Baked Chicken Breasts and Potatoes
Let’s Talk Baked Chicken Breasts and Potatoes (Pull Up a Chair)
Oh man—so this is the dish I make when I want something comforting but have all of about 15 minutes of actual energy (thanks, Tuesday evenings). I still remember the first time I made this—totally winging it at my old flat with, honestly, way too many potatoes and not a clue why my chicken ended up a bit dry. But I’ve since cracked the code—well, almost. My kids call it “mum’s sheet pan magic,” which cracks me up because some nights that pan is clinging to life with two burned edges and a prayer.
Anyway, if you’re after a fuss-free dinner that even picky eaters don’t groan at, keep reading. And if you’re the type who likes to break the rules of, well, following recipes, you’ll fit right in here.
Why You’ll Love This (Or At Least, Why I Do)
I make this when I’m out of ideas and patience, or when the weather turns and everyone seems to suddenly want “something with potatoes” (is that just my lot?). It works for fussy eaters, feeds a crowd, AND you can throw the whole thing in the oven and forget about it for a bit—though not completely, unless you WANT slightly charred potatoes (don’t ask; just check around the 30 minute mark).
My son goes nuts for the crispy edges, and actually, I used to stress over the seasoning, but it turns out, a bunch of roughly chopped herbs and a bit too much garlic is all you need. And there’s really nothing like that roasting smell—unless you accidentally spill paprika everywhere, which I have definitely done more than once.
What You’ll Need (and What You Can Swap)
- 4 boneless, skinless chicken breasts (thighs totally work if you ask me—or use whatever’s in the fridge, no judgment)
- 6-8 medium potatoes, washed & cut into chunks (I sometimes grab Yukon Golds, but russets are great, or use baby potatoes and skip the peeling bit)
- 2-3 tablespoons olive oil (buttery spread works if you’re out—just go easy, it can get greasy)
- 1 teaspoon garlic powder (fresh minced garlic, I actually prefer, but who’s got time sometimes?)
- 1 teaspoon paprika (smoked if you’re feeling fancy; regular works)
- 1 teaspoon dried thyme or rosemary (fresh is lovely—my gran claimed only rosemary “brings the spirit out of a potato”—but just shake the bottled stuff if that’s what you’ve got)
- Salt & pepper to taste (I go heavy on black pepper, but it’s your call)
- Optional: grated parmesan at the end; I know someone who puts ranch seasoning on theirs, which is, honestly, a little wild but not bad
Here’s How I Throw It Together (Mostly in Order)
- Preheat your oven to 220°C/425°F. (Unless your oven runs hot, then maybe nudge it down. Mine’s a bit wild so I check after 20 minutes.)
- In a big mixing bowl, toss your potato chunks with about half the oil, half the seasonings, and a little salt. Spread them out on a large sheet pan (use parchment if you hate scrubbing pans—trust me).
- In the same bowl (no need to wash it) add your chicken breasts, the remaining oil, and the rest of the seasonings. If you want to marinate for an hour, good on you! I almost never do.
- Snuggle the chicken breasts right among the potato pieces. Try to get them touching the pan so you get a little browning. (This is where I sometimes sneak a little taste of the marinade—but, obv, before the chicken was in it.)
- Bake for about 30-35 minutes (give or take—my oven is moody), flipping the potatoes once halfway if you remember. The chicken should hit at least 165°F. Don’t fret if it looks a bit pale before the last 10 minutes; everything crisps up at the end.
- If you’re into burnt cheese, sprinkle parmesan on at the 25-minute mark. Otherwise, serve as is, with plenty of pan juices over top (aka “liquid gold” in my kitchen).
Some Notes (AKA Things I’ve Just Learned Along the Way)
- If your potatoes aren’t browning, they’re probably crowded. Use two trays or leave space—unless you really dig soft, steamed spuds, which, look, I sometimes do on cold nights.
- Let the chicken rest 5 mins before cutting or it leaks everywhere. Learned that one the messy way.
- Parmesan CAN burn. Actually, it will, if you crank the heat and forget it. But in small doses, it’s dreamy.
