Baked Chicken with Garlic Potatoes (gluten free)

Baked Chicken with Garlic Potatoes 

Traditionally seasoned chicken baked over chunky-cut potatoes. The chicken becomes perfectly tender with a crispy skin. Drippings brown the potatoes underneath, elevating them from a basic staple to restaurant-worthy. No one needs to know you can prep this one-dish wonder in minutes.

2 lbs (about 4 pieces) organic chicken thighs
5 medium potatoes
1/4 cup parmesan cheese (optional)
1 tsp garlic powder
parsley, sage, rosemary and thyme*

Preheat the oven to 375F. Grease a baking dish coconut oil or olive oil.

Wash, dry and coarsely chop the potatoes, leaving the skins on. Cover the bottom of the dish with potatoes and sprinkle on the garlic powder and parmesan cheese (optional). If you prefer to use a little salt, sprinkle a 1/4 tsp over the potatoes as well.

Place the chicken thighs over top of the potatoes. If the thighs are folded in the package, as they often are, unfold them so as many of the potatoes are covered as possible. Sprinkle the parsley, sage, rosemary and thyme over the chicken.

Cover with foil and bake for an hour.  Look busy. After an hour, uncover and continue to bake for another fifteen minutes, until the potatoes are cooked and juices from the chicken run clear. Before serving, sprinkle a bit of parsley over the potatoes.


*Many thanks to Simon and Garfunkel for the little tune I get in my head whenever I season poultry.


This recipe was linked to Monday Mania, Real Food Wednesday, Healthy2Day Wednesdays ,Allergy Free Wednesdays,  Simple Lives Thursdays, Full Plate Thursdays,  Fight Back! Friday and Real Food 101.

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