This Creamy Tomato Baked Chicken and Potatoes is a rich, comforting, and deeply flavorful all-in-one oven dish. Tender boneless chicken legs are marinated in a zesty citrus-spice mix and layered over a bed of sliced potatoes, onions, and ripe tomatoes.
Drenched in a velvety homemade sauce blending heavy cream, tomato paste, minced garlic, fresh parsley, and lemon juice, this traybake is slow-baked under foil before being roasted uncovered to golden perfection!
Recipe Overview
- Prep Time: 15 minutes (plus 15–30 minutes marinating)
- Cook Time: 55 minutes
- Servings: 4–5 portions
Ingredients
For the Chicken Marinade:
- 5 boneless, skinless chicken legs (or chicken thighs)
- 2 tbsp extra virgin olive oil
- Juice of ½ fresh lemon
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp turmeric (optional, for vibrant color)
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
For the Vegetable Bed:
- 3–4 medium potatoes, peeled and cut into round slices
- 2 medium ripe tomatoes, cut into round slices
- 1–2 medium onions, cut into round slices
For the Creamy Tomato Sauce:
- ½ cup heavy cooking cream
- 2 tbsp tomato paste
- 1 tbsp extra virgin olive oil
- 3 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)
- ½ tsp salt and black pepper
Step-by-Step Instructions
1. Marinate the Boneless Chicken
In a medium bowl, whisk together 2 tablespoons of extra virgin olive oil, lemon juice, 1 teaspoon paprika, cumin, turmeric, salt, and black pepper. Add the boneless chicken legs, tossing well to ensure every piece is thoroughly coated. Cover and leave to marinate for 15 to 30 minutes.
2. Layer the Vegetables
Preheat your oven to 200°C (400°F). Lightly oil a large baking dish. Layer the sliced onions evenly across the bottom, followed by the potato slices, and top with the tomato slices.
3. Assemble Chicken and Creamy Sauce
Arrange the marinated boneless chicken legs directly on top of the tomato layer. In a separate bowl, whisk the cooking cream, tomato paste, 1 tablespoon olive oil, minced garlic, chopped fresh parsley, lemon juice, warm water, paprika, turmeric, salt, and black pepper until smooth. Pour the sauce evenly over the chicken and vegetables.
4. Bake Covered, Then Uncover
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes until the potatoes are tender. Remove the foil and return the dish to the oven for an additional 15 minutes, or until the chicken develops a beautiful golden-brown exterior and the creamy tomato sauce thickens.
5. Garnish and Serve
Remove from the oven, allow it to rest for 5 minutes, garnish with freshly chopped parsley, and serve warm!
Helpful Cooking Tips
- Uniform Potato Slices: Slice the potatoes to a consistent ¼-inch thickness so they soften in steam at the exact same rate as the chicken.
- Keep Sealed While Baking: Trapping the steam with foil during the first 40 minutes allows the potato starches to combine smoothly with the cream sauce.
- Marinate for Max Flavor: Giving the boneless chicken legs at least 15 minutes in the lemon marinade keeps the meat extra juicy and tender during roasting.
Tasty Customization Ideas
- Veggie Boost: Add sliced bell peppers, zucchini rounds, or button mushrooms on top of the potato layer.
- Spicy Kick: Stir ½ teaspoon of crushed red pepper flakes or chili powder into the creamy tomato sauce.
- Cheesy Top: Sprinkle shredded mozzarella or Parmesan over the chicken during the final 5 minutes of roasting for a bubbly crust.
Serving Suggestions
Serve this Creamy Tomato Baked Chicken and Potatoes hot alongside fresh crusty bread, a light green garden salad, or steamed green beans!
