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.
