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Chicken Potato Bake


Chicken Potato Bake consists of potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. It’s my go-to recipe for when I need inexpensive, no-fuss, quick dinner ideas.

Chicken Potato Bake


Chicken Potato Bake


Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. A family favorite!


  • Course: Entree

  • Cuisine: American

  • Prep Time: 10 mins

  • Cook Time: 40 mins

  • Total Time: 50 mins

  • Servings: 6 People

INGREDIENTS



  • 4 potatoes medium-sized, cut into 3/4″ cube (russet, white, and red are all good choices, no need to peel)

  • 1 tablespoon minced garlic

  • 1.5 tablespoons olive oil

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 1.5 pounds boneless skinless chicken (I like to use thighs)

  • 3/4 cup shredded mozzarella cheese

  • parsley (optional, freshly chopped)

INSTRUCTIONS



  • Preheat oven to 425 degrees F/220 degrees C.

  • Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.

  • Spray a large (9×13) baking dish with non stick spray.

  • Spread potato mixture in dish and bake about 15 minutes.

  • Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.

  • If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.

  • Bake 20-25 minutes, until chicken is cooked and potatoes are browned.

  • Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.

  • When serving, sprinkle chopped parsley on top (if desired)


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