Ingredients Needed for Baked Chicken and Potatoes
I baked boneless chicken thighs in the oven along with the potatoes. If you don't have chicken thighs, you can substitute chicken breasts.
For the potatoes, choose between russet potatoes, red potatoes, or white potatoes. No need to peel! Just wash them and cut into ¾ inch cubes.
I keep the skin on because it adds texture and its also contains a lot of the nutrition.
Potatoes tossed in garlic and olive oil and baked to a golden brown right in the same dish with tender, juicy chicken thighs guarantees a successful meal every time. The melty mozzarella cheese on top then seals the deal!
Add a side salad or some steamed veggies like my easy roasted Brussels sprouts and dinner is complete!
Baked chicken and potatoes is a family-favorite and a super easy weeknight dinner!
The cheese in this recipe brings all the ingredients together and gives the casserole with chicken and potatoes that delicious crusty look. I found that using freshly shredded mozzarella works best.
However, if you don't have fresh mozzarella, using store-bought mozzarella will taste good too.
It only takes this chicken and potato casserole about 25 minutes to finish cooking. I serve it right after I remove it from the oven and I can still hear the sizzling!
When I remove it from the oven, it fills the whole house with a delicious baked chicken and potato aroma.
This aroma is so heavenly that I don't even have to call everyone to the dinner table. The aroma brings everyone running to the dinner table!
Variations
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