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. Well-seasoned chicken thighs and drumsticks are roasted with potatoes on a single sheet pan until golden brown and crispy on the outside while juicy and tender on the inside.
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This is the perfect recipe to make when you are running short on time, don’t feel like making dinner, but still want to enjoy a nice meal after a long and stressful day. My family loves this dish so much that they even ask for it on special occasions!
Ingredients For Making One Pan Chicken and Potatoes
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- Chicken. Always go with bone-in and skin-on chicken thighs. They have a lot more flavor, and their fat content makes the chicken super juicy. Try not to use chicken breasts because they cook faster than the potatoes, and they will dry out by the time the potatoes are roasted.
- Potatoes. To make this recipe use your favorite potatoes. My go-to potatoes are usually baby potatoes cut in half or medium-sized red potatoes cut into quarters.
- Oil. You can use your favorite type of oil. I always use olive oil for most of my recipes.
- Lemon juice. It balances the flavor of the chicken while adding extra flavor. You can also use lime juice instead of lemon juice.
- