Baked Chicken And Potatoes

Name: Baked Chicken And Potatoes
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Ingredients: 1 tsp Adobo; 2 tsp Garlic Powder; 2 tsp Onion Powder; 2 tsp Paprika; 1 tsp Sazón Seasoning; 1/2 tsp Salt; 1/2 tsp Ground Pepper; 2 tsp Parsley, dried; 2 tsp Dried Thyme; 6 Chicken Thighs, Bone-In; 2 tsp Oil; 4 Yukon Gold Potatoes; 1 tsp Sazon Completa; 1 1/2 tsp Onion Powder; 1 1/2 tsp Garlic Powder; 1 tsp Paprika; 1 tsp Parsley, dried

This baked chicken and potatoes recipe features juicy, well-seasoned bone-in chicken thighs roasted alongside tender Yukon gold potatoes. A simple blend of savory spices gives everything bold flavor, while a covered bake followed by uncovered roasting helps the chicken stay moist and the skin turn crisp. It’s an easy one-pan style dinner that comes out hearty, comforting, and full of flavor.

This baked chicken and potatoes recipe features juicy, well-seasoned bone-in chicken thighs roasted alongside tender Yukon gold po... Show more

By Steph Chefs It Up ·
Latin-Style Variation of One Pan Chicken and Potatoes Recipe

Health Grade

A- · Excellent

Time

1 hr20 min

Price

0,59 €

Calories

468 kcal

low calorie

easy

meal prep

gluten free

Method

Preheat the oven

Set the oven to 375° F. Lightly grease a roasting pan or baking dish with oil, choosing one large enough to hold the chicken and potatoes in a single layer so they roast instead of steam.

Clean the chicken

Rinse the chicken thighs under cool water if that is your usual practice, then trim away any loose bits of skin or excess fat. Pat them very dry with paper towels and place them in a large bowl. Dry skin helps the seasoning cling better and gives you better browning later.

Season the chicken

Add more oil, adobo, garlic powder, onion powder, paprika, sazón, salt, ground pepper, dried parsley, and dried thyme to the bowl with the chicken. Toss and rub everything all over each thigh, making sure to lift the skin gently and work some of the seasoning underneath so the meat gets flavor too.

Let it marinate

Set the seasoned chicken aside at room temperature while you prepare the potatoes. This short rest gives the spices time to cling to the meat and helps take the chill off before baking.

Cut the potatoes

Peel the Yukon Gold potatoes, then cut them into evenly sized wedges so they cook at the same rate. Aim for pieces that are thick enough to stay creamy inside but not so large that they lag behind the chicken.

Season the potatoes

Place the potato wedges in a large bowl. Add a drizzle of oil, sazón completa, onion powder, garlic powder, paprika, dried parsley, salt, and ground pepper. Toss until every wedge is evenly coated and no dry spice patches remain.

Arrange and cover

Arrange the seasoned chicken thighs and potato wedges in the prepared pan in a single layer, leaving a little space between pieces where you can. Cover the pan tightly with aluminum foil so the chicken and potatoes can cook through gently at first without drying out.

Bake until tender

Bake the covered pan for 30 minutes. Carefully remove it from the oven, raise the oven temperature to 400° F, and remove the foil. Return the pan to the oven and bake for about 30 minutes more, until the chicken skin is browned and crisp and the potatoes are fork-tender. If you like, let it rest for a couple of minutes before serving hot.