Baked Chicken in Tomato Cream with Potatoes
A hearty one-pan dinner where chicken pieces bake in a rich tomato-mayo cream alongside tender, flavor-soaked potato slices. Quick to assemble and minimal on cleanup, this crowd-pleasing dish is perfect for busy weeknight family dinners.
🛒 Ingredients
20 servings
- 1 kg chicken thighs or drumettes
- 1 jar ready-made tomato sauce
- 10 g dried oregano
- 300 g mayonnaise
- 500 g raw potatoes, sliced into rounds
- Olive oil (generously)
- Salt
- Black pepper
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Directions
- 1
In a large bowl, combine chicken pieces with tomato sauce, mayonnaise, oregano, salt and pepper. Mix until every piece is evenly coated.
- 2
Drizzle a generous amount of olive oil over the bottom of a large baking dish.
- 3
Arrange chicken pieces side by side in the dish, leaving small gaps between them.
- 4
Tuck and layer potato slices between and on top of the chicken pieces.
- 5
Pour the remaining tomato-mayo cream evenly over everything in the baking dish.
- 6
Drizzle with another splash of olive oil and sprinkle extra oregano on top.
- 7
Bake in a preheated oven at 200°C (400°F) for 35–40 minutes until the chicken is golden and the potatoes are fork-tender.
- 8
Test doneness by piercing a chicken piece — juices should run clear. Serve straight from the dish.
💡 Chef's Tip
For extra depth of flavor, swap regular olive oil for basil-infused olive oil. The marinade can be prepared the night before and refrigerated overnight for even more aromatic results.
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Same category — Poultry
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