Easy One-Pan Chicken and Potato Bake – Perfect Family Dinner
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- Serving: 4
- Prep time: 15 m
- Cook time: 60 m
- Ready in: 1:15 h
Gather around the table for a hearty and satisfying dinner that promises to be a crowd-pleaser! Our Easy One-Pan Chicken and Potato Bake brings together tender, juicy chicken and perfectly roasted potatoes in a dish that’s not only delicious but incredibly easy to make. Ideal for busy weeknights or a relaxed weekend feast, this recipe uses simple, wholesome ingredients to create a comforting meal that will have everyone asking for seconds. With minimal prep and clean-up, you’ll have more time to enjoy with your family. Let’s dive into the rustic flavors of this classic, home-cooked delight that’s about to become a staple in your recipe collection.
Ingredients
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Total Nutritional Values
Calories
1400 kcal
1400 kcal
Total Fat
80 g
80 g
Saturated Fat
18 g
18 g
Cholesterol
220 mg
220 mg
Sodium
700 mg
700 mg
Total Carbohydrates
100 g
100 g
Dietary Fiber
15 g
15 g
Sugars
8 g
8 g
Protein
70 g
70 g
Instructions
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Instructions
1-Preheat your oven to 200°C (400°F).
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2-Season the chicken thighs with salt, pepper, smoked paprika, thyme, and rosemary.
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3-In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until the skin is golden and crispy, about 5 minutes per side. Remove the chicken and set aside.
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4-In the same skillet, add the sliced onions and sauté until they begin to soften, about 3 minutes. Add the minced garlic and cook for another minute.
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5-Place the potato chunks around the onions and stir to mix. Cook for about 5 minutes, or until the potatoes start to get a little color.
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6-Return the chicken to the skillet on top of the potatoes and onions. Pour in the chicken stock.
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7-Transfer the skillet to the preheated oven and roast for about 35-40 minutes, or until the chicken is fully cooked and the potatoes are tender.
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8-Remove from oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Smart Tips
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Uniform Pieces: Cut the potatoes and chicken into uniform sizes to ensure even cooking. Larger pieces may remain uncooked, while smaller ones can become too dry or burn.
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Season Generously: Don't shy away from seasoning. Chicken and potatoes both need a good amount of salt, pepper, and herbs to enhance their flavors. A well-seasoned dish makes all the difference.
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Herb Variations: While rosemary and thyme are classics with chicken and potatoes, don't hesitate to try other herbs like oregano, basil, or even a bit of tarragon for a unique twist.
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High Heat Roasting: Roast the potatoes at a high temperature before adding the chicken. This gives them a head start and ensures a crispy finish.
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Chicken Skin Tip: If using skin-on chicken, make sure the skin is thoroughly dried before seasoning for a perfectly crispy outcome.
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Marinate for Depth: If time allows, marinate the chicken in some of the herbs and spices for a few hours before baking to deepen the flavor.
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Room Temperature: Bring the chicken to room temperature before baking to ensure it cooks evenly throughout.
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Proper Pan Size: Use a pan large enough to allow the chicken and potatoes to sit in a single layer. This prevents steaming and helps in achieving a golden-brown crust.
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Vegetable Add-Ins: Feel free to add other vegetables like carrots, onions, or bell peppers for added nutrition and taste.
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Rest Before Serving: Let the chicken rest for a few minutes after baking. This allows the juices to redistribute, ensuring moist and succulent meat.
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Broil for Finish: For an extra-crispy skin, broil the chicken and potatoes for the last few minutes of cooking, keeping a close eye to avoid burning.
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Lemon Zest Garnish: Finish the dish with a sprinkle of fresh lemon zest for a fresh and zesty contrast to the savory flavors.
