That’s a solid, comfort-food classic—crispy potatoes, juicy chicken, and a garlicky cheese sauce tying it all together. Here’s a reliable way to get everything cooked perfectly at the same time.
🧀 Cheesy Garlic Chicken with Roasted Potatoes
Ingredients:
For the potatoes:
- 500–700g potatoes, cut into chunks
- 2–3 tbsp oil
- Salt, pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
For the chicken:
- 2–3 chicken breasts (or thighs)
- Salt, pepper
- 1 tsp paprika
- 1 tsp dried oregano or thyme
- 1 tbsp oil
For the cheesy garlic sauce:
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp flour
- 1 cup milk
- 1 cup shredded cheese (cheddar or mozzarella, or mix)
- Salt & pepper
- Optional: chili flakes or a bit of mustard
Instructions:
1. Roast the potatoes
- Preheat oven to 200°C (400°F).
- Toss potatoes with oil, salt, pepper, paprika, and garlic powder.
- Roast for 30–40 minutes, flipping halfway, until golden and crispy.
2. Cook the chicken
- Season chicken with salt, pepper, paprika, and herbs.
- Sear in a pan over medium-high heat with oil for 4–5 minutes per side until golden.
- Finish in the oven (same temp) for 10–15 minutes, or until cooked through.
3. Make the sauce
- In a pan, melt butter and sauté garlic until fragrant.
- Stir in flour and cook 1 minute.
- Gradually whisk in milk until smooth.
- Simmer until slightly thick, then add cheese and stir until melted.
- Season to taste.
4. Bring it together
- Slice or leave chicken whole.
- Pour sauce over the chicken or serve on the side.
- Plate with crispy potatoes.
Upgrades (worth it):
- Add broccoli or mushrooms to the tray for a full meal
- Finish with fresh parsley for brightness
- Swap in parmesan for a sharper, saltier sauce
- Add a squeeze of lemon at the end to cut the richness
If you want, I can turn this into a one-pan version (less cleanup) or adapt it for an air fryer.