Cheesy chicken bake with new potatoes

Such a tasty and simple meal. I served it with steamed broccoli. I would make this again. I agree with some of my fellow reviewers below and think the chicken doesn't take 45 mins to cook (30 max?) but the potatoes will need that amount of time so either par boil the spuds or put the chicken in after the potatoes have a head start

Haven't commented for some time but this is really worth recommending. It is both easy and so tasty, and relatively quick. Just over an hour from start to finish. The only "mod" was to chop the garlic rather than crush it, it's easier to distribute over the baking dish than if it were crushed, and if I were to do it again, which I will, I would opt for La Roule or Boursin rather than the Philly with garlic and chives that I used as the taste of the chicken proved too robust for a delicately flavoured cream cheese. I, at least, didn't find the timings off or the need to parboil. I guess it depends on the accuracy of the oven and I used the fan route. I suppose the potatoes, Charlottes in my case need to be cut into little more than thumb sized chunks All in all a very good midweek supper!

Following the comments of others, I par-boiled my pots first. Recipe worked really well.

I liked the concept of the dish but for me the timings were out... my chicken only took 30 minutes to cook... even when I caught it at 30 it was over and I also parboiled the potatoes before putting them in the roast tin...think they may have hard if I didn't. But if you alter the cooking times of stuff slightly the actual flavours are really nice, and it is really easy to cook!

I have made this for tonight's dinner - Only I used chicken breasts rather than thighs as I find to much fat comes out of thighs & I try to encourage my family to leave the skin - I'm not sure if this is why but to me I cant really taste the cheese, it seems over powered by the thyme??? I will make it again, but I think I'll add some sliced onions, mushrooms, courgettes & peppers so there's more roasted vegies in it to help flavour it & perhaps maybe leave the thyme or at least not add as much! I think some extra garlic & maybe some chilli would work well with the dish.

Cheap, easy and tasty. You can add your own favourites such as mushroom and chorizo to make it your own.

I'm making this again tonight (second time this week) it's just so yummy. The first time I made it I didn't have any garlic cream cheese so I just pressed 2 cloves of fresh garlic into plain cream cheese. I also part-boiled potatoes and chopped up some butternut squash chunks and threw them in too. My husband (a chef) decided to pop some olive oil onto the skin of the chicken thighs and then used it to stick on breadcrumbs and freshly grated parmesan. The whole dish was super delicious!

my daughter made this tonight with chicken breast , stuffed with the cheese and wrapped with italian ham, just gorgeous!

Gorgeous!!! Very moist chicken, potatoes cooked beautifully (but I cut them lengthways rather than widthwards!!), and the cheezy ooze made a fantastic sauce. I didn't bother with the garlic, and wouldn't next time as I felt there was enough flavour in the cheese. Will definitely do it again, it was so easy to throw together and very yummy!!! :-)

A good quick recipe enjoyed by the whole family, only fault being that the skin is just too tasty to leave which doesn't make it overly healthy. Gorgeous as a treat though.