One Pan Baked Chicken and Potatoes
This One Pan Baked Chicken and Potatoes recipe is the perfect balance of juicy, tender chicken and crispy, flavorful potatoes, all roasted together on a single pan. With just a handful of ingredients and minimal prep, you get a hearty, home-cooked meal without the hassle. The chicken turns golden and crispy, while the potatoes soak up all the delicious juices. Whether it’s a weeknight dinner or a meal to impress guests, this dish is easy, comforting, and packed with flavor. Plus, cleanup is a breeze since everything cooks on one pan!
Ingredients
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)
Instructions
Step-by-Step Cooking Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the chicken dry with paper towels to help the skin crisp up.
- Season everything—in a large bowl, toss chicken and potatoes with olive oil, garlic powder, paprika, rosemary, salt, and pepper.
- Arrange on a baking sheet—place chicken skin-side up and spread the potatoes around it. Make sure nothing overlaps.
- Bake for 35-40 minutes or until the chicken reaches 165°F (75°C) internally and the potatoes are golden brown.
- Broil for 3-5 minutes at the end for extra crispy skin and potatoes.
- Rest for 5 minutes, then garnish with fresh parsley and a squeeze of lemon if using. Serve hot!
Notes
- Want extra crispy potatoes? Spread them out in a single layer so they roast instead of steam.
- Boneless chicken option: Use thighs or breasts, but reduce cooking time to 25-30 minutes.
- Make it spicy: Add cayenne pepper or red pepper flakes for a kick!