- Frozen chicken kind of works in a pinch, just add 10 mins or so extra cooking time and accept your fate.
If You Want to Mix Things Up (Or Maybe Just Save Yourself a Trip to the Shop)
- I’ve subbed sweet potatoes for regular, and it’s pretty good, though they do cook faster, so check early.
- Broccoli or carrots thrown in at the 20-minute mark turn this into more of a one-tray meal. Peas? Not so much, they just sort of shrivel up and look sad.
- I once tried slices of lemon on top—too bitter for my taste, but maybe you’ll be braver.
- Also, tossing in a little hot sauce right at the end is officially Not Traditional, but, well, it’s delicious.
Equipment I Use (and What to Do If You Don’t Have It)
- Large sheet pan (if all you have is a glass dish, that works too—just lower the oven temp a bit, because glass cooks slower, fun fact. Or kind of annoying fact?)
- Big mixing bowl—you can get away with just using a clean sink in a pinch, but that might be “one step too rustic” for me. Up to you!
- Parchment paper. Not *essential*, except when you dread cleaning crusted potato bits, which is always for me.
How to Store Leftovers (If You Have Any… Ha!)
This keeps for up to 3 days in the fridge in a sealed container, and you can even eat it cold (I actually think it’s better cold, but I’m weird like that). You can freeze it for a month or two, but the potatoes get a bit grainy—so, up to you! Honestly, it never lasts more than a day around here unless I hide a portion behind the yogurt (top tip, free of charge).
How I Like to Serve It (Or, My Family’s Unwritten Rule)
I usually chuck everything on one big platter—no fancy garnish, though green onions look great in photos if you’re that way inclined. We always have it with a bit of sour cream or even a quick salad (recipes like this one from Serious Eats are my go-to). Or, for those wild Friday nights, chips on the side—carb overload, but YOLO.
Things I’ve Learned the Hard Way (Pro-ish Tips)
- No matter how tempting, don’t cut the potatoes too small, or you’ll get mystery mushy bits (ask me how I know).
- If you forget to oil the pan or line it, just prepare for some scraping—the bottom bits can be tasty though, sort of like kitchen archaeology.
- I once tried rushing the resting step and, well, I got dry chicken and regrets. Seriously, just wait five minutes!
Questions People (Well, My Friends) Have Actually Asked
- Can I use bone-in chicken? You can! But you’ll probably need to bake it longer—maybe an extra 10-15 minutes, but check near the bone. (Nobody wants weird pink chicken.)
- Is it OK to prep this ahead of time? Yes and no! You can chop the potatoes early and keep them in water—the chicken, it’s best to season right before baking. Otherwise it goes kind of rubbery (gross word, but true).
- Why aren’t my potatoes crispy? Usually, they just need more space. Or maybe a little more oil. Or maybe your oven is lying to you (I use an oven thermometer like these ones from Good Housekeeping—they’re handy!).
- Can I use a slow cooker? Technically, yes, but it’s a totally different texture. More like a stew. If you want an oven-free meal, go for these slow cooker chicken ideas instead.
- What’s the secret to not dry chicken? Easy: don’t overbake, let it sit, and spoon the pan juices over at the end. Or, as my friend Sam says, just drown everything in gravy and call it a night.
I think that just about covers it—unless you’ve got questions I haven’t even thought of yet. Sometimes I wonder if recipes ever truly get finished; or if we’re all just adding little details with each try. Anyway, grab a fork and dig in.
Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 lbs (700 g) Yukon gold potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
- 2 tablespoons freshly chopped parsley (optional, for garnish)
Instructions
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1Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
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2In a large bowl, toss the cubed potatoes with half of the olive oil, half of the garlic powder, half of the smoked paprika, half of the Italian herbs, salt, and pepper until evenly coated. Spread potatoes on the prepared baking dish.
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3Rub the chicken breasts with the remaining olive oil, garlic powder, smoked paprika, Italian herbs, salt, and pepper. Place the seasoned chicken breasts on top of the potatoes.
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4Bake for 35–40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and golden.
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5Remove from oven. Let rest for 5 minutes, garnish with fresh parsley, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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