Indulge in the comforting flavors of this classic chicken and potato bake. Tender chicken thighs and golden potatoes are seasoned to perfection and baked together for a hearty, one-pan meal that’s perfect for any night of the week.
Ingredients
• 4 bone-in, skin-on chicken thighs
• 4 medium potatoes, cut into ¾-inch cubes
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded mozzarella cheese
Course: Main Course
Cuisine: American
Servings: 4
Instructions
1. Preheat Oven: Set your oven to 400°F (200°C).
2. Prepare Ingredients: In a large bowl, combine the cubed potatoes, minced garlic, olive oil, paprika, thyme, rosemary, salt, and black pepper. Toss until the potatoes are well coated.
3. Assemble Dish: Lightly grease a baking dish or sheet pan. Spread the seasoned potatoes evenly in the dish. Place the chicken thighs on top of the potatoes, skin-side up.
4. Bake: Place the dish in the preheated oven and bake for 40 minutes.
5. Add Cheese: Remove the dish from the oven and sprinkle shredded mozzarella cheese over the chicken and potatoes.
6. Final Bake: Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
7. Serve: Let the bake rest for a few minutes before serving. Enjoy your delicious chicken and potato bake!
Tips for cooking chicken potato bake
• Uniform Potato Sizes: Cutting the potatoes into uniform pieces ensures even cooking.
• Cheese Variations: Feel free to substitute mozzarella with cheddar or your favorite melting cheese for a different flavor profile.
• Herb Substitutions: Fresh herbs can be used in place of dried ones; just remember to adjust the quantities, as fresh herbs are less concentrated.
Nutrition Information (per serving)
• Calories per Serving: Approximately 830 kcal
• Protein: 32g
• Carbohydrates: 28g
• Fat: 34g
• Fiber: 3g
• Sodium: 800mg
Please note that these values are approximate and can vary based on specific ingredients used.
FAQ about Chicken and Potato Bake
Q: Can I use boneless, skinless chicken breasts instead of thighs?
A: Yes, but note that boneless, skinless chicken breasts may cook faster than thighs. Check for doneness around the 30-minute mark to prevent overcooking.
Q: How can I make this dish ahead of time?
A: You can prepare the dish up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15 minutes and then bake as directed, adding extra time if necessary to ensure it’s heated through.
Q: What other vegetables can I add?
A: Vegetables like carrots, bell peppers, or onions can be added. Cut them into similar sizes as the potatoes to ensure even cooking.
Q: How can I make this dish ahead of time?
A: To prepare this dish in advance, marinate the chicken and potatoes as directed and store them separately in airtight containers in the refrigerator for up to 24 hours. When ready to bake, arrange them in the baking dish and proceed with the baking instructions, adding a few extra minutes if necessary to ensure everything is heated through.
Q: How should I store and reheat leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the desired portion in a microwave-safe dish and heat on medium power until warmed through, or reheat in a preheated oven at 350°F (175°C) until hot. Be cautious not to overheat, as this can dry out the chicken.
Q: Can I freeze this chicken and potato bake?
A: Yes, you can freeze the cooked chicken and potato bake. Allow the dish to cool completely, then transfer it to a freezer-safe container or wrap it tightly with aluminum foil and plastic wrap. Freeze for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until heated through. Note that the texture of the potatoes may change slightly upon freezing and reheating.
Q: What type of potatoes work best for this recipe?
A: Waxy potatoes like Yukon Gold or red potatoes are ideal for this bake, as they hold their shape well during cooking. However, russet potatoes can also be used; just be aware they may become softer and slightly break apart.
Q: Is it necessary to peel the potatoes?
A: Peeling the potatoes is based on personal preference. Leaving the skins on adds texture and nutrients to the dish, while peeling them provides a smoother consistency. Ensure the potatoes are thoroughly washed if you choose to keep the skins on.
Q: Can I use dried herbs instead of fresh ones?
A: Yes, dried herbs can be used in place of fresh herbs. Since dried herbs are more concentrated, use about one-third of the amount specified for fresh herbs. For example, if the recipe calls for 1 tablespoon of fresh thyme, use 1 teaspoon of dried thyme.
Q: How can I add more flavor to the dish?
A: To enhance the flavor, consider marinating the chicken and potatoes for at least 30 minutes before baking. Additionally, adding a splash of white wine or chicken broth to the baking dish can introduce more depth to the taste. Sprinkling freshly chopped herbs like parsley or dill over the finished dish can also brighten the flavors.
By addressing these common questions, you can confidently prepare and enjoy this classic chicken and potato bake, tailored to your preferences and needs.
This classic chicken and potato bake is a versatile and satisfying meal that’s sure to become a family favorite. With simple ingredients and straightforward preparation, it’s perfect for both weeknight dinners and special occasions.
