Description
This Chicken Potato Bake is a wholesome and flavorful one-pot meal featuring tender chicken thighs, hearty potatoes, fresh green beans, and cherry tomatoes baked in a zesty honey lemon garlic sauce. Easy to prepare and perfect for a family dinner, this dish combines protein-packed chicken with nutrient-rich veggies for a balanced and delicious meal.
Ingredients
Scale
Chicken
- 6 chicken thighs (about 2 lbs skinless, boneless)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Vegetables
- 3 large potatoes (cubed, about 1.5 lbs)
- 4 oz green beans (halved)
- 1 cup cherry tomatoes (halved)
- ½ red onion (sliced)
- 5 cloves garlic (sliced)
- ⅓ cup green olives
Sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1.5 tablespoons honey
- 1.5 tablespoons olive oil
Garnish
- Fresh parsley
Instructions
- Preheat the oven: Set the oven to 375°F (190°C) to prepare it for baking the dish.
- Sear the chicken: Halve the chicken thighs, season them with salt and pepper, then heat olive oil in a pan and sear the chicken for 1-2 minutes until golden brown on the outside. Deglaze the pan with ⅓ cup water and set aside this juice for layering later.
- Make the sauce: In a bowl, mix together olive oil, lemon juice, honey, paprika, dried oregano, salt, and pepper to create the flavorful honey lemon garlic sauce.
- Layer ingredients: In a baking dish, spread the deglazed pan juices and arrange the cubed potatoes, green beans, cherry tomatoes, red onion, garlic, and green olives. Lightly season the potatoes, then drizzle half of the sauce over the vegetables.
- Add chicken and sauce: Place the seared chicken thighs on top of the vegetables, then drizzle the remaining sauce evenly over the chicken and vegetables.
- Bake: Insert the baking dish on the middle oven rack and bake for 25 minutes. After 25 minutes, baste the chicken and vegetables with the juices collected in the pan, then continue baking for another 25 minutes or until the potatoes are fork-tender. If needed, extend baking by 5-10 minutes depending on potato size and oven heat consistency.
- Garnish and serve: Remove the dish from the oven, sprinkle fresh parsley over the top, and serve warm.
Notes
- This recipe makes a nutritious and balanced one-pot meal, combining protein, vegetables, and carbohydrates.
- Use skinless, boneless chicken thighs for tender and quick cooking; chicken breasts can be substituted but may require slight cooking time adjustment.
- Choose potatoes that hold their shape well after baking, such as Yukon Gold or red potatoes.
- The sauce can be adjusted to taste by varying the amount of honey or lemon juice to balance sweetness and acidity.
- To save time, vegetables can be prepped while the chicken is searing.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely 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
