Description
Chicken Potato Bake is a wholesome and flavorful one-pot dinner featuring tender chicken thighs baked with hearty potatoes, fresh green beans, cherry tomatoes, and a fragrant honey lemon garlic sauce. This protein-packed, family-friendly recipe is easy to prepare and perfect for a healthy, comforting meal.
Ingredients
Scale
Chicken
- 6 chicken thighs (about 2 lbs skinless, boneless)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Vegetables & Other Ingredients
- 3 large potatoes (cubed, about 1.5 lbs)
- 4 oz green beans (halved, about 120 grams)
- 1 cup cherry tomatoes (halved)
- ½ red onion (sliced)
- 5 cloves garlic (sliced)
- ⅓ cup green olives
Sauce
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1.5 tablespoons honey
- 1.5 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Garnish
- Fresh parsley
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to warm up while you prepare the ingredients.
- Sear chicken: Halve the chicken thighs, then season with ½ teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon olive oil in a pan and sear the chicken until golden, about 1-2 minutes per side. Deglaze the pan with ⅓ cup water, scraping up any browned bits, then set aside.
- Make the sauce: In a bowl, combine 1.5 tablespoons olive oil, 2 tablespoons lemon juice, 1.5 tablespoons honey, 1 teaspoon paprika, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon pepper; whisk well to blend.
- Prepare the baking dish: Layer the deglazed pan juices and all the vegetables—cubed potatoes, green beans, cherry tomatoes, sliced red onion, garlic, and green olives—in an even layer in a baking dish. Drizzle half of the prepared sauce over the vegetables and season the potatoes lightly for extra flavor.
- Add chicken and sauce: Place the seared chicken pieces on top of the vegetable layer and drizzle the remaining half of the sauce over the chicken.
- Bake: Bake in the preheated oven on the middle rack for 25 minutes. Then, baste the chicken and vegetables with the pan juices and continue baking for an additional 25 minutes until the potatoes are fork-tender. If needed, bake a further 5-10 minutes depending on potato size or oven heat.
- Finish and serve: Once cooked, garnish the Chicken Potato Bake with fresh parsley and serve hot.
Notes
- This recipe is perfect for meal prep and can be made ahead and refrigerated before baking.
- Use medium to large potatoes cut into uniform cubes for even cooking.
- If you prefer, swap green beans with other seasonal vegetables like zucchini or bell peppers.
- Adjust honey quantity to taste for a sweeter or less sweet glaze.
- To make this dish lower in sodium, reduce added salt and use low-sodium olives.
- Leftovers store well and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 379 kcal
- Sugar: 8 g
- Sodium: 740 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.02 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 129 mg
