Name: Chicken and Potatoes Bake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1.5 lbs baby potatoes, halved; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried rosemary; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; juice of 1/2 lemon; 2 tablespoons chopped fresh parsley

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Get ready to fall in love with this Chicken and Potatoes Bake—a hearty, one-pan wonder that combines juicy, golden chicken thighs and tender baby potatoes, all roasted together in a savory medley of herbs, spices, and fresh lemon. Every bite bursts with flavor and comfort, making it an ideal weeknight staple when you crave both ease and deliciousness. Whether you’re feeding a family or treating yourself, this Chicken and Potatoes Bake brings big flavor to your table with minimal fuss and even fewer dirty dishes.

Chicken and Potatoes Bake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Chicken and Potatoes Bake are refreshingly simple, yet each one is purposeful—adding unique flavors, aromas, and textures. Let’s highlight how these pantry staples come together to deliver pure comfort in every forkful.

Chicken Thighs: Opting for bone-in, skin-on chicken thighs ensures juicy, tender bites and irresistibly crispy skin.
Baby Potatoes: Halved baby potatoes roast up soft inside and golden outside, perfectly soaking up those herby juices.
Olive Oil: Adds richness and helps everything roast to a beautiful golden finish.
Garlic Powder: Savory, aromatic, and effortless—delivering garlicky goodness without peeling or chopping.
Onion Powder: A touch of sweetness and depth enhances every bite.
Dried Rosemary: This classic herb gives the dish its earthy fragrance and a rustic, homey vibe.
Paprika: Lends gentle warmth and a subtle pop of color to both chicken and potatoes.
Salt: Brings out the flavors of each ingredient—don’t be shy, a little goes a long way!
Black Pepper: Just enough pepper for a gentle, rounded heat.
Lemon Juice: Brightens everything with a fresh, citrusy zing that balances the richness.
Fresh Parsley: Sprinkled on top, parsley adds a burst of color and a hint of herbal freshness right before serving.

How to Make Chicken and Potatoes Bake

Step 1: Preheat the Oven

Start by preheating your oven to 400°F. This temperature is the sweet spot—it’s hot enough to roast the potatoes to tender perfection and crisp up that glorious chicken skin, while still letting everything cook evenly. Preheating is key so your Chicken and Potatoes Bake gets a head start the moment it hits the oven!

Step 2: Mix the Marinade

In a large bowl, combine the olive oil, garlic powder, onion powder, dried rosemary, paprika, salt, black pepper, and lemon juice. Give it a quick whisk or stir until the mixture forms a vibrant and fragrant marinade. This step scents your kitchen with herby, citrusy goodness before anything even starts baking!

Step 3: Toss Chicken and Potatoes

Add your chicken thighs and the halved baby potatoes directly into the bowl. Toss everything together until each piece is glistening and perfectly coated with the marinade. A silicone spatula works wonders to evenly distribute the spices, so every bite tastes like it came out of the hands of a pro.

Step 4: Arrange in Baking Dish

Transfer the chicken and potatoes to a large baking dish or sheet pan, arranging them in a single layer. Make sure the chicken thighs are placed skin-side up—this is essential for the most irresistibly crispy skin. Nestle the potatoes around the chicken, so they can soak up all those wonderful juices as they roast.

Step 5: Bake

Slide the pan into your preheated oven and bake for 40–45 minutes. The chicken should reach an internal temperature of 165°F, and the potatoes will be golden and tender when pierced with a fork. Your kitchen will fill with cozy, herby aromas that draw everyone straight to the table. If you like your chicken skin extra crispy, pop the pan under the broiler for 2–3 minutes at the very end.

Step 6: Garnish and Serve

Once your Chicken and Potatoes Bake comes out of the oven, scatter chopped fresh parsley over the top. This final flourish adds brightness, color, and a fresh, garden-inspired aroma that perfectly complements the rich flavors of the dish. Serve hot, right from the pan!

How to Serve Chicken and Potatoes Bake

Garnishes

A sprinkle of fresh parsley is classic, but don’t hesitate to add a few extra twists. Try a zesty squeeze of additional lemon or scatter over some thinly sliced green onions for a pop of color and flavor. If you love a little heat, a light dusting of red pepper flakes can perk things up too.

