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Cheesy Baked Chicken with Herbed Baby Potatoes & Garden Salad

A comforting dish featuring tender chicken legs and thighs, coated in warm spices and topped with melted cheddar, served with herbed baby potatoes and a fresh garden salad.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken legs and thighs Organic or free-range preferred for better flavor.
  • 2 tbsp olive oil
  • 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
For the Potatoes
  • 1 1/2 lbs baby potatoes Should feel firm and smooth.
  • 2 tbsp butter, melted
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste
For the Salad
  • 3 cups lettuce, chopped
  • 1 piece cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 piece red onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Rub the chicken legs and thighs with olive oil, garlic powder, onion powder, paprika, salt, and pepper until well coated.
  2. In a pot, bring water to a boil and add the baby potatoes. Boil until fork-tender, approximately 15–20 minutes. Drain carefully.
Cooking
  1. Place the seasoned chicken in a baking dish and bake for 35 minutes.
  2. Sprinkle the cheddar cheese generously over the chicken and return it to the oven for an additional 10–15 minutes until bubbly and golden brown.
  3. Toss the boiled potatoes with melted butter, olive oil, garlic powder, parsley, salt, and pepper in a bowl.
Salad Assembly
  1. In a large bowl, combine lettuce, cucumber, tomatoes, and red onion. Toss with olive oil, lemon juice, salt, and pepper.
Serving
  1. Arrange the cheesy baked chicken alongside the herbed potatoes and salad. Garnish with fresh parsley.

Notes

This dish can be stored in an airtight container in the fridge for up to four days. To reheat, place the chicken and potatoes in the oven at 350°F (175°C) for about 20 minutes.