This one-pan chicken potato bake is a convenient weeknight meal that combines juicy chicken thighs with roasted potatoes and corn. The bold flavors of Old Bay seasoning provide a savory, coastal-inspired taste with very little preparation required.
List of ingredients
- 6 chicken thighs, bone-in and skin-on – provides maximum flavor and juiciness.
- 1/4 cup vegetable oil – helps the seasoning stick and promotes browning.
- 3 cloves garlic, minced – adds a pungent, aromatic base.
- 3 tablespoons Old Bay Seasoning – the primary flavor profile for a savory, salty kick.
- 1 teaspoon kosher salt – enhances the other spices in the blend.
- 1/2 teaspoon coarse ground black pepper – adds a subtle, sharp heat.
- 2 pounds Russet potatoes, peeled and cut into 1 inch chunks – absorbs the chicken juices and seasonings.
- 1 1/2 cups corn – adds sweetness and texture to the bake.
step-by-step instructions
- Prepare the oven: Preheat your oven to 375 degrees Fahrenheit to ensure a consistent roasting temperature.
- Combine ingredients: In a large mixing bowl, toss together the chicken, vegetable oil, minced garlic, Old Bay seasoning, salt, and black pepper until evenly coated.
- Arrange the pan: Place the seasoned chicken thighs in the baking pan skin side up. Arrange the potato chunks and corn around the chicken, ensuring the vegetables do not cover the skin to allow for proper crisping.
- Roast: Bake for 45-55 minutes. The dish is done when the chicken skin is golden brown and crispy, and the internal temperature of the meat reaches 165 degrees Fahrenheit.
Customizing the Flavor Profile
Making a Homemade Old Bay Substitute
If you do not have pre-made seasoning, combine 2 tablespoons of celery salt, 1/4 teaspoon paprika, 1/8 teaspoon ground black pepper, and 1/8 teaspoon cayenne pepper. Add a pinch of dry mustard and a pinch of ground nutmeg to complete the flavor profile.
Adjusting the Heat Level
To increase the spiciness of the dish, add an extra pinch of cayenne pepper or red pepper flakes to the oil mixture. For a milder version, reduce the Old Bay seasoning to 2 tablespoons and supplement with extra paprika for color.
Managing Salt Content
Old Bay seasoning already contains salt, so be cautious when adding extra kosher salt. Taste a small piece of the seasoned potato before roasting or reduce the added salt to 1/2 teaspoon if you are sensitive to sodium.
Selecting the Best Produce
Using different Potato Varieties
Russet potatoes provide a fluffy interior, but Yukon Gold or red potatoes are excellent alternatives that hold their shape better. If using sweet potatoes, peel them first and be aware that they may cook slightly faster than Russets.
Importance of Uniform Potato Cutting
Cut the potatoes into consistent 1-inch chunks to ensure they all cook at the same rate. Pieces that are too small will soften and mush, while overly large pieces may remain hard when the chicken is finished.
Choosing the Right Corn
Fresh corn kernels provide the best snap and sweetness for this bake. If using frozen corn, do not thaw it before adding it to the pan, as the moisture from thawing can lead to steaming rather than roasting.
Meat Selection and Handling
Benefits of Bone-In Skin-On Thighs
Using bone-in thighs prevents the meat from drying out during the 50-minute roasting process. The skin acts as a barrier and renders fat into the potatoes, significantly increasing the overall flavor of the vegetables.
Substituting with Chicken Breasts
Bone-in chicken breasts can be used as a substitute for thighs. If using boneless, skinless breasts, reduce the cooking time by 10-15 minutes to prevent the meat from becoming tough and dry.
Ensuring Crispy Chicken Skin
Avoid overcrowding the pan, as this creates steam that prevents the skin from crisping. Ensure the chicken is placed skin-side up and that no vegetables are resting on top of the meat.
Alternative Cooking Methods
Slow Cooker Preparation
Season the thighs with salt, pepper, and 1 tablespoon of Old Bay, then sear them in a skillet with oil for 2-3 minutes per side. Place potatoes, olive oil, and another tablespoon of Old Bay in the slow cooker, nestle the seared chicken on top, and cook on low for 6-7.5 hours or high for 3-3.5 hours. Stir in the corn during the last 30 minutes of cooking.
