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Cheesy baked chicken with herbed baby potatoes and a fresh garden salad

Cheesy Baked Chicken with Herbed Baby Potatoes & Garden Salad

A comforting dish combining succulent chicken, flavorful herbed baby potatoes, and a fresh garden salad for a delightful meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken legs and thighs Look for pieces with even coloring and no blemishes.
  • 2 tablespoons olive oil For rubbing on chicken.
  • 1 teaspoon garlic powder Enhances flavor.
  • 1 teaspoon onion powder Adds depth to the seasoning.
  • 1 teaspoon paprika For color and flavor.
  • 1 teaspoon salt To taste.
  • 1/2 teaspoon black pepper To taste.
  • 1 1/2 cups shredded cheddar cheese Aged cheddar for better flavor.
For the Potatoes
  • 1 1/2 pounds baby potatoes Choose firm ones without spots.
  • 2 tablespoons butter, melted For richness.
  • 1 tablespoon olive oil For tossing with potatoes.
  • 1 teaspoon garlic powder Enhances flavor.
  • 2 tablespoons fresh parsley, chopped For added flavor and garnish.
For the Salad
  • 3 cups lettuce, chopped Choose your favorite varieties.
  • 1 cucumber sliced For freshness and crunch.
  • 1 cup cherry tomatoes, halved Sweet and colorful.
  • 1/2 red onion thinly sliced Adds a bite.
  • 2 tablespoons olive oil For salad dressing.
  • 1 tablespoon lemon juice For acidity and flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) while you prepare the chicken.
  2. In a bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Rub this mixture generously over the chicken.
Cooking the Chicken
  1. Place the chicken in a baking dish and bake for 35 minutes until the skin turns golden brown.
  2. Sprinkle shredded cheddar cheese over the chicken and return it to the oven for an additional 10-15 minutes, until the cheese is bubbly.
Cooking the Potatoes
  1. While the chicken bakes, boil the baby potatoes in salted water until fork-tender, about 15 minutes.
  2. Drain the potatoes, then toss them with melted butter, olive oil, garlic powder, parsley, and seasoning.
Preparing the Salad
  1. Combine chopped lettuce, sliced cucumber, cherry tomatoes, and red onion in a large bowl.
  2. Dress with olive oil, lemon juice, salt, and pepper.
Serving
  1. When the chicken is ready, arrange it on a plate next to the herbed potatoes and salad. Garnish with freshly chopped parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the chicken and potatoes for up to 3 months. Reheat in the oven at 350°F (175°C).