Go Back
+ servings
chicken potato bake
Print Recipe
4.98 from 72 votes

Chicken Potato Bake

A flavorful chicken and potato bake dinner that everyone will love. Simply marinade the chicken and potatoes and bake on a sheet pan in the oven!
Prep Time10 minutes
Cook Time40 minutes
Marinate Time2 hours
Total Time2 hours 50 minutes
Course: dinner, Main Course
Cuisine: American
Servings: 4 servings
Calories: 999kcal

Ingredients

  • lbs medium potatoes
  • 3 lbs chicken thighs/drumsticks (8 pieces)
  • cup avocado oil
  • 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.

Video

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.

Nutrition

Serving: 1serving | Calories: 999kcal | Carbohydrates: 48g | Protein: 53g | Fat: 67g | Saturated Fat: 15g | Cholesterol: 283mg | Sodium: 2579mg | Fiber: 5g | Sugar: 2g