Baked chicken and potato recipes made with 1 kg chicken, 4 potatoes, 2 tbsp olive oil, garlic, herbs & spices, crispy, juicy, and easy one-pan dinner.
Ingredients for Baked Chicken and Potato
| Ingredient | Amount | Purpose |
|---|---|---|
| Chicken thighs or breasts | 4 pieces (about 700 g) | Main protein, stays juicy when baked |
| Yukon gold Potatoes | 700 g, halved | Creates tender, golden roasted potatoes |
| Olive oil | 3 tablespoons | Helps crisp chicken and potatoes evenly |
| Garlic (minced) | 4 cloves | Adds deep, savory flavor |
| Paprika | 1 teaspoon | Enhances color and mild smokiness |
| Dried herbs (thyme or oregano) | 1 teaspoon | Balances the baked chicken and potatoes |
| Salt | 1 teaspoon (or to taste) | Brings out natural flavors |
| Black pepper | ½ teaspoon | Adds gentle heat and depth |
How to Make Baked Chicken and Potato
Prepare the oven
Preheat the oven to 425°F (220°C). A hot oven helps baked chicken and potato recipes cook evenly while creating crispy edges.
Season the ingredients
Place the chicken and potatoes on a large baking tray. Drizzle with olive oil, then add garlic, paprika, herbs, salt, and black pepper. Toss gently so everything is well coated.
Arrange for even cooking
Spread the chicken and potatoes in a single layer, leaving space between pieces. This prevents steaming and supports proper roasting.
Bake to perfection
Bake for 40–45 minutes, turning the potatoes halfway through. The chicken should be golden and cooked through, and the potatoes tender inside with a lightly crisp exterior.
Rest before serving
Let the dish rest for 5 minutes to lock in juices.
Variations for Baked Chicken and Potato
Garlic Parmesan style
Add grated parmesan during the last 10 minutes of baking. This creates a lightly crisp coating that pairs well with roasted potatoes.
Lemon herb option
Finish the bake with fresh lemon juice and chopped parsley. This variation keeps baked chicken and potato recipes fresh and balanced.
Smoky paprika version
Use smoked paprika and a pinch of chili flakes for deeper color and mild heat without overpowering the dish.
Mediterranean-inspired
Add sliced onions, oregano, and a splash of olive oil for a classic roasted chicken and potatoes flavor.
Butter-rich comfort style
Dot small pieces of butter over the pan for extra richness and tenderness, especially with chicken thighs.
Storage and Reheating
| Step | Best Practice | Why It Works |
|---|---|---|
| Cooling | Let the dish cool for 20 minutes | Prevents moisture buildup and soggy potatoes |
| Refrigeration | Store in an airtight container | Keeps baked chicken fresh up to 3 days |
| Freezing | Freeze in portioned containers | Maintains texture for meal prep |
| Oven reheating | Reheat at 375°F for 12–15 minutes | Restores crisp edges and even heat |
| Microwave reheating | Use medium power, covered | Prevents chicken from drying out |
| Moisture tip | Add a spoon of water or broth | Keeps baked chicken and potatoes tender |
Servings for Baked Chicken and Potato
Fresh green salad
Serve baked chicken and potato recipes with a simple green salad dressed in lemon or vinegar to balance the richness of the dish.
Steamed or roasted vegetables
Lightly steamed broccoli, beans, or carrots add color and nutrients without competing with the main flavors.
Crusty bread option
A slice of warm crusty bread works well for soaking up the flavorful pan juices from the baked chicken and potatoes.
Sauce on the side
Offer garlic yogurt sauce or light gravy for guests who prefer extra moisture.
Family-style presentation
Serve directly from the baking tray for a relaxed, comforting meal that feels homemade and inviting.
Nutrition Information
| Nutrient | Amount (Per Serving) | Benefit |
|---|---|---|
| Calories | ~420 kcal | Provides balanced energy for meals |
| Protein | 32 g | Supports muscle health and fullness |
| Carbohydrates | 28 g | Main energy source from potatoes |
| Fat | 20 g | Helps absorb fat-soluble vitamins |
| Fiber | 4 g | Aids digestion and gut health |
| Sodium | 520 mg | Maintains fluid balance |
| Potassium | 780 mg | Supports heart and muscle function |
| Vitamin B6 | 0.6 mg | Important for metabolism |
| Iron | 2.4 mg | Helps oxygen transport in blood |
FAQs About Baked Chicken and Potato
Can I use chicken breasts instead of thighs?
Yes, both work well. Chicken thighs stay juicier, while breasts are leaner. Adjust baking time slightly to prevent dryness.
How do I keep potatoes from drying out?
Cut potatoes evenly and coat them with olive oil. Turning them halfway through baking ensures crisp edges without drying the centers.
Can I make this recipe gluten-free or dairy-free?
Absolutely. Simply skip any cheese or butter, and the dish remains flavorful with herbs and spices.
How long can I store leftovers?
Refrigerate up to 3 days or freeze portions for up to 2 months. Reheat gently to maintain texture.
What’s the best way to reheat?
Oven reheating at 375°F keeps chicken juicy and potatoes crispy, microwave on medium power if short on time.
