Chicken and Potato Bake

Serving: This dish is perfect on its own, but you can serve it with a side salad or steamed vegetables for a complete meal. It pairs well with a light vinaigrette or a dollop of sour cream.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Variants
Add Veggies: Toss in some carrots, bell peppers, or onions with the potatoes for added flavor and nutrition.
Cheesy Chicken and Potato Bake: Add a layer of shredded cheddar cheese on top of the chicken during the last 5 minutes of baking for a cheesy, melty finish.
Spicy Version: For a kick of heat, add a pinch of cayenne pepper or chili powder to the seasoning mix, or drizzle with hot sauce before serving.
FAQ
Q: Can I use bone-in chicken for this recipe?
A: Yes, you can use bone-in chicken. Just be sure to adjust the cooking time as bone-in pieces take longer to cook through. You may need to bake for 40-45 minutes.

Q: Can I make this recipe with sweet potatoes?
A: Yes, you can substitute sweet potatoes for regular potatoes. Sweet potatoes will cook similarly and add a slightly sweeter flavor to the dish.

Q: Can I prepare this dish ahead of time?
A: You can prepare the potatoes and chicken and store them in the fridge before baking. When ready to cook, simply preheat the oven and bake as instructed.

Q: How do I prevent the chicken from drying out?
A: To keep the chicken juicy, avoid overbaking it. Check the internal temperature with a meat thermometer, and once it reaches 165°F (74°C), remove it from the oven immediately.

This Chicken and Potato Bake is the ultimate comfort food, easy to make, and packed with flavor. With crispy potatoes and tender chicken, it’s a dish the whole family will love!