Easy Chicken and Potato Bake

Discover the perfect no-fuss meal with this Easy Chicken and Potato Bake, a comforting one-pan dinner that's simple to prepare yet packed with hearty flavor. Tender, juicy chicken breasts are oven-roasted atop a bed of seasoned baby potatoes and sweet carrots, all enhanced with a savory blend of garlic powder, paprika, thyme, and a splash of chicken broth for moisture. This recipe is prepped in just 15 minutes and bakes to golden perfection in under an hour, making it an ideal weeknight dinner for busy families. Garnish with freshly grated Parmesan cheese and chopped parsley for an optional touch of elegance. Perfectly balanced and sure to become a household favorite, this chicken and potato bake delivers wholesome, satisfying flavor with minimal cleanup!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1.5 pounds baby potatoes (halved)
• 2 cups carrots (peeled and sliced into chunks)
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 cups chicken broth
• 0.25 cup parmesan cheese (grated, optional for garnish)
• 2 tablespoons fresh parsley (chopped, optional for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.

Step 2

Place the halved baby potatoes and sliced carrots into a large mixing bowl.

Step 3

Drizzle 2 tablespoons of olive oil over the vegetables and season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon paprika, 0.5 teaspoon dried thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss until the vegetables are well coated.

Step 4

Spread the seasoned vegetables evenly along the bottom of the prepared baking dish.

Step 5

Pat the chicken breasts dry with a paper towel. Rub each chicken breast with the remaining 1 tablespoon of olive oil.

Step 6

Season the chicken with the remaining 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon paprika, 0.5 teaspoon thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

Step 7

Nestle the seasoned chicken breasts on top of the vegetable layer in the baking dish.

Step 8

Pour the chicken broth evenly over the vegetables and chicken to keep everything moist while baking.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 10

After 30 minutes, remove the foil, stir the vegetables gently, and baste the chicken with the juices from the pan. Continue baking uncovered for another 20 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.

Step 11

Optional: For added flavor, sprinkle grated parmesan cheese and fresh parsley over the dish before serving.

Step 12

Serve hot and enjoy a hearty and delicious chicken and potato bake!

Nutrition Facts

Serving size	2088.2 grams (2088.2g)

Amount per serving	% Daily Value*
Calories	2549

Total Fat 85.90g	110%
Saturated Fat 24.70g	123%
Polyunsaturated Fat 4.00g
Cholesterol 627mg	209%
Sodium 4432mg	193%
Total Carbohydrate 178.30g	65%
Dietary Fiber 30.80g	110%
Total Sugars 28.10g
Protein 260.10g	520%

Vitamin D 7IU	35%
Calcium 1014mg	78%
Iron 15mg	86%
Potassium 6495mg	138%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 41.2%

Carbs: 28.2%