Chicken Potato Bake | DizzyBusyandHungry.com - Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. A family favorite!
Print Recipe
3.81 from 468 votes

Chicken Potato Bake

Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. A family favorite!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Entree
Cuisine: American
Servings: 6 People
Calories: 286kcal
Author: Kristin

Ingredients

  • 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
  • 1 tablespoon minced garlic
  • 1.5 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1.5 pounds boneless skinless chicken (I like to use thighs)
  • 3/4 cup shredded mozzarella cheese
  • parsley (optional, freshly chopped)

Instructions

  • Preheat oven to 425 degrees F/220 degrees C.
  • Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
  • Spray a large (9x13) baking dish with non stick spray.
  • Spread potato mixture in dish and bake about 15 minutes.
  • Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
  • If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
  • Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
  • Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
  • When serving, sprinkle chopped parsley on top (if desired).

Video

Nutrition

Calories: 286kcal | Carbohydrates: 18g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 282mg | Potassium: 1016mg | Fiber: 3g | Vitamin A: 130IU | Vitamin C: 18mg | Calcium: 121mg | Iron: 5.1mg