Chicken Potato Bake

This is a great recipe for a chicken and potato meal that everyone will love! It’s easy to make this Chicken Potato Bake. Marinate the potatoes and chicken with garlic, herb and lemon marinade before baking them in a sheet pan. This dish is great with broccoli and feta salad.

This is a great healthy comfort food! Every bite is packed with flavour from the marinade of lemon, garlic and herbs!

This chicken potato bake will definitely become a regular in your dinner rotation. It’s really that good!

Why This Recipe Works

• This recipe for chicken potato casserole is very easy to make and requires little preparation time.
• This is a time-saving option and an excellent last-minute meal.
• The recipe can be made in a single pan to make cleanup easy.
• The leftovers are delicious the next day.

Ingredients and Substitutions

• Using chicken thighs and drumsticks with skin-on and bone-in is my preferred method. You may have to remove the chicken pieces from the breasts, or you may use skinless, boneless chicken. The potatoes should be browned after continuing to cook.
• You can use russet potatoes or Idaho potatoes. I left the skins on. You can peel them if you like!
• Lemon juice may be used freshly squeezed or bottled.
• Both avocado oil and olive oil are great options!
• If possible, use fresh garlic. You can substitute jarred or powdered garlic if you don’t have fresh garlic.
• You can substitute your favourite herbs for Oregano and Thyme.
• Spices: Add salt, black pepper, onion powder, crushed red pepper, and paprika to the marinade. The recipe only calls for one teaspoon. I added two because my family likes it spicy. You can adjust the amount according to your preference.

How to make this recipe

Step 1: Scrub and wash potatoes with a vegetable brush. Cut the potatoes into quarters, then halves. Toss the chicken with the Ziplock bag and secure it with a rubber band.

Step 2: Mix oil, lemon juice and herbs with spices to make the marinade. Add minced garlic to the marinade. Pour the marinade into a bag after whisking until well blended.

Step 3: Massage the bag until all chicken and potatoes are covered with marinade. After marinating for two hours, serve.

Baking Instructions

Preheat the oven to 425deg F.

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Step 1: Cover the baking dish or sheet pan with foil, and lightly spray nonstick cooking spray or brush olive oil on it. Pour all the contents, including the marinade, from the bag onto the baking dish and arrange it in one layer. Skin-side up is the best way to prepare the chicken.

Step 2: Bake chicken and potatoes in the oven for 30 minutes.

Step 3: Increase the temperature to about 450 degrees F. Remove the pan from the oven, and flip the potatoes and chicken to the other side. Bake for 15 more minutes, basting with pan juices.

Step 4: Remove the tray carefully from the oven. Serve the chicken and potatoes hot.

You can also try my Traeger smoked thighs and Erin’s delicious recipe for chicken leg quarters.

Recipe FAQs

Do you prefer to cook your chicken at 425 or 400 degrees?

The results of baking chicken at 400 degrees or 425 degrees will be the same, except that the skin of the chicken baked at higher temperatures is crispier. If you choose to bake at a higher temperature, be sure to reduce the baking time.

When baking, should I cover my chicken in foil?

If you want to get the skin brown and crispy, it is not necessary to cover your chicken with foil when baking.

What can you serve with chicken and potatoes baked in the oven?

As both carbs and protein are present in baked chicken and potatoes, I serve it with a salad or roasted vegetables.