If you’re searching for a wholesome, comforting, and no fuss meal that checks all the boxes this Chicken and Potato Bake is the one to bookmark. It’s a dish I find myself turning to on busy weeknights or lazy weekends because it’s super satisfying and doesn’t require juggling multiple pans or complicated prep work. Just a single sheet pan, a few fresh vegetables, and some well seasoned chicken thighs, and you’ve got a complete meal that’s oven ready in minutes.

What makes this dish shine is the simplicity. Chicken thighs, thanks to their higher fat content compared to chicken breasts, stay juicy and flavorful while roasting. The skin crisps up beautifully and the seasoning a blend of paprika, garlic powder, thyme, and a touch of chili flakes adds just enough kick without being overpowering. I like to let the chicken sit in the seasoning for 5 to 10 minutes while I prep the vegetables it’s a small step, but it allows the flavors to soak in just enough.

The base of this dish is made up of baby potatoes, carrots, cherry tomatoes, onions, and green onions. Once everything is tossed in olive oil and seasoned with paprika, salt, and pepper, it forms a colorful and delicious bed for the chicken to roast on. As the chicken bakes, the juices drip down, flavoring the vegetables underneath. The result? Perfectly roasted veggies and succulent chicken that taste like they were slow cooked all day.

The beauty of this recipe is that it only takes about 50 minutes to roast, and there’s minimal cleanup after. It’s also quite flexible if you want to add more vegetables like bell peppers or mushrooms, go for it. The basic structure remains solid.

I love serving this straight from the baking sheet with a sprinkle of fresh cilantro for garnish. The cilantro adds a fresh, herbaceous pop that contrasts the rich, savory roast flavors.

Tips and Tricks for Perfect Results

• Use skin on, bone-in chicken thighs: This helps keep the meat juicy and adds flavor to the veggies while roasting.
• Even vegetable cuts: Cut the carrots into 1-inch pieces to make sure they cook at the same rate as the potatoes.
• Don’t overcrowd the pan: Use a large sheet pan or roasting dish so the chicken and vegetables can roast properly and not steam.
• Check the temperature: Always ensure the chicken reaches an internal temp of 165°F (74°C) at the thickest part for food safety.
• Add a broil finish: For extra crispiness on the chicken skin, broil for the last 3 to 4 minutes.

This Chicken and Potato Bake isn’t just easy it’s flavorful, satisfying, and perfect for feeding a crowd or for meal prepping leftovers. It’s one of those go to meals that proves cooking from scratch doesn’t have to be complicated or time consuming.

Chicken and Potato Bake

0.0 from 0 votes

Servings

6

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

477

kcal

Total time

1

hour 

A hearty and flavorful sheet pan meal featuring juicy chicken thighs, baby potatoes, and vibrant vegetables all seasoned and roasted to golden perfection.

Ingredients

• 2 lb chicken thighs

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• ½ teaspoon ginger powder

• 1 teaspoon paprika

• ½ teaspoon chili pepper flakes (optional)

• 1 teaspoon dried thyme

• 1 teaspoon salt (or to taste)

• ½ teaspoon ground black pepper

• 2.5 lb baby potatoes, quartered

• 3 large carrots, cut into 1-inch chunks

• 1 onion, quartered

• 3 stalks green onion, chopped

• 12 oz cherry tomatoes

• 2 tablespoons olive oil

• 1 teaspoon paprika

• Salt and pepper to taste

• Fresh cilantro (for garnish)

Directions

• Prep Chicken:
  Pat the chicken thighs dry. In a bowl, combine garlic powder, ginger powder, paprika, chili flakes, thyme, salt, black pepper, and olive oil. Coat the chicken thoroughly and let it marinate while prepping vegetables.
  
• Prepare Vegetables:
  Wash and dry the potatoes. Place them on a large baking pan with carrots, onions, green onions, and cherry tomatoes. Drizzle with olive oil, season with paprika, salt, and pepper. Toss everything to combine.
• Assemble & Bake:
  Arrange the marinated chicken thighs on top of the vegetable mix. Bake in a preheated oven at 425°F (220°C) for 45 to 50 minutes, or until the chicken is golden and fully cooked through (internal temp 165°F / 74°C).
• Garnish & Serve:
  Garnish with fresh cilantro and serve hot. Perfect on its own or with crusty bread!

Nutrition Facts

• Calories: 477kcal
• Fat: 26g
• Cholesterol: 148mg
• Sodium: 629mg
• Potassium: 1256mg
• Carbohydrates: 31g
• Fiber: 7g
• Protein: 30g
• Vitamin A: 5743IU
• Vitamin C: 25mg
• Calcium: 83mg
• Iron: 8mg

Recipe Card plugin by WPZOOM