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Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.

In a large bowl, combine the chicken thighs and potato chunks. Drizzle with olive oil and sprinkle with kosher salt, black pepper, garlic powder, onion powder, and paprika. Toss until everything is evenly coated.

Arrange the seasoned chicken and potatoes in the prepared baking dish in a single layer. Bake for 25 minutes, or until the chicken skin is starting to crisp and the potatoes are slightly tender.

While the chicken and potatoes are baking, prepare the creamy cheddar sauce. In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1 minute to create a roux.

Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes. Remove from heat and stir in the plain Greek yogurt, shredded sharp cheddar cheese, and shredded mozzarella cheese until melted and smooth. Season with kosher salt and black pepper to taste.

Carefully remove the baking dish from the oven. Add the fresh broccoli florets to the dish, distributing them around the chicken and potatoes. Pour the creamy cheddar sauce evenly over the chicken, potatoes, and broccoli.

Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the broccoli is tender-crisp, and the sauce is bubbly and lightly browned on top.

Remove from oven and let rest for 5 minutes before serving. This allows the juices to redistribute and the sauce to set slightly.


Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.

In a large bowl, combine the chicken thighs and potato chunks. Drizzle with olive oil and sprinkle with kosher salt, black pepper, garlic powder, onion powder, and paprika. Toss until everything is evenly coated.

Arrange the seasoned chicken and potatoes in the prepared baking dish in a single layer. Bake for 25 minutes, or until the chicken skin is starting to crisp and the potatoes are slightly tender.

While the chicken and potatoes are baking, prepare the creamy cheddar sauce. In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1 minute to create a roux.

Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes. Remove from heat and stir in the plain Greek yogurt, shredded sharp cheddar cheese, and shredded mozzarella cheese until melted and smooth. Season with kosher salt and black pepper to taste.

Carefully remove the baking dish from the oven. Add the fresh broccoli florets to the dish, distributing them around the chicken and potatoes. Pour the creamy cheddar sauce evenly over the chicken, potatoes, and broccoli.

Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the broccoli is tender-crisp, and the sauce is bubbly and lightly browned on top.

Remove from oven and let rest for 5 minutes before serving. This allows the juices to redistribute and the sauce to set slightly.
