Cheesy chicken bake with new potatoes

Cheesy chicken bake with new potatoes

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(25 ratings)

Prep: 10 mins - 15 mins Cook: 45 mins


Serves 4
This new take on roast chicken, all baked in one pan, is set to become a My Good Food favourite

Nutrition and extra info

Nutrition: per serving

  • kcal789
  • fat55g
  • saturates19g
  • carbs24g
  • sugars5g
  • fibre2g
  • protein52g
  • salt0.88g
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  • 8 chicken thighs, skin on
  • 85g garlic & herb soft cheese
  • 500g new potato, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 medium tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 garlic clove, crushed
  • large pinch caster sugar
  • 6 thyme sprigs, leaves stripped from 4


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • olive oil, to drizzle
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 200C/180C fan/gas 6. Carefully lift the skin on the chicken thighs and spread the soft cheese between the skin and flesh. Sit the chicken in a roasting tin, skin-side up, and surround with the potatoes and halved tomatoes, cut-side up.

  2. Scatter the tomatoes with the garlic and a light sprinkling of sugar (this helps to bring out their natural sweetness). Scatter the thyme leaves and sprigs over the tin, season and drizzle with oil. Roast for 45 mins until the chicken and potatoes are cooked through with crisp, golden skin.

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Comments, questions and tips

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thecherub's picture
25th Jul, 2017
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
dutes8080's picture
29th Mar, 2017
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!
21st May, 2015
Following the comments of others, I par-boiled my pots first. Recipe worked really well.
29th Jul, 2014
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!
4th Jul, 2012
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.
15th Jan, 2012
Cheap, easy and tasty. You can add your own favourites such as mushroom and chorizo to make it your own.
12th Jul, 2011
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!
1st Jul, 2011
my daughter made this tonight with chicken breast , stuffed with the cheese and wrapped with italian ham, just gorgeous!
17th Apr, 2011
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!!! :-)
18th Mar, 2011
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.


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