🥘 Chicken and Potato Bake 🥘

Instructions

1. Preheat Oven:
   Preheat your oven to 200°C (400°F).
2. Prepare Chicken & Potatoes:
   In a large bowl, toss chicken and potato chunks with olive oil, garlic, paprika, thyme, salt, and pepper until well coated.
3. Assemble in Baking Dish:
   Spread onions on the bottom of a baking dish. Arrange chicken and potatoes on top. Pour chicken broth over the top.
4. Bake:
   Cover with foil and bake 35–40 minutes. Remove foil and bake another 15–20 minutes until chicken is golden and cooked through, and potatoes are tender.
5. Add Cheese (Optional):
   Sprinkle grated cheese over the top during the last 5 minutes of baking for a gooey, cheesy finish.
6. Serve:
   Serve hot, straight from the baking dish. Perfect with a side salad or steamed veggies.

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💡 Tips:

• For extra flavor, marinate the chicken in olive oil, garlic, and herbs for 30 minutes before baking.
• Bone-in chicken gives juicier meat, but boneless cooks faster.
• You can add carrots, bell peppers, or zucchini for extra veggies.

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If you like, I can also give you a “set it and forget it” slow cooker version that makes the chicken fall-off-the-bone tender with minimal effort. Do you want that version?