Baked Chicken with Potatoes
Bring comfort food warmth to your dinner table with this delicious one-pan baked chicken and potatoes! Tender chicken thighs marinated in tangy American Garden U.S. Mustard Original and spicy American Garden Hot Sauce Lousiana Style create an irresistible flavor combination that makes this dish mouth-watering. The potatoes and carrots soak up all those amazing flavors while roasting to golden perfection. Everything cooks together in one pan, making cleanup easy while delivering maximum taste in every single bite!
Perfect Pairings for Baked Chicken with Potatoes
Enhance your baked chicken with potatoes by serving with:
- A crisp green salad dressed with American Garden Italian Dressing & Mariade
- Corn on the cob brushed with American Garden BBQ Sauce Original for a smoky-sweet touch
- Roasted Brussels sprouts with a drizzle of American Garden Balsamic Vinaigrette
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35m
4 
MEDIUM
Ingredients
500g of chicken thighs
100g of carrots
200g of potatoes
3 tablespoons of vegetable oil
2 tablespoons of American Garden U.S Mustard Original
3 tablespoons of American Garden Hot Sauce Louisiana Style
1 teaspoon of salt
1 teaspoon of Black Pepper
1 teaspoon of garlic powder
1 stick of fresh rosemary
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Preparation
Peel carrots and slice into thick rounds; cut potatoes into 1-inch cubes.
In a large bowl, combine chicken thighs, carrots, and potatoes.
Add the vegetable oil, American Garden U.S Mustard Original, and American Garden Hot Sauce Louisiana Style to the bowl with the chicken and vegetables.
Season with salt, Black Pepper, and garlic powder. Pull off the rosemary leaves and add them to the mixture as well.
Toss all ingredients until the chicken and vegetables are evenly coated with the seasoning mixture.
Cover the bowl with plastic wrap and refrigerate for at least two hours to marinate.
When ready to cook, preheat your oven to 200°C.
Arrange chicken and vegetables in a single layer on a baking sheet or roasting pan.
Place the baking sheet in the preheated oven and bake for 35-40 minutes, or until the chicken is completely cooked through and the skin is crispy and golden.
Remove the baked chicken with potatoes from the oven and let it rest for 5 minutes before serving hot at the table.
How to Make Crispy Baked Chicken with Potatoes?
For extra depth, marinate your chicken longer or overnight. Use skin-on chicken thighs for added crispiness and flavor. Toss your veggies halfway through baking for even browning and rest the dish for a few minutes before serving to let the flavors settle.
How Should You Store Baked Chicken with Potatoes?
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven for best texture. For make-ahead convenience, prep and marinate the ingredients in advance, then bake fresh when ready.