Why You’ll Love This Recipe

This One Pan Chicken and Potatoes recipe is both convenient and delicious. The chicken becomes perfectly crispy on the outside while staying juicy on the inside, and the potatoes are roasted to golden perfection. The combination of garlic, rosemary (or thyme), and olive oil creates a rich, aromatic flavor that ties the entire dish together. The best part? It’s all made on one pan, so there’s less mess to clean up afterward, making it a stress-free dinner option for busy evenings.

Ingredients

4 bone-in, skin-on chicken thighs (or chicken breasts)
1 1/2 pounds baby potatoes (or regular potatoes, cut into chunks)
3 tablespoons olive oil
1 teaspoon dried rosemary (or thyme)
4 garlic cloves, minced
1 teaspoon paprika
Salt and pepper to taste
1 lemon, sliced (optional, for garnish)
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the minced garlic. Spread the potatoes evenly on the prepared baking sheet.
In the same bowl, season the chicken thighs with 2 tablespoons of olive oil, dried rosemary (or thyme), paprika, salt, and pepper. Rub the seasoning into the chicken to coat evenly.
Place the seasoned chicken thighs on the baking sheet with the potatoes. Try to leave some space between the chicken and potatoes to ensure everything cooks evenly.
Roast in the preheated oven for 35-40 minutes or until the chicken is golden and crispy, and the internal temperature reaches 165°F (75°C). The potatoes should be tender and lightly browned.
In the last 10 minutes of cooking, sprinkle the remaining garlic over the chicken and potatoes to infuse the dish with extra flavor.
Optional: Add lemon slices to the pan for the last 10 minutes of cooking to roast them along with the chicken and potatoes.
Once done, remove from the oven, garnish with fresh parsley, and serve immediately.

Servings and Timing

Servings: 4 servings
Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 45 minutes

Variations

Different vegetables: Add carrots, bell peppers, or onions to the pan for extra veggies and flavor.
Spices: Swap the paprika for smoked paprika or add a pinch of cayenne for a bit of heat.
Dairy-free option: This recipe is naturally dairy-free, so it’s great for those following a dairy-free diet.
Chicken breasts: If using chicken breasts, reduce the cooking time to about 25-30 minutes, as breasts cook faster than thighs.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and potatoes on a baking sheet and warm them in a 350°F (175°C) oven for 10-15 minutes until heated through. You can also microwave them, though the chicken skin may lose its crispness.

FAQs

1. Can I use boneless chicken breasts for this recipe?

Yes, you can use boneless chicken breasts, but reduce the cooking time to 25-30 minutes to avoid drying out the meat.

2. Can I add more vegetables to the pan?

Absolutely! Feel free to add veggies like carrots, Brussels sprouts, or zucchini to the pan. Just make sure they’re cut into similar-sized pieces for even cooking.

3. Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work great in this recipe. Just cut them into cubes or slices and add them alongside the regular potatoes.

4. Can I use chicken drumsticks instead of thighs?

Yes, chicken drumsticks can also be used. Just ensure they cook to an internal temperature of 165°F (75°C) and adjust the cooking time if necessary.

5. Can I make this recipe in a cast-iron skillet?

Yes, you can cook this recipe in a large oven-safe cast-iron skillet. Follow the same steps, but make sure your skillet is preheated to get a nice sear on the chicken.

6. Can I use fresh herbs instead of dried?

Yes, you can substitute fresh rosemary or thyme for the dried herbs. Use about 1 tablespoon of fresh herbs for every teaspoon of dried herbs.

Conclusion

One Pan Chicken and Potatoes is a simple, delicious, and stress-free meal that packs a punch of flavor. The crispy, perfectly seasoned chicken and tender potatoes make a great combination, and the minimal cleanup makes this a go-to recipe for busy nights. Whether you’re cooking for your family or hosting guests, this dish is sure to satisfy everyone at the table. Enjoy this easy, flavorful meal that’s all made in one pan!

One Pan Chicken and Potatoes