Loaded chicken & potatoes

Alright, imagine this: crispy golden potatoes, tender juicy chicken, and all those melty toppings you usually reserve for your favorite loaded fries. Yes, this dish really brings it all together in one pan, and honestly, it’s like the ultimate comfort food mashup that’s ridiculously easy to whip up. The smell alone—garlic, herbs, and that subtle toasted cheese aroma—will have your kitchen smelling like a cozy little bistro in no time. Plus, it’s perfect for those days when you want a hearty meal without a ton of fuss. Trust me, once you try this, it’ll quickly become your go-to weeknight hero!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

For the Main Dish:

1.5 lbs boneless, skinless chicken thighs
1.5 lbs baby potatoes, halved
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried thyme
Salt and pepper, to taste
1 cup shredded cheddar cheese
4 slices cooked bacon, chopped
2 green onions, thinly sliced

For the Sauce / Garnish:

½ cup sour cream (optional, for serving)
Fresh parsley, chopped (optional)

How I Make It

Step 1:

Preheat your oven to 400°F. In a large bowl, toss the halved baby potatoes with 1 tbsp olive oil, salt, pepper, and half of the smoked paprika and garlic powder. Spread them evenly on a rimmed baking sheet—don’t overcrowd, so they get that crisp golden texture.

Step 2:

Roast the potatoes for about 20 minutes, flipping halfway through until they’re tender and golden brown. This step kickstarts that crispy exterior we’re after—don’t rush it!

Step 3:

While the potatoes are roasting, brush the chicken thighs with the remaining olive oil and season generously with salt, pepper, thyme, smoked paprika, and garlic powder. The seasoning blend adds a smoky, earthy flavor that pairs perfectly with the potatoes.

Step 4:

Once the potatoes have about 10 minutes left, nestle the seasoned chicken thighs among them on the same sheet pan. This timing ensures everything finishes cooking together, and the chicken juices mingle with the potatoes, amping up the flavor.

Step 5:

Back in the oven for another 15 minutes or until the chicken reaches an internal temperature of 165°F and is nicely browned. If you want a little extra crispness on the chicken, switch to broil for the last 2-3 minutes—but watch closely so nothing burns!

Step 6:

Sprinkle shredded cheddar cheese over the whole pan, then scatter the chopped bacon on top. Return to the oven for 2-3 minutes until the cheese melts deliciously. Finally, garnish with green onions and serve with a dollop of sour cream and fresh parsley if you like.

Variations & Tips

Swap chicken thighs for breast if you prefer leaner meat, but watch cooking time—it’s quicker!
Use sweet potatoes or a mix of root veggies for a different twist.
For a smoky hit, add a pinch of cayenne or chipotle powder in the seasoning.
Try swapping cheddar for mozzarella or pepper jack for different melty cheeses.
Make it a one-pan wonder by adding veggies like bell peppers or mushrooms in Step 4.
If potatoes brown too quickly, tent loosely with foil to prevent burning while chicken cooks through.

How I Like to Serve It

This loaded chicken and potatoes plate is perfect for a cozy weekend dinner or even a casual gathering with friends. Add a crisp green salad and a glass of chilled white wine, and you’ve got a homey yet impressive meal. It’s also fabulous for game day—everyone loves a dish that’s hearty and shareable, right?

Notes

Store leftovers in an airtight container for up to 3 days; reheat in the oven for best texture.
If you don’t have fresh green onions, thinly sliced chives or a sprinkle of dried herbs work well too.

Closing: This recipe hits all the right notes of crispy, cheesy, and savory, making it one you’ll want to keep on your regular dinner rotation.