If you’re looking for a meal that’s easy to make, tastes incredible, and requires minimal cleanup, this One Pan Chicken and Potatoes recipe is the answer! The chicken gets perfectly crispy while the potatoes roast to golden perfection in the same pan. Toss in a few simple seasonings, and you’ve got a wholesome dinner ready in no time.

Why You’ll Love This Recipe?

Simple & Delicious: Just a handful of ingredients and minimal prep.
One Pan Wonder: Less mess and easier cleanup – everything cooks in the same pan.
Crispy Chicken & Tender Potatoes: Both the chicken and potatoes come out perfectly cooked with crispy edges and juicy interiors.

Ingredients

Bone-in, skin-on chicken thighs or breasts
Baby potatoes (cut into halves or quarters)
Olive oil
Garlic (minced)
Fresh rosemary or thyme (chopped)
Paprika
Salt and pepper
Lemon (sliced, optional)
Fresh parsley (for garnish)

Full list of ingredients and measurements can be found below.

Directions

Step 1: Prepare the Oven and Pan

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2: Season the Chicken and Potatoes

In a large bowl, toss the baby potatoes with olive oil, minced garlic, rosemary, paprika, salt, and pepper. Make sure the potatoes are evenly coated.

Season the chicken pieces with olive oil, salt, pepper, and paprika. If you want a bit more flavor, you can rub them with some fresh rosemary or thyme.

Step 3: Arrange on the Baking Sheet

Place the seasoned chicken thighs (or breasts) in the center of the baking sheet. Surround the chicken with the seasoned potatoes, spreading them out in an even layer. Add lemon slices if you’re using them.

Step 4: Roast the Chicken and Potatoes

Place the baking sheet in the preheated oven. Roast for 40–45 minutes, or until the chicken skin is golden and crispy and the potatoes are tender when pierced with a fork. If using chicken breasts, check for doneness with a meat thermometer (internal temperature should be 165°F/74°C).

Step 5: Garnish and Serve

Remove the pan from the oven. Garnish with fresh parsley and extra lemon slices, if desired. Serve the chicken and potatoes hot with your favorite sides.

Expert Tips and Tricks

Crispy Chicken Skin: For extra crispy skin, pat the chicken dry with paper towels before seasoning.
Potato Variations: You can swap the baby potatoes for other types like sweet potatoes or fingerlings.
Make It Spicy: Add a pinch of cayenne pepper or chili flakes to the seasoning for some heat.

Recipe Variations

Add Veggies: Toss in some carrots, bell peppers, or onions with the potatoes for extra flavor and nutrition.
Lemon Herb Chicken: Add fresh lemon juice to the chicken and potatoes before roasting for a bright, citrusy flavor.
Garlic Parmesan Potatoes: Sprinkle some grated Parmesan cheese on the potatoes during the last 10 minutes of baking for a cheesy touch.

Serving Suggestions

This One Pan Chicken and Potatoes dish goes perfectly with:

A simple side salad with a light vinaigrette.
Roasted vegetables like green beans or Brussels sprouts.
A slice of crusty bread to soak up any extra juice from the pan.

FAQs

1. Can I use boneless chicken?
Yes, boneless chicken can be used, but you’ll need to reduce the cooking time by about 10–15 minutes.

2. Can I use frozen potatoes?
Frozen potatoes can work, but they might take a little longer to cook and may not get as crispy.

3. Can I prep this ahead of time?
Yes, you can season the chicken and potatoes a few hours ahead of time and store them in the fridge until you’re ready to cook.

4. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to keep the chicken crispy.

Conclusion

This One Pan Chicken and Potatoes recipe is everything you need in a weeknight dinner – quick, easy, and full of flavor. The crispy chicken and tender potatoes are a winning combo that the whole family will love. Plus, it’s a breeze to clean up afterward! Try it tonight for a stress-free, delicious meal.

One Pan Chicken and Potatoes

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Author: Jake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten Free

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Description

This One Pan Chicken and Potatoes recipe is the ultimate easy weeknight dinner. Juicy chicken thighs, crispy roasted potatoes, and flavorful vegetables all cooked together on one pan with simple seasonings. It’s an effortless, wholesome meal that’s full of flavor and minimal cleanup – perfect for busy days!

Instructions

Preheat the Oven:
1. Preheat your oven to 400°F (200°C).
Prepare the Chicken and Potatoes:
1. Pat the chicken thighs dry with paper towels. Rub them with olive oil, then season with garlic powder, paprika, thyme, rosemary, salt, and pepper.
2. In a large bowl, toss the potato cubes with olive oil and season with salt and pepper.
Arrange on the Baking Sheet:
1. Place the seasoned chicken thighs on a baking sheet. Arrange the cubed potatoes around the chicken, ensuring everything is in a single layer.
2. Scatter lemon slices over the chicken and potatoes for extra flavor.
Bake:
1. Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
2. For crispy chicken skin, broil for an additional 2-3 minutes at the end.
Serve:
1. Garnish with fresh chopped parsley before serving. Enjoy your easy, one-pan meal!

Notes

You can use boneless, skinless chicken thighs for a slightly lighter version.
If you prefer a spicier kick, add red pepper flakes to the seasoning mix.
Swap the potatoes for sweet potatoes or add other vegetables like carrots or bell peppers for variety.

Nutrition

Serving Size: 1portion
Calories: 450
Sugar: 3g
Sodium: 400mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 30g
Cholesterol: 120mg