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
Scale
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
