Chicken and Potato Bake
A hearty, one-pan dish combining tender chicken and crispy potatoes with aromatic herbs. Perfect for a comforting meal.
Ingredients (Serves 4-6):
- 1.5 lbs (680g) boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 lbs (900g) Yukon Gold or Russet potatoes, cut into 1-inch cubes
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp smoked paprika (optional)
- 1/2 cup grated Parmesan or cheddar cheese (optional)
- Fresh parsley or chives, for garnish
Instructions:
- Preheat Oven: 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prep Ingredients:
- Cut chicken into uniform pieces.
- Cube potatoes (parboil for 5-8 minutes if you prefer softer potatoes).
- Chop onion and mince garlic.
- Season: In a large bowl, combine chicken, potatoes, onion, garlic, olive oil, salt, pepper, rosemary, thyme, and paprika. Toss until evenly coated.
- Assemble: Spread mixture into the baking dish in a single layer to ensure even cooking.
- Bake:
- Uncovered for 45-50 minutes, stirring halfway, until chicken reaches 165°F (74°C) and potatoes are fork-tender.
- Optional: Sprinkle cheese over the top during the last 10 minutes for a golden crust.
- Rest & Serve: Let stand 5 minutes. Garnish with fresh herbs. Serve warm.
Tips:
- Crispy Potatoes: For extra crunch, broil for 2-3 minutes after baking.
- Add Veggies: Toss in carrots, bell peppers, or zucchini for more color and nutrients.
- Moisture Boost: Add 1/4 cup chicken broth if desired for juicier results.
Enjoy this comforting bake with a side salad or steamed vegetables! 🍗🥔