A comforting and simple dish featuring juicy chicken thighs or breasts paired with tender potatoes, all baked together in a savory, herb-infused sauce. This one-pan meal is perfect for a busy weeknight dinner!
Ingredients:
4 bone-in, skin-on chicken thighs (or 2 chicken breasts)
4 large russet potatoes, peeled and cut into wedges
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper, to taste
1/2 cup chicken broth
1/4 cup heavy cream (optional for creamier sauce)
Fresh parsley, chopped (for garnish)
Directions:
Preheat the Oven:
Preheat your oven to 400°F (200°C) and grease a baking dish or line a sheet pan with parchment paper.
Prepare the Potatoes:
In a bowl, toss the potato wedges with olive oil, garlic powder, onion powder, paprika, dried thyme, dried rosemary, salt, and pepper. Arrange the potatoes in an even layer in the baking dish or pan.
Season the Chicken:
Season the chicken thighs or breasts with salt, pepper, garlic powder, and paprika. Place the chicken on top of the potatoes, skin-side up if using thighs.
Add Broth and Cream:
Pour the chicken broth around the chicken and potatoes in the baking dish. If desired, drizzle the heavy cream over the chicken for extra richness.
Bake:
Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden. If using skin-on chicken thighs, you can broil for an additional 2-3 minutes to get the skin extra crispy.
Serve:
Remove from the oven and garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cook Time: 40-45 minutes | Total Time: 50-55 minutes
This Chicken and Potato Bake is an easy, flavorful dinner that comes together with minimal effort and maximum comfort!
