If you’re craving a wholesome, comforting meal that’s as flavorful as it is straightforward, the Oven-Baked Diced Chicken and Potatoes with Herbs Recipe is a total winner. Imagine juicy chunks of tender chicken paired with perfectly crispy, golden potatoes, all infused with a garden-fresh blend of herbs and spices. This dish not only fills your kitchen with an irresistible aroma but also brings a balance of textures and flavors that will have everyone at the table asking for seconds. Perfectly baked in one pan, it’s a fuss-free dinner solution that feels both homey and special.
Ingredients You’ll Need
These simple ingredients come together beautifully to create a dish bursting with flavor and texture. Each one plays a vital role, from the tender chicken to the earthy potatoes, and the herbs that brighten every bite.
- 4 boneless, skinless chicken breasts, cubed: Using bite-sized pieces ensures even cooking and maximum flavor absorption.
- 4 medium potatoes, peeled and diced: Dicing creates perfectly crispy edges; peeling ensures a smooth, creamy inside.
- 3 tbsp olive oil: Helps everything crisp up beautifully while adding a subtle, fruity richness.
- 1 tsp garlic powder: Packs a savory punch that deepens the overall flavor without overpowering.
- 1 tsp onion powder: Adds a gentle sweetness and complexity to the seasoning mix.
- 1 tsp dried thyme: Brings a fragrant, earthy note that complements both chicken and potatoes perfectly.
- 1 tsp paprika: Adds warmth and a mild smoky flavor, plus a lovely color.
- Salt and pepper, to taste: Essential for balancing and elevating all the natural flavors.
- 1 tbsp fresh parsley, chopped: A bright finish that lends freshness and vibrant color.
- 1 lemon, cut into wedges (optional): A squeeze of lemon juice adds zing and harmony to the rich, baked dish.
How to Make Oven-Baked Diced Chicken and Potatoes with Herbs Recipe
Step 1: Prepare Your Ingredients
Start by peeling and dicing your potatoes into uniform 1-inch cubes to ensure they cook evenly alongside the chicken. Cut the chicken breasts into similar-sized pieces, which will help them bake at the same rate and stay juicy and tender.
Step 2: Season Everything
In a large mixing bowl, combine the diced chicken and potatoes with olive oil, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Toss everything together until each piece is well coated, making sure the herbs and spices cling lovingly to every bite.
Step 3: Arrange on a Baking Sheet
Spread the chicken and potatoes out in a single layer on a baking sheet, leaving a little space between pieces. This step is crucial for getting that perfect crispy texture on your potatoes and that lovely golden crust on your chicken.
Step 4: Bake to Perfection
Place the tray in a preheated oven at 400°F (200°C) and bake for about 35–40 minutes. Halfway through, give everything a gentle toss to promote even browning. You’ll know it’s ready when the chicken is cooked through and the potatoes are golden and crisp around the edges.
Step 5: Add Fresh Parsley and Optional Lemon
Once out of the oven, sprinkle the dish with chopped fresh parsley for a burst of color and freshness. If you like, serve with lemon wedges on the side to add a vibrant, citrusy zing.
How to Serve Oven-Baked Diced Chicken and Potatoes with Herbs Recipe
Garnishes
Simple garnishes like freshly chopped parsley elevate the dish with an extra pop of color and fresh herbal brightness. If you want to add a little twist, a sprinkle of grated Parmesan or a drizzle of garlic-infused olive oil works beautifully. The optional lemon wedges can be squeezed over just before eating to brighten every bite with a fresh citrus note.
Side Dishes
This Oven-Baked Diced Chicken and Potatoes with Herbs Recipe shines on its own but pairs exceptionally well with crisp green salads, steamed veggies like green beans or broccoli, or even a light cucumber and tomato salad to add a refreshing contrast. For a heartier meal, creamy mashed cauliflower or garlic bread are perfect companions.
