Oven Baked Chicken and Potatoes

Baked chicken and potatoes in a serving bowl.

5 from 14 votes

Oven-baked chicken and potatoes are one of the easiest and most comforting meals you can make for your family. This simple one-pan dinner is perfect for busy weeknights.

Prep Time15

Cook Time45

Course: dinner, Main Dish

Cuisine: American

Servings: servings

Calories: 384kcal

Author: Gina Abernathy

Ingredients

6-8 chicken thighs
4 medium potatoes thickly diced into 2" pieces
2 cups baby spinach roughly chopped
1 (8oz) package sliced mushrooms
1 (10.5 oz.) can cream of mushroom soup
1 cup milk
lemon pepper, paprika, garlic powder, onion powder, salt and pepper to taste
oil

Instructions

Preheat oven to 400 degrees.
Lightly spray a 13"x 9" baking dish with nonstick oil. Set aside.
Season the chicken well on both sides. Add oil to a skillet to cover the bottom. Heat the oil and add the chicken skin side down. Cook for about 4-5 minutes and then flip. Let the other side brown for 3-4 minutes. You are not cooking the chicken until it is done. You are just browning the outside.
While the chicken is browning, wash potatoes and dice into 2" pieces and place in the bottom of the prepared baking dish.
Add spinach and mushrooms. Drizzle with vegetable oil. Season with salt and pepper to taste. Toss to coat. Set aside.
In a small bowl, mix soup and milk. Stir until combined. Pour the soup mixture over the potatoes.
Remove the chicken from the skillet and add to the top of the potatoes in the baking dish.
Bake for 45 minutes to an hour or roast until completely cooked through, reaching an internal temperature of 165 degrees. Potatoes should be fork tender.
Serve the creamy sauce over the top of the chicken.

Notes

Oil: The oil will vary depending on the size of your skillet. You need enough to cover the bottom of the skillet for browning the chicken.

Depending on the vegetables you use for this dish (extra potatoes, added carrots, etc.), you will need a tablespoon or two to drizzle over the top of your vegetables. Just add enough to make sure they are evenly coated.

The cooking time may vary depending on how thick you cut your potatoes and the size of your chicken. Potatoes should be fork-tender, and the chicken cooked through.

Swap out the thighs for chicken breast or chicken legs if you like. You will need to adjust the cooking time based on the cut of chicken you desire. The breast may take a little longer to cook, and the legs not so long.
Seasonings are entirely up to you. If you are not a lemon pepper fan, use just pepper and a little garlic powder. Chili powder is also great and adds a smokier flavor. Season as desired.
Don't have Russet potatoes? You can use red potatoes or even some Yukon Gold potatoes. Try to dice all of the potatoes into uniform sizes for even cooking.
You could also add another vegetable to the mix. For example, add some carrots, Brussels sprouts, or broccoli.

Nutrition