Description
A simple and delicious one-pan chicken and potato bake, perfect for a weeknight meal. This recipe skips the rice for a lower-carb option.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 lbs small red potatoes, halved
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup chicken broth
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss potatoes, onion, and garlic with olive oil, rosemary, thyme, salt, and pepper.
- Spread the potato mixture in a single layer on a baking sheet.
- Place chicken thighs on top of the potatoes.
- Season chicken with salt and pepper.
- Pour chicken broth over the chicken and potatoes.
- Bake for 35-40 minutes, or until chicken is cooked through and potatoes are tender.
- Let it rest for few minutes and serve.
Notes
- You can substitute chicken breasts for thighs, but adjust cooking time.
- Feel free to add other vegetables like carrots or bell peppers.
- For extra flavor, add a squeeze of lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg