Here’s a simple and delicious recipe for Chicken and Potato Bake:
Ingredients:
- 4 bone-in, skin-on chicken thighs (or chicken breasts if preferred)
- 4 medium potatoes, peeled and sliced into ¼ inch thick rounds
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried thyme (or rosemary)
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese (optional)
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions:
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Prepare the Chicken:
Pat the chicken thighs (or breasts) dry with a paper towel. Rub them with olive oil, then season with garlic powder, onion powder, smoked paprika, thyme, salt, and pepper. - Prepare the Potatoes:
Slice the potatoes into thin rounds. Place them in a large mixing bowl and toss with olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper until evenly coated. - Assemble the Bake:
In a large baking dish, arrange the seasoned potato slices in a single layer. Lay the chicken thighs on top of the potatoes. This allows the chicken to cook over the potatoes, infusing them with flavor. - Bake:
Cover the baking dish loosely with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. - Optional – Add Cheese:
If you’d like a cheesy topping, sprinkle shredded cheddar cheese over the chicken and potatoes during the last 5–10 minutes of baking, and continue baking until melted and bubbly. - Serve:
Garnish with freshly chopped parsley (optional) and serve hot.
Tips:
- You can also add vegetables like carrots, bell peppers, or onions to the dish for extra flavor and nutrition.
- If you prefer, you can use chicken breasts or boneless chicken thighs, but keep in mind that they may cook a bit faster.
Enjoy your comforting Chicken and Potato Bake!