Name: Budget Chicken And Potato Bake Under $10 Family Meal
Cook time: 1 h
Total time: 1 h
Ingredients: 2 lbs Bone-in, skin-on chicken thighs (or drumsticks); 2 lbs Russet or Yukon Gold potatoes, cubed into 1-inch pieces; 1 Large yellow onion, sliced into wedges; 3 Tablespoons vegetable oil or melted lard; 4 Cloves garlic, minced; 1 Tablespoon dried oregano or Italian seasoning; 1 Tablespoon paprika; Salt and black pepper to taste; Optional: Fresh parsley for garnish

Ingredients

Scale

2 lbs Bone-in, skin-on chicken thighs (or drumsticks)
2 lbs Russet or Yukon Gold potatoes, cubed into 1-inch pieces
1 Large yellow onion, sliced into wedges
3 Tablespoons vegetable oil or melted lard
4 Cloves garlic, minced
1 Tablespoon dried oregano or Italian seasoning
1 Tablespoon paprika
Salt and black pepper to taste
Optional: Fresh parsley for garnish

Instructions

Preheat your oven to 400°F (200°C). Grab a large rimmed baking sheet or a 9×13-inch baking dish. Wash and peel your potatoes if you prefer, though leaving the skin on saves time and adds nutrients. Cut the potatoes into uniform 1-inch cubes to ensure they cook at the same rate. Pat the chicken pieces dry with paper towels; removing excess moisture is the secret to getting that crispy skin everyone loves.
Place the chicken, cubed potatoes, and onion wedges into a large mixing bowl. Drizzle the oil over the top and add the minced garlic, dried herbs, paprika, salt, and pepper. Use your hands or large spoons to toss everything together until every piece of chicken and potato is thoroughly coated in oil and spices. Spread the mixture out in a single layer on your prepared baking pan. Make sure the chicken pieces are skin-side up and not buried under the potatoes.
Slide the pan into the center rack of the oven. Bake for 40 to 45 minutes. Halfway through the cooking time, use a spatula to gently toss the potatoes to ensure they brown evenly, but leave the chicken skin-side up. The meal is ready when the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender with golden, crispy edges. Remove from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.
Transfer the chicken and potatoes to a large serving platter. Scrape any of the flavorful browned bits from the bottom of the pan and drizzle them over the top. Sprinkle with fresh chopped parsley if you have it on hand for a pop of color. Serve hot right from the pan for a rustic family-style experience.

Cook Time: 1 hour