Ingredients:
- 4 boneless, skinless chicken breasts (or thighs if you prefer)
- 4-5 medium potatoes, peeled and cut into chunks
- 1/4 cup olive oil
- 2 tablespoons garlic, minced (or more to taste)
- 1 tablespoon dried rosemary (or fresh, if preferred)
- 1 tablespoon dried thyme (or fresh, if preferred)
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup chicken broth (or water)
- Fresh parsley (optional, for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Potatoes:
- In a large bowl, toss the potato chunks with olive oil, minced garlic, rosemary, thyme, onion powder, paprika, salt, and pepper until evenly coated. Spread them in the bottom of a baking dish.
- Prepare the Chicken:
- Rub the chicken breasts with a little olive oil and season with salt, pepper, and any remaining herbs and spices from the potato mixture. Place the seasoned chicken breasts on top of the potatoes in the baking dish.
- Add Chicken Broth:
- Pour the chicken broth around the potatoes and chicken. This will keep everything moist during baking.
- Bake the Dish:
- Cover the baking dish with aluminum foil and bake for 25-30 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F / 75°C) and the potatoes are tender and golden.
- Serve:
- Once baked, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley for a pop of color and freshness, if desired.
Tips:
- You can also add vegetables like carrots, bell peppers, or onions to the dish for added flavor and nutrition.
- If you like crispy chicken skin, you can broil the dish for the last 2-3 minutes of cooking.
This chicken and potato bake is a great one-pan meal that’s both comforting and easy to prepare!