Description

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)

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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.

Nutrition

Serving Size: 1 chicken piece with potatoes
Calories: 420
Sugar: 2g
Sodium: 580mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 28g
Cholesterol: 105mg