Chicken and Potato Bake
This Chicken and Potato Bake is a one-pan wonder packed with garlic shawarma flavor and crispy, golden perfection. Juicy chicken thighs and tender potatoes are tossed in a bold marinade and roasted until caramelized and irresistible. With just a few simple ingredients and minimal prep, this sheet pan dinner is perfect for busy weeknights or laid-back weekend meals. Add a sprinkle of herbs for extra depth, and let the oven do the work!
Serves 4
INGREDIENTS
3 lbs chicken thighs/drumsticks
1.5 lbs potatoes, scrubbed and quartered
1/2 cup garlic shawarma marinade
Optional: 1 tsp dried thyme, 1 tsp dried rosemary
PREPARATION
Toss chicken and potatoes with the marinade in a bowl or bag. Let it soak in the flavor for a couple of hours—or cook immediately if you’re in a hurry!
Preheat your oven to 425°F. Arrange everything in a single layer on a sheet pan, skin side down for the chicken, and bake for 30 minutes.
Crank up the heat to 450°F. Flip the chicken and potatoes, and bake for 15 more minutes until golden and crispy.