If you’re craving a hearty, comforting meal that feels like a big warm hug, look no further than this Chicken and Potatoes Bake Recipe. Imagine crispy, golden chicken thighs nestled on a bed of tender, perfectly seasoned baby potatoes, all infused with aromatic herbs and a buttery finish. It’s a simple yet satisfying dish that never fails to please, bringing together textures and flavors that make every bite a celebration. Whether you’re feeding a busy family or impressing friends at dinner, this recipe is the kind of wholesome goodness that keeps everyone asking for seconds.
Ingredients You’ll Need
Getting the ingredients together for this dish is a breeze, and each one plays a crucial role in building layers of flavor and texture that make the Chicken and Potatoes Bake Recipe truly shine. From the crispiness of the skin to the softness of the potatoes, every element counts.
- 4 bone-in, skin-on chicken thighs: These deliver juicy meat and irresistibly crispy skin when baked.
- 1 ½ pounds baby potatoes, halved: Small potatoes cook evenly and soak up all the delicious seasonings beautifully.
- 1 tablespoon olive oil: Helps to coat the potatoes and enhance their golden-brown texture in the oven.
- 1 teaspoon garlic powder: Adds a mellow, aromatic depth that complements the chicken perfectly.
- 1 teaspoon onion powder: Elevates the savory notes in the dish without overpowering other flavors.
- 1 teaspoon dried thyme: Brings a mild earthiness and fragrant herbal touch.
- 1 teaspoon paprika: Lends a subtle smoky color and warmth to the potatoes and chicken.
- ½ teaspoon salt: Essential for seasoning and drawing out the best taste from every ingredient.
- ½ teaspoon black pepper: Adds a gentle kick and balances the seasoning.
- 2 tablespoons melted butter: Pours richness over the dish, ensuring a luscious finish and crisp skin.
- 2 tablespoons chopped fresh parsley (optional for garnish): Offers a fresh burst of color and brightness at serving.
How to Make Chicken and Potatoes Bake Recipe
Step 1: Prep Your Oven and Baking Dish
Begin by preheating your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make clean-up easier. This sets the foundation for an even, golden bake.
Step 2: Season the Baby Potatoes
In a large bowl, toss the halved baby potatoes with olive oil and the flavorful seasoning blend of garlic powder, onion powder, dried thyme, paprika, salt, and black pepper. This ensures every potato piece gets coated evenly, so each bite bursts with taste and has that ideal roasted texture.
Step 3: Arrange Potatoes and Chicken
Spread the seasoned potatoes in a single layer across the prepared baking dish. This gives them space to crisp during baking. Next, pat the chicken thighs dry with paper towels—removing excess moisture is key to crispy skin—and season them with a little extra salt and pepper on both sides. Nestle the thighs skin-side up on top of the potatoes; this way, the chicken juices drip down, infusing the potatoes with even more flavor as everything bakes together.
Step 4: Add Butter and Bake
Drizzle the melted butter over the chicken and potatoes, which adds an irresistible richness and helps the skin brown beautifully. Place the dish uncovered in the oven and bake for 45 to 50 minutes. You’re aiming for the chicken to reach an internal temperature of 165°F (74°C) with golden, crispy skin. If needed, pop it under the broiler for 2 to 3 minutes at the end to achieve that perfect crunch.
Step 5: Rest and Garnish
Remove your dish from the oven and let it rest for 5 minutes before serving. This brief pause allows the juices to settle, keeping the chicken juicy and tender. Sprinkle with fresh parsley for a burst of color and a fresh herbal note if you like.
How to Serve Chicken and Potatoes Bake Recipe
Garnishes
A simple sprinkle of chopped parsley not only adds a pop of vibrant green but also brightens the dish with a subtle fresh herb flavor. For extra flair, a squeeze of lemon juice can add a lovely zing that cuts through the richness, inviting your taste buds to the next bite.
