April 1 2025

One Pan Baked Chicken And Potatoes

Hey there! If you’re anything like me, you’re always looking for ways to make dinner easy without sacrificing flavor, right?

Well, I’ve got the perfect recipe for you—One Pan Baked Chicken and Potatoes! 🙌

This meal is a game-changer. Why? It’s simple, delicious, and best of all, minimal cleanup.

I know the last thing you want after a busy day is a kitchen full of dirty dishes, so this recipe is a lifesaver.

With just one pan, you’ll have juicy chicken, crispy potatoes, and a mix of spices that’ll have your family doing a happy dance.

Trust me, this is the kind of meal you can make without stress, and the whole family will love it.

And, it’s loaded with all the good stuff you want—protein, veggies, and a hearty flavor that’ll leave everyone asking for seconds.

I can’t wait for you to try it out. Ready to get started? Let’s make this delicious one-pan wonder together tonight!

Ingredients

4 bone-in, skin-on chicken thighs (or breasts)
1.5 lbs (680g) baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp dried rosemary (or thyme)
½ tsp salt
½ tsp black pepper
1 lemon, cut into wedges (optional)

Fresh parsley, chopped (for garnish)

How to Cook One Pan Baked Chicken and Potatoes

Preheat the Oven: First things first, preheat your oven to 400°F (200°C). It’s like warming up before a workout, but for your oven.
Prepare the Chicken: Pat your chicken pieces dry with a paper towel. This helps them get crispy! Season both sides with salt, pepper, garlic powder, paprika, and any other spices you like. No need to be shy—season it like you mean it!
Prep the Potatoes: Slice your potatoes into chunks—about 1-2 inches. Toss them in a little olive oil, salt, pepper, and rosemary (or thyme if you prefer). These little guys need some love too!
Arrange Everything on the Pan: Grab a baking sheet and line it with parchment paper (for easy cleanup). Place your seasoned chicken in the center and spread the potatoes around it. Try not to overcrowd the pan—give everything space to crisp up.
Bake It All Together: Pop the pan into the oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (use a meat thermometer if you’ve got one). The potatoes should be golden and crispy on the outside, soft on the inside.
Serve and Enjoy: Once it’s done, take everything out of the oven and let it rest for a few minutes. Then, plate it up and dig in. You just made an amazing dinner with minimal effort!

See? Easy, right? You’ll impress yourself with how little work it took and how tasty it turned out!

Common Mistakes to Avoid

Overcrowding the Pan

Trying to squeeze everything on one pan? It might seem like a good idea, but your chicken and potatoes need some breathing room.

If they’re too close together, they’ll steam instead of crisp up. Give them space to shine—think of it like a good party, everyone needs their own space!

Skipping the Drying Step for the Chicken

Don’t skip patting the chicken dry! Moisture = soggy skin. A quick dab with a paper towel gives you that crispy, golden finish we’re all after. You want it crispy, not wet, right?

Not Checking the Chicken’s Temperature

The dreaded undercooked chicken—nobody wants that. Use a meat thermometer to ensure the chicken hits 165°F internally. It’s quick, easy, and keeps you from being the “uh-oh” person at dinner.

Forget to Season the Potatoes

Potatoes need love, too! Don’t just toss them on the pan plain and hope for the best. Season them with olive oil, salt, pepper, and herbs. They’re not just a side—they’re the star of the show!

Not Letting It Rest

You worked hard, right? So don’t just grab and serve immediately. Let the chicken rest for a few minutes after it comes out of the oven. This helps the juices settle, keeping it moist and tender.

Variations & Customizations

Keto-Friendly Version: Want to keep it low-carb? Swap the potatoes for cauliflower florets! They’ll roast up just as nicely and keep the dish keto-friendly. You can even toss in some zucchini or asparagus for extra veggies that won’t throw off your macros. Perfect for staying on track without missing out on flavor!
Spicy Version: If you love a little heat, spice things up! Add some cayenne pepper or chili flakes to the chicken seasoning. For an extra kick, drizzle some sriracha or hot sauce over the chicken just before serving. This spicy twist will add that extra flavor punch that’s sure to wake up your taste buds.
Vegetarian Swap: Want a meatless version? Try swapping the chicken for tofu or tempeh. Marinate the tofu in soy sauce, garlic, and a little sesame oil for added flavor, and bake just like the chicken. Toss in some extra veggies like bell peppers, mushrooms, and onions to make it a hearty, satisfying meal!

These tweaks give you lots of flexibility, so you can make this recipe work for any dietary preference or mood!

Serving and Presentation Tips

Plate It Up

Start by placing the chicken in the center of each plate. You want it to be the star of the show! Arrange the crispy potatoes around the chicken, making sure to spread them out so they don’t get lost in the mix. A little visual space makes everything look more appealing.

