Baked Chicken and Potatoes

Baked Chicken and Potatoes Recipe

 The Spruce

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
493 Calories
22g Fat
53g Carbs
21g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 493
% Daily Value*
Total Fat 22g 29%
Saturated Fat 5g 27%
Cholesterol 36mg 12%
Sodium 380mg 17%
Total Carbohydrate 53g 19%
Dietary Fiber 6g 20%
Total Sugars 3g
Protein 21g
Vitamin C 24mg 119%
Calcium 231mg 18%
Iron 3mg 18%
Potassium 1422mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing is easier than baked chicken and potatoes. Wholesome, filling, and without any need for creamy sauces or masking flavors, this simple dish transforms dinner making into an easy task—one less worry in your day. Chicken breasts or thighs, potatoes, olive oil, seasonings, and a sprinkle of Parmesan cheese are all that you need. Making the dish takes 15 minutes of hands-on preparation and 30 minutes in the oven. Serve it with some steamed vegetables or an easy tossed salad, and use the chicken leftovers to make juicy sandwiches or wraps. This dish serves four people but it can easily be doubled if you have a larger family. Use the recipe as is or skip the cheese if you need a dairy-free meal. It's also egg free and has no other common allergens like soy or wheat.

When buying fresh chicken, always check that the best-by date is no longer than three days after your purchase. Frozen chicken expiration dates are different as they keep well for months. Check that the breast meat is firm, shiny, and that the fat around it is white. Skip breasts that have grayish fat, look slimy, or are too heavy for their size, because they might have been injected with water to add weight. If possible, stick to organic chicken, as you are guaranteed that it is free of antibiotics or other additives and that it has a better flavor. If using thighs, be mindful that skin-on and bone-in is the cheaper cut as there is no extra labor to pay for. It's up to you to decide if want to pay more for skinless and boneless thighs, but remember that both the bone and the skin add a lot more flavor. Buy half a pound per person if going with boneless, and three-quarters of a pound per person if buying thighs with the bone in.

We used Yukon Gold potatoes, a wonderful variety that cooks well both with moisture—such as in a stew or with dry heat—like in the oven. These yellow potatoes cook fast, have a wonderful creamy flavor, and serve many purposes in the kitchen because they are very easy to work with. Choose potatoes that are heavy, firm, smooth, and have no creases or dark spots. Skip potatoes that look wrinkly and mushy. If possible, buy loose potatoes instead of bagged so you can inspect them one by one. It's close to impossible to see what's happening inside of a packaged bag.


Click Play to See This Delicious Baked Chicken and Potatoes Recipe Come Together


  • Cooking spray

  • 3 to 4 large Yukon Gold potatoes, or russets, peeled and cut into 1-inch dice

  • 1/4 cup plus 1 tablespoon olive oil, divided

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 teaspoon garlic powder

  • 1 1/2 pounds boneless, skinless chicken breasts, or thighs

  • 3/4 cup shredded Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Baked Chicken and Potatoes Recipe ingredients
     The Spruce
  2. Preheat the oven to 425 F. Spray a 9 x 13-inch baking dish with cooking spray.

    Adding cooking spray to a baking dish
     The Spruce
  3. Toss potatoes, 1/4 cup of the olive oil, salt, pepper, and garlic powder together.

    Diced potatoes with olive oil in a baking dish
     The Spruce
  4. Spread into a prepared baking dish in a single layer. Bake 10 minutes.

    Baked Chicken and Potatoes Recipe
    The Spruce 
  5. Place chicken on top of potatoes, arranging potatoes around chicken. Brush remaining 1 tablespoon of olive oil on top of chicken. Season with salt and pepper. Return to the oven and bake 18 to 20 minutes until juices of chicken run clear.

    Chicken placed on top of diced potatoes
     The Spruce
  6. Top with shredded Parmesan cheese. Return to the oven and bake until cheese melts, about 2 minutes.

    Chicken and potatoes topped with shredded Parmesan
     The Spruce
  7. Serve and enjoy.

Recipe Variations

  • Try mixing the potatoes with olive oil, 1 tablespoon of chopped rosemary, and 1 to 2 teaspoons minced garlic for some more depth of flavor.
  • Or try mixing the potatoes with olive oil, 1 teaspoon chopped thyme, and 1 teaspoon lemon juice for a brighter, more zesty option.
  • Another good recipe is Baked Chicken With Spinach.