Description
Chicken Potato Bake is a wholesome, one-pot dinner featuring tender chicken thighs, hearty potatoes, and fresh vegetables baked together in a flavorful honey lemon garlic sauce. This protein-packed and family-friendly recipe is easy to prepare and perfect for a comforting meal.
Ingredients
Scale
Chicken
- 6 chicken thighs (about 2 lbs, skinless, boneless)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Vegetables & Sauce
- 3 large potatoes (cubed, about 1.5 lbs)
- 4 oz green beans (about 120 grams, halved)
- 1 cup cherry tomatoes (halved)
- ½ red onion (sliced)
- 5 cloves garlic (sliced)
- ⅓ cup green olives
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1.5 tablespoons honey
- 1.5 tablespoons olive oil
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking.
- Prepare Chicken: Halve the chicken thighs, season them with ½ teaspoon salt and ½ teaspoon pepper, then sear in 1 tablespoon olive oil over medium heat until golden, about 1-2 minutes per side. Deglaze the pan with ⅓ cup water to capture the browned bits, then set aside this flavorful liquid.
- Make Sauce: In a bowl, combine 1.5 tablespoons olive oil, 2 tablespoons lemon juice, 1.5 tablespoons honey, 1 teaspoon paprika, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon pepper; mix well to create a tangy honey lemon garlic sauce.
- Assemble Baking Dish: In a baking dish, layer the deglazed pan juices with the cubed potatoes, green beans, cherry tomatoes, sliced red onion, garlic slices, and green olives. Drizzle half of the prepared sauce over the vegetables and lightly season the potatoes with salt and pepper if desired.
- Add Chicken and Sauce: Place the seared chicken thighs over the vegetable layer, then drizzle the remaining sauce on top of the chicken for extra flavor.
- Bake: Bake the assembled dish in the oven on the middle rack at 375°F (190°C) for 25 minutes. After this time, baste the chicken and vegetables with the pan juices, then continue baking for another 25 minutes or until the potatoes are fork-tender. If needed, bake an additional 5-10 minutes, depending on potato size and oven accuracy.
- Garnish and Serve: Once cooked thoroughly and golden, garnish the dish with fresh parsley and serve hot for a delightful meal.
Notes
- This dish is a healthy, protein-packed one-pot meal that is perfect for family dinners.
- You can prepare it in advance and refrigerate before baking to save time on busy days.
- If potatoes are cut large, extend baking time to ensure they are tender.
- Use skinless, boneless chicken thighs for best results and even cooking.
- Adjust seasoning to taste, especially salt and pepper based on dietary preferences.
- Fresh parsley adds a bright finish but can be substituted with fresh cilantro or basil if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 379 kcal
- Sugar: 8 g
- Sodium: 740 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.02 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 129 mg
