One-Pan Chicken and Potato Bake
Equipment
- baking dish
Ingredients
- 1 whole chicken cut into pieces (or 4 bone-in, skin-on chicken thighs)
- 6 medium potatoes unpeeled and thinly sliced
- 1 onion thinly sliced
- 1 can 10.5 oz. condensed cream of mushroom soup
- Salt and pepper to taste
- Water
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a baking dish.
- Arrange the chicken pieces in the prepared baking dish.
- Layer the thinly sliced potatoes and onion over the chicken.
- Season the chicken, potatoes, and onion with salt and pepper to taste.
- Add a little water to the baking dish to create some moisture.
- Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
- After 40 minutes, remove the foil and spoon the condensed cream of mushroom soup over the chicken, potatoes, and onion.
- Return the baking dish to the oven and bake, uncovered, for an additional 10-20 minutes or until the chicken is cooked through, the potatoes are tender, and the sauce is bubbly.
- Serve hot, spooning the mushroom sauce over the chicken and potatoes.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this one-pan chicken and potato bake with a medium-bodied red wine such as Merlot or a crisp white wine like Chardonnay. These wines will complement the savory flavors of the dish while adding depth to the overall dining experience.Nutritional Information
Calories: 500 kcal | Carbohydrates: 40 g | Protein: 25 g | Fat: 20 g | Fiber: 5 g | Sugar: 3 g
