Chicken and Potato Bake
User Reviews
3.8
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
4 people
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Calories
340 kcal
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Course
Main Course
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Cuisine
International
Chicken and Potato Bake
Description
Chicken and Potato Bake features large potatoes peeled and cubed, tossed in olive oil and seasoned with paprika, garlic granules, salt, and pepper, then baked first to soften. After 20 minutes, cubed chicken breast is added along with butter, and the dish returns to the oven for around 35-40 minutes, allowing the chicken to cook through and the potatoes to become tender. The final step includes melting grated cheddar cheese over the top for a rich, creamy layer finished with fresh parsley.
The dish results in tender roasted potatoes with a crisp coating from baking, accompanied by juicy chicken pieces flavored with a balanced blend of paprika and garlic. The gradual cooking steps help prevent undercooked potatoes or overcooked chicken. Melting cheese enhances the texture, binding the components nicely while adding savory depth.
This bake is suitable for a wholesome main meal and benefits from checking potato doneness regularly due to varying sizes and oven performance. Smaller potato cubes cook more evenly and quickly. Leaving the potato skins on is optional depending on preference.
Regularly turning or mixing the contents during baking helps distribute heat evenly. The recipe makes a balanced one-dish family meal with approachable ingredients.
Ingredients
- 4 potato large
- 2 chicken breast
- 2 tablespoon olive oil
- 2 teaspoon paprika
- 2 teaspoon garlic granules
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup cheddar cheese grated
- 1 tablespoon butter
- 2 tablespoon parsley chopped
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Peel and chop the potatoes into cubes, add the olive oil, one teaspoon of paprika, one teaspoon of garlic granules, a pinch of salt and pepper, and toss well to coat.
- Arrange the potatoes onto an oven-proof dish, and bake for 20 minutes.
- Cut the chicken breasts into chunks, add add the remaining olive oil, salt, pepper, paprika and garlic granules.
- Add the chicken pieces to the potatoes together with the butter cut into small cubes, and bake for a further 35-40 minutes or until the chicken is cooked through and the potatoes are tender.
- Mix the potatoes and chicken now and then to make sure they bake evenly.
- Top with grated cheese, and bake for 5 more minutes so that the cheese can melt.
- Remove from the oven and garnish with fresh parsley.
Notes
- Adding potatoes to the oven before the chicken ensures the potatoes cook fully without overcooking the chicken.
- Cut potatoes into smaller pieces to speed up cooking and ensure tenderness; baby potatoes should be halved or quartered.
- Peeling potatoes is optional and based on personal preference; unpeeled potatoes may add texture.
- Oven temperatures and baking times vary; check potatoes regularly and stir the dish occasionally for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 2g | 1% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 487mg | 20% |
| Potassium | 493mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 1066IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 213mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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