These Baked Chicken Tenders with Sliced Potatoes are an easy, flavorful, and wholesome all-in-one oven dish. Tender chicken strips and thinly sliced potatoes are arranged in a single baking dish, then smothered in a savory homemade marinade sauce made with tomato paste, minced garlic, fresh parsley, olive oil, lemon juice, and aromatic herbs.
Slow-baked under foil and then uncovered to achieve a lightly roasted finish, the potatoes soak up all the rich garlic-citrus juices while the chicken tenders remain juicy and moist!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Servings: 3–4 portions
Ingredients
For the Chicken & Potato Base:
- 400g–500g (14–18 oz) chicken tenders (or chicken breast strips)
- 3–4 medium potatoes, peeled and cut into uniform round slices
For the Lemon Garlic Tomato Sauce:
- 2 tbsp tomato paste
- 2–3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 small bunch fresh parsley, finely chopped
- Juice of ½ fresh lemon
- ½ cup warm water
- 1 tsp paprika
- ½ tsp turmeric (optional, for warm color)
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
Step-by-Step Instructions
1. Preheat and Layer the Base
Preheat your oven to 200°C (400°F). Lightly grease a baking dish or casserole dish with olive oil. Arrange the round potato slices evenly across the bottom in a single or slightly overlapping layer to form the base.
2. Add the Chicken Tenders
Lay the chicken tenders directly on top of the sliced potato layer, arranging them evenly across the dish.
3. Prepare the Savory Sauce
In a medium bowl, combine the tomato paste, extra virgin olive oil, minced garlic, chopped fresh parsley, lemon juice, paprika, turmeric, salt, freshly ground black pepper, and ½ cup of warm water. Whisk thoroughly until smooth and well blended.
4. Pour and Assemble
Pour the prepared sauce evenly over the chicken tenders and potatoes, making sure every piece of chicken and the underlying potatoes are well coated with the liquid.
5. Bake Covered, Then Uncover
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35 minutes until the potatoes begin to soften. Remove the foil and return the dish to the oven for an additional 15 to 20 minutes, or until the chicken is fully cooked, the liquid reduces slightly, and the top develops a golden finish.
6. Serve Warm
Remove from the oven, let rest for 5 minutes, garnish with fresh parsley or extra lemon slices, and serve warm!
Helpful Cooking Tips
- Slice Potatoes Thin and Even: Slice the potatoes to roughly ¼-inch thickness so they cook through at the same rate as the chicken tenders.
- Tightly Seal with Foil: Trapping the steam with foil during the first 35 minutes ensures the potatoes soften completely without drying out the tender chicken meat.
- Adjust Sauce Liquid: If you prefer more pan juices to dip bread into, add an extra ¼ cup of water or chicken broth to the sauce mixture before baking.
Tasty Customization Ideas
- Veggie Additions: Add sliced bell peppers, zucchini rounds, or cherry tomatoes on top of the potatoes for additional color and nutrition.
- Herbal Twist: Substitute parsley with fresh rosemary, oregano, or thyme for a Mediterranean herbal flavor profile.
- Cheesy Crust: Sprinkle shredded mozzarella or Parmesan cheese over the dish during the final 5 minutes of baking for a bubbly cheese topping.
Serving Suggestions
Serve these Baked Lemon Garlic Chicken Tenders and Potatoes hot with crusty French baguette slices, steamed green beans, or a fresh Greek garden salad!
