Baked chicken and “taters” with fresh dill

Baked chicken, potatoes and fresh dillThis recipe became an immediate favorite with my family when I created it about 3 years ago, and it’s really quite easy to put together. I jokingly called it “chicken and ‘taters'” and the name has stuck.

I love that it is basically a meal all in one, as it has a starch (potatoes), vegetables (onion and dill) and protein (chicken).

All you need are:

  • Potatoes of choice (I used red skin potatoes here)
  • Chicken thighs (or other cut, as desired)
  • one large onion
  • salt and pepper
  • plenty of fresh dill, chopped
  • about 1/2 – 1 Tbsp olive oil
  • 1/4 cup or so of white wine, if desired.


Wash and cut your potatoes. Cut the onion into wedges. Add the vegetables to your baking dish or pan, together with the chicken, salt, pepper, and olive oil. Finally toss the fresh dill generously over the rest and bake at around 350 degrees F.

I generally like to cover the pan in the beginning, and then uncover it and turn up the heat by about 10 or 15 degrees F once the chicken and potatoes are mostly cooked, but just in need of some coloring up. You could easily add the white wine at this point, too, or before if desired. I have made the recipe both with and without the wine, and it has come out great either way.




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