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Chicken & Potato Bake

Chicken and Potato Bake

Chicken & Potato Bake is flavored with lemon, rosemary, and garlic. With only five ingredients and one pan, it couldn’t be simpler.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Baked

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 180 C (350 F).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Let the chicken rest for a few minutes before serving.

Equipment

Notes

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

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