Vida Recetas Editorial
Baked chicken with potatoes and onions is a classic of home cooking that never fails. This recipe, perfect for a family meal or a special dinner, combines the juiciness of the chicken with the softness of the potatoes and the sweetness of the onion, all infused with the aroma of thyme. It's a simple preparation but with a spectacular result, ideal for those looking for a complete and nutritious dish without complications.
The key lies in slow cooking at medium temperature, which allows the chicken juices to mix with the potatoes and onion, creating a delicious natural sauce. In addition, chicken is an excellent source of high biological value protein, making it an ideal dish for balanced diets or for athletes.
This baked chicken recipe is perfect for beginners and experts alike, and will become a staple in your culinary repertoire.
Prep
10 min
Cook
30 min
Servings
6
Calories
605 kcal
We must peel the potatoes and then cut them into thin slices, hopefully no more than 1 cm and a half thick as possible.
Place the potato slices on a baking sheet leaving them as a base.
Then I love the onion on the cross, cut it into thin strips or also known as a feather cutter, placing the onion on the potato and taking advantage of seasoning everything.
We place the dish in the oven that hopefully we are at two 20°C leaving the heat up and down and let it bake for about 30 minutes until it is well browned.
Once it is golden brown, take the tray out of the oven and we are going to turn the chicken around allowing it to cook properly on both sides.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 10 minutes and the cooking time is 30 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
