Chicken and Potato Bake

Here’s a detailed, step-by-step recipe for a Chicken and Potato Bake that serves about 4 people. I’ll make it clear and easy to follow.

Ingredients:

For the chicken and potatoes:

• 4 chicken thighs or breasts (bone-in or boneless, skin-on or off)

• 4 medium potatoes, peeled and cut into thin slices or small cubes

• 1 large onion, thinly sliced

• 3 garlic cloves, minced

• 2 medium carrots, peeled and sliced (optional)

• 1 bell pepper, sliced (optional)

For the sauce:

• 1 cup (240 ml) chicken stock or broth

• 1/2 cup (120 ml) heavy cream or milk

• 2 tablespoons olive oil

• 1 teaspoon paprika

• 1 teaspoon dried thyme or rosemary

• 1/2 teaspoon black pepper

• 1 teaspoon salt (adjust to taste)

• 1/2 cup grated cheese (cheddar, mozzarella, or your favorite, optional)

• Fresh parsley for garnish (optional)

Directions:

1. Preheat the oven:
   Set your oven to 200°C (390°F) and grease a medium baking dish with a little olive oil or cooking spray.

2. Prepare the potatoes:

   • Peel and slice the potatoes into thin rounds or small cubes.

   • Toss them with a little olive oil, salt, pepper, and half of the paprika.

   • Spread them evenly at the bottom of the baking dish.

3. Prepare the chicken:

   • Pat the chicken dry with paper towels.

   • Rub the chicken with olive oil, remaining paprika, salt, pepper, and thyme/rosemary.

   • If using, sauté onions and garlic lightly in a pan with a bit of olive oil for 2–3 minutes until fragrant (optional but adds flavor).

4. Layer the dish:

   • Place the chicken pieces on top of the potatoes.

   • Add the sautéed onions, garlic, carrots, and bell peppers around and on top of the chicken.

5. Prepare the sauce:

   • In a bowl, mix the chicken stock and cream/milk.

   • Pour evenly over the chicken and vegetables. This helps keep everything moist while baking.

6. Bake:

   • Cover the dish with foil and bake in the preheated oven for 35–40 minutes.

   • Remove the foil, sprinkle grated cheese on top (if using), and bake uncovered for another 15–20 minutes until the chicken is golden, cooked through, and the potatoes are tender.

   • Check that the chicken’s internal temperature reaches 75°C (165°F) if using a thermometer.

7. Garnish and serve:

   • Let the dish rest for 5 minutes.

   • Sprinkle fresh parsley on top before serving for a pop of color and freshness.

✅ Tips:

• Use thinly sliced potatoes for faster cooking.

• You can substitute chicken thighs with drumsticks or breasts depending on preference.

• For extra flavor, add a teaspoon of smoked paprika or a squeeze of lemon juice before baking.