This one pan Chicken & Potato Bake has just five ingredients. Garlic, lemon, and rosemary bring the flavor to this easy dinner party. It’s perfect for a simply lovely weeknight meal.
Work has gone back to being a place I go to, not just a thing I do. I can’t say I’m loving it. Please know that deep down, I am immensely grateful to still have a job. I know a lot of people have lost their jobs or been forced to close their businesses. My job helps to pay for my lovely little home and the food not just on my table, but on this blog. Still, putting on makeup and actual clothes and leaving my house is not my favorite.
My real fear is that I won’t be able to continue to deliver you quality content. But if something is really important to you, you make time for it. And turning this blog into a business that supports my family is very high on my priority list. I hope you’ll stick with me through this adventure.
Now that some of us are starting to go back to work, we need those super simple, no-brainer meals. I shared this on Instagram a while back, and you guys said you wanted the recipe. You know I live to serve.
This Chicken & Potato Bake has just five main ingredients (plus salt, pepper, and oil). Bonus points for minimal clean up because it basically all cooks together in one baking dish. I think you could also make an argument that this is healthy, especially if you serve it with more veg or a salad. I mean, there’s no cheese, so that makes it healthy. Right?
How to make Chicken & Potato Bake
You might have to do a tiny bit of math for this recipe. Basically, your potatoes will need to cook for around 50 minutes. If the chicken pieces you’re using have a shorter cooking time, you’ll just need to give the potatoes a bit of a head start, that’s all.
We’re slicing up potatoes nice and thin and scattering them in a baking dish or casserole dish. Toss them, along with your chicken, in some olive oil, salt and pepper. Scatter in some cracked garlic cloves, then put your chicken on a rack that’s going to sit over your potatoes in the oven for most of the cooking time. This lets the chicken juices drip down and flavor the potatoes while still allowing them to get golden brown and delicious.
About 10 minutes before everything’s done, take the whole situation out of the oven and lay the chicken on top of the potatoes. Then we scatter over some rosemary and lemon peel, along with the juice, and let it finish up and infuse with all that gorgeous citrus and herb flavor.
The only thing that never changes is that things are always changing. Keep your eyes on the prize, kids. We’re gonna get to where we want to be. And we’re going to eat well along the way. I know it’s gonna be awesome.
Looking for more super simple chicken recipes? Try this Crunchy Lemon Chicken.Print
Chicken & Potato Bake
Chicken & Potato Bake is flavored with lemon, rosemary, and garlic. With only five ingredients and one pan, it couldn’t be simpler.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Baked
- 400 grams potatoes
- 2 chicken breasts (or legs if you prefer)
- 6 cloves garlic
- 2 sprigs fresh rosemary
- 1 lemon
- 2 tablespoon olive oil
- Salt and pepper
- Preheat your oven to 180 C (350 F).
- Slice your potatoes (skin on) into rounds about 1/4-inch thick. and add them to a roasting tray or casserole dish. Add the chicken as well and drizzle with a tablespoon of olive oil and some salt and pepper. Toss everything together with your hands to make sure potatoes and chicken are oiled and seasoned.
- Using the flat of your knife, give your garlic cloves a good whack to crack them open, but don’t remove the skin. Add these to the roasting pan. Remove the chicken and arrange the potatoes and garlic in a single layer in the roasting tin.
- Your potatoes need to cook for a total of 50 minutes, so if you’re using boneless skinless chicken breasts like I did, put your potatoes in the oven for 20 minutes first.
- After your potatoes have had a head start, pull them out of the oven and place a cooling rack over the roasting tin. Add your chicken to the rack, and pop everything back in the oven for another 20 minutes or so.
- While that’s cooking, strip the rosemary from its step and peel your lemon with a vegetable peeler. Depending on your peeling skills, you may want to slice up the lemon peel into strips. Add the lemon peel and rosemary to a small dish and drizzle over about a tablespoon of olive oil. Give this a stir and set aside. Save your lemon as well.
- After your chicken has cooked for 20 minutes, pull the rack and roasting tin out of the oven again. Remove the rack and place the chicken directly on the potatoes. Scatter over your oil, rosemary and lemon, then squeeze in the juice of half a lemon. Put this all back in the oven for 10 more minutes or until the chicken is cooked through.
- Let the chicken rest for a few minutes before serving.
Check the recommended cooking time for the chicken pieces you’re using. If it’s less than 50 minutes, let your potatoes cook first to make up the difference.
Keywords: Chicken, Potatoes
Recipe adapted from 5 Ingredients by Jamie Oliver.