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.
