minutes of cooking.
This Chicken and Potato Bake is an easy, flavorful, and filling dish that combines tender chicken, crispy potatoes, and delicious herbs—all baked together for a perfect one-pan meal! Enjoy!