This oven-baked chicken and potatoes dish is weeknight comfort at its finest — juicy chicken thighs soaked in a tangy kefir marinade, roasted alongside golden, crispy potatoes. It is every bit as cozy as our layered chicken thigh and potato bake, and it pairs beautifully with simple sides like our creamy chicken and potatoes. If you are new to marinating poultry, the food-safety basics at USDA.gov are worth a quick read before you start.
Ingredients
- Chicken thighs
- Potatoes
- 1 onion
- 1 tbsp mustard
- Kefir, to cover
- Salt, pepper, paprika, to taste
- Vegetable oil
Instructions
- Pound the chicken, rub with spices, mustard, and kefir; refrigerate 30 minutes.
- Parboil the potatoes for 5 minutes after boiling; toss with spices and oil.
- Layer onion, meat, and potatoes in a baking dish and bake for 1 hour.
Tips
Pat the parboiled potatoes dry before tossing them with oil and spices — dry potatoes crisp instead of steam. Give the chicken the full 30 minutes in the kefir marinade; the gentle acidity tenderizes the meat without turning it mushy. If you love cozy one-pan bakes, our chicken and mashed potato bake is another family favorite worth trying.
Nutrition (per 100 g): 77 kcal, protein 8.3 g, fat 3.8 g, carbs 2.6 g.