Baked chicken with potatoes and red onions

(67 ratings)
baked chicken, chicken with potatoes, chicken, recipe
baked chicken, chicken with potatoes, chicken, recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This hearty family meal takes only 20 minutes to prepare and together with a selection of green vegetables, will be delicious and healthy


  • 6 large skinless, chicken thighs (approx 500g)
  • 5tbsp extra virgin olive oil
  • 150ml (5fl oz) dry white wine
  • 450g (1 lb) medium sized new potatoes, scrubbed and cut into chunks
  • 3 medium red onions, cut into thick wedges
  • 1 large rosemary sprig
  • 120ml (4fl oz) chicken or vegetable stock
  • Flaked sea salt and freshly ground black pepper

Chicken thighs are a cheap and tasty option but if you want a more luxurious meal, splash out and add chicken fillets instead.


  1. Heat the oven to 200C/Fan180C/400F/gas 6.
  2. Cut the chicken thighs into large chunks. Heat a large flameproof dish and add 3tbsp of the oil. Add the chicken and cook over a medium heat for 4-5mins, turning until lightly browned.
  3. Pour in the wine, bring to the boil and allow to simmer for 2mins.
  4. Add the remaining oil, the potato chunks and onions. Stir, so all the ingredients are coated in olive oil, pour over the stock. Chop about 1tsp of rosemary spikes then scatter over the dish, adding a little salt and a few grinds of black pepper.
  5. Bake uncovered for 20mins, turn the ingredients over and bake for a further 20mins. Add a few sprigs of fresh rosemary to garnish.
  6. Serve with a green vegetable such as broccoli, spinach or green beans.

Why not try our classic baked chicken recipe with a rich tomato sauce?

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  • 4
(67 ratings)

Your comments

Moveta Rose

I made this as I had all the ingredients apart from rosemary in the fridge which was a first. It was very quick and simple to make and there was enough left over to take to work for lunch. I used thyme instead of rosemary. I Will be undertaking this again.

Mary Doris Grima

The potatoes will cook very well in the liquid. I did this recipe quite often. It is very good and easy to make. I would like to comment about the format of this site which In my opinion is very good especially the videos. Very informative and easy to find what I need.


Very very good! I was a bit suspicious at first as there didn't seem to be much in the way of flavouring. However, apart from the fact that I used a Shiraz Rose instead of white wine (didn't have any) the recipe was faithfully followed and turned out absolutely stunning and full of flavour.


No? The potatoes would slow cook in the wine and stock along with the chicken.


Made this tonight, was lovely, even a fussy two year old ate it!!

Buck Rogers

I Made this tonight and my wife and 3 children love it, shame I didn't make more, and will definitely make it again and share this recipe. :o)


Made this last night and it was spot on - used chicken fillets instead and it tasted delicious. Only 20 mins to prepare too so i could get on with other stuff. Perfect!


Made this tonight as i needed something quick to make for work..And I had only these ingredients in so it was perfect! Used extra stock as no wine, and dried rosemary instead of fresh.. threw in some sweetcorn too- was lovely! I was worried the potatoes wouldn't be cooked too but they were! Ill use a bit less oil next time though.. lovely mopped up with fresh bread and ill be doing it again too!


Wouldn't you need to cook the potatoes first before you baked them? Otherwise they would be too hard, surely?


Made this last night, was really tasty and dead easy. I follow the Slimming World Food Optimising plan and this was really easy to adapt. Just left out the oil and used Fry Light instead. It made a lovely low syn meal and I will definitely be doing it again.

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