Creative Ways to Present
If you want to impress your guests, try serving this dish on a rustic wooden board surrounded by fresh herb sprigs and lemon wedges. You could also plate the chicken and potatoes over a bed of fluffy couscous or quinoa. For a casual weeknight, a generous heap over mixed greens makes for a satisfying warm salad bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to three days. This dish holds its texture well, making it ideal for quick lunches or an easy dinner the next day.
Freezing
If you want to keep it longer, the baked chicken and potatoes freeze nicely. Just portion them into freezer-safe containers or bags, and freeze for up to two months. When you’re ready, thaw overnight in the fridge for the best texture.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 10–15 minutes to restore crispiness or microwave for a quicker option. Adding a splash of water before reheating in the microwave can keep the chicken moist.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! Yukon Gold or red potatoes work great, offering a nice balance of creaminess and crispness. Just make sure to cut them into uniform pieces for even cooking.
Is it possible to make this recipe gluten-free?
Yes! The recipe is naturally gluten-free, but always double-check your spices if you’re using pre-mixed blends to avoid any hidden gluten.
Can I substitute the chicken breasts with thighs?
Definitely. Chicken thighs are deliciously juicy and can add extra flavor. Just adjust the cooking time slightly, as thighs may need a bit longer to become tender.
How do I make sure the potatoes get crispy?
Spacing out the potatoes and chicken on the baking sheet without overcrowding is key. Also, tossing them halfway through cooking helps achieve even browning.
Can I add other vegetables to this dish?
Yes! Vegetables like carrots, bell peppers, or zucchini can be added for more color and nutrition. Add them in larger pieces so they cook evenly along with the chicken and potatoes.
Final Thoughts
This Oven-Baked Diced Chicken and Potatoes with Herbs Recipe has quickly become one of my personal favorites because it blends simplicity with incredible flavor and versatility. Whether you’re cooking for your family or hosting friends, it’s a dish that delivers warmth, comfort, and satisfaction every time. I can’t wait for you to try it and make it your own kitchen staple!
Print
Oven-Baked Diced Chicken and Potatoes with Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Oven-Baked Diced Potatoes with Chicken recipe offers a simple, hearty meal combining tender chicken breast cubes with golden, seasoned potatoes. Baked together with a flavorful blend of garlic, onion, thyme, and paprika, this dish is perfect for a comforting dinner that requires minimal prep and cleanup.
Ingredients
Protein
- 4 boneless, skinless chicken breasts (cut into 1-inch cubes)
Vegetables
- 4 medium potatoes (peeled and diced into 1-inch cubes)
Seasonings & Oils
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper, to taste
Garnish & Optional
- 1 tbsp fresh parsley (chopped, for garnish)
- 1 lemon (cut into wedges, optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the chicken and potatoes evenly.
- Prepare the ingredients: Cube the chicken breasts and peel and dice potatoes into 1-inch cubes. This uniform size helps everything cook evenly.
- Season the mixture: In a large mixing bowl, combine the chicken cubes and diced potatoes. Add olive oil, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Toss thoroughly to coat everything evenly with the spices and oil.
- Arrange on a baking sheet: Spread the seasoned chicken and potatoes out in a single layer on a large baking sheet to allow even roasting and browning.
- Bake: Place the baking sheet in the preheated oven and bake for about 35-40 minutes, stirring halfway through to ensure even cooking and crispiness. The chicken should be cooked through, and the potatoes golden and tender.
- Garnish and serve: Remove from oven, sprinkle freshly chopped parsley over the top, and serve with lemon wedges on the side for an optional, fresh citrus twist.
Notes
- For extra crispiness, spread the chicken and potatoes in a single layer without overlapping.
- You can substitute dried thyme with rosemary or oregano for a different herb flavor profile.
- Lemon wedges add a nice brightness; squeeze them over the dish just before eating.
- Make sure to flip or stir halfway through baking to ensure even cooking.
- This recipe is ideal for meal prep — just store leftovers in an airtight container and reheat.
