Oven-Baked Chickenwith Potatoes in Sauce
- 1 hr 5 min
- Serves 4
- 11 ingredients
20 minutes to prep, 45 to cook. A hearty Mediterranean‑inspired oven‑baked chicken dish featuring tender potatoes, aromatic spices, and a creamy tomato‑milk sauce that keeps everything moist and flavorful. Ideal for a comforting dinner served with a side salad or rice.
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Method
Preheat the oven to 375°F (375°F).
Peel and cut the potatoes into bite‑size pieces and slice the onions; place them in a baking tray.
Drizzle the vegetables with the specified amount of vegetable oil, then sprinkle the red chili powder, paprika, black pepper, dried thyme, and salt; toss to coat evenly.
Arrange the boneless, skinless chicken thighs on top of the seasoned vegetables in a single layer.
In a small bowl, combine the tomato paste, the remaining vegetable oil, and the milk; stir until smooth and then spread the sauce evenly over the chicken pieces.
Bake the tray in the preheated oven for about 45 minutes, or until the chicken is golden brown and cooked through and the potatoes are tender.
Remove from the oven, let rest for 5 minutes, then serve.
Tips while you cook
- Preheat before prepping
- Start the oven preheating to 190 °C before cutting and seasoning the vegetables.
- Season vegetables first
- Toss potatoes and onions with oil and spices before arranging the chicken on top.
- Rest before serving
- Allow the baked dish to rest for 5 minutes after removing from the oven.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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