This rustic Chicken and Potato Bake is everything you want from a one-pan dinner: crispy-skinned chicken, buttery-soft potatoes, and a garlicky, herb-scented pan sauce that practically makes itself. With simple ingredients and minimal prep, it delivers big, cozy flavor that feels like a Sunday roast but it’s easy enough for any weeknight.
Ingredients
6 bone-in, skin-on chicken thighs (about 1.8 lb / 800 g)
1.5 lb (700 g) baby potatoes, halved
3 tbsp olive oil, divided
2 tbsp unsalted butter, cut into small pieces
4–5 garlic cloves, minced
1.5 tsp kosher salt, plus more to taste
1 tsp black pepper
1.5 tsp dried Italian seasoning or mixed herbs (thyme, oregano, rosemary)
1 tsp smoked or sweet paprika (for color on the chicken)
1/2 cup chicken stock or broth
1–2 tbsp lemon juice or white wine (optional, for brightness)
Fresh thyme or parsley, chopped, to garnish
Instructions
See next page
