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Serving: Serve with a side of steamed vegetables, a crisp salad, or some crusty bread to complete the meal.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Freezing: Freeze leftover chicken and potatoes in a freezer-safe container for up to 2 months. Reheat in the oven for best results.
Variants:
Sweet Potato Variation: Swap regular potatoes for sweet potatoes for a slightly sweet twist.
Add Veggies: Toss in some chopped carrots, bell peppers, or zucchini with the potatoes for added flavor and nutrition.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a spicy variation.
Herb Swap: Experiment with fresh rosemary or sage instead of dried thyme for a different flavor profile.
FAQ:
1. Can I use boneless chicken breasts instead of thighs?
Yes, boneless breasts work fine, but keep in mind that they may cook slightly faster, so check for doneness earlier.
2. Can I make this dish ahead of time?
Yes! You can prepare the chicken and potatoes, cover, and refrigerate for up to 24 hours before baking.
3. Can I use a different cooking method?
This recipe works well in the oven, but you can also cook it in a slow cooker. Cook on low for 4-6 hours until the chicken is fully cooked and the potatoes are tender.
4. Why did my potatoes not get crispy?
Ensure the potatoes are coated in enough oil and spread out in a single layer on the baking sheet. Crowding the potatoes will prevent them from getting crispy.
This Chicken and Potato Bake is a hassle-free, hearty meal that’s sure to become a family favorite. It’s easy, flavorful, and requires minimal cleanup—just one pan to wash!
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