I make this Chicken and Potato Bake when I want a cozy, one-pan dinner with crispy-skinned chicken, buttery potatoes, and a garlicky pan sauce that basically makes itself in the oven. I season bone-in, skin-on thighs, toss baby potatoes with herbs, garlic, and olive oil, then roast everything together in chicken stock so the potatoes soak up flavor while the chicken turns golden and juicy.
Why I love this bake
I love that this recipe gives me a full meal—protein, potatoes, and sauce—in one baking dish with almost no hands-on time after it goes in the oven. The bone-in thighs stay moist and forgiving while the high heat at 400°F helps the skin render and crisp. Tossing the potatoes with olive oil, garlic, and Italian herbs means they roast and braise at the same time, turning tender inside with caramelized edges that taste like they’ve been basted in chicken drippings.
I also love that the pan juices are built-in. A bit of stock plus butter, garlic, and lemon (or white wine) reduce in the hot oven into a light, savory sauce that I can spoon over the chicken and potatoes when I serve. Garnishing with fresh thyme or parsley right at the end brightens everything and makes the pan look like something I could set straight on the table for family or guests.
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