This recipe is the perfect balance of hearty and hassle-free. The chicken turns out juicy with a crispy skin, and the potatoes are roasted to golden perfection, absorbing the savory juices from the chicken as they cook. Everything cooks together in one pan, making cleanup a breeze. Plus, it’s endlessly customizable with your favorite herbs, spices, or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bone-in, skin-on chicken thighs or drumsticks
Baby potatoes or Yukon gold potatoes
Olive oil
Garlic
Lemon juice
Fresh rosemary or thyme
Paprika
Salt
Black pepper
Onion (optional)
Carrots or green beans (optional)
Directions
Preheat the oven to 425°F (220°C).
In a large bowl, toss halved potatoes with olive oil, salt, pepper, minced garlic, paprika, and chopped fresh herbs.
Season the chicken with salt, pepper, paprika, and a drizzle of olive oil. Add a squeeze of lemon juice for brightness.
Arrange the potatoes in a single layer on a large baking sheet or roasting pan.
Nestle the chicken pieces skin-side up among the potatoes. Add onion slices or carrots if using.
Roast for 40–45 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender and golden.
Optional: Broil for the last 2–3 minutes for extra crispiness.
Garnish with fresh herbs and serve hot.
Servings and timing
This recipe serves 4 people. Preparation time is about 10–15 minutes, and total cooking time is approximately 45 minutes, making it a quick and easy 1-hour meal.
Variations
Boneless Chicken Option: Use boneless thighs or breasts, but reduce cooking time by about 10 minutes.
Spicy Version: Add chili flakes or cayenne pepper to the seasoning mix.
Vegetable Add-ins: Include Brussels sprouts, bell peppers, or zucchini for more color and nutrition.
Honey Mustard Glaze: Mix honey and mustard with olive oil and brush over chicken before roasting.
Mediterranean Style: Add olives, cherry tomatoes, and oregano for a Mediterranean flair.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken and potatoes in a baking dish and warm in a 350°F (175°C) oven for about 15 minutes, or until heated through. Alternatively, reheat in the microwave for 1–2 minutes.
To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best results.
FAQs
Can I use boneless chicken?
Yes, just reduce the cooking time to avoid overcooking the chicken.
Should I peel the potatoes?
No, it’s not necessary—baby potatoes or Yukon golds have tender skins that roast beautifully.
Can I cook this in a cast iron skillet?
Yes, a large cast iron skillet works well and retains heat for crispy results.
Do I need to flip the chicken during cooking?
No, keep the skin-side up for crispy skin and even cooking.
What herbs go best with chicken and potatoes?
Rosemary, thyme, parsley, oregano, and sage all work wonderfully.
How do I know when the chicken is done?
Use a meat thermometer—the internal temperature should reach 165°F (74°C).
Can I marinate the chicken in advance?
Yes, marinate it in olive oil, garlic, lemon juice, and herbs for up to 24 hours.
What if my potatoes aren’t cooked through?
Cut them smaller or give them a 10-minute head start in the oven before adding the chicken.
Can I make this dairy-free?
Yes, this recipe is naturally dairy-free unless you choose to add cheese or butter.
What’s the best way to get crispy skin?
Roast at high heat and avoid covering the pan. Broiling at the end also helps.
Conclusion
One pan chicken and potatoes is the ultimate easy dinner—minimal effort, maximum flavor. With its tender, juicy chicken and perfectly roasted potatoes, this dish is sure to become a favorite in your weekly rotation. Add your favorite veggies or herbs and enjoy a wholesome, complete meal with hardly any cleanup.
One pan chicken and potatoes is a comforting, all-in-one meal featuring crispy, golden potatoes and juicy chicken roasted together with herbs and spices. It’s simple, satisfying, and perfect for busy weeknights or cozy family dinners.
Ingredients
4 bone-in, skin-on chicken thighs or drumsticks
1 1/2 lbs baby potatoes or Yukon gold potatoes, halved
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh rosemary or thyme, chopped
1 small onion, sliced (optional)
1 cup carrots or green beans, chopped (optional)
Instructions
Preheat oven to 425°F (220°C).
In a large bowl, toss halved potatoes with olive oil, garlic, salt, pepper, paprika, and chopped herbs.
Season chicken with salt, pepper, paprika, and drizzle with olive oil. Add lemon juice for brightness.
Arrange potatoes in a single layer on a large baking sheet or roasting pan.
Nestle the chicken skin-side up among the potatoes. Add sliced onion and carrots or green beans if using.
Roast for 40–45 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
Optional: Broil for 2–3 minutes at the end for extra crispy skin and potatoes.
Garnish with additional fresh herbs and serve hot.
Notes
Use boneless chicken for a quicker cook time (reduce by 10 minutes).For extra crispiness, broil the last few minutes uncovered.Mix in other vegetables like bell peppers or Brussels sprouts.Marinate chicken in olive oil, garlic, lemon, and herbs for extra flavor.This dish is naturally dairy-free.
