Chicken and Potato Bake is a one-pan, hearty, and flavorful meal that’s easy to prepare and perfect for a cozy dinner. The chicken gets tender while the potatoes roast to golden perfection, all seasoned with delicious herbs and spices. This dish is super comforting and will fill your kitchen with mouthwatering aromas!
Here’s how to make a simple and tasty Chicken and Potato Bake:
Ingredients:
- 4 bone-in, skin-on chicken thighs (or breasts, if preferred)
- 4 medium russet potatoes (peeled and cut into 1-inch cubes)
- 1 medium onion (sliced)
- 3 cloves garlic (minced)
- 2 tbsp olive oil (or melted butter)
- 1 tsp dried thyme (or fresh, if available)
- 1 tsp dried rosemary (or fresh, if available)
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1/2 cup chicken broth (or white wine for extra flavor)
- 1 tbsp fresh parsley (for garnish, optional)
- Lemon wedges (optional, for serving)
Instructions:
1. Prep the Oven and Ingredients:
- Preheat your oven to 400°F (200°C).
- Wash, peel, and cut the potatoes into 1-inch cubes. Slice the onion and mince the garlic. Set them aside.
2. Season the Chicken:
- Pat the chicken dry with paper towels, then season it generously with salt, pepper, paprika, thyme, and rosemary. Rub the spices into the chicken to ensure they coat evenly. Drizzle the chicken with a bit of olive oil or melted butter to help the skin crisp up during baking.
3. Season the Potatoes:
- In a large bowl, toss the potato cubes with olive oil, minced garlic, thyme, rosemary, salt, and pepper. Make sure the potatoes are evenly coated with the seasoning.
4. Assemble the Bake:
- In a large baking dish or sheet pan, arrange the seasoned potatoes in an even layer.
- Place the seasoned chicken thighs (or breasts) on top of the potatoes. If you like, add the onion slices around the chicken and potatoes for extra flavor.
- Pour the chicken broth (or white wine) around the chicken and potatoes—this will help create a flavorful steam for the chicken to cook in while also keeping the potatoes moist.
5. Bake:
- Cover the baking dish with aluminum foil (or use a lid, if your dish has one) and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and continue baking for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender and golden on the edges.
- If you want extra crispy skin on the chicken, you can turn on the broiler for the last 2-3 minutes, but be sure to watch it closely to avoid burning.
6. Serve:
- Once everything is cooked, remove from the oven and let it rest for a few minutes.
- Garnish with freshly chopped parsley for a pop of color and freshness.
- Serve with a side of lemon wedges for a bright, zesty squeeze over the chicken and potatoes.
This Chicken and Potato Bake is a perfect comfort meal with minimal cleanup, as everything cooks in one dish. The potatoes become soft and flavorful, soaking up the juices from the chicken and herbs, while the chicken gets crispy on the outside and juicy inside. You can add other vegetables like carrots, bell peppers, or zucchini to the mix if you’d like to make it even more hearty.
It’s simple, flavorful, and filling!
Would you serve this with a side of roasted veggies or perhaps a crisp green salad for some freshness?