Description
Chicken Potato Bake is a wholesome one-pot dinner featuring tender chicken thighs, crispy potatoes, and vibrant vegetables baked in a tangy honey lemon garlic sauce. This protein-packed, family-friendly dish is easy to prepare and perfect for a hearty meal.
Ingredients
Scale
Chicken
- 6 chicken thighs (about 2 lbs, skinless, boneless)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Vegetables and Sauce
- 3 large potatoes (cubed, about 1.5 lbs)
- 4 oz green beans (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 and Prepare Chicken: Preheat your oven to 375°F (190°C). Halve the chicken thighs and season them evenly with ½ teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon olive oil in a skillet, then sear the chicken pieces for 1-2 minutes on each side until golden brown. Deglaze the pan by adding ⅓ cup of water, scraping up the browned bits, then set the mixture aside.
- Make the 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 to create a flavorful sauce.
- Layer the Vegetables: In a baking dish, spread the deglazed pan juices evenly. Add the cubed potatoes, green beans, cherry tomatoes, sliced red onion, garlic, and green olives on top. Drizzle half of the prepared sauce over the vegetables and season the potatoes lightly with a pinch of salt if desired.
- Add Chicken and Sauce: Arrange the seared chicken thighs over the vegetables in the baking dish. Drizzle the remaining half of the sauce evenly over the chicken.
- Bake Initially: Place the dish on the middle oven rack and bake at 375°F (190°C) for 25 minutes.
- Baste and Continue Baking: Remove the dish from the oven and baste the chicken and vegetables with the pan juices. Return the dish to the oven and bake for an additional 20-25 minutes, or until the potatoes are fork-tender. If necessary, bake for up to 10 minutes more, as timing varies based on potato size and oven efficiency. During baking, half of the cooking liquid will reduce and thicken, infusing the dish with rich flavor.
- Garnish and Serve: Once cooked, sprinkle fresh parsley over the dish and serve warm for a delicious, hearty meal.
Notes
- This dish is a healthy and convenient one-pot meal loaded with proteins and vegetables.
- For even cooking, try cutting potatoes into uniform cubes about 1 inch in size.
- You can substitute green beans with other green vegetables like asparagus or zucchini.
- Adjust honey quantity to balance sweetness to your preference.
- Making the dish a few hours ahead can enhance flavor as it allows time for the sauce to meld.
- Use fresh herbs like thyme or rosemary alongside parsley for additional aroma.
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
