Here's a delicious chicken and potato dinner idea that everyone will love! This Chicken Potato Bake recipe is as easy as marinating potatoes and chicken in a lemony, garlic and herb marinade and baking them on a sheet pan. I like to serve this dish with a broccoli salad.
If there was such a thing as a healthy comfort food, this would be it! The lemony garlic and herb marinade packs a punch of flavor in every bite!
You'll definitely want to keep this chicken potato bake recipe in your regular dinner rotation. Yeah, it's that good!
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🧐 Why This Recipe Works
- This chicken potato bake recipe is really easy to prepare with very little prep time.
- It's a real time saver and a great last-minute dinner option.
- This recipe can be prepared in one pan for easy cleanup.
- Leftovers taste great the next day!
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Chicken: I like to use a combination of bone-in, skin-on chicken thighs and drumsticks. If you decide to use chicken breasts or boneless, skinless chicken, you may need to pull the chicken pieces early and continue to cook the potatoes until browned and crisp.
- Potatoes: I used Idaho potatoes but you can also use russet potatoes. I decided to leave their skin on. If you prefer them peeled, go for it!
- Lemon Juice: Bottled or fresh lemon juice can be used.
- Oil: Both avocado oil and olive oil are great options!
- Garlic: You'll want to use fresh garlic if at all possible. If not, jarred garlic or 1 teaspoon of garlic powder can be substituted.
- Herbs: If you don't have Oregano, thyme, and rosemary, you can use your favorite herbs.
- Spices: Salt, black pepper, paprika, onion powder, and crushed red pepper are added to the marinade. Although the recipe calls for 1 teaspoon, I actually add 2 because we prefer it hot. You may choose to add more or less based on your preference.
🍗 How to Make This Recipe
Step 1: Wash and scrub potatoes using a vegetable brush. Slice the potatoes in half, then quarters. Add to a large ziplock bag then add the chicken pieces.
Step 2: Prepare the marinade by mixing oil, lemon juice, herbs, and spices. Mince garlic and toss into the marinade. Whisk until blended then pour into the bag.
Step 3: Massage the bag to make sure the marinade covers all the chicken and potato pieces then marinate for a couple of hours in the refrigerator.
Baking Instructions
Preheat oven to 425° F.
Step 1: Cover a sheet pan or baking dish with foil and brush with olive oil or lightly spray with nonstick cooking spray. Pour the contents of the bag, including the marinade, on the pan and arrange in a single layer. Make sure the chicken is skin-side down.
Step 2: Bake the chicken and potatoes for 30 minutes.
Step 3: Bump up the temperature to 450° F. Remove the tray from the oven and flip the chicken and potatoes to the other side. Baste with the pan juices and bake for an additional 15 minutes or until the chicken and potatoes are browned and the chicken skin is crispy.
Step 4: Carefully remove the tray from the oven and serve the chicken and potatoes while hot.
If you're looking for other easy and delicious chicken recipes, you'll want to check out this yummy chicken leg quarters recipe from Erin at FoodDoodles and my Traeger smoked chicken thighs recipe!
🤷🏻♀️ Recipe FAQs
Whether chicken is baked at 400 or 425, the results will be similar with the exception of the chicken skin of the chicken cooked at the higher temperature being crispier. Keep in mind, you'll want to shorten the baking time if you decide to go with the higher temperature.
Chicken does not need to be covered with foil while baking, especially if you want the skin to brown and crisp.
Since both protein and carbs are represented in a chicken and potato bake, I like to serve the dish with either a green salad or roasted veggies.
👩🏼🍳 Pro Tips
- The roasting time for this baked chicken and potatoes recipe is an estimate based on my oven. You may need to pull the chicken out of the oven sooner or it may need a few more minutes to bake.
- Store leftovers in an airtight container and refrigerate for up to 5 days.
- I personally wouldn't recommend freezing this dish but if you choose to, place the leftovers in freezer bags and freeze for up to 3 months.
🥘 Related Recipes
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📖 Recipe
Chicken Potato Bake
Ingredients
- 1¾ lbs medium potatoes
- 3 lbs chicken thighs/drumsticks (8 pieces)
- ⅓ cup avocado oil
- ⅓ cup bottled lemon juice
- 4 teaspoon sea salt
- 2 teaspoon black pepper
- 2 teaspoon onion powder
- 2 tsp paprika
- 1 tablespoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon crushed red pepper (optional)
- 5 cloves garlic
Instructions
- Wash and scrub potatoes using a vegetable brush. Slice the potatoes in half, then quarters. Add to a large ziplock bag then add the chicken pieces.
- Prepare the marinade by mixing oil, lemon juice, herbs, and spices. Mince garlic and toss into the marinade. Whisk until blended then pour into the bag.
- Massage the bag to make sure the marinade covers all the chicken and potato pieces then marinate for a couple of hours in the refrigerator.
Baking Instructions
- Preheat oven to 425° F.
- Cover a sheet pan or baking dish with foil and brush with olive oil or lightly spray with nonstick cooking spray. Pour the contents of the bag, including the marinade, on the pan and arrange in a single layer. Make sure the chicken is skin-side down.
- Bake the chicken and potatoes for 30 minutes.
- Bump up the temperature to 450° F. Remove the tray from the oven and flip the chicken and potatoes to the other side. Baste with the pan juices and bake for an additional 15 minutes or until the chicken and potatoes are browned and the chicken skin is crispy.
- Carefully remove the tray from the oven and serve the chicken and potatoes while hot.
Notes
- The roasting time for this baked chicken and potatoes recipe is an estimate based on my oven. You may need to pull the chicken out of the oven sooner or it may need a few more minutes to bake.
- The crushed red pepper is optional but recommended. I added 2 teaspoons instead of 1 but we prefer spicy food.
- Store leftovers in an airtight container and refrigerate for up to 5 days.
- I personally wouldn't recommend freezing this dish but if you choose to, place the leftovers in freezer bags and freeze for up to 3 months.
Teresa Evers says
This dish was so delicious , the blend of spices we’re perfect, I like a flavorful dish myself and this was definitely it. I just had surgery and Hilda bought this dish over my house, with her awesome broccoli salad (very healthy). Thank you Hilda, I will be making this in the near future.
Hilda Sterner says
Thank you, my friend! I'm so glad you guys enjoyed it. Thanks for being my guinea pigs. 😂
Kelly Methey says
This is such a great recipe for a week night dinner! Everyone that has eaten this loves it! Perfect to take as a dish to a sick friend or potluck!
Hilda Sterner says
Thank you, Kelly! Yes, we've been loving it at our house too. Enjoy! 🙂