There’s nothing quite like sitting down to a comforting, home-cooked meal of Chicken and Potatoes Bake. This dish brings together juicy, golden-skinned chicken thighs and tender, aromatic potatoes all baked together in one pan, soaking up every last bit of savory flavor. Whether you’re making it for a weeknight dinner or sharing with friends on the weekend, this recipe delivers a winning combination of crispy chicken skin, buttery potatoes, and herbs, with hardly any fuss. If you crave a fuss-free, hearty meal that delivers big on both taste and satisfaction, it’s hard to beat this chicken-and-potato classic!
Ingredients You’ll Need
Putting together Chicken and Potatoes Bake is all about letting a few simple, quality ingredients shine. Each component not only adds flavor, but also brings something special with texture, aroma, or rich color that makes this dish such a household staple.
- Chicken thighs (bone-in, skin-on): These provide juicy meat and irresistibly crispy skin once baked.
- Baby potatoes, halved: Halved to soak up all the flavors and get perfectly tender while baking.
- Olive oil: Helps the seasonings stick and adds a subtle richness to the potatoes.
- Garlic powder: Offers an easy, even boost of garlicky goodness throughout the whole pan.
- Onion powder: Adds deeper flavor undertones that pair beautifully with chicken and potatoes.
- Dried thyme: Brings an earthy, herby aroma that’s classic in roasts like this one.
- Paprika: Provides a pop of color and a warm, subtle smokiness.
- Salt and black pepper: The foundation of great seasoning, highlighting every other flavor.
- Melted butter: Drizzled on top, butter enriches both the chicken and potatoes during baking.
- Fresh parsley (optional): Brightens the finished dish with a splash of color and fresh flavor.
How to Make Chicken and Potatoes Bake
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). While it warms up, lightly grease a 9×13-inch baking dish. This ensures nothing sticks, and it helps with those delicious caramelized bits at the bottom later on.
Step 2: Season the Potatoes
In a large bowl, add the halved baby potatoes along with olive oil, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Toss everything together until the potatoes are well coated and speckled with all the tasty seasoning. This is where the flavor foundation for your Chicken and Potatoes Bake really starts!
Step 3: Arrange the Potatoes
Evenly spread the seasoned potatoes across the bottom of your prepared baking dish in a single layer. This helps them cook up evenly and allows them to caramelize lightly against the pan.
Step 4: Prepare and Place the Chicken
Pat your chicken thighs dry with some paper towels to encourage crispy skin. Sprinkle both sides with a little extra salt and pepper for added seasoning. Then, nestle the chicken thighs skin-side up right on top of the seasoned potatoes.
Step 5: Add Melted Butter
Take the melted butter and drizzle it over the chicken and potatoes, making sure to get a bit on each piece. This extra step gives everything a gorgeous golden finish and an extra hint of richness.
Step 6: Bake to Perfection
Pop the dish into your preheated oven and bake uncovered for 45 to 50 minutes. The chicken will cook through, the skin will turn beautifully golden and crisp, and the potatoes will become melt-in-your-mouth tender. If you like super crispy skin, you can broil it for another 2 to 3 minutes at the end — but keep a close eye, as it can brown quickly!
Step 7: Rest and Garnish
Take the pan out and let everything rest for about 5 minutes so the juices settle. Finish off your Chicken and Potatoes Bake with a generous sprinkle of freshly chopped parsley if you’d like a pop of color and herby goodness right before serving.
How to Serve Chicken and Potatoes Bake
Garnishes
A flourish of chopped fresh parsley just before serving makes the whole dish look restaurant-worthy and adds a punch of freshness that contrasts the hearty flavors. You could also try thinly sliced green onions or a little lemon zest if you want to mix things up for your Chicken and Potatoes Bake.
Side Dishes
Honestly, this dish is pretty much a whole meal by itself, but you can round it out with a simple green salad, steamed green beans, or some roasted carrots. These fresh, vibrant sides will balance out the rich, savory notes of the Chicken and Potatoes Bake wonderfully.
