One Pan Chicken and Potatoes
This One Pan Chicken and Potatoes recipe is an easy and delicious weeknight family meal you can make in less than an hour.
Ingredients
- 8 chicken thighs and drumsticks (Bone-in and skin-on)
- 1½ lbs baby potatoes cut in half
- ¼ cup (59 ml) olive oil
- 2 tbsp lemon juice
- 1½ tsp paprika
- 1 tsp onion powder
- ½ tsp rosemary
- ½ tsp thyme
- 1 tbsp minced garlic (About 4-5 garlic cloves)
- Salt and pepper to taste (I use about 2 tsp kosher salt and 1 tsp pepper)
- Fresh chopped parsley for garnishing (Optional)
Instructions
- Preheat the oven to 400°F (200°C).
- To make the sauce mix the oil, lemon juice, paprika, onion powder, garlic, salt, and pepper in a small bowl and set aside.
- Pat dry the chicken and the potatoes with a paper towel and place them evenly on a baking sheet. If not using a non-stick baking sheet you can cover it with aluminum foil or parchment paper.
- Pour the sauce over the chicken and the potatoes and use your hands to evenly coat them with the sauce.
- Bake for 55-60 minutes or until the potatoes are tender and the chicken is cooked through. The chicken should register an internal temperature of at least 165°F (74°C). If you notice that the chicken is cooked through but is still a bit pale, you can broil it for 4-5 minutes until golden brown.
- Let the chicken rest for a few minutes before serving and garnish with chopped parsley.
Notes
- You can marinate the chicken in the sauce for a few hours before roasting. Try not to marinate for more than 4 hours to avoid the acidity of the sauce from breaking down the meat.
- Store any leftovers in the refrigerator inside an air-tight container for up to 5 days.
- Reheat in the microwave for a few minutes or in the oven at 350°F (180°C) until warm.
Tried this recipe?Let us know how it was!