Diced Potatoes with Chicken from the Oven

There’s something truly magical about the combination of crispy, golden potatoes and juicy chicken, all roasted together in the oven. This Diced Potatoes with Chicken from the Oven recipe is a total weeknight game-changer—simple, hearty, and packed with flavor. Imagine tender chicken with a perfectly crispy exterior, and the potatoes soaking up all those savory juices. It’s an easy one-pan dinner that takes minimal effort but delivers maximum satisfaction. Trust me, you’ll be making this over and over again!

Why You’ll Love Diced Potatoes with Chicken from the Oven

I get it—sometimes you need a meal that’s both comforting and easy. This dish is the answer. Here’s why it’s going to become your new favorite:

Effortless

This is a total no-fuss recipe. Toss everything on one baking sheet, pop it in the oven, and let the magic happen. There’s no need to stand by the stove; you can just sit back and relax while dinner cooks itself.

Crispy & Flavorful

The diced potatoes get that perfect crispy edge from roasting, while the chicken becomes beautifully tender and juicy. Every bite is packed with flavor, thanks to a simple yet delicious seasoning blend.

Customizable

This dish is easy to tweak based on what you have in your pantry or what flavors you’re in the mood for. Want a little spice? Add some chili powder or paprika. Love garlic? Go heavy on the garlic powder! It’s totally up to you.

Family-Friendly

Both adults and kids will love this meal. It’s filling, flavorful, and a guaranteed hit with everyone at the table. Plus, it’s an all-in-one dinner that doesn’t require extra side dishes, though you can certainly add a salad or veggies if you want!

Ingredients

Here’s what you’ll need to make this Diced Potatoes with Chicken from the Oven. Don’t worry—nothing fancy here, just simple ingredients that come together beautifully.

For the Chicken and Potatoes:

• Chicken Thighs or Breasts: Skin-on bone-in thighs work beautifully for extra flavor, but you can use breasts if you prefer leaner meat.
• Diced Potatoes: The heart of the dish! The potatoes will get golden and crispy as they roast alongside the chicken.
• Olive Oil: For roasting the potatoes and chicken, helping everything crisp up nicely.
• Garlic Powder: Adds that lovely savory kick.
• Onion Powder: For depth of flavor.
• Paprika: Gives the chicken and potatoes a beautiful color and smoky flavor.
• Dried Herbs (Rosemary, Thyme, or Oregano): These bring an earthy, aromatic touch to the dish.
• Salt and Pepper: To taste, to make all the flavors pop.
• Lemon Juice: Adds a fresh, zesty note to the chicken and helps keep it juicy.

(Note: Full measurements are included in the recipe card above.)

Instructions

Ready to dig in? Here’s how to make this delicious dish:

Prepare the Chicken and Potatoes:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures everything gets perfectly roasted.
2. Season the Chicken: In a small bowl, mix together olive oil, garlic powder, onion powder, paprika, salt, pepper, and your choice of dried herbs. Rub the seasoning mixture all over the chicken thighs (or breasts). Make sure to coat them generously for maximum flavor.
3. Prepare the Potatoes: Wash and dice the potatoes into bite-sized cubes. Drizzle them with a bit of olive oil, and sprinkle with salt, pepper, and some additional garlic powder or herbs if you like. Toss them to coat evenly.

Roast Everything:

4. Arrange on a Baking Sheet: Place the seasoned chicken thighs in the center of a large baking sheet. Arrange the diced potatoes around the chicken in a single layer.
5. Bake: Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are crispy and golden. Check the internal temperature of the chicken (it should reach 165°F/75°C), and make sure the potatoes are fork-tender.
6. Optional Crisping: If you want extra crispy potatoes or chicken, broil the dish for an additional 3-5 minutes at the end of baking.

Final Touches:

7. Finish with Lemon: Once everything is cooked, squeeze a little fresh lemon juice over the chicken and potatoes for a burst of freshness.
8. Serve & Enjoy: Serve the chicken and roasted potatoes right on the baking sheet for easy cleanup, or transfer to plates. Enjoy every bite!

Nutrition Facts

Servings: 4
Calories per serving: 450
Fat: 22g
Saturated Fat: 5g
Carbohydrates: 40g
Fiber: 4g
Sugar: 3g
Protein: 30g

Preparation Time

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes

How to Serve Diced Potatoes with Chicken from the Oven

This dish is perfect on its own, but you can also pair it with a few tasty sides to make it an even more well-rounded meal:

• Fresh Salad: A simple green salad with a light vinaigrette will balance out the richness of the chicken and potatoes.
• Roasted Vegetables: If you have extra veggies on hand, feel free to toss them in with the potatoes for a complete one-pan dinner.
• Garlic Bread: If you’re craving some carbs (who isn’t?), serve the chicken and potatoes with a slice of warm, buttery garlic bread.

Additional Tips

• Use Bone-in Chicken Thighs: Bone-in, skin-on thighs will give you more flavor and juiciness, but you can use boneless breasts if you prefer a leaner cut.
• Customize the Seasonings: Feel free to add any spices or herbs you love—rosemary, thyme, and Italian seasoning all work wonderfully here.
• Add Veggies: You can throw in other veggies like carrots, bell peppers, or zucchini along with the potatoes for extra nutrition and color.
• Leftovers: Leftovers make for a great lunch the next day. Store them in an airtight container in the fridge for up to 3 days.

FAQ Section

Q1: Can I use sweet potatoes instead of regular potatoes?
A1: Yes! Sweet potatoes would work great in this recipe, giving it a slightly sweeter flavor. Just make sure to adjust the cooking time as sweet potatoes may cook a bit faster.

Q2: Can I use chicken breasts instead of thighs?
A2: Absolutely! If you prefer chicken breasts, you can use them instead. Just make sure to monitor the cooking time, as they may cook faster than thighs.

Q3: Can I make this dish in a casserole dish instead of a baking sheet?
A3: Yes, you can use a casserole dish or a roasting pan if you prefer. Just be sure to spread the potatoes and chicken out in a single layer for even cooking.

Q4: Can I add other vegetables to this dish?
A4: Definitely! Feel free to add carrots, bell peppers, or even broccoli to the baking sheet for a more complete meal.

Q5: How do I know when the chicken is done?
A5: The internal temperature of the chicken should reach 165°F (75°C) when it’s fully cooked. You can use a meat thermometer to check.

Q6: Can I make this dish ahead of time?
A6: You can prep the chicken and potatoes in advance and store them in the fridge for a day or two. When ready to cook, simply roast them in the oven as directed.

Q7: Can I freeze this dish?
A7: Yes, you can freeze the roasted chicken and potatoes after they’ve cooled completely. Store them in an airtight container or freezer bag for up to 3 months. Reheat in the oven when ready to serve.

Q8: How do I store leftovers?
A8: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10-15 minutes to maintain crispness.

Q9: Can I make this dish spicier?
A9: Absolutely! Add a pinch of cayenne pepper or some chili flakes to the seasoning mix if you like a little heat.

Q10: How can I make this dish healthier?
A10: For a lighter version, you can use skinless chicken breasts and reduce the amount of olive oil used for roasting.

Conclusion

This Diced Potatoes with Chicken from the Oven is the perfect easy dinner for busy nights when you want something comforting and satisfying without spending hours in the kitchen. With crispy potatoes, juicy chicken, and simple seasonings, it’s a meal that’s sure to please everyone. Enjoy every bite and savor the simplicity and deliciousness of this one-pan wonder!

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