This Chicken and Potato Bake is a hearty, comforting, and easy-to-make dish that’s perfect for busy weeknights. Tender chicken, crispy roasted potatoes, and flavorful seasonings come together in one dish for a satisfying meal. With minimal prep and hands-off cooking, this baked dish is a family favorite.
Why You’ll Love This Recipe
- One-pan meal – easy cleanup and minimal prep
- Perfect balance of crispy potatoes and juicy chicken
- Customizable with different seasonings and add-ins
- Great for meal prep and leftovers
- A wholesome, satisfying dish for any occasion
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken thighs or chicken breasts
- Potatoes (Yukon Gold or red potatoes), diced
- Olive oil
- Garlic, minced
- Onion, chopped
- Paprika
- Italian seasoning
- Salt and black pepper
- Parmesan cheese (optional)
- Fresh parsley, for garnish
Directions
- Preheat the oven to 400°F (200°C). Grease a large baking dish or sheet pan.
- Prepare the potatoes: In a bowl, toss diced potatoes with olive oil, garlic, paprika, salt, and pepper. Spread them evenly in the baking dish.
- Season the chicken: Coat the chicken with olive oil, Italian seasoning, salt, and pepper.
- Arrange in the dish: Place the seasoned chicken on top of the potatoes. Scatter chopped onions around the pan.
- Bake for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and crispy.
- Sprinkle with Parmesan cheese (if using) and broil for 3-5 minutes for extra crispiness.
- Garnish with fresh parsley before serving.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Spicy Kick: Add red pepper flakes or cayenne pepper for some heat.
- Cheesy Bake: Top with shredded cheddar or mozzarella cheese.
- Creamy Version: Add a dollop of sour cream or mix in a creamy sauce.
- Veggie-Packed: Add bell peppers, zucchini, or carrots for extra nutrients.
- Herb Infused: Use rosemary, thyme, or dill for extra flavor.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes.
- Freezing: Freeze for up to 2 months in a sealed container. Thaw overnight before reheating.
FAQs
Can I use boneless chicken?
Yes, but boneless chicken breasts or thighs may cook faster, so adjust the baking time accordingly.
How do I make the potatoes extra crispy?
Ensure the potatoes are spread in a single layer and avoid overcrowding the pan. Broiling for a few minutes at the end also helps.
Can I prepare this dish ahead of time?
Yes! You can season the chicken and potatoes in advance, store them in the fridge, and bake when ready.
What other seasonings can I use?
Try garlic powder, onion powder, smoked paprika, or Cajun seasoning for different flavors.
Can I use sweet potatoes instead?
Absolutely! Sweet potatoes add a slightly sweeter taste and work well in this recipe.
Should I cover the dish while baking?
No, leaving it uncovered helps the potatoes crisp up.
Can I cook this in an air fryer?
Yes! Air fry at 375°F (190°C) for about 25 minutes, shaking the basket halfway through.
What can I serve with this dish?
A fresh salad, roasted vegetables, or garlic bread pairs well with chicken and potatoes.
Can I add a sauce?
Yes! Try drizzling with garlic butter, ranch dressing, or a creamy cheese sauce.
How do I prevent dry chicken?
Using bone-in, skin-on chicken helps retain moisture, and avoiding overcooking is key.
Conclusion
This Chicken and Potato Bake is an easy, delicious, and comforting meal that brings crispy, seasoned potatoes and juicy chicken together in one dish. With simple ingredients and endless variations, it’s perfect for any dinner table. Enjoy a flavorful homemade meal with minimal effort!
Print
Chicken and Potato Bake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Chicken and Potato Bake is a hearty, one-pan meal featuring juicy, seasoned chicken and crispy roasted potatoes. With minimal prep and hands-off cooking, this dish is perfect for busy weeknights and meal prep. Customize it with your favorite seasonings and add-ins for a comforting, delicious dinner!
Ingredients
- 4–6 bone-in, skin-on chicken thighs (or boneless chicken breasts)
- 1 ½ lbs potatoes (Yukon Gold or red potatoes), diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ onion, chopped
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley, for garnish
Instructions
- Preheat the Oven – Set your oven to 400°F (200°C). Grease a large baking dish or sheet pan.
- Prepare the Potatoes – In a bowl, toss diced potatoes with olive oil, garlic, paprika, salt, and black pepper. Spread them evenly in the baking dish.
- Season the Chicken – Coat the chicken with olive oil, Italian seasoning, salt, and pepper.
- Assemble the Dish – Place the seasoned chicken on top of the potatoes. Scatter chopped onions around the pan.
- Bake – Bake uncovered for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and crispy.
- Add Extra Crispiness – Sprinkle with Parmesan cheese (if using) and broil for 3-5 minutes for a crispy finish.
- Garnish & Serve – Sprinkle with fresh parsley and serve hot.
Notes
- For Extra Crispy Potatoes: Spread them in a single layer and avoid overcrowding. Broil for the last 3-5 minutes for extra crunch.
- Boneless Chicken Option: If using boneless chicken breasts or thighs, reduce the baking time to 25-30 minutes to prevent drying out.
- Vegetable Add-Ins: Add bell peppers, zucchini, carrots, or green beans for extra nutrients.
- Air Fryer Option: Cook at 375°F (190°C) for about 25 minutes, shaking the basket halfway through.
- Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a 350°F (175°C) oven for 10-15 minutes or microwave for 1-2 minutes.
- Freeze for up to 2 months, then thaw overnight before reheating.
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