Chicken and Potato Bake

Here’s a delicious and comforting Chicken and Potato Bake recipe that’s easy to prepare and full of flavor.

Chicken and Potato Bake

Servings: 4
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: ~1 hour

Ingredients:

• 4 bone-in, skin-on chicken thighs (or breasts if preferred)

• 4 medium potatoes, peeled and cut into chunks

• 1 medium onion, sliced

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 1 tsp paprika

• 1 tsp dried thyme (or rosemary)

• Salt and pepper to taste

• 1/2 cup chicken broth (or water)

• 1/2 cup shredded cheddar or mozzarella cheese (optional)

• Fresh parsley for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).

2. Season chicken with salt, pepper, paprika, and thyme. Set aside.

3. In a large bowl, toss the potato chunks, sliced onion, and garlic with olive oil, salt, and pepper.

4. Assemble the bake:

   • In a greased 9×13-inch baking dish, spread the potato mixture evenly.

   • Nestle the seasoned chicken pieces on top of the potatoes.

   • Pour chicken broth around the edges (not over the chicken) to help keep the dish moist.

5. Bake uncovered for 45-55 minutes, or until the chicken is golden and cooked through (internal temp 165°F or 74°C), and the potatoes are tender.

6. (Optional) In the last 5 minutes, sprinkle cheese over the potatoes and broil for 2-3 minutes until melted and bubbly.

7. Garnish with chopped parsley before serving.

Tips:

• Add chopped carrots or bell peppers for extra color and nutrition.

• Substitute chicken thighs with drumsticks or boneless chicken if preferred (adjust cooking time).

• Want a creamy version? Mix 1/4 cup sour cream or cream of chicken soup with the broth before baking.

Let me know if you’d like a one-pan stovetop version or a slow cooker adaptation!