Oh boy, I just can’t wait to share this one with you! This Chicken and Potato Bake is an absolute crowd-pleaser — juicy chicken nestled alongside golden, tender potatoes, all baked until perfectly crispy and bursting with flavor. The smell alone will have you drooling before it’s even out of the oven! Trust me, this is one of those recipes that feels fancy but is ridiculously simple to throw together. Whether you’re feeding a hungry family or prepping for a casual get-together, this bake has that unbeatable mix of comforting and delicious. Grab your favorite baking dish, and let’s dive in — I promise you’ll make it again and again!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Ingredients
For the Main Dish:
4 bone-in, skin-on chicken thighs
1.5 pounds baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
2 cloves garlic, minced
Fresh parsley, chopped (for garnish, optional)
How I Make It
Step 1:
First, preheat your oven to 425°F. Pat the chicken thighs dry with paper towels — this helps the skin crisp up beautifully. In a big bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, smoked paprika, dried thyme, salt, and pepper. Spread them out evenly in your baking dish.
Step 2:
Drizzle the remaining olive oil over the chicken thighs and rub in the minced garlic, salt, and pepper. Place the chicken thighs skin-side up on top of the potatoes, spacing them out so everything cooks evenly.
Step 3:
Pop the dish in the oven and bake for about 45-50 minutes, or until the chicken’s internal temperature hits 165°F and the potatoes are tender. If you want extra crispy skin, switch the oven to broil for the last 3-5 minutes — but watch closely so nothing burns!
Step 4:
Once out of the oven, let everything rest for 5 minutes. Sprinkle chopped fresh parsley over the top for a pop of color and freshness before serving.
Variations & Tips
Swap chicken thighs for boneless breasts if you prefer leaner meat; just reduce bake time to 35-40 minutes.
Add chopped carrots or bell peppers to the potatoes for extra color and nutrition.
Use Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite.
For a zesty twist, squeeze fresh lemon juice over the chicken just before serving.
If you like it spicy, toss in a pinch of cayenne pepper or red pepper flakes with the seasonings.
How I Like to Serve It
This chicken and potato bake pairs beautifully with a simple green salad or steamed green beans for a complete weeknight meal. It’s wonderful any time of year but especially hits the spot during cooler months when you want something warm and hearty. If you’re serving guests, a crisp white wine alongside will elevate the experience perfectly.
Notes
Leftovers keep well covered in the fridge for up to 3 days; reheat in the oven to keep the skin crispy.
You can prep this dish ahead by seasoning the chicken and potatoes the night before; just keep covered in the fridge and bake when ready.
Closing: Honestly, this Chicken and Potato Bake is a foolproof, flavor-packed dinner that always feels like a little celebration at the dinner table.
