This Chicken and Potato Bake is a hearty, one-pan meal featuring tender, seasoned chicken baked alongside golden potatoes and savory herbs. It’s cozy, filling, and packed with flavor—the kind of dish I love to throw together when I want something simple and comforting without standing over the stove.
Why You’ll Love This Recipe
I love this recipe because it’s a complete meal baked in a single dish. The chicken stays juicy, the potatoes get crispy around the edges, and everything is infused with the rich flavor of garlic, herbs, and seasoning. It’s perfect for busy weeknights or lazy Sundays, and I can customize it easily based on what I have in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Potatoes (Yukon gold or red potatoes work best), cut into chunks
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Olive oil
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Garlic, minced
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Onion, sliced
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Paprika
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Dried thyme or rosemary
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Salt and pepper
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Optional: shredded cheese, chopped parsley, lemon wedges for garnish
Directions
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I preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
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In a large bowl, I toss the potato chunks with olive oil, garlic, salt, pepper, paprika, and herbs.
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I arrange the potatoes in the baking dish and bake for 20 minutes to give them a head start.
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While the potatoes roast, I season the chicken with salt, pepper, and a little more paprika or herbs.
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I remove the dish from the oven, nestle the chicken pieces among the potatoes, and scatter sliced onions over the top.
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I return the dish to the oven and bake for another 25–30 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
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I garnish with fresh herbs or a squeeze of lemon before serving.
Servings and timing
This recipe makes about 4 servings and takes approximately 1 hour total, including prep and baking time.
Variations
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I sometimes add bell peppers or carrots to the pan for extra color and nutrition.
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Swapping in sweet potatoes adds a natural sweetness that pairs well with the chicken.
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I’ve made a cheesy version by sprinkling shredded mozzarella over the top in the last 10 minutes.
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A drizzle of balsamic glaze or a dollop of sour cream adds a delicious finishing touch.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F until warmed through, or the microwave for a quicker option. The dish also freezes well—I store cooled portions in freezer-safe containers for up to 2 months and reheat from frozen when needed.
FAQs
Can I use bone-in chicken?
Yes, I just adjust the bake time by adding an extra 10–15 minutes to ensure the chicken is fully cooked through.
Should I peel the potatoes?
Not unless I want to. I usually leave the skin on for extra texture and nutrition.
Can I prep this ahead of time?
Definitely. I chop the veggies and season the chicken ahead, then assemble and bake when I’m ready.
What’s the best way to get crispy potatoes?
I roast the potatoes first for 20 minutes before adding the chicken. This gives them a head start and helps them crisp up nicely.
Can I make this dish spicy?
Yes, I add red pepper flakes or a dash of hot sauce to the olive oil mix for a subtle kick.
Conclusion
Chicken and Potato Bake is one of those simple, all-in-one meals I never get tired of making. It’s easy, customizable, and full of savory, roasted flavor that always satisfies. Whether I’m feeding my family or meal-prepping for the week, this dish is a no-fuss favorite that delivers every time.
Print
Easy Chicken and Potato Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Total Time: ~1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Chicken and Potato Bake is a flavorful, one-pan dinner that combines juicy chicken with golden roasted potatoes, garlic, and herbs. It’s the perfect weeknight comfort food recipe—simple to prepare, hearty, and customizable to your taste.
Ingredients
- Boneless, skinless chicken breasts or thighs
- 1½ lbs Yukon Gold or red potatoes, cut into chunks
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- Salt and pepper, to taste
- Optional Garnishes & Add-ins:
- Shredded cheese (mozzarella or cheddar)
- Fresh parsley, chopped
- Lemon wedges
- Bell peppers or carrots (optional additions)
Instructions
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Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
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In a large bowl, toss the potato chunks with olive oil, garlic, paprika, herbs, salt, and pepper.
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Spread potatoes in an even layer in the baking dish and roast for 20 minutes.
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While the potatoes roast, season chicken with salt, pepper, and a bit of paprika or herbs.
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Remove dish from oven, nestle the seasoned chicken among the potatoes, and scatter sliced onions on top.
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Return to oven and bake for another 25–30 minutes, or until the chicken reaches an internal temp of 165°F and potatoes are tender and golden.
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Garnish with parsley or lemon wedges before serving.
Notes
- Roast the potatoes first for crispier texture.
- Add cheese during the last 10 minutes of baking for a melty finish.
- Try adding chopped bell peppers or carrots for more vegetables.
- A drizzle of balsamic glaze or hot sauce after baking adds extra flavor.
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