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Cheesy Baked Chicken with Herbed Baby Potatoes & Garden Salad

A comforting dish that combines seasoned chicken thighs, gooey cheddar cheese, crispy herbed baby potatoes, and a refreshing garden salad, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Cheesy Baked Chicken
  • 4 pieces chicken legs and thighs Choose plump, vibrant chicken pieces.
  • 2 tbsp olive oil For coating the chicken.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded cheddar cheese Sharp cheddar recommended for robust flavor.
For the Herbed Baby Potatoes
  • 1 1/2 lbs baby potatoes Look for firm, blemish-free specimens.
  • 2 tbsp butter, melted Can substitute with olive oil for a lighter version.
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste Salt and pepper
  • 2 tbsp fresh parsley, chopped
For the Garden Salad
  • 3 cups lettuce, chopped
  • 1 cucumber cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion red onion, thinly sliced
  • 2 tbsp olive oil For dressing the salad.
  • 1 tbsp lemon juice Adds freshness to the salad.
  • Salt and pepper to taste Salt and pepper
  • Fresh parsley, chopped for garnish Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rub the chicken legs and thighs with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
Baking
  1. Place the seasoned chicken in a baking dish and bake for 35 minutes.
  2. After 35 minutes, sprinkle the cheddar cheese over the chicken and return it to the oven for an additional 10-15 minutes until golden brown and bubbly.
Cooking the Potatoes
  1. Boil the baby potatoes in water until fork-tender, about 15-20 minutes, and then drain.
  2. Toss the potatoes with melted butter, olive oil, garlic powder, parsley, salt, and pepper while they are still warm.
Making the Salad
  1. In a large bowl, combine lettuce, cucumber, tomatoes, and red onion.
  2. Toss with olive oil, lemon juice, salt, and pepper.
Serving
  1. Serve the cheesy baked chicken alongside the herbed potatoes and salad, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F until warmed through.