Garnish with Fresh Herbs

Grab a few sprigs of fresh parsley, rosemary, or thyme, and sprinkle them over the dish right before serving. Not only does this add a pop of color, but it also gives a fresh, herby aroma that will make your guests’ mouths water.

Add a Lemon Wedge on the Side

A small wedge of lemon on the side is a simple yet stylish touch. Squeezing a little lemon over the chicken right before eating adds a zesty freshness that really complements the savory flavors.

Serve with a Side Salad or Veggies

For a complete meal, serve the chicken and potatoes with a simple green salad or some roasted vegetables. It’ll balance out the richness of the dish and make it even more satisfying. Plus, a side salad looks fancy and adds extra color to the plate!

Don’t Forget to Relax and Enjoy!

After all that effort, take a moment to enjoy the fruits of your labor. Whether you’re serving this dish to family or guests, the key is to serve with a smile and share the joy of a delicious meal.

Enjoy your beautifully plated, mouthwatering One Pan Baked Chicken and Potatoes!

Recipe Best Tips

Pat the Chicken Dry for Crispy Skin

Before seasoning, use a paper towel to dry the chicken. This helps the skin crisp up beautifully in the oven instead of turning soggy.

Use High-Quality Olive Oil

A good drizzle of high-quality olive oil makes a big difference in flavor. It helps the chicken stay juicy and gives the potatoes a golden, crispy texture.

Cut Potatoes Evenly

Chop the potatoes into similar-sized pieces so they cook at the same rate. No one wants some potatoes turning to mush while others are still hard!

Season Generously

Don’t be shy with seasoning! Salt, pepper, garlic powder, and herbs make all the difference. Coat everything well to get maximum flavor in every bite.

Let the Chicken Rest

Once out of the oven, let the chicken sit for 5 minutes before slicing. This keeps the juices inside, making the meat more tender and flavorful.

Broil for Extra Crispiness

If you love extra crispy skin and potatoes, turn on the broiler for the last 3-5 minutes. Keep an eye on it to avoid burning!

Add Fresh Herbs at the End

While dried herbs work great for seasoning, adding fresh parsley, rosemary, or thyme just before serving gives the dish a fresh, aromatic finish.

Follow these tips, and your One Pan Baked Chicken and Potatoes will turn out perfect every time!

Storage and Freezing

Refrigerating Leftovers

Let the chicken and potatoes cool completely before storing.
Place them in an airtight container and refrigerate for up to 4 days.
To reheat, warm in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes.

Freezing for Later

For longer storage, place the cooled chicken and potatoes in a freezer-safe container or zip-top bag.
Freeze for up to 3 months.
When ready to eat, thaw overnight in the fridge and reheat in the oven at 375°F (190°C) until warmed through.

Pro Tip for Best Texture

Avoid microwaving frozen potatoes directly—they can get mushy. Instead, reheat in the oven for a crispy finish!

Frequently Asked Questions (FAQs)

Can I use boneless chicken instead of bone-in?
Yes! Boneless chicken breasts or thighs work too, but they cook faster. Check them after 20-25 minutes to avoid drying out.
What’s the best type of potato to use?
Russet potatoes get crispy, while Yukon Golds stay creamy inside. Baby potatoes are a great option too since they roast evenly.
Can I add other vegetables?
Absolutely! Bell peppers, carrots, onions, or zucchini roast well alongside the chicken and potatoes. Just cut them into similar sizes for even cooking.
How do I prevent the chicken from drying out?
Don’t overcook it! Use a meat thermometer and pull the chicken out when it reaches 165°F (75°C). Resting the chicken for 5 minutes also helps keep it juicy.
Can I prepare this recipe ahead of time?
Yes! You can season the chicken and chop the potatoes ahead of time. Store them separately in the fridge, then just assemble and bake when ready.
What seasonings work best?
A mix of garlic powder, onion powder, paprika, salt, and pepper is a great base. Add rosemary or thyme for extra flavor, or spice it up with cayenne!
Can I make this dish in an air fryer?
Yes! Cook at 375°F (190°C) for about 25-30 minutes, shaking the basket halfway through for even cooking. Check that the chicken reaches 165°F before serving.

Conclusion

And there you have it—One Pan Baked Chicken and Potatoes, easy enough for a busy night yet fancy enough to impress guests.

Once you try this, you might start questioning why you ever bothered with takeout! Seriously, why spend extra money when you can make something this good at home?

If you give this recipe a shot, I’d love to hear how it turns out! Did you add a fun twist? Swap out the seasonings?

Let me know—I’m always excited to see how others make it their own.

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