Chicken with tomato sauce and baked potatoes

Sometimes, when I need a simple and uncomplicated meal, I turn to chicken with tomato sauce and baked potatoes. It is prepared with a few ingredients that I usually have around the house. It especially helps me on days when I want to put something in the oven and take care of other tasks, as it doesn't require much attention once the tray is in the oven. I like that it turns out hearty and has that familiar taste, with thick tomato sauce and tender chicken.

Quick Info

Total time: about 1 hour and 40 minutes
Preparation time: 15-20 minutes
Baking time: 1 hour - 1 hour and 20 minutes (depending on the oven and the size of the pieces)
Servings: 4-6
Difficulty: easy
Recipe type: main course, everyday meal

Ingredients

1 kg chicken thighs
1 kg tomato juice
500 g potatoes
100 ml oil
1 cup of water
1 pinch of salt
Pepper (to taste)
Dried thyme
2-3 cloves of garlic

Preparation method

1. If the chicken thighs are large, cut them, then quickly wash them under running water and dry them well with a paper towel. Season them with salt and pepper on all sides, without overdoing it.

2. Peel the potatoes and cut them lengthwise into quarters (or thinner if they are larger). Rinse them and let them drain.

3. In a baking dish with higher sides, pour the oil on the bottom. Place the chicken thighs and put the cut potatoes among them.

4. Sprinkle a little more salt, pepper, and dried thyme on top. Add a cup of water over the ingredients.

5. Cover the dish with a lid, foil, or another dish if I don't have a suitable lid. Place the dish in the preheated oven (medium heat – for most ovens, this means between 180-200°C).

6. Leave it in the oven until the meat and potatoes are tender, usually around an hour. I check after 45 minutes to make sure all the water doesn’t evaporate – if needed, I add a little more.

7. When the chicken and potatoes are almost done (I check with a fork), I take the dish out and pour the tomato juice over everything. I don’t mix too much, just make sure the sauce reaches the chicken and potatoes.

8. I leave everything in the oven without a lid for another 15-20 minutes, so the tomato juice reduces and thickens.

9. Five minutes before taking the dish out, I sprinkle the thinly sliced garlic on top. I let it sit a little longer to absorb the aroma, then I turn off the oven.

10. I serve immediately, usually with pickles on the side: peppers, cucumbers, or whatever I have in the pantry.

Why I make this recipe often

It’s a quick meal in terms of effort, with simple and inexpensive ingredients. I don’t have to spend much time in the kitchen after putting the dish in the oven. The combination of chicken, potatoes, and tomato sauce is always suitable for family meals or when guests come unexpectedly.

Tips and variations

Tips

If the chicken thighs are skin-on, they turn out more tender. I check the liquid in the dish from time to time. If it reduces too much before I add the tomato juice, I top it up with a little water.

When I add the tomato juice, I don’t mix too much – this way, the layer of potatoes stays under the chicken.

Use homemade tomato juice if you have it; it has a fuller flavor. If not, store-bought juice works too.

Substitutions

You can use either upper or lower thighs, depending on what you have on hand. If necessary, wings or breast pieces can also be used, but they will be a bit drier.

If you don’t have thyme, you can leave it out or use a bit of rosemary. Adjust the salt to taste.

Regular potatoes can be replaced with new potatoes (in season). For a version without potatoes, just use the chicken and tomato sauce; it will be a lighter dish.

Variations

If you want more flavor, you can add sweet paprika when seasoning the chicken.

Sometimes, I also add a large chopped onion between the chicken and potatoes, but the recipe works without it too.

For those who prefer, a bit of bell pepper can also be added to the dish with the chicken.

Serving ideas

I always serve this chicken with sauce and potatoes alongside pickles – peppers or pickled cucumbers work well.

If you like to have a bit of greenery at the end, you can sprinkle some chopped parsley on top, but it’s not mandatory.

Frequently asked questions

1. Can I use other pieces of chicken?

Yes, wings or breast can be used, but the breast may turn out drier. Adjust the baking time if using smaller pieces.

2. Can it be made without potatoes?

Yes, but then use less liquid at the start so the sauce doesn’t turn out too thin. The dish will have more meat and fewer sides.

3. What do I do if my sauce burns or I run out of liquid?

Check the dish halfway through baking, and if it looks too dry, add a little hot water. If it reduces very quickly, the oven temperature may be too high.

4. Can I add the tomato juice from the beginning?

I don’t recommend it because it can sour the potatoes or prevent the chicken from tenderizing quickly enough. It’s best to add it only towards the end when the meat and potatoes are almost done.

5. Can the recipe be made in a slow cooker?

The original recipe is designed for the oven, where it browns a little on top. The slow cooker will give a softer texture to the meat and potatoes, but it can be adapted.

Nutritional values

Approximately, one serving (out of 6) has about 400-450 kcal. The breakdown is roughly: 25-30 g protein (from chicken), 20-25 g carbohydrates (from potatoes and tomato sauce), 20-25 g fats (from meat and oil). Values vary greatly depending on the type of chicken, how large a serving is, and how much sauce you use. Salt can be adjusted to taste.

Storage and reheating

It keeps in the fridge, in covered containers, for up to 2 days. For reheating, I use the oven or a pan, not the microwave – this way, the potatoes don’t get too mushy. I don’t recommend freezing, as the sauce and potatoes change texture.

This recipe is one of the easiest for days when I don’t want to complicate things but want to put something hearty on the table.

 Ingredients: 1 kg chicken thighs, 1 kg tomato juice, 500 g potatoes, 100 ml oil, a pinch of salt, pepper, thyme, 1 cup of water, 2-3 cloves of garlic

 Tags:  chicken chicken with sauce chicken with potatoes oven chicken