Description
This Chicken Potato Bake is a wholesome, one-pot dinner packed with tender chicken thighs, hearty potatoes, and fresh vegetables all baked in a flavorful honey lemon garlic sauce. It’s protein-rich, family-friendly, and perfect for an easy make-ahead meal that delivers comfort and nutrition.
Ingredients
Scale
Chicken
- 6 chicken thighs (about 2 lbs, skinless, boneless)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Vegetables and Sauce
- 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
- 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
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish evenly.
- Prepare Chicken: Halve the chicken thighs and season them with salt and pepper. Heat 1 tablespoon olive oil in a pan and sear the chicken pieces until golden, about 1-2 minutes per side. Deglaze the pan with ⅓ cup of water to capture the flavorful juices and set aside.
- Make Sauce: In a bowl, combine 1.5 tablespoons olive oil, lemon juice, honey, paprika, dried oregano, ½ teaspoon salt, and ¼ teaspoon pepper to create the honey lemon garlic sauce.
- Assemble Baking Dish: Layer the deglazed pan juices along with the cubed potatoes, green beans, cherry tomatoes, red onion, garlic slices, and green olives in a baking dish. Drizzle half of the prepared sauce over the vegetables and season the potatoes lightly.
- Add Chicken and Sauce: Arrange the seared chicken thighs on top of the vegetable mixture and drizzle the remaining half of the sauce over the chicken.
- Bake: Place the dish on the middle shelf of the preheated oven and bake for 25 minutes. Then baste the chicken and vegetables with the pan juices and continue baking for another 20-25 minutes, or until the potatoes are fork-tender. If needed, extend the baking time by 5-10 minutes depending on your potato size and oven performance. The cooking liquid will reduce and thicken slightly.
- Garnish and Serve: Remove the dish from the oven, garnish with fresh parsley, and serve while warm for a delicious and hearty meal.
Notes
- This bake is great for meal prepping as it holds well in the refrigerator and reheats beautifully.
- You can substitute chicken thighs for breasts, but thighs offer more moisture and flavor.
- For extra color and nutrition, add bell peppers or carrots along with the listed vegetables.
- If you prefer a spicier dish, add a pinch of chili flakes to the sauce.
- Make sure to cut potatoes into uniform pieces for even cooking.
- Use fresh herbs like thyme or rosemary if dried oregano is not available.
- For a low-sodium option, reduce added salt and use low-sodium olives.
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
