Chicken and Potato Bake

What to Put on the Table With Chicken and Potato Bake

• Green beans
• Side salad
• Steamed broccoli
• Garlic bread

How to Make Chicken and Potato Bake

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1. Heat the oven to 190°C / 375°F (170°C / 340°F fan). Season the chicken with half the salt and pepper and brown in the oil for 3 minutes per side.

   Mark done Start 3 min timer

2. Layer the potatoes, onion and garlic in a 3 litre dish, seasoning with the rest of the salt, pepper and thyme.

   Mark done

3. Pour over the stock and set the chicken on top. Cover with foil and bake for 35 minutes.

   Mark done Start 35 min timer

4. Uncover, scatter with the cheese and bake for 20 minutes more, until the potatoes are tender and the cheese is golden.

   Mark done Start 20 min timer

Worth Knowing Before You Cook

Slice the potatoes evenly so they cook at the same rate.

If the potatoes are firm after the cooking time, cover and bake 10 minutes more.

Check the chicken reaches 75°C in the thickest part.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Keeping What's Left

Keeps in the fridge for up to 3 days. Reheat covered at 180°C for 20 minutes.

Common Questions

Chicken and Potato Bake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.