One-Pan Chicken and Potatoes is the ultimate easy, flavorful dinner that’s perfect for busy weeknights. With tender, seasoned chicken and crispy roasted potatoes all cooked together on a single pan, this recipe saves time on both cooking and cleanup. The savory blend of herbs and spices infuses the chicken and potatoes, making every bite deliciously satisfying. It’s a simple, yet hearty meal that your whole family will love.

Why You’ll Love This Recipe

This One-Pan Chicken and Potatoes recipe is everything you could want in a meal: simple, delicious, and convenient. The beauty of this dish lies in its ability to deliver a flavorful and balanced meal with minimal effort. With just one pan, you can roast perfectly crispy potatoes and juicy chicken, all infused with aromatic herbs and spices. The prep time is quick, and you don’t have to worry about washing multiple dishes afterward. It’s an easy, go-to recipe that can be adapted with your favorite vegetables and seasonings for endless variety.

One-Pan Chicken and Potatoes

Ingredients

4 bone-in, skin-on chicken thighs (or breasts)
1 lb baby potatoes (halved or quartered)
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish (optional)
Lemon wedges (optional)

(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). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper.
Place the chicken thighs and potatoes on the prepared baking sheet. Drizzle the olive oil mixture over both the chicken and potatoes. Toss the potatoes to coat evenly in the seasoning, and rub the chicken with the seasoning.
Arrange the chicken skin-side up and spread the potatoes around the chicken in a single layer.
Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown and tender.
If desired, broil for an additional 2-3 minutes to get the chicken skin extra crispy.
Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges for a burst of freshness.

Servings and Timing

Servings: 4
Total time: 50 minutes
Prep time: 10 minutes
Cook time: 40 minutes

Variations

Add Vegetables: You can easily add other vegetables like carrots, bell peppers, or Brussels sprouts to the pan for a complete meal.
Chicken Breasts: If you prefer chicken breasts, you can substitute them for the thighs, but note that they may cook faster, so check the internal temperature after 30 minutes.
Spicy Kick: Add red pepper flakes or cayenne pepper to the seasoning for a spicy version.
Lemon Herb: For an extra refreshing twist, add lemon zest and juice to the seasoning mix and drizzle over the chicken and potatoes before roasting.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the cooked chicken and potatoes for up to 2 months. To freeze, let the dish cool completely, then place it in a freezer-safe container.
Reheating: To reheat, warm the chicken and potatoes in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave individual portions for a quicker option.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used. However, chicken breasts tend to dry out more easily than thighs, so be sure to check them early to avoid overcooking.

2. Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes. Just cut them into small, evenly sized pieces to ensure they cook at the same rate as the chicken.

3. Can I make this recipe ahead of time?

You can prep the chicken and potatoes ahead of time by seasoning them and refrigerating them for up to 24 hours before cooking.

4. How do I get the chicken skin crispy?

To get crispy skin, make sure the chicken is patted dry before seasoning. Additionally, cooking it skin-side up and broiling for a few minutes at the end of the roasting time helps achieve a crispy texture.

5. Can I use other herbs in this recipe?

Absolutely! You can use fresh herbs like rosemary, thyme, or oregano, or you can even switch them up based on your preference. Fresh herbs will bring a more vibrant flavor.

6. How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature. The chicken should reach 165°F (75°C) at the thickest part of the meat.

7. Can I add a marinade for extra flavor?

Yes! Marinating the chicken for 30 minutes to a few hours before cooking will infuse it with more flavor. Just make sure to adjust the seasoning accordingly.

8. Can I make this recipe without olive oil?

Yes, you can use other oils such as avocado oil or vegetable oil. Olive oil adds flavor, but the recipe will still work well with other options.

9. How do I avoid overcooking the potatoes?

Make sure to cut the potatoes into similarly sized pieces to ensure they cook evenly. If your potatoes are larger, consider parboiling them for a few minutes before adding them to the pan.

10. Can I add more vegetables to this dish?

Absolutely! You can add a variety of vegetables like carrots, zucchini, or bell peppers. Just keep in mind that you may need to adjust the cooking time for different veggies.

Conclusion

One-Pan Chicken and Potatoes is the epitome of a quick, comforting, and hassle-free dinner. With its simple ingredients, easy preparation, and minimal cleanup, this recipe is perfect for busy nights when you want something hearty and delicious without spending hours in the kitchen. Whether you’re serving it to your family or enjoying it as a meal prep option, this dish is sure to become a regular favorite.

Chef MARTHA