Country Chicken and Roasted Potato Bake

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A Chicken and Potato Bake made from chicken thighs cooked with onions, celery, carrot, creamed corn, mushroom, garlic and mixed herbs, topped with oven baked potatoes and golden cheese. A hearty and filling meal, perfect for the cooler months.

Bird's eye view of a chicken and potato bake.

This Country Chicken Bake was a glorious, happy accident of sorts. I had the gist of the idea in my head, but originally I wanted to make it with corn kernels. I accidentally grabbed a can of creamed corn while at the supermarket and decided to just roll with it! The creaminess added a whole new dimension to the bake and I was so pleased with how it turned out!

Chicken is by far the most popular dinner category on my website. For more great chicken thigh recipes, why not check out my Tuscan Chicken Thighs or my Apricot Chicken Tray Bake. My Southern Creamy Chicken is also super popular!

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Country Chicken and Roast Potato Bake

Ingredient notes:

The ingredients to make chicken and potato bake on a grey bench top

Chicken: I used chicken thighs in this recipe. They give the dish a lovely depth of flavour. You could also use chicken breast if you prefer.
French Onion Soup Mix: Feel free to use any packet of soup mix that you like here. You can also use gluten free French Onion soup mix of you need to.
Corn: I was planning on using corn kernels in this recipe, but I accidentally grabbed the wrong can in the supermarket! And while it was a happy accident and turned out so well, you could definitely use corn kernels if that's what you have in the cupboard.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

A woman holds a pie on the cover of a cookbook titled Everyday Comfort Food. Text beside it promotes finding a recipe in the cookbook.

Step by step instructions:

Preheat the oven to 200°C fan bake. Dice the potatoes into 1 cm cubes, then place on a lined baking tray. Drizzle with olive oil, season with salt and scatter over the rosemary. Place in the oven and bake for 20 minutes while you prepare the filling. In a large frying pan, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes.

Uncooked diced potatos and sprigs of rosemary on a lined baking tray

Chopped carrot, celery and diced onion frying in a frypan

Cut each chicken thigh into 3 pieces, then add to the pan. Add the mushrooms and garlic, then cook while stirring for another 5 minutes. Add the creamed corn, boiling water, onion soup mix and herbs to the pan. Stir together until combined then remove from the heat.

Vegetables and chicken cooking in a large frying pan.

Mixed vegetables, chicken pieces and a can of creamed corn frying in a frypan

Transfer the filling into a large baking dish. Bake in the oven for 20 minutes. Give the roasted potatoes a shake and bake for 20 minutes more at the same time as the filling.

Country chicken bake in a casserole dish.

Diced potatos on a lined baking tray and a dish of chicken and vegetables sitting in the oven.

Remove the filling dish from the oven and give it a stir. Remove the roasted potatoes then spread them over the top of the filling. Grate over the cheese and parmesan.

A cooked Country and chicken bake in a casserole dish.

Roasted diced potatoes being added to the chicken and vegetable mixture in a large retangle ovenproof dish

Turn the oven to the grill setting and grill for 5 to 10 minutes, until the cheese is golden and bubbling. Be careful not to let the topping burn.

Chicken and potato bake in a ovenproof dish with grated cheese scattered over the top before being baked in the oven

Birds eye view of a cooked Country Chicken Bake in a white dish.

Serve with a side of seasonal green vegetables.

Baked chicken and potato bake resting in the retangle ovenproof dish it was baked in on a wooden chopping board.

Recipe FAQs:

Is this country chicken bake gluten free?

Most of the ingredients are gluten free, however, many French Onion Soup sachets are not. In New Zealand you can get a gluten free version from Cully's Kitchen called Savoury Onion Dip.

Can this bake be frozen?

The chicken filling could absolutely be frozen. However, chunks of potatoes can change texture in the freezer so I wouldn't recommend freezing that part.

Storage:

Store any leftover Country Chicken Bake in an airtight container in the fridge for up to three days. Reheat in the oven or the microwave until piping hot.

Roasted potatoes aren't the best for freezing as they can change texture and become a bit spongey.

Top tips:

You can swap the French onion soup mix for your favorite type of packet soup.
Feel free to add any extra vegetables you have in the fridge.
You can also swap the potatoes for diced pumpkin or kumara (sweet potato).

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Country Chicken and Roast Potato Bake

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Chicken thighs cooked in a casserole with onion, garlic, carrots, celery, mushrooms, creamed corn and French Onion Soup mix, topped with golden roasted potatoes and cheese.

Ingredients

Chicken Filling:

1 tsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, sliced
1 kg boneless chicken thighs
100 g mushrooms, halved
2 clove garlic, crushed
1 can creamed corn
1 cup boiling water
1 packet French onion soup mix
1 tsp dried mixed herbs

Topping:

600g potatoes, peeled and diced
1 tsp olive oil
1 sprig rosemary, chopped
50 g Colby cheese, grated
20 g Parmesan cheese, grated

Instructions

Preheat the oven to 200°C fan bake.
Dice the potatoes into 1 cm cubes, then place on a lined baking tray. Drizzle with olive oil, season with salt and scatter over the rosemary. Place in the oven and bake for 20 minutes while you prepare the filling.
Filling: In a large frying pan, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes.
Cut each chicken thigh into 3 pieces, then add to the pan. Add the mushrooms and garlic, then cook while stirring for another 5 minutes.
Add the creamed corn, boiling water, onion soup mix and herbs to the pan. Stir together until combined then remove from the heat.
Transfer the filling into a large baking dish. Bake in the oven for 20 minutes. Give the roasted potatoes a shake and bake for 20 minutes more at the same time as the filling.
Remove the filling dish from the oven and give it a stir. Remove the roasted potatoes then spread them over the top of the filling. Grate over the cheese and parmesan.
Turn the oven to the grill setting and grill for 5 to 10 minutes, until the cheese is golden and bubbling. Be careful not to let the topping burn.
Serve with a side of seasonal green vegetables.

Notes

You can swap the French onion soup mix for your favorite type of packet soup.
Feel free to add any extra vegetables you have in the fridge.
You can also swap the potatoes for diced pumpkin or kumara (sweet potato).

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 585Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 222mgSodium: 784mgCarbohydrates: 48gFiber: 5gSugar: 7gProtein: 52g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya