I’m excited to share my Chicken Potato Bake recipe with you. This dish is a simple and comforting meal that combines tender chicken with hearty potatoes, all baked to a perfect crisp.
Level: Easy
Total Time: 1 hour 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 4 servings
I love making Chicken Potato Bake because it brings together two favorite ingredients: juicy chicken and soft, flavorful potatoes. This recipe is great for family dinners or a cozy meal at home. With a crunchy breadcrumb coating on the chicken and well-seasoned potatoes, every bite is satisfying and full of delicious flavors.
Description
For this recipe, I use a mix of everyday ingredients that work wonderfully together. I start by coating the chicken in a blend of breadcrumbs and spices to create a tasty, crunchy crust. Meanwhile, I toss the potato cubes with oil and herbs until they are evenly covered. Then, I bake the chicken and potatoes together in the oven so that the flavors meld beautifully. The result is a dish with tender meat, soft potatoes, and a delightful crunch that makes it hard to resist.
Ingredients
• 1 cup dry breadcrumbs
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 2 1/2 teaspoons paprika
• 2 teaspoons season salt
• 1 teaspoon granulated sugar
• 1 teaspoon onion powder
• 1 teaspoon dried sage
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1 1/2 teaspoons dried parsley flakes
• 1/4 teaspoon garlic powder
• 3 tablespoons plus 1 teaspoon vegetable oil
• 4 lbs chicken pieces (skin removed)
• Extra: 1/8 teaspoon garlic powder (for chicken)
• Extra: 1/8 teaspoon black pepper (for chicken)
• 4 red potatoes, peeled and cut into 1-inch cubes
Directions
- Prepare the Coating:
In a shallow bowl, mix the dry breadcrumbs, flour, salt, paprika, season salt, sugar, onion powder, dried sage, oregano, 1/2 teaspoon black pepper, celery seed, dried parsley flakes, and 1/4 teaspoon garlic powder. - Coat the Chicken:
Brush the chicken pieces with 3 tablespoons of vegetable oil. Then, roll each piece in the breadcrumb mixture until well coated. - Preheat and Arrange:
Preheat your oven to 350°F. Lightly spray a baking pan with non-stick cooking spray. Arrange the coated chicken pieces on the pan. - Prepare the Potatoes:
In another bowl, combine 1 teaspoon of vegetable oil with 1 teaspoon season salt, 1 teaspoon dried parsley flakes, 1/2 teaspoon paprika, 1/8 teaspoon garlic powder, and 1/8 teaspoon black pepper. Toss the cubed potatoes in this mixture until they are evenly coated. - Bake:
Place the seasoned potatoes around the chicken in the pan. Bake for about 1 hour, or until the chicken is fully cooked and the potatoes are tender. - Serve:
Remove the dish from the oven and serve your Chicken Potato Bake while it’s hot.
Process Details
• Mixing the Coating: I carefully blend the spices and breadcrumbs to create a flavorful mix that sticks well to the chicken.
• Ensuring Even Coverage: Brushing the chicken with oil before adding the dry mix really helps the spices stick and gives the chicken a crunchy finish.
• Baking Together: I make sure the oven is preheated so that both the chicken and potatoes cook evenly, resulting in a delicious balance of textures.
Tips for Success
• Uniform Pieces: Cut the potatoes into similar-sized cubes so they cook evenly.
• Coat Well: Make sure every piece of chicken is thoroughly coated with the breadcrumb mixture for maximum flavor.
• Keep an Eye on the Oven: Watch the last 10 minutes of baking to prevent overcooking, ensuring the chicken stays juicy.
• Let It Rest: Allow the dish to sit for a few minutes after baking so the flavors can settle.
Serving Ideas
• Main Dish: Enjoy the Chicken Potato Bake as a hearty main course with a side of steamed vegetables or a fresh salad.
• Family Dinner: Serve it with a side of crusty bread to soak up the delicious juices.
• Lunch Leftovers: The dish makes great leftovers and can be reheated for a satisfying lunch the next day.
Nutrition Info (Approximate per Serving)
• Calories: 350–400
• Fat: 10–15 grams
• Carbohydrates: 30–35 grams
• Protein: 25–30 grams
I hope you enjoy making this Chicken Potato Bake as much as I do. It’s a simple, comforting dish that brings out the best flavors in chicken and potatoes. Give it a try and let me know how it turns out for you. Your feedback is always welcome, and I’d love to hear any creative twists you add to the recipe!