Creative Ways to Present
For a more festive presentation, try serving each chicken thigh on individual plates with a scoop of potatoes and a drizzle of the buttery pan juices. Or, place the whole baking dish at the center of the table and let everyone help themselves family-style—it always gets the best reactions when you bring a bubbling, aromatic Chicken and Potatoes Bake straight from the oven!
Make Ahead and Storage
Storing Leftovers
If you find yourself with a bit left over (lucky you), simply transfer any cooled Chicken and Potatoes Bake to an airtight container and keep it in the fridge. It will stay fresh for up to 3 days, making it a perfect candidate for make-ahead lunches or a quick protein-packed snack.
Freezing
Want to freeze your leftovers? Go for it! Just place the chicken and potatoes in a freezer-safe container or tightly wrapped baking dish. The Chicken and Potatoes Bake will keep well in the freezer for up to 2 months. When you’re ready to reheat, let it thaw overnight in the fridge for the best texture.
Reheating
To bring your Chicken and Potatoes Bake back to life, reheat covered in a 350°F (175°C) oven for about 20 minutes, or until warmed through. For extra crispy skin, uncover it for the last 5 minutes. You can also reheat single portions in the microwave if you’re in a hurry (just know the skin won’t be quite as crispy).
FAQs
Can I use boneless, skinless chicken thighs?
Yes! Boneless, skinless thighs will work well and reduce the bake time by about 10 to 15 minutes. The dish will still be flavorful, though you’ll miss out on that crispy skin.
Can I swap baby potatoes for another type?
Absolutely. Small Yukon gold or even red potatoes cut into chunks are perfect substitutes for this Chicken and Potatoes Bake. Just try to keep the pieces roughly the same size for even cooking.
How do I know when the chicken is cooked through?
The chicken should reach an internal temperature of 165°F (74°C) when tested with a meat thermometer in the thickest part. The juices should run clear when you pierce the meat near the bone.
Can I add more vegetables?
Definitely! Carrot slices, onions, or bell peppers are tasty and colorful additions to the Chicken and Potatoes Bake. Add them in with the potatoes and bake as directed.
Is it possible to double the recipe?
It sure is! Use a larger pan or two pans to avoid crowding everything, which can affect how crisp the chicken gets. Double the ingredients, and check for doneness since a fuller pan may need a few more minutes of baking time.
Final Thoughts
There’s just something special about sharing a pan of Chicken and Potatoes Bake with people you love. It’s warm, hearty, and impossibly easy—perfect for busy evenings or treasured get-togethers. If you’re ready for a crowd-pleaser that never fails to satisfy, definitely give this recipe a try and watch everyone ask for seconds!
Print
Chicken and Potatoes Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Chicken and Potatoes Bake recipe is a delicious one-pan dish that is easy to prepare and perfect for a comforting family dinner. Tender chicken thighs with crispy skin are baked alongside savory baby potatoes seasoned with herbs and spices, creating a flavorful and satisfying meal.
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
Potatoes:
- 1 ½ pounds baby potatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- Prepare the potatoes: Toss halved baby potatoes with olive oil, garlic powder, onion powder, thyme, paprika, salt, and pepper. Place in the baking dish.
- Season the chicken: Pat dry chicken thighs, season with salt and pepper, and place them on top of the potatoes.
- Add butter: Drizzle melted butter over the chicken and potatoes.
- Bake: Bake for 45-50 minutes until chicken reaches 165°F (74°C) and skin is crispy. Optionally broil for extra crispiness.
- Rest and serve: Let it rest for 5 minutes, garnish with parsley, and serve.
Notes
- For quicker cooking, use boneless chicken thighs and adjust baking time.
- Enhance the dish by adding carrots or onions for extra flavor.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 430
- Sugar: 1g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 115mg
