Ultimate Chicken and Potato Bake Recipe 

Ultimate Chicken and Potato Bake Recipe 

A comforting, hearty, and flavorful dish perfect for family dinners. This chicken and potato bake combines tender, juicy chicken with crispy golden potatoes, seasoned with aromatic herbs and a creamy sauce. Follow this step-by-step guide for a mouthwatering meal that’s sure to impress.

Ingredients (Serves 4–6)

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or breasts if preferred)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon dried thyme or rosemary

For the Potatoes:

• 4–5 medium potatoes, washed and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Creamy Sauce:

• 1 cup heavy cream
• 1/2 cup chicken broth
• 3 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional for extra richness)

Optional Toppings:

• Fresh parsley, chopped
• Extra shredded cheese for topping

Instructions

Step 1: Prep the Chicken

1. Pat the chicken thighs dry with paper towels. Dry skin helps to get a crispy texture.
2. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, pepper, and dried thyme.
3. Rub this seasoning mixture all over the chicken thighs, making sure to get under the skin for maximum flavor.
4. Set aside to marinate for 10–15 minutes (or up to 1 hour in the fridge for deeper flavor).

Step 2: Prep the Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the cubed potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the potatoes evenly on a large baking dish or sheet pan.

Step 3: Make the Creamy Sauce

1. In a small saucepan over medium heat, combine the heavy cream, chicken broth, minced garlic, Dijon mustard, thyme, salt, and pepper.
2. Stir occasionally and bring just to a gentle simmer.
3. Remove from heat and stir in the Parmesan cheese if using. The sauce should be smooth and slightly thickened.

Step 4: Assemble the Bake

1. Place the seasoned chicken thighs on top of the potatoes in the baking dish.
2. Pour the creamy sauce evenly over the chicken and potatoes.
3. Optionally, sprinkle a little extra shredded cheese on top for a golden, bubbly finish.

Step 5: Bake

1. Cover the dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
2. Remove the foil and bake for another 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and the potatoes are tender and golden.

Step 6: Garnish and Serve

1. Let the bake rest for 5–10 minutes after removing from the oven.
2. Sprinkle freshly chopped parsley on top for a pop of color and freshness.
3. Serve directly from the baking dish for a rustic family-style presentation, or plate individually with extra sauce drizzled on top.

Tips for the Perfect Chicken and Potato Bake

• Even cooking: Cut potatoes into similar-sized pieces so they cook evenly.
• Crispy skin: Pat chicken dry and broil for 2–3 minutes at the end for extra crispy skin.
• Extra flavor: Add vegetables like carrots, bell peppers, or onions to the bake.
• Make ahead: Prepare everything in the morning, refrigerate, and bake in the evening for a stress-free dinner.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.