Of course! A Chicken and Potato Bake is the ultimate comfort food—easy to prepare, incredibly hearty, and perfect for feeding a family. The magic is in the seasoning and the way everything cooks together in one pan.
Here are a couple of fantastic versions, from a classic herb-roasted bake to a creamy, cheesy option.
Version 1: Classic Herb-Roasted Chicken and Potato Bake
This is a simple, foolproof recipe that lets the natural flavors shine. It’s all about crispy potatoes and juicy chicken.
Ingredients:
· 4 bone-in, skin-on chicken thighs or drumsticks (or a mix, about 2 lbs total)
· 1.5 lbs potatoes (Yukon Gold, Russet, or red potatoes work well), cut into 1-inch chunks
· 1 large onion, cut into large chunks
· 4-5 cloves garlic, minced
· 3 tablespoons olive oil
· 1 teaspoon dried thyme (or 1 tbsp fresh)
· 1 teaspoon dried rosemary (or 1 tbsp fresh, chopped)
· 1 teaspoon paprika (smoked or sweet)
· Salt and freshly ground black pepper to taste
· Optional: 2 carrots, peeled and cut into chunks, or 1 bell pepper, chopped
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prep Vegetables: In a large bowl, combine the chopped potatoes, onion, and any other vegetables. Add the minced garlic, 2 tablespoons of the olive oil, half of the herbs, paprika, salt, and pepper. Toss to coat evenly.
- Season Chicken: Pat the chicken pieces completely dry with paper towels (this is key for crispy skin!). Place them in a separate bowl. Drizzle with the remaining 1 tablespoon of olive oil and rub it in. Season generously on all sides with salt, pepper, and the remaining herbs.
- Assemble the Bake: Spread the vegetable mixture in an even layer in a 9×13-inch baking dish or a sheet pan. Arrange the chicken pieces on top, skin-side up.
- Bake: Place in the preheated oven and bake for 45-55 minutes, or until the potatoes are tender, the chicken skin is golden brown and crispy, and the chicken internal temperature reaches 165°F (74°C).
- Rest and Serve: Let it rest for 5 minutes before serving. Optionally, garnish with fresh chopped parsley.
Version 2: Creamy & Cheesy Chicken and Potato Bake
This version is richer, with a creamy sauce and a deliciously cheesy topping. It’s pure comfort in a dish.
Ingredients:
· 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
· 2 lbs potatoes (Yukon Gold are best here), thinly sliced (about ⅛ inch thick) – a mandoline is helpful!
· 1 cup shredded cheese (a blend of cheddar and mozzarella is great)
· ½ cup grated Parmesan cheese
· 1 small onion, finely diced
· 3 cloves garlic, minced
· 1 cup heavy cream or half-and-half
· ½ cup chicken broth
· 2 tablespoons all-purpose flour
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon dried thyme or Italian seasoning
· Salt and pepper to taste
· Cooking spray or butter for greasing
Instructions:
- Preheat Oven: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the Cream Sauce: In a medium bowl, whisk together the heavy cream, chicken broth, flour, garlic powder, onion powder, thyme, salt, and pepper until the flour is dissolved.
- Layer the Bake:
· Arrange a single, overlapping layer of half the potato slices on the bottom of the dish.
· Sprinkle with half of the diced onion and minced garlic.
· Scatter all of the cubed chicken evenly over the potatoes.
· Sprinkle the chicken with salt and pepper.
· Top with the remaining potato slices and the rest of the onion and garlic. - Add Sauce and Cheese: Slowly and evenly pour the cream mixture over the entire casserole. Cover the dish tightly with foil.
- Bake: Bake, covered, for 45 minutes.
- Add Cheese and Brown: Remove the foil, sprinkle the shredded cheese and Parmesan evenly over the top. Return to the oven, uncovered, for another 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are completely tender when pierced with a knife.
- Rest: Let the casserole stand for 10-15 minutes before serving. This allows the sauce to thicken.
Tips for the Perfect Bake:
· Cut Evenly: Ensure your potato pieces are all roughly the same size so they cook at the same rate.
· Dry Chicken & Potatoes: Patting the chicken and potatoes dry before seasoning helps achieve maximum crispiness in the roasted version.
· Don’t Crowd the Pan: Use a large enough baking dish or sheet pan. If everything is crowded, it will steam instead of roast, leading to soggy potatoes and skin.
· Check for Doneness: The best way to know if the potatoes are done is to pierce them with a fork or knife. It should slide in easily.
· Customize: Add other vegetables like broccoli florets, mushrooms, or asparagus in the last 15-20 minutes of cooking for the roasted version.
Both versions are fantastic, depending on your mood! Enjoy your cozy, homemade meal.