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+ servings

Chicken and potato bake

Seasoned potatoes and chicken thighs baked to perfection and ready in less than an hour!
Course Breakfast, Breakfast/Lunch/Dinner
Cuisine American
Keyword baked potatoes, homemade, Potatoes, sheet pan potatoes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 People
Calories 477kcal
Author Lola Osinkolu


For the chicken

  • 2 lb chicken thighs
  • 1/2 teaspoon ginger powder
  • 1 teaspoon thyme
  • 1/2 teaspoon chili pepper flakes optional
  • 1 teaspoon garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon salt or add to taste
  • 1/2 teaspoon black pepper or add to taste
  • 2 tablespoons olive oil


  • 2.5 lb baby potatoes
  • 3 large carrots cut into 1-inch thickness
  • 12 ounces of cherry tomatoes
  • 1 of onion cut into 4 quarters
  • 3 of green onion diced
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • cilantro for garnish


Directions for the Chicken

  • Clean the chicken and pat dry with a paper towel. Add ginger powder, thyme, chili flakes, garlic powder, paprika, salt, black pepper, and oil.
  • Massage the Chicken thoroughly with the spice and set aside for 5 to 10 minutes while preparing the potatoes.

Directions for making the Potatoes

  • Wash the potatoes and dry them with a paper towel or a clean kitchen towel.
  • Cut the potatoes into four and place them in the baking pan. Add the carrots, onions, green onions, tomatoes, paprika, olive oil, salt, and pepper. Mix well.
  • Place the chicken over the seasoned vegetables. Bake at 425°F for 45-50 minutes, or until the chicken and potatoes are cooked through. An instant-read thermometer inserted through the thickest part of the chicken should read 165 degrees F (74 degrees C).



Serving: 1g | Calories: 477kcal | Carbohydrates: 31g | Protein: 30g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 629mg | Potassium: 1256mg | Fiber: 7g | Sugar: 2g | Vitamin A: 5743IU | Vitamin C: 25mg | Calcium: 83mg | Iron: 8mg