Description
Get ready to fall head over heels for this Crispy Potato And Chicken Bowl, a game-changing dinner that combines perfectly golden, crispy potatoes with succulent, seasoned chicken. This dish is all about texture and flavor explosions, making it a satisfying weeknight meal.
Ingredients
Scale
- 2 lbs Russet potatoes
- 2 tablespoons olive oil (for potatoes)
- 1 teaspoon salt (for potatoes)
- ½ teaspoon black pepper (for potatoes)
- 1 teaspoon garlic powder (for potatoes)
- ½ teaspoon smoked paprika (for potatoes)
- 1.5 lbs boneless, skinless chicken thighs (or breast)
- 1 tablespoon olive oil (for chicken)
- 1 teaspoon salt (for chicken)
- ½ teaspoon black pepper (for chicken)
- 1 teaspoon garlic powder (for chicken)
- ½ teaspoon onion powder (for chicken)
- 1 teaspoon smoked paprika (for chicken)
- ½ cup plain Greek yogurt (or sour cream)
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped chives
- Salt and pepper to taste (for sauce)
- Cherry tomatoes (halved, for toppings)
- Thinly sliced cucumber (for toppings)
- Avocado slices (for toppings)
- Fresh parsley (for toppings)
- Fresh mixed greens, spinach, or arugula (for base)
- Good quality olive oil or avocado oil (for roasting)
Instructions
- Wash and peel (or leave skins on, your choice!) about 2 lbs of Russet potatoes. Then, dice them into roughly 1-inch cubes.
- For an extra crispy edge, soak the diced potatoes in a bowl of cold water for at least 15-20 minutes.
- Drain the potatoes thoroughly and pat them dry with a clean kitchen towel or paper towels.
- In a large bowl, toss the dried potato cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of garlic powder, and ½ teaspoon of smoked paprika.
- Preheat your oven to 425°F (220°C).
- Spread the seasoned potatoes in a single layer on a large baking sheet. Use parchment paper or a silicone baking mat to prevent sticking.
- Roast the potatoes for 20 minutes, then flip them with a spatula. Continue roasting for another 15-25 minutes, or until they are golden brown and crispy.
- While the potatoes are roasting, dice 1.5 lbs of boneless, skinless chicken thighs (or breast) into 1-inch pieces.
- In a separate bowl, toss the chicken pieces with 1 tablespoon of olive oil, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and 1 teaspoon of smoked paprika.
- Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear for about 4-6 minutes per side, or until golden brown and cooked through.
- In a small bowl, combine ½ cup of plain Greek yogurt (or sour cream), 1 tablespoon of fresh lemon juice, 1 tablespoon of finely chopped fresh dill, 1 tablespoon of finely chopped chives, a drizzle of olive oil, and salt and pepper to taste. Stir until smooth and creamy.
- Prepare your desired toppings – halved cherry tomatoes, thinly sliced cucumber, avocado, and a sprinkle of fresh parsley.
- In each serving bowl, start with a handful of fresh mixed greens. Add a generous serving of the crispy roasted potatoes and the cooked chicken.
- Drizzle the creamy herb sauce over everything and scatter the fresh toppings. Enjoy immediately while everything is warm and crispy.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: For maximum crispiness, do not crowd the pan when roasting the potatoes. You can substitute chicken thighs with chicken breast, diced beef, turkey breast, or firm tofu. Customize the sauce and toppings to your preference.