Description
A wholesome and flavorful chicken potato bake featuring tender chicken thighs, cubed potatoes, green beans, cherry tomatoes, and olives, all baked in a tangy honey lemon garlic sauce. This family-friendly, protein-packed dish is perfect for an easy one-pot dinner that's both comforting and nutritious.
Ingredients
Scale
Chicken
- 6 chicken thighs (about 2 lbs, skinless, boneless)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Vegetables & Others
- 3 large potatoes (cubed, about 1.5 lbs)
- 4 oz green beans (halved)
- 1 cup cherry tomatoes (halved)
- ½ red onion (sliced)
- 5 cloves garlic (sliced)
- ⅓ cup green olives
Sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1.5 tablespoons honey
- 1.5 tablespoons olive oil
Garnish
- Fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Prepare Chicken: Halve the chicken thighs, season them evenly with salt and pepper, then sear in olive oil in a skillet over medium-high heat until golden brown, about 1-2 minutes per side. Deglaze the pan with ⅓ cup water to capture the flavorful browned bits, then set aside.
- Make Sauce: In a bowl, whisk together olive oil, lemon juice, honey, paprika, dried oregano, salt, and pepper to create a tangy and slightly sweet sauce base.
- Assemble Veggies and Sauce: In a baking dish, layer the deglazed pan juices along with the cubed potatoes, green beans, cherry tomatoes, sliced red onion, garlic, and green olives. Drizzle half of the prepared sauce over the vegetables and season the potatoes lightly with additional salt as needed.
- Add Chicken: Place the seared chicken thighs on top of the vegetable layer, then drizzle the remaining sauce evenly over the chicken.
- Bake: Place the dish on the middle oven rack and bake at 375°F (190°C) for 25 minutes. After this, baste the chicken and vegetables with the cooking juices from the pan. Continue baking for an additional 25 minutes or until the potatoes are fork-tender. If needed, bake for 5-10 more minutes depending on potato size and oven calibration. Note that the cooking liquid will reduce and thicken slightly during baking.
- Garnish and Serve: Remove from oven, garnish with fresh parsley, and serve hot.
Notes
- This is a simple one-pot bake that’s both hearty and healthy, ideal for family dinners.
- You can substitute green beans with other green vegetables such as asparagus or broccoli according to preference.
- To speed up cooking, cut potatoes into smaller cubes for faster tenderness.
- Ensure the chicken is well seared for better flavor and texture.
- Use fresh lemon juice for the sauce to maximize brightness and tanginess.
- This dish can be prepared ahead; assemble and refrigerate before baking to save time on busy days.
Nutrition
- Serving Size: 1 serving
- Calories: 379 kcal
- Sugar: 8 g
- Sodium: 740 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.02 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 129 mg
