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
Scale
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
