Chicken Potato Bake

Chicken Potato Bake consists of potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. It’s my go-to recipe for when I need inexpensive, no-fuss, quick dinner ideas.

Chicken Potato Bake

Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. A family favorite!

• Course: Entree


• Cuisine: American


• Prep Time: 10 mins


• Cook Time: 40 mins


• Total Time: 50 mins


• Servings: 6 People

INGREDIENTS

• 4 potatoes medium-sized, cut into 3/4″ cube (russet, white, and red are all good choices, no need to peel)


• 1 tablespoon minced garlic


• 1.5 tablespoons olive oil


• 1/8 teaspoon salt


• 1/8 teaspoon pepper


• 1.5 pounds boneless skinless chicken (I like to use thighs)


• 3/4 cup shredded mozzarella cheese


• parsley (optional, freshly chopped)

INSTRUCTIONS

• Preheat oven to 425 degrees F/220 degrees C.


• Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.


• Spray a large (9×13) baking dish with non stick spray.


• Spread potato mixture in dish and bake about 15 minutes.


• Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.


• If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.


• Bake 20-25 minutes, until chicken is cooked and potatoes are browned.


• Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.


• When serving, sprinkle chopped parsley on top (if desired)

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