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!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 4 medium potatoes, cut into cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 1 lemon, sliced
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Chicken and Potatoes:
- Pat the chicken thighs dry with paper towels. Rub them with olive oil, then season with garlic powder, paprika, thyme, rosemary, salt, and pepper.
- In a large bowl, toss the potato cubes with olive oil and season with salt and pepper.
- Arrange on the Baking Sheet:
- Place the seasoned chicken thighs on a baking sheet. Arrange the cubed potatoes around the chicken, ensuring everything is in a single layer.
- Scatter lemon slices over the chicken and potatoes for extra flavor.
- Bake:
- 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.
- For crispy chicken skin, broil for an additional 2-3 minutes at the end.
- Serve:
- 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