🍗🥔 Chicken & Potato Bake: The Ultimate One-Pan Comfort Meal
Juicy chicken + tender potatoes + savory herbs baked together in one dish.
⭐ Ingredients (Serves 4)
Main
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4 bone-in, skin-on chicken thighs (or breasts, see notes)
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4–5 medium potatoes, cut into chunks or wedges
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1 medium onion, sliced
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3–4 garlic cloves, minced
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2 tbsp olive oil
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Salt & pepper to taste
Herb Seasoning Mix
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1 tsp paprika
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1 tsp dried thyme
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1 tsp dried rosemary
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1 tsp dried oregano
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½ tsp garlic powder
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½ tsp onion powder
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Optional: ½ tsp chili flakes or smoked paprika
Optional Add-Ins
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Carrots, broccoli, or green beans
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Lemon slices or juice
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Fresh parsley for garnish
🍳 Instructions
1. Preheat the oven
Heat to 400°F (205°C).
2. Prep the chicken
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Pat chicken dry (this helps browning).
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Season generously with salt, pepper, and half the seasoning mix.
3. Season the potatoes
In a large bowl, toss:
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potato chunks
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onion slices
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garlic
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olive oil
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remaining seasoning mix
Spread the potatoes in a single layer on a baking dish or sheet pan.
4. Add the chicken
Place chicken thighs on top of the potatoes, skin-side up.
Optional:
Add lemon slices around for brightness.
5. Bake
Bake uncovered for 45–55 minutes, until:
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chicken is golden and crispy
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internal temp reaches 165°F
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potatoes are tender and caramelized
If you want the skin extra crispy, broil for 2–3 minutes at the end.
6. Serve
Sprinkle with fresh parsley or thyme and serve straight from the pan.
💡 Tips & Variations
✔ Use chicken breasts?
Bake covered for 20 minutes, then uncovered for 15–20 minutes to avoid drying out.
✔ Add veggies
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Add broccoli or green beans in the last 15 minutes
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Carrots can go in from the start
✔ Make it creamy
Whisk ½ cup chicken broth + ¼ cup cream and pour around the potatoes before baking.
✔ Make it spicy
Add cayenne, chili flakes, or hot paprika to the seasoning.
✔ Give it a Mediterranean twist
Add olives, cherry tomatoes, and a sprinkle of feta after baking.
❓ Q&A Section
Q1: Can I use boneless chicken?
Yes—reduce bake time to 30–35 minutes and keep an eye on doneness.
Q2: How do I prevent the potatoes from drying out?
Keep them coated in oil and nestle some under the chicken so they absorb juices.
Q3: Can I make it ahead?
Yes—assemble everything raw, cover, refrigerate up to 24 hours, then bake.
Q4: Can I freeze leftovers?
Yes. Cool completely, then freeze up to 2 months. Reheat at 375°F for 20–25 minutes.
Q5: Should I cover the dish while baking?
No—baking uncovered gives the chicken crispy skin and better roasting on the potatoes.
Q6: What herbs work best?
Thyme, rosemary, and paprika are classic, but Italian seasoning is an easy swap.
Q7: Can I make it lighter?
Use skinless chicken thighs or breasts and reduce the oil to 1 tbsp.