Side Dishes

Chicken and Potatoes Bake truly shines as a one-pan meal, but it’s delicious with a crisp green salad, tangy coleslaw, or some buttery steamed green beans. For a heartier spread, add roasted seasonal vegetables or crusty bread to mop up those savory pan juices.

Creative Ways to Present

Serve the bake family-style, right in the rustic pan, or plate each chicken thigh over a mound of potatoes for a restaurant-worthy presentation. For a cozy dinner party, elevate it by serving alongside a drizzle of homemade herbed yogurt sauce or lemon aioli—guests will think you’ve been cooking all day!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Potatoes Bake keeps beautifully. Allow everything to cool, then store in an airtight container in the refrigerator. It remains fresh and flavorful for up to 3 days, making weeknight meals or easy lunches a breeze.

Freezing

If you’d like to prepare ahead or save extra servings, this bake freezes well. Wrap individual portions tightly in foil or transfer to freezer-safe containers. They’ll keep for up to 2 months. Thaw in the refrigerator overnight for the best texture and flavor.

Reheating

To reheat, place leftovers in an oven-safe dish, cover with foil, and warm in a 350°F oven for 15–20 minutes, or until heated through. Uncover for the last few minutes to re-crisp the chicken skin. For a quick option, microwave on medium power in short bursts, but the oven keeps the potatoes and chicken at their best.

FAQs

Can I use boneless, skinless chicken?

Absolutely! Just keep in mind boneless chicken will cook much faster, so reduce the bake time to 30–35 minutes to prevent drying out. You’ll still get fantastic flavor, and the potatoes will stay perfectly tender.

What other vegetables can I add?

The beauty of Chicken and Potatoes Bake is its flexibility—feel free to toss in sliced carrots, onions, or colorful bell peppers for added nutrition and variety. Simply chop vegetables to similar sizes so everything cooks evenly.

Can I make this dish ahead?

Definitely! You can marinate the chicken and potatoes up to a day in advance—just cover and refrigerate until ready to bake. This actually intensifies the flavors, making the dish even more mouthwatering when you’re ready to cook.

How do I know when the chicken is done?

The safest way is to use a meat thermometer; chicken thighs are fully cooked at 165°F internally. If you don’t have a thermometer, the juices should run clear and the skin will be golden and crisp.

Is this recipe gluten-free?

Yes! Chicken and Potatoes Bake is naturally gluten-free, making it a fantastic choice if you’re cooking for anyone who needs or prefers to avoid gluten. Just double check that your paprika and spices are gluten-free, and you’re all set.

Final Thoughts

I can’t wait for you to try this Chicken and Potatoes Bake. It’s the kind of recipe that turns any evening into a cozy celebration—simple, satisfying, and packed with flavor. Gather your loved ones, share the pan, and savor every bite!

Chicken and Potatoes Bake Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This easy one-pan Chicken and Potatoes Bake is a flavorful and satisfying dinner option that requires minimal prep and cleanup. Tender chicken thighs and baby potatoes are seasoned with aromatic herbs and spices, then baked to perfection. A versatile dish that can be customized with your favorite veggies!

Ingredients

Scale

Chicken:

4 bone-in, skin-on chicken thighs

Potatoes:

1.5 lbs baby potatoes, halved

Seasoning:

2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
juice of 1/2 lemon

Garnish:

2 tablespoons chopped fresh parsley

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Instructions

Preheat the oven: Preheat the oven to 400°F.
Prepare the seasoning: In a large bowl, combine olive oil, garlic powder, onion powder, rosemary, paprika, salt, pepper, and lemon juice.
Coat the chicken and potatoes: Add chicken and potatoes to the bowl, toss to coat evenly.
Bake: Arrange in a baking dish, bake for 40–45 minutes until chicken is cooked and potatoes are tender.
Crisp the skin: Optional broil for 2–3 minutes for crispy skin.
Garnish and serve: Garnish with parsley before serving.