Cheesy chicken bake with new potatoes

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

  • Prep:15 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 789
  • fat 55g
  • saturates 19g
  • carbs 24g
  • sugars 5g
  • fibre 2g
  • protein 52g
  • salt 0.88g


  • 8 chicken thighs, skin on
  • 85g garlic & herb soft cheese
  • 500g new potatoes, halved
  • 4 medium tomatoes, halved
  • 1 garlic clove, crushed
  • large pinch caster sugar
  • 6 thyme sprigs, leaves stripped from 4
  • olive oil, to drizzle


Use up your soft cheese
Cheese & onion bagel: Mix 2 tbsp garlic & herb soft cheese with 1 finely chopped spring onion and a few toasted pine nuts. Spread over a toasted bagel and top with sliced tomato. Instant creamy pasta sauce: Stir a few tbsps garlic & herb soft cheese into tomato passata, then toss with pasta for a really quick after-work supper.


  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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