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 other desired herbs.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with cheese, and bake for another 15-20 minutes, or until cheese is golden brown and chicken is cooked through.
- Let rest a few minutes before serving.
- Enjoy hot! Serve with your favorite sides.
Keto and Low-Carb Variations
Adapting this recipe for keto or low-carb diets is easy:
- 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) for extra flavor and nutrients.
- Leftovers can be refrigerated for up to 3 days.
Conclusion
This chicken and potato bake is a delicious and versatile classic that’s sure to become a family favorite! Enjoy!
FAQs
- Can I use bone-in chicken? Yes, but adjust cooking time accordingly.
- Can I use sweet potatoes? Yes, but they have more sugar and may require longer cooking.
- Can I use a different cheese? Absolutely! Experiment with your favorites.
- Can I freeze leftovers? While possible, the potato texture might change.