Here’s a comforting, easy Chicken and Potato Bake—crispy on top, tender inside, and great for a family meal.
Ingredients (Serves 4–6)
- 4–6 chicken pieces (thighs, drumsticks, or bone-in breasts)
- 4–5 medium potatoes, peeled and sliced into wedges or rounds
- 1 onion, sliced
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano or thyme
- ½ tsp chili flakes (optional)
- ½ cup chicken broth (or water)
- Optional: ½ cup cream or grated cheese for a creamy version
Instructions
1. Prep
- Preheat oven to 200°C (400°F).
- Lightly grease a baking dish.
2. Season
- Place potatoes and onions in the baking dish.
- Drizzle with half the olive oil, salt, pepper, paprika, and herbs. Toss well.
- Arrange chicken on top.
- Rub chicken with remaining olive oil, garlic, and seasoning.
3. Bake
- Pour chicken broth around the potatoes (not over the chicken).
- Cover loosely with foil and bake for 35 minutes.
- Remove foil and bake another 25–30 minutes, until chicken is golden and potatoes are tender.
4. Optional finish
- For crispy skin: broil for 3–5 minutes.
- For creamy version: add cream or sprinkle cheese during the last 10 minutes.
5. Serve
- Garnish with fresh parsley if desired.
- Serve with a side salad or steamed vegetables.
Tips & Variations
- Add carrots, bell peppers, or zucchini for extra veggies.
- Use boneless chicken thighs for quicker cooking (reduce time by ~10 minutes).
- Marinate chicken for 1–2 hours for deeper flavor.
If you’d like, I can also give you a one-pan lemon garlic version or an air fryer chicken & potato bake for faster cooking.