Chicken and Potato Bake

 

 

 

 

 

 

Ingredients

6 bone-in, skin-on chicken thighs (about 1.8 lb / 800 g)
1.5 lb (700 g) baby potatoes, halved
3 tbsp olive oil, divided
2 tbsp unsalted butter, cut into small pieces
4–5 garlic cloves, minced
1.5 tsp kosher salt, plus more to taste
1 tsp black pepper
1.5 tsp dried Italian seasoning or mixed herbs (thyme, oregano, rosemary)
1 tsp smoked or sweet paprika (for color on the chicken)
1/2 cup chicken stock or broth
1–2 tbsp lemon juice or white wine (optional, for brightness)
Fresh thyme or parsley, chopped, to garnish
Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or ovenproof skillet with 1 tablespoon of the olive oil.
2. Season the chicken: Pat the chicken thighs dry very well with paper towels. In a bowl or directly on a tray, season all over with 1 teaspoon kosher salt, black pepper, paprika, and half of the dried herbs. Drizzle with 1 tablespoon olive oil and rub to coat evenly so the seasoning adheres.
3. Prepare the potatoes: In a separate bowl, toss the halved baby potatoes with the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, the remaining dried herbs, and about half of the minced garlic until well coated.
4. Arrange in the pan: Spread the seasoned potatoes in an even layer in the prepared baking dish or skillet. Nestle the chicken pieces, skin-side up, on top of the potatoes, leaving a bit of space between each piece for the skin to crisp.
5. Add aromatics and liquid: Scatter the remaining minced garlic and the butter pieces around the potatoes and between the chicken thighs. Pour the chicken stock and lemon juice or white wine (if using) around the edges of the pan and over the potatoes, avoiding pouring directly on the chicken skin so it can brown nicely.
6. Bake: Transfer the dish to the preheated oven and bake for 35–45 minutes, or until the potatoes are tender when pierced with a fork and the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest part, not touching the bone.
7. Brown the top (optional): For deeper color and extra-crisp skin, switch the oven to broil for the last 3–5 minutes of cooking, watching closely so the skin doesn’t burn.
8. Rest and serve: Remove from the oven and let rest for 5–10 minutes so the juices settle. Spoon some of the garlicky pan juices over the chicken and potatoes, garnish with chopped fresh thyme or parsley, and serve straight from the pan.