Description
Crispy Potato and Chicken Bowl: Your new go-to! Easy, flavorful, and satisfying for any night. Get the recipe for this crowd-pleaser.
Ingredients
Scale
- Main Stars:
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1.5 lbs Russet potatoes (about 3–4 medium), scrubbed and cut into 1-inch cubes
- Flavor Crew:
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- Crispy Potato & Chicken Seasoning:
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep Your Produce:: First things first, get those potatoes ready. I wash them thoroughly, then chop them into roughly 1-inch cubes. Try to keep them uniform, hon, or some will burn while others are still hard. I once had a batch where half were perfect and the other half were practically raw. Big oops! Toss them with a tablespoon of olive oil, salt, and pepper on a baking sheet. This is where I sometimes forget to properly space them out, but don’t be like me—give ’em room to breathe!
- Season the Chicken:: Now for the chicken! Pat your chicken thighs (or breasts) dry with a paper towel; this helps the seasoning stick and encourages browning. Cut them into bite-sized pieces, similar in size to your potatoes. In a bowl, toss the chicken with another tablespoon of olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Really get in there with your hands! I didn’t expect how much difference a good mix makes until I actually started doing it.
- Roast the Potatoes:: Pop those seasoned potatoes into a preheated oven at 400°F (200°C). Let them roast for about 15-20 minutes. You want them starting to get tender and a little golden around the edges. This is crucial for that crispy texture! I can already smell that earthy potato scent starting to waft through the kitchen, it’s so comforting. Give them a quick flip halfway through, just to ensure even crispiness.
- Add the Chicken:: After the potatoes have had their head start, pull the baking sheet out. Carefully add the seasoned chicken pieces to the same sheet, spreading them out among the potatoes. Try not to overcrowd the pan; overcrowding leads to steaming, not crisping, and nobody wants soggy chicken! I learned this the hard way, with a sad, pale batch of chicken. Back into the oven they go for another 15-20 minutes.
- Crisp it Up:: Keep an eye on everything! You’re looking for the chicken to be cooked through (no pink!) and the potatoes to be gloriously golden brown and crispy. I usually give them a little poke to test for tenderness. If you want extra crispiness, you can crank up the oven to a higher temp for the last 5 minutes, or even a quick broil, but watch it like a hawk! Things go from golden to charcoal in a heartbeat, trust me, I’ve seen it happen.
- Serve and Garnish:: Once everything is cooked to perfection, pull the sheet out. The aroma is just incredible—savory chicken mingling with crispy, seasoned potatoes. Divide the Crispy Potato and Chicken Bowl components among your serving bowls. Sprinkle generously with fresh chopped parsley. It adds a lovely freshness and makes it look like you put in way more effort than you actually did. Enjoy this warm, satisfying meal!