Oh my goodness, you guys HAVE to try this! This chicken and potato bake is pure comfort food magic, the kind that fills your kitchen with the most incredible aroma and makes everyone gather around the table. My grandma used to make something so similar when I was little, and the smell alone just takes me right back. It’s SO incredibly simple but tastes like it took hours. The chicken gets ridiculously juicy and tender, and those roasted potatoes? Crispy edges, fluffy insides, soaking up all those delicious chicken juices. It’s a weeknight dinner lifesaver!
Here’s what you’ll need:
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5 bone-in, skin-on chicken thighs
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* Salt and freshly ground black pepper, to taste
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* 5 medium potatoes, cut into wedges or chunks
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* 2 carrots, peeled and cut into chunks
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* 3-4 cloves garlic, smashed or minced
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* 2 tablespoons olive oil
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* 1 teaspoon dried thyme (or a sprig of fresh rosemary!)
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* 1/2 cup chicken broth (optional, for extra moisture)
Here’s how to make it happen:
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Preheat your oven to 400°F (200°C).
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2. Pat the chicken thighs super dry with paper towels – this is key for crispy skin! Season them generously all over with salt and pepper.
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3. In a large bowl, toss your potatoes, carrots, and garlic with the olive oil, thyme, and a good pinch of salt and pepper.
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4. Arrange the seasoned veggies in a single layer in a large baking dish.
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5. Nestle the seasoned chicken thighs right on top of the veggies. If you’re using chicken broth, pour it into the bottom of the dish now.
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6. Pop it into that hot oven and bake for about 40-50 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C), and the vegetables are tender and slightly caramelized.
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7. Let it rest for a few minutes before serving. The juices are pure gold!
Seriously, this is a meal that just *works*. So satisfying and always a huge hit. Let me know if you give it a go! I’d love to hear what you think! Enjoy! 