Chicken and Potatoes – This classic one pan dish combines tender, juicy chicken thighs or breasts with golden, crispy potatoes all cooked together in one pan for the ultimate weeknight meal.
Why You’ll Love This Recipe
- Minimal Cleanup: Just one pan for cooking means less time scrubbing and more time enjoying your meal.
- Full of Flavor: The chicken juices seep into the potatoes, creating a savory, mouthwatering dish.
- Customizable: Perfect for adding your favorite veggies, herbs, or spices.
- Quick and Easy: A complete meal ready in under an hour.
Tips and Tricks for Perfect One Pan Chicken and Potatoes
- Use a heavy-duty sheet pan or an oven-safe skillet to ensure even cooking. A cast-iron skillet is a great choice for achieving crispy skin on the chicken.
- Dry chicken skin results in crispier, golden skin. Use paper towels to pat the chicken dry before seasoning.
- Slice the potatoes into similar-sized chunks to ensure they cook evenly. Baby potatoes, Yukon Gold, or Russet potatoes work best for this recipe.
- Overcrowding can lead to steaming instead of roasting. Make sure there’s enough space for the chicken and potatoes to crisp up properly.
- A blend of olive oil, garlic, paprika, rosemary, thyme, salt, and pepper enhances the flavor of both the chicken and potatoes.
Variations to Try
- Add Veggies: Include carrots, Brussels sprouts, green beans, or bell peppers for added nutrition and color.
- Switch the Protein: Swap the chicken for pork chops or salmon for a different twist.
- Spicy Kick: Add red pepper flakes or cayenne to the seasoning mix for some heat.
- Herby Delight: Experiment with fresh herbs like parsley, oregano, or dill for a unique flavor profile.
- Cheesy Goodness: Sprinkle grated Parmesan or mozzarella over the potatoes during the last 5 minutes of baking.
How to Serve One Pan Chicken and Potatoes
This dish pairs beautifully with a simple side salad or sautéed greens like spinach or kale. For a heartier option, serve it with crusty bread to soak up the juices or a side of rice or quinoa for added carbs. A dollop of tzatziki or a drizzle of garlic aioli can elevate the flavors even further.
How to Store and Reheat
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: You can freeze cooked chicken and potatoes for up to 3 months, though the potatoes may lose some texture upon reheating.
Reheating
- Oven: Warm at 350°F (175°C) until heated through, about 15 minutes.
- Microwave: Use a microwave-safe dish and heat in 30-second increments until hot.
- Skillet: Reheat on the stovetop for crispy potatoes.
Recipe FAQs
Can I use boneless chicken?
Yes, but boneless chicken may cook faster than bone-in pieces, so keep an eye on the timing to avoid overcooking.
Should I parboil the potatoes first?
It’s not necessary, but parboiling can ensure softer interiors and crispy exteriors. If you have extra time, it’s worth the extra step.
What’s the best temperature to bake this dish?
Bake at 400°F (200°C) for perfectly roasted chicken and crispy potatoes.
Can I prep this meal ahead of time?
Absolutely! Marinate the chicken and chop the potatoes the night before. Store them separately in the fridge, then combine and bake when ready.
How do I make this recipe gluten-free?
This recipe is naturally gluten-free! Just ensure any additional seasonings or sauces used are certified gluten-free.
Chicken and Potatoes (One Pan)
Chicken and Potatoes - This classic one pan dish combines tender, juicy chicken thighs or breasts with golden, crispy potatoes all cooked together in one pan for the ultimate weeknight meal.
Ingredients
- ¼ cup olive oil
- 8 chicken thighs and drumsticks
- 8 chicken thighs and drumsticks
- 1 ½ pounds baby potatoes, halved
- 1 ½ pounds baby potatoes, halved
- 1 teaspoon 7 spice
- 1 teaspoon 7 spice
- 2 teaspoons salt
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon paprika
- ¼ cup lemon juice
- ¼ cup lemon juice
- 6 garlic cloves, pressed
- 6 garlic cloves, pressed
Instructions
- Preheat your oven to 400°F. Pat the chicken and potatoes dry with paper towels and place them in a 9x13-inch oven-safe baking dish.
- In a small bowl, whisk together olive oil, lemon juice, garlic, 7 spice, paprika, salt, and black pepper.
- Drizzle the marinade over the chicken and potatoes. Use your hands to ensure everything is evenly coated.
- Bake uncovered for 55–65 minutes, or until the potatoes are fork-tender and the chicken is cooked through. For extra crispiness, broil for 3–5 minutes.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley for a pop of color and flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 888Total Fat 52gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 38gCholesterol 362mgSodium 1554mgCarbohydrates 39gFiber 4gSugar 2gProtein 71g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
One Pan Chicken and Potatoes is a lifesaver for busy weeknights, lazy Sundays, or any time you want a satisfying meal without the hassle. With a crispy, golden exterior and juicy, flavorful interior, this dish is sure to become a family favorite. Plus, its versatility ensures you’ll never tire of it. So grab your pan, preheat your oven, and get ready to enjoy a meal that’s as easy to make as it is delicious!
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