Alright, so let me just say: baked chicken breasts and potatoes is probably the least fussy meal I know how to throw together. I started making this years ago, when I was still a bit scared of raw chicken (honestly, who isn’t the first time, right?). There was this one time—Picture this—I dropped a potato on my foot while prepping dinner. My sister giggled for a week. Now every time I make this dish, I think back to that and laugh (though my toe never did quite forgive me).
Here’s why this dish is always on rotation
I make this when the day’s been too long and my brain’s a bit fried. My family goes nuts for it—my little nephew even asked if I could teach his mom how to make “the potato chicken thing” because, and I quote, “it doesn’t taste like chicken nuggets, but it’s even better.” (High praise? Possibly.) It’s one dish, washes up easy, keeps everyone happy. Plus, on nights when I can’t be bothered, I just dump everything in the tray. No judgment. Zero effort required.
Not everything always goes perfectly. Some days, I forget to set a timer and only realize when the smell starts wafting through the house (and yeah, it smells amazing, so that’s a half win).
Okay, so what do you need to make it?
- 2-3 chicken breasts (boneless, skinless—you can use thighs though; actually, thighs stay juicier, but I usually just have breasts on hand)
- 4-5 medium-ish potatoes (Yukon Gold if you’re feeling fancy, but honestly, any potato will do—red potatoes are good too)
- 2 tbsp olive oil (Sometimes I’ll use melted butter if I’m feeling decadent. My gran swore by using a mix—just saying.)
- 1 heaping tsp garlic powder (or 3-4 fresh cloves, smashed—fresh is best, but who’s counting?)
- 1 tsp paprika (smoked or sweet both work; I use what’s closest to reach, haha)
- Salt & pepper—just get it all over everything, taste as you go
- Optional: lemon zest, fresh thyme, or rosemary. I sometimes throw in a handful of frozen peas just because. No one complains.
Let’s get this show on the road (directions)
- Preheat your oven to, oh… about 400F (200C). Or 425F if you’re impatient and want it a bit crispier. I won’t tell anyone.
- Chop the potatoes into chunks. Like, about the size of a half walnut? Uniform-ish is good. If they’re too small, they’ll go mushy by the end. If they’re too big, they stay raw. I learned that the hard way.
- Drizzle most of the oil onto a baking tray (or big casserole dish, whatever you’ve got). Toss in the taters, coat with a little more oil, half the seasonings. Wine while you work is optional, but recommended.
- Push the potatoes to the sides a bit and plonk (official culinary term) your chicken breasts in the middle.
- Slather the chicken with the rest of the oil, season generously with salt, pepper, paprika, and garlic. This is where I usually sneak a taste of the potato coating just because.
- Scatter herbs on top (if you have them—don’t panic if not).
- Bake for about 30-40 minutes. Halfway through, I flip the potatoes so they crisp up. Chicken should get to about 165F inside—use a thermometer if you’ve got one, but honestly, I used to go by sight for ages until I actually bought a little digital one (best $10 ever spent, check out Serious Eats’ thermometer review if you want one that’ll last).
- If it looks a bit pale on top at the end, just blast it under the broiler/grill for 2-3 mins—watch it like a hawk though, it can go from golden to “oops, burnt” real quick.
Some oddly specific notes from a serial chicken-baker
- If you cut your potatoes too thin, they’ll melt into the bottom of the pan and make weird potato mush. Been there, tasted that. Not my finest hour.
- Actually, I find it works better if you salt the taters before baking. They just soak it up more evenly but, eh, you do you.
- Don’t stress if your chicken gets a bit golden-brown in places; it’s just flavor (that’s what I tell myself, anyway).
Variations—aka my kitchen experiments (results may vary!)
- Sometimes I marinate the chicken in yogurt, lemon, and herbs—makes it tangy and extra juicy. But honestly, plain is just fine for Tuesday dinners.
- Swapping in sweet potatoes totally works, if that’s your jam. I tried it once with turnips. Did not love it. (You might—let me know!)
- I sometimes throw a handful of cherry tomatoes in with the potatoes. Turns into a sweet, jammy surprise.
Stuff you need (or might not!)
You really just need a decent baking tray. I once used a pizza pan—don’t recommend, the juices run wild—but it technically worked. If you don’t have a thermometer, just poke a knife in the thickest bit of chicken and see if the juices run clear. Also, Bon Appetit’s sheet pan guide is a fun (maybe too comprehensive?) read if you’re into that sort of thing.
How to keep leftovers—if you even have any
This does keep in the fridge for about two days. But, honestly, in my house it never lasts more than a day! If you do stash it, just toss the potatoes and chicken in a container. To reheat, sometimes I just fry the potatoes in a pan so they crisp back up, and microwave the chicken gently so it doesn’t go all rubbery.
Serving—my favorite ways
We like it with a heap of salad, and if I’ve got a loaf knocking about, good bread for dunking in olive oil from the pan. Occasionally, my uncle asks for some gravy but that’s…well, uncle stuff. Whatever you do, let it cool a bit before serving—hot potatoes do not mess around.
Pro tips—or, things I wouldn’t do again
- I once tried rushing the bake by cranking the oven too high. Chicken dried out, potatoes half raw. Patience is key. Let it do its thing.
- On second thought, don’t skip flipping the potatoes halfway. They’ll be soggy underneath otherwise.
- Don’t overthink the seasoning. You can always add more later, but it’s a pain to rescue something that’s too salty.
FAQ—because people really do ask!
Can I use frozen chicken?
Technically yes, but you’re playing with fire timing-wise. I’d defrost it first, or add more time and check, check, check that it’s done (nobody wants chewy chicken).
Can I make this with those baby potatoes?
Yep. Just halve them and carry on. Actually, it kinda looks fancier that way.
What about adding cheese?
Oh, you genius—you absolutely can. Sprinkle a handful on top for the last 10 minutes. Cheddar or Parmesan both work. (I do this when feeling extra greedy.)
How do I get the potatoes crispy like you do?
Don’t overcrowd them! Seriously, give them space. And making sure they’re coated in oil helps, too.
(Right, I’ll stop waffling now. If you want more cozy recipes, you might like this baked chicken technique from Simply Recipes—I do things a bit differently, but it’s nice for variety!)
Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 pounds potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet.
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2In a large bowl, toss the potatoes with 1 tablespoon of olive oil, half the garlic powder, half the paprika, half the thyme, salt, and pepper.
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3Place the seasoned potatoes in a single layer on one side of the prepared baking dish.
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4Brush chicken breasts with the remaining olive oil and season both sides with the rest of the garlic powder, paprika, thyme, salt, and pepper.
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5Arrange the chicken breasts on the other side of the dish. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
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6Remove from oven, garnish with chopped parsley, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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