If you’re in search of a dinner that’s equal parts comforting, flavorful, and practically effortless, One Pan Chicken and Potatoes is about to become your new weeknight hero. Perfectly seasoned chicken thighs roast alongside golden baby potatoes, soaking up zippy lemon and aromatic herbs for a dish that feels both rustic and impressive. It’s everything I crave in a homemade meal: hearty, wholesome, and—best of all—made in a single pan for easy clean-up. Whether you’re feeding the family or treating yourself, this recipe is sure to bring rave reviews to your table.
Ingredients You’ll Need
One of the joys of One Pan Chicken and Potatoes is how such simple, honest ingredients can create a deeply satisfying dish. Each component plays a vital role—infusing either flavor, crunch, or a splash of color, and all can be found at any grocery store. You’ll love how these staples come together in absolute harmony.
- Chicken Thighs: Opt for bone-in, skin-on for the juiciest, most flavorful result and delightfully crisp skin.
- Baby Potatoes: Halved for even roasting, these become golden and creamy inside while soaking up all the pan juices.
- Olive Oil: The foundation for flavor and crispness, giving everything a golden finish.
- Garlic: Freshly minced garlic perfumes every bite with warm, savory notes.
- Smoked Paprika: This spice adds irresistible depth and subtle smokiness to both chicken and potatoes.
- Dried Thyme: Brings an earthy, herbal lift without overpowering the other flavors.
- Salt: Essential for drawing out the best in your chicken and potatoes—don’t be shy!
- Black Pepper: A gentle kick of spice, balancing the richness of the dish.
- Lemon Slices: Roasted lemon mellows and adds bright, tangy notes throughout.
- Fresh Parsley: For garnish, providing a flash of color and a fresh finish that wakes up the palate.
How to Make One Pan Chicken and Potatoes
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to a toasty 400°F—hot enough to ensure crispy skins and beautifully caramelized potatoes. Grab your largest sheet pan or an oven-safe skillet; this will give all the ingredients plenty of space to roast rather than steam. It’s the key to developing those crave-worthy textures.
Step 2: Arrange the Chicken and Potatoes
Lay the chicken thighs, skin side up, and halved baby potatoes directly onto your prepared pan. By arranging them in a single layer, you guarantee even cooking, and every potato gets its chance to bathe in the chicken’s flavorful juices. Don’t forget: keeping the skin on the chicken means extra crispy results, so make sure it’s facing up and uncovered.
Step 3: Season Generously
Drizzle the olive oil evenly over both the chicken and potatoes—this helps the spices cling and creates that beautiful golden crust. Sprinkle on your minced garlic, smoked paprika, dried thyme, salt, and black pepper. Using your hands or a spatula, toss the potatoes to make sure each piece is coated in seasoning. For the chicken, gently rub the spices into the skin and flesh for maximum flavor.
Step 4: Add Lemon Slices
Tuck lemon slices around the chicken and potatoes, nestling them right against the skin and in between potatoes. As they roast, the lemons release bright, aromatic juices that gently infuse the whole pan, preventing the flavors from becoming too heavy and keeping the One Pan Chicken and Potatoes vibrant and lively.
Step 5: Roast to Perfection
Slide your pan onto the center rack and let everything roast, undisturbed, for 40 to 45 minutes. You’ll know it’s done when the chicken thighs register at least 165°F internally and the potatoes turn irresistibly golden and fork-tender. For that extra-crisp skin, broil for an additional 2 to 3 minutes, keeping a close eye to avoid over-browning.
Step 6: Garnish and Serve
Once out of the oven, shower the dish with plenty of fresh-chopped parsley for a pop of green and herbal freshness. The pan will look as inviting as it smells, and you’ll want to bring it straight to the table while everything is hot and glistening.
How to Serve One Pan Chicken and Potatoes
Garnishes
A hearty finishing touch of fresh parsley really brings the whole One Pan Chicken and Potatoes dish to life, but you can also add a few extra lemon wedges on the side for an extra-sunny squeeze. Sometimes, a scattering of freshly cracked pepper or a finishing drizzle of good-quality olive oil is all you need to give it that restaurant-style flair.
