Chicken and Potato Bake
This Chicken and Potato Bake is a no-fuss, foolproof and totally delicious one pan meal - a full bodied and utterly yummy weeknight delight!
Servings: 6 servings
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.
Nutrition
Calories: 415kcal | Carbohydrates: 25g | Protein: 22g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 584mg | Potassium: 856mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4721IU | Vitamin C: 44mg | Calcium: 66mg | Iron: 2mg