Air Fryer Adaptation
For smaller portions, place the chicken and vegetables in an air fryer basket at 375 degrees. Cook for 20-25 minutes, shaking the vegetables halfway through, and ensure the chicken reaches an internal temperature of 165 degrees.
Using a Convection Oven
If using a convection oven, reduce the temperature to 350 degrees Fahrenheit. The circulating air will brown the chicken and potatoes more efficiently, potentially reducing the total cook time by 5-10 minutes.
Serving and Pairing Suggestions
Adding Fresh Acidity
Squeeze fresh lemon juice over the chicken and potatoes immediately after removing them from the oven. The acidity cuts through the richness of the chicken fat and enhances the savory notes of the Old Bay seasoning.
Complementary Green Vegetables
Serve this bake alongside roasted broccoli or sautéed green beans for added nutrition. The bitterness of these greens balances the sweetness of the roasted corn and the saltiness of the spice blend.
Creating a Creamier Variation
For a richer meal, mix a cup of cream of chicken soup or Alfredo sauce with the potatoes before placing them in the pan. This creates a creamy sauce that coats the vegetables while the chicken roasts on top.
Storage and Preservation
Refrigeration Guidelines
Allow the dish to cool to room temperature for no more than 2 hours before transferring it to an airtight container. Store the chicken and vegetables in the refrigerator for up to 3 days.
Freezing and Thawing
Cool the leftovers completely and store them in a freezer-safe container for up to 4 months. Thaw the meal in the refrigerator overnight before reheating to maintain the best texture.
Optimal Reheating Methods
Reheat leftovers in the oven at 350 degrees Fahrenheit for 8-10 minutes. This method is superior to microwaving because it helps restore the crispness of the chicken skin and the firmness of the potatoes.
Common Cooking Challenges
Preventing Mushy Potatoes
Avoid using too much oil or crowding the pan, which can lead to steaming. Ensure the potatoes are patted dry after washing and before tossing them in the seasoning oil.
Fixing Undercooked Chicken
If the potatoes are done but the chicken has not reached 165 degrees, increase the oven heat to 400 degrees for the final 5-10 minutes. This will push the internal temperature up without overcooking the vegetables.
Avoiding Burnt Seasonings
If you notice the spices browning too quickly, loosely cover the pan with aluminum foil. This protects the seasoning from direct heat while allowing the chicken to finish cooking internally.
Frequently Asked Questions
Can I use frozen corn in this recipe?
Yes, frozen corn works well. Add it directly from the freezer to the pan to prevent excess moisture from affecting the roast.
Is this recipe dairy-free?
Yes, the base recipe is naturally dairy-free as it uses vegetable oil. Avoid the creamy variation if you need to keep the dish dairy-free.
How do I know when the chicken is safely cooked?
Use a meat thermometer to check the thickest part of the thigh. The chicken is safe to eat and fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit.
Can I use a different seasoning blend?
Yes, you can substitute Old Bay with taco seasoning and black beans, or an Italian blend of oregano, rosemary, and garlic powder for a different flavor profile.
What is the best way to peel the potatoes?
Use a Y-shaped vegetable peeler for efficiency. If using baby potatoes or red potatoes, you can leave the skins on for extra texture and nutrients.
Can I add shrimp to this bake?
Yes, adding peeled shrimp and smoked chicken sausage creates a “baked boil” effect. Add the shrimp during the last 8-10 minutes of roasting so they do not overcook.
Print
Old Bay Chicken Potato Bake
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Old Bay Chicken Potato Bake is a quick one-pan weeknight dinner with crispy chicken, potatoes and corn inspired by East Coast summer flavors.
Ingredients
- 6 chicken thighs, bone in and skin on
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 3 tablespoons Old Bay Seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 pounds Russet potatoes, peeled and cut into 1 inch chunks
- 1 1/2 cups corn
Instructions
- Step 1: Preheat oven to 375 degrees.
- Step 2: Mix together all the ingredients in a large bowl.
- Step 3: Add the chicken, skin side up to the baking pan and put the potatoes and corn around it in the pan (do not cover the chicken with the vegetables).
- Step 4: Roast for 45-55 minutes, until chicken is crispy and the internal temperature reaches 165 degrees.
Notes
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350 degrees for 8-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 556 kcal
- Sugar: 3 g
- Sodium: 513 mg
- Fat: 34 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 142 mg