Side Dishes
The beauty of One Pan Chicken and Potatoes is you hardly need anything else, but if you want to round out the meal, a simple green salad or some roasted seasonal vegetables make perfect companions. Garlic green beans, buttered peas, or a quick cucumber salad add crunch and color without competing with the main flavors.
Creative Ways to Present
Make it a showstopper by serving the pan right at the table—just be sure to use a trivet or heat-proof pad. For more formal occasions, plate each chicken thigh atop a mound of potatoes, spooning over some of the pan juices, then garnish with parsley and lemon. If you’re planning ahead, portion the meal into individual meal-prep containers and garnish just before serving for a ready-to-go lunch or dinner.
Make Ahead and Storage
Storing Leftovers
After enjoying your One Pan Chicken and Potatoes, allow the leftovers to cool completely before transferring them into airtight containers. Store in the refrigerator, where they’ll keep well for up to three days. Keeping the potatoes and chicken together helps the flavors meld and stay moist.
Freezing
For longer storage, you can freeze portions of One Pan Chicken and Potatoes in a single layer, using freezer-safe containers. While the potatoes might lose a tiny bit of their original texture after thawing, the dish still reheats beautifully up to 2 months later. Just be sure to let everything cool thoroughly before freezing to preserve freshness.
Reheating
When it’s time to reheat, place the One Pan Chicken and Potatoes in an oven-safe dish, cover with foil, and warm in a 350°F oven for 15 to 20 minutes until hot and steaming. For maximum crispiness, remove the foil during the last few minutes or pop it under the broiler briefly. Individual servings can also be reheated in the microwave, though ovens will help keep that delightful crisp on both the skin and potatoes.
FAQs
Can I use boneless, skinless chicken instead of thighs?
Absolutely! Boneless, skinless chicken breasts or thighs work well, though they’ll cook a bit faster. Just keep an eye on them and start checking for doneness around the 25 to 30-minute mark to prevent drying out.
What can I substitute for baby potatoes?
If you don’t have baby potatoes on hand, feel free to use Yukon Golds or red potatoes cut into 1½-inch chunks. Even sweet potatoes will work for a subtly sweet twist on One Pan Chicken and Potatoes.
How do I ensure my chicken skin gets extra crispy?
The key is to roast the chicken skin-side up and avoid overcrowding the pan. For an added boost of crispness, finish under the broiler for 2 to 3 minutes—just watch closely so nothing burns!
Can I add vegetables to this dish?
Yes! Toss in carrots, Brussels sprouts, or sliced onions with the potatoes for a more colorful, veggie-packed One Pan Chicken and Potatoes. Aim to cut all vegetables to similar sizes so everything roasts evenly.
Is this recipe gluten-free?
Yes, One Pan Chicken and Potatoes is naturally gluten-free, making it a perfect choice for those with dietary restrictions or anyone who wants a wholesome, honest meal without any fuss.
Final Thoughts
There’s a special kind of comfort in a recipe that delivers flavor, ease, and joy all in one bite. One Pan Chicken and Potatoes is a true kitchen staple—timeless, simple, and always a crowd-pleaser. Give it a try and let it earn its spot in your regular dinner rotation—you’ll be amazed at how much flavor you can create with just one pan!
Print
One Pan Chicken and Potatoes Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy recipe for One Pan Chicken and Potatoes that is perfect for a simple weeknight dinner. Juicy chicken thighs roasted with baby potatoes, garlic, and seasonings all on one pan.
Ingredients
Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
Seasonings:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Additional:
- 1 lemon, sliced
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat oven to 400°F.
- Prepare Chicken and Potatoes: Place chicken thighs and halved baby potatoes on a large baking sheet or oven-safe skillet. Drizzle with olive oil and sprinkle with garlic, smoked paprika, thyme, salt, and black pepper. Toss potatoes to coat evenly.
- Add Lemon and Roast: Arrange lemon slices around the chicken and potatoes. Roast in the oven for 40-45 minutes until chicken reaches 165°F internal temperature and potatoes are golden and tender.
- Garnish and Serve: Garnish with fresh parsley before serving.
Notes
- For a crispier skin, broil the chicken for 2-3 minutes after roasting.
- You can substitute chicken breasts, but reduce the cooking time to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 125 mg
