🍗 Chicken and Potato Bake
🧾 Ingredients:
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4 bone-in, skin-on chicken thighs or drumsticks (or 2 large chicken breasts, cut in half)
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1.5 lbs baby potatoes (halved) or russet potatoes (peeled and cubed)
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2 tbsp olive oil
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp dried thyme or rosemary
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Salt and pepper, to taste
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4 cloves garlic, smashed or minced
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1 small onion, sliced (optional)
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Fresh parsley or chives for garnish
Optional Add-ins:
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1 cup baby carrots or green beans
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½ cup shredded cheese (added during last 10 mins of baking)
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A squeeze of lemon over the chicken before serving
🔥 Instructions:
1. Preheat Oven
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Preheat to 400°F (200°C).
2. Season the Chicken
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Pat chicken dry and season with salt, pepper, paprika, garlic powder, and onion powder.
3. Prep Potatoes
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In a large bowl, toss potatoes with olive oil, thyme (or rosemary), salt, pepper, and garlic.
4. Assemble in Baking Dish
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Spread seasoned potatoes and onions in a greased 9×13-inch baking dish or sheet pan.
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Nestle chicken pieces on top or among the potatoes.
5. Bake
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Cover with foil and bake for 30 minutes.
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Uncover and bake for another 20–25 minutes, or until chicken is golden and reaches 165°F (74°C) internally, and potatoes are fork-tender.
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Broil for the last 2–3 minutes if you want crispy skin.
6. Serve
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Let rest for 5 minutes.
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Garnish with parsley or chives and serve warm.
🧀 Variation Ideas:
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Add shredded cheddar or mozzarella during the last 10 minutes for a cheesy topping.
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Mix 1 tbsp Dijon mustard or ranch seasoning into the oil for extra flavor.
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Swap potatoes for sweet potatoes or cauliflower for a twist.
Would you like a creamy version (with a sauce), or a one-pan stovetop version instead?