Chicken and Potato Bake Recipe

Name: Chicken and Potato Bake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp dried thyme; 1/2 cup chicken broth; 1/2 cup heavy cream; 2 tbsp grated Parmesan cheese; 1 tbsp chopped fresh parsley (optional)

American · Main course · 65 min total

Chicken and Potato Bake recipe videos

A comforting one-pan meal featuring juicy chicken thighs and tender potatoes baked in a creamy, herbed sauce. Perfect for a cozy family dinner.

15
min prep

50
min cook

4
servings

520
kcal/serving

Ingredients

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley (optional)

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, combine potatoes, olive oil, salt, pepper, garlic powder, and thyme. Toss to coat.
Arrange potato mixture in a single layer in a 9x13-inch baking dish. Place chicken thighs on top, skin side up.
Pour chicken broth and heavy cream around the chicken (not over the skin). Sprinkle Parmesan cheese over the chicken and potatoes.
Bake for 45-50 minutes, until chicken is golden and cooked through (internal temp 165°F) and potatoes are tender.
Optional: Broil for 2-3 minutes to crisp the skin. Garnish with parsley before serving.

Tips

For extra crispiness, pat chicken skin dry before seasoning.
Substitute bone-in chicken breasts if preferred; adjust cooking time as needed.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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