Side Dishes
Although this dish stands strong on its own, pairing it with a crisp green salad or steamed seasonal vegetables makes for a well-rounded meal. Light, fresh sides balance the savory, comforting main, making every forkful even more delightful.
Creative Ways to Present
For a cozy family dinner, serve directly from the baking dish to keep things warm and inviting. Want to impress? Plate individual servings with a drizzle of pan juices over the chicken and potatoes for an elegant touch. Garnishing each plate with a sprig of thyme or a light dusting of smoked paprika amps up the visual appeal and hints at the flavors inside.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator for up to 3 days. The potatoes might soften a bit, but the flavors remain delicious. Reheat gently to keep the chicken tender without drying it out.
Freezing
If you want to save some for later, this bake freezes well. Wrap the dish tightly or portion the chicken and potatoes into freezer-safe containers. Freeze for up to 2 months, and thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 15-20 minutes to restore crispness, especially for the chicken skin. Avoid microwave reheating if possible, as it tends to make the skin soggy and the potatoes mushy.
FAQs
Can I use boneless chicken thighs for this Chicken and Potatoes Bake Recipe?
Absolutely! Boneless thighs will cook faster, so reduce the baking time by 10 to 15 minutes. The dish will still be rich and flavorful but with a quicker finish.
Can I add other vegetables to the bake?
Definitely. Carrots, onions, or even bell peppers make great additions, adding more texture and flavor complexity. Just cut them into similar sizes so everything cooks evenly.
Is this dish gluten-free?
Yes, this Chicken and Potatoes Bake Recipe is naturally gluten-free since it uses simple whole ingredients without any flour or wheat-containing sauces.
How can I make the chicken skin extra crispy?
Patting the chicken skin very dry before seasoning and using melted butter to baste helps crisp it up. If needed, broil for the last 2-3 minutes, keeping a close eye so it doesn’t burn.
What makes the potatoes so flavorful?
The secret lies in tossing them with olive oil and a vibrant blend of spices like garlic powder, paprika, thyme, and onion powder, which collectively enhance their natural sweetness and give a savory punch.
Final Thoughts
This Chicken and Potatoes Bake Recipe is one of those timeless meals that feels like a cozy culinary hug every time. It’s straightforward enough for weeknight dinners but special enough to share on the weekend. With crispy chicken, tender potatoes, and a melody of spices, it’s no wonder this dish becomes a fast favorite in any kitchen. Give it a try—you might just discover your new go-to comfort food that brings everyone to the table smiling.
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: Gluten Free
Description
This Chicken and Potatoes Bake is a hearty and flavorful one-pan meal featuring crispy, golden chicken thighs atop a bed of seasoned baby potatoes. Perfect for an easy weeknight dinner, it’s baked to perfection with a blend of garlic, onion powder, thyme, and paprika, then finished with a touch of melted butter and fresh parsley garnish.
Ingredients
Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 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 Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Season Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, onion powder, dried thyme, paprika, salt, and black pepper until they are evenly coated with all the spices and oil.
- Arrange Potatoes: Spread the seasoned potatoes in a single layer in the prepared baking dish, ensuring even coverage for roasting.
- Prepare Chicken: Pat the chicken thighs dry with paper towels to help the skin crisp up, then season both sides with additional salt and pepper.
- Place Chicken: Lay the chicken thighs skin-side up on top of the potato layer in the baking dish.
- Add Butter: Drizzle the melted butter evenly over the chicken and potatoes to enhance flavor and promote browning.
- Bake: Bake the dish uncovered in the preheated oven for 45 to 50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin looks golden and crispy.
- Optional Broil: If the chicken skin needs extra crispness, broil the dish for 2 to 3 minutes at the end, watching carefully to avoid burning.
- Rest and Garnish: Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired, for a fresh finishing touch.
Notes
- For faster cooking, use boneless chicken thighs and reduce baking time by 10–15 minutes.
- Feel free to add carrots or onions to the potatoes for extra flavor and texture.
