Easy Baked Chicken and Potatoes

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🍗 Easy Baked Chicken and Potatoes

Comforting, hearty, and ready with minimal effort — the perfect family dinner!

Description

This Easy Baked Chicken and Potatoes recipe brings together juicy, tender chicken pieces and golden roasted potatoes in one simple pan. Seasoned with garlic, herbs, and olive oil, it’s a wholesome and satisfying dish that delivers both flavor and convenience. Perfect for busy weeknights or cozy weekend dinners, it’s a no-fuss meal that everyone will love.

Ingredients

  • 4 bone-in, skin-on chicken thighs (or breasts)

  • 4 medium potatoes, cut into 1-inch chunks

  • 3 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • 1 teaspoon dried thyme (or rosemary)

  • ½ teaspoon black pepper

  • 1 teaspoon salt (adjust to taste)

  • 2 tablespoons lemon juice (optional, for brightness)

  • 2 cloves garlic, minced

  • 1 tablespoon chopped parsley (for garnish)

Instructions

  1. Preheat Oven:
    Preheat your oven to 400°F (200°C) and lightly grease a baking dish or sheet pan.

  2. Prepare Chicken and Potatoes:
    Pat the chicken dry with paper towels. In a large bowl, combine olive oil, garlic powder, paprika, thyme, salt, and pepper. Add chicken and potato pieces; toss well to coat evenly.

  3. Arrange on Baking Sheet:
    Spread the chicken and potatoes in a single layer. Make sure the chicken skin faces up for a crisp finish.

  4. Bake:
    Roast for 40–45 minutes, turning the potatoes halfway through, until the chicken is golden brown and fully cooked (internal temperature 165°F/74°C).

  5. Finish and Serve:
    Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Notes

  • You can use boneless chicken if preferred — just reduce cooking time to 30–35 minutes.

  • Add vegetables like carrots, zucchini, or bell peppers for a complete meal in one pan.

  • For extra crispiness, broil for 3–5 minutes at the end.

Tips

  • Pat chicken dry before seasoning — moisture prevents browning.

  • Use parchment paper or foil for easy cleanup.

  • Marinate in advance (up to 12 hours) for richer flavor.

  • Don’t overcrowd the pan; good air circulation ensures crispy potatoes and chicken skin.

Servings

Serves 4 people

Nutritional Information (Per Serving)

  • Calories: 420 kcal

  • Protein: 30 g

  • Fat: 18 g

  • Carbohydrates: 35 g

  • Fiber: 3 g

  • Sodium: 580 mg

Health Benefits

  • High in protein, supporting muscle health.

  • Potatoes provide potassium and vitamin C.

  • Olive oil and herbs offer heart-healthy fats and antioxidants.

  • Minimal added sugar or processed ingredients make it a balanced, clean meal.

Q&A

Q1: Can I use chicken breasts instead of thighs?
Yes! Just reduce the baking time to about 30–35 minutes to avoid drying them out.

Q2: Can I prepare this ahead of time?
Definitely. You can season the chicken and potatoes up to a day ahead and refrigerate until ready to bake.

Q3: What can I serve with it?
Pair with a green salad, roasted veggies, or steamed broccoli for a well-rounded dinner.

Q4: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the skin crispy.

Q5: Can I make it dairy-free or gluten-free?
It’s naturally gluten-free and dairy-free — no modifications needed!

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