One Pan Chicken And Potatoes

One Pan Chicken and Potatoes is a classic, fuss-free meal that’s hearty, flavorful, and perfect for busy nights. I toss everything onto a single baking sheet — tender chicken, golden roasted potatoes, and simple seasonings — and let the oven do the work. The result is juicy chicken with crispy skin and perfectly roasted potatoes, all cooked together for maximum flavor with minimal cleanup.

Why You’ll Love This Recipe

I love how this recipe combines simplicity with big, satisfying flavors. It takes very little prep and uses basic ingredients I almost always have on hand. The chicken juices flavor the potatoes as they roast, and everything gets that irresistible golden crispness by the end. It’s perfect when I need a no-fuss dinner that delivers every time, and it’s easy to customize with whatever herbs or veggies I feel like tossing in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or drumsticks

• Baby potatoes, halved (or Yukon golds, chopped)

• Olive oil

• Garlic, minced

• Paprika

• Dried rosemary or thyme

• Salt and pepper

• Lemon wedges (optional, for serving)

• Fresh parsley (optional for garnish)

Directions

1. I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.

2. I toss the halved potatoes with olive oil, minced garlic, rosemary, paprika, salt, and pepper until well coated.

3. I season the chicken pieces generously with salt, pepper, paprika, and a drizzle of olive oil.

4. I arrange the chicken and potatoes in a single layer on the baking sheet, placing the chicken skin-side up for crispier skin.

5. I roast everything for 40–45 minutes, or until the chicken is cooked through (165°F/75°C internal temp) and the potatoes are tender and golden brown.

6. I let the chicken rest for a few minutes after removing it from the oven, then I serve it hot with a sprinkle of fresh parsley or a squeeze of lemon for brightness.

Servings and timing

This recipe serves 4 people and takes about 50 minutes total — 10 minutes of prep and 40 minutes in the oven. It’s ideal for weeknight dinners when I want something filling without standing over the stove.

Variations

Sometimes I add veggies like carrots, green beans, or Brussels sprouts to the pan for a more complete meal. For a spicier version, I sprinkle in red pepper flakes or add a dash of cayenne. I’ve also switched up the herbs — using oregano, sage, or Italian seasoning — depending on what I’m craving. If I’m short on time, I use boneless chicken thighs and reduce the roasting time to about 30–35 minutes.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in the oven at 375°F (190°C) for about 15 minutes to re-crisp the skin and warm the potatoes evenly. The microwave works too, but I lose a bit of that roasted texture.

FAQs

Can I use boneless chicken?

Yes, I often use boneless thighs or breasts. I reduce the baking time to about 25–30 minutes to avoid overcooking.

How do I get the chicken skin crispy?

I pat the chicken dry before seasoning and roast it skin-side up without covering. High oven heat and dry skin are key to crispiness.

Can I prep this dish ahead of time?

Absolutely. I season the chicken and toss the potatoes in advance, then refrigerate until ready to bake. I just bring everything to room temp before roasting.

What’s the best potato for this dish?

I like using baby Yukon golds or red potatoes because they roast beautifully and hold their shape. Russets work too but may get a little softer.

Can I add sauce or glaze?

Yes! I sometimes drizzle a honey mustard glaze or garlic butter over the chicken before roasting for extra flavor. Just avoid too much moisture or the skin won’t crisp.

Conclusion

One Pan Chicken and Potatoes is a go-to recipe I rely on for easy, satisfying dinners. It’s rustic, flavorful, and doesn’t require a sink full of dishes. Whether I keep it classic or throw in extra herbs and veggies, it’s always a crowd-pleaser and a comforting meal I’m happy to serve any day of the week.

One Pan Chicken And Potatoes

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: Serves 4
• Category: Main Dish
• Method: Roasting
• Cuisine: American
• Diet: Halal

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Description

One Pan Chicken and Potatoes is a simple, hearty dinner featuring juicy, seasoned chicken thighs or drumsticks roasted alongside golden, crispy potatoes. It’s a fuss-free, flavorful meal perfect for busy weeknights.

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Ingredients

• 4 bone-in, skin-on chicken thighs or drumsticks
• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp paprika
• 1 tsp dried rosemary or thyme
• Salt and pepper to taste
• Lemon wedges (optional for serving)
• Fresh parsley (optional for garnish)

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Instructions

1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment or foil.
2. Toss potatoes with olive oil, garlic, rosemary, paprika, salt, and pepper.
3. Season chicken with salt, pepper, paprika, and a drizzle of olive oil.
4. Arrange chicken (skin-side up) and potatoes in a single layer on baking sheet.
5. Roast for 40–45 minutes, until chicken reaches 165°F (75°C) and potatoes are golden.
6. Let rest a few minutes, then serve with lemon wedges and parsley if desired.

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Notes

• Add veggies like carrots or Brussels sprouts to the pan.
• Use red pepper flakes or cayenne for spice.
• Swap herbs for oregano, sage, or Italian seasoning.
• Use boneless chicken and reduce cook time to 30–35 minutes.
• Try a honey mustard or garlic butter glaze before roasting.

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Nutrition

• Serving Size: 1 chicken piece with potatoes
• Calories: 460
• Sugar: 2g
• Sodium: 400mg
• Fat: 26g
• Saturated Fat: 6g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 105mg