Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- In a bowl, combine potatoes, onion, garlic, thyme, rosemary, paprika, salt, pepper, and olive oil. Toss to coat.
- Layer potatoes in the baking dish.
- Place chicken breasts on top. Season with salt, pepper, and any extra herbs.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with cheese, and bake for 15-20 more minutes, or until cheese is melted and golden, and chicken is cooked through.
- Let rest a few minutes before serving.
- Serve hot and enjoy!
Keto and Low-Carb Variations
For a keto or low-carb version:
- Replace potatoes with cauliflower florets.
- Use skin-on chicken thighs.
- Use keto-friendly cheese (mozzarella, etc.).
- Adjust spices to taste.
Tips
- Slice potatoes evenly for even cooking.
- For crispier potatoes, broil for a few minutes at the end.
- Add other veggies (bell peppers, zucchini, carrots).
- Leftovers can be refrigerated for up to 3 days.
Conclusion
This chicken and potato bake is a delicious and versatile recipe that’s perfect for any occasion! Enjoy!
FAQs
- Can I use bone-in chicken? Yes, but adjust cooking time. Ensure chicken is cooked through.
- Can I use sweet potatoes? Yes, but they have higher sugar content and may need longer cooking time.
- Can I use different cheese? Absolutely! Experiment!
- Can I freeze leftovers? Yes, but the potato texture may change.