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Baked Chicken & Potatoes

This Baked Chicken & Potatoes dish features a delicious ranch seasoning that pairs perfectly with baby gold potatoes to make a filling dinner the whole family will love! This is perfect for a sit-down weeknight dinner or a large Sunday family gathering. Easy to make, and easy to clean up, this will be the perfect recipe to add to your dinner rotation.

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This Baked Chicken & Potatoes uses bone-in, skin-on chicken thighs to add a lot of substance as well as a flavor that cannot be beat. When drizzled with olive oil and oven-baked, it gives the skin of the chicken a savory golden crust. The gold potatoes soak up all the yumminess from the chicken as it’s cooking as well as the classic taste of ranch seasoning.

If you make a large batch of this and want to save leftovers, you can keep them in the fridge for up to 5 days, or you can even freeze them for up to two months, just thaw before reheating. Also, if bone-in isn’t your style, you can use chicken breasts, just lower the cooking time to avoid drying out the chicken. No matter how you do it, this Baked Chicken & Potatoes recipe will be a filling family favorite!

Ingredients to Make Baked Chicken & Potatoes:

  • bone-in, skin-on chicken thighs
  • baby gold potatoes, halved
  • olive oil
  • ranch seasoning

How to Make Baked Chicken & Potatoes:

  1. Preheat the oven to 400 degrees.
  2. In a 9×13 casserole dish, place the chicken thighs evenly apart, skin side up. Spread the halved potatoes evenly around them. 
  3. Drizzle the olive oil evenly over the top of the chicken and potatoes. Rub the olive oil into the top and sides of the chicken while slightly tossing the potatoes in it. 
  4. Sprinkle with ranch seasoning, again tossing slightly to coat. 
  5. Bake in the oven, uncovered for 45 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and serve. 

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Notes & Tips:

  • Store in an airtight container in the refrigerator for up to five days. You can reheat in a covered baking dish in the oven at 350 for 20 minutes. 
  • Freeze leftovers in an airtight freezer ziplock bag for up to two months. Thaw in the refrigerator a day before then follow the reheating instructions above. 
  • If the chicken skin isn’t crispy enough after 45 minutes, you can place it under the broiler for 5 minutes. 
  • You can make this with boneless chicken breasts or thighs, however you should cover and cook for 35 minutes to avoid overcooking or drying out the chicken. 
  • Use our homemade ranch seasoning for a healthy alternative.

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Baked Chicken & Potatoes

Baked Chicken & Potatoes in baking dish
This Baked Chicken & Potatoes dish features a delicious ranch seasoning that pairs perfectly with baby gold potatoes to make a filling dinner the whole family will love!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Serving Size 4 servings

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 24 ounces baby gold potatoes, halved
  • 2 tablespoons olive oil
  • 3 tablespoons ranch seasoning

Instructions

  • Preheat the oven to 400 degrees.
  • In a 9×13 casserole dish, place the chicken thighs evenly apart, skin side up. Spread the halved potatoes evenly around them.
  • Drizzle the olive oil evenly over the top of the chicken and potatoes. Rub the olive oil into the top and sides of the chicken while slightly tossing the potatoes in it.
  • Sprinkle with ranch seasoning, again tossing slightly to coat.
  • Bake in the oven, uncovered for 45 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and serve.

Notes

  • Store in an airtight container in the refrigerator for up to five days. You can reheat in a covered baking dish in the oven at 350 for 20 minutes. 
  • Freeze leftovers in an airtight freezer ziplock bag for up to two months. Thaw in the refrigerator a day before then follow the reheating instructions above. 
  • If the chicken skin isn’t crispy enough after 45 minutes, you can place it under the broiler for 5 minutes. 
  • You can make this with boneless chicken breasts or thighs, however you should cover and cook for 35 minutes to avoid overcooking or drying out the chicken. 

More Dinner Recipes:

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