This Chicken and Potato Bake is a no-fuss, foolproof and totally delicious one pan meal. Succulent, pan seared chicken thighs are nestled with a host of vibrant veggies and covered in a super tasty marinade – a full bodied and utterly yummy weeknight delight!
Chicken and Potato Bake is packed with simple ingredients and loaded with flavor! Golden brown and tender chicken thighs are married up with bell peppers, jalapenos, carrots, onions and potatoes – hearty, simple and delicious!
If you’re after other delicious chicken recipes, why not also try my Creamy Sundried Tomato Chicken Thighs or my BBQ Teriyaki Chicken Skewers!
Why you’ll love this Chicken and Potato Bake
- Super succulent chicken. Pan seared to lock in flavor, then baked to tender perfection!
- A well balanced meal. This is a full meal in one pot! Protein packed chicken, hearty potatoes and a host of veggies come together for a totally satisfying dish.
- A delicious homemade marinade. A zesty, herby marinade that has a little kick to it – so good!
Ingredients you’ll need
- Chicken Thighs
- Potatoes: I used Dynamic Duo Creamer Potatoes
- Mini Bell Peppers
- Jalapeno Peppers
- Carrots
- Onion
- Olive Oil
- Chicken Broth
- Marinade: Lime/lemons, olive oil, cilantro, oregano, onion powder, salt, pepper, paprika.
How to make this Chicken and Potato Bake
- Marinate the chicken – Mix the marinade ingredients and let the chicken marinate for up to an hour.
- Pan sear the chicken – In a big skillet, pan sear the chicken thighs until golden brown on each side. Set aside in the bowl.
- Bake – Place the veggies into the skillet and layer the chicken on top, bake for 45 mins.
- Allow to rest for 5 mins, garnish, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Make sure you use an oven safe skillet.
- The chicken is done when it reads at least 165 F on an internal meat thermometer.
- Trim any excess fat off the chicken thighs before marinating.
- You can marinate the chicken thighs for 30 mins to an hour if you can or you can just give them a quick dip!
- If you want your jalapenos to have less heat, remove the seeds and ribs.
- If you want some more spice in this dish, add some chili flakes or a sprinkle of cayenne.
- You can add a can of crushed tomatoes, to make the dish more saucy if you like!
- Feel free to mix up the veggies – great for using up what you have in the fridge!
- Garnish with lemon or lime wedges and some herbs.
FAQ’s
Can I use other vegetables?
By all means, this is a very versatile one pot meal! If you want to use quick roating veggies like asparagus or zucchini add them in the last 20 minutes of baking time. Frozen peas are also good, add them the final 5 minutes of baking.
What can I serve with this Chicken and Potato Bake?
This is a really wholesome and hearty meal, it’s well balanced and super filling on its own, however you can of course serve this with a variety of sides. Here’s some ideas:
- Wilted Spinach
- Steamed Broccoli
- Roasted Garlic Mushrooms
- Cheesy Garlic Bread
- Easy Mashed Sweet Potatoes
What should I cook this recipe in?
The best and easiest option is a large, oven safe skillet. You can get everything in there and there’s minimal washing up!
If you don’t have an oven safe skillet, you could use a dutch oven or pan sear your chicken on the stovetop with a regular pan then transfer your ingredients to an oven safe baking dish.
Other delicious chicken recipes
- Chicken Fajita Bake
- Best Chicken Parmesan Recipe
- Mexican Chicken Tacos
- Bruschetta Stuffed Chicken Recipe
I hope you enjoy all the recipes I share with you, including this delicious Pumpkin Pancake Bites recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Chicken and Potato Bake
Ingredients
- 6 large chicken thighs
- 1 lb. dynamic duo creamer potatoes the little potato company brand
- 2 large carrots peel and cut into strips
- 6 mini bell peppers multi-colored
- 2 pieces jalapeño peppers sliced
- 1 tbsp. olive oil
- 1 cup chicken broth
- 1 large onion sliced
Marinade
- 3 large lime or 2 lemons juiced (about 3/4 cup)
- 2 tbsps. olive oil
- 1 tbsp. cilantro dry
- 1/2 tsp. oregano dried
- 1 tsp. onion powder
- 2 tsps. black pepper freshly cracked
- 1 tsp. salt
- 1 tsp. paprika
Instructions
- Pre-heat the oven to 400 degrees.
- Slice the peeled carrots, jalapenos and onion. Set aside
- Trim the chicken thighs from any excess fat then marinate it with the marinade ingredients. If you have time, you can marinate for 30 minutes to an hour but not required.
- Heat an oven safe skillet and add 1 tbsp. of olive oil. Pan sear the chicken thighs until golden brown on each side. Takes about 5 minutes on each side. Set aside in the bowl where you marinated them or a new bowl.
- In the same skillet, line up the onions on the bottom and then add in the chicken thighs right on top. Add in the peppers, jalapenos, carrots, potatoes, chicken broth and remainder of the extra marinade that was left in the bowl.
- Spray the top of the dish with some olive oil and bake in the pre-heated oven for 45 minutes or until the chicken reaches internal temperature of 165 degrees.
- Remove and cover with foil to rest for 5 minutes before serving. You can garnish with lemon or lime wedges and some fresh herbs.
Notes
- Use a preheated oven.
- Make sure you use an oven safe skillet.
- The chicken is done when it reads at least 165 F on an internal meat thermometer.
- Trim any excess fat off the chicken thighs before marinating.
- You can marinate the chicken thighs for 30 mins to an hour or you can just give them a quick dip!
- If you want your jalapenos to have less heat, remove the seeds and ribs.
- If you want some more spice in this dish, add some chili flakes or a sprinkle of cayenne.
- You can add a can of crushed tomatoes, to make the dish more saucey if you like!
- Feel free to mix up the veggies – great for using up what you have in the fridge!
- Garnish with lemon or lime wedges and some herbs.
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