One pan spiced chicken & potato bake

A deliciously warming and hearty spiced chicken and potato bake, cooked in one dish! An easy one pan chicken recipe for easy weeknight meals.

Nothing beats one pan dinner recipes for busy midweek meals. This dish requires no sauteing or cooking before everything goes in the oven: everything is simply added to one dish and cooked in the oven for an hour and at the end of it, you’re left with a delicious, well-spiced and flavorsome dish that required very little effort. If you’re looking for more one pan dinners; specifically one pan chicken dinners, this one needs to become apart of your cooking arsenal!

Chicken thighs - chicken thighs are essential here. Bone in and skin on thighs are what we’re needing, because the bone helps to keep the meat succulent and juicy, and the fat in the skin becomes one with the sauce and where there’s fat, there’s flavour!

Pomegranate - I love the flavour pomegranate brings to dishes like this. Pomegranate molasses is essential concentrated pomegranate juice, so you have that beautiful flavour of pomegranate but in a form that’s thick, syrupy, sweet and tangy just like balsamic vinegar syrup.

Dill - if you don’t like dill, you can substitute this for parsley!

Ingredients (serves 2):

4 chicken thighs (skin on and bone in)

4 medium sized maris piper potatoes( peeled and quartered)

2 brown/white onions

3 finely sliced garlic cloves

1tbsp olive oil

400ml finely chopped tinned tomatoes (use the best quality you can within budget)

350ml chicken stock

1tsp smoked paprika

1tsp salt

1tsp cumin seeds (or 3/4tsp ground cumin)

1tsp oregano

1tsp pomegranate molasses (you could also use honey)

1 lemon sliced into 4 slices

Fresh pomegranate seeds and fresh dill for topping

Method

Preheat the oven to 180c (fan)

To a large roasting dish or ovenproof casserole dish, scatter the potatoes, onion and garlic around the base of the pan.

Add the tomatoes, stock, spices, herbs, salt and pomegranate molasses. Mix to combine.

Nestle the chicken thighs into the vegetable mixture. Nestle the lemon slices into the stew around the chicken.

Roast for 40 minutes. Remove and baste the chicken thighs with some of the sauce using a spoon. Place back into the oven for another 20 minutes.

Remove and scatter over the pomegranate seeds and dill and serve.

I really hope you enjoy this one pan chicken and potato dinner and that it becomes a repeated favourite in your repertoire for easy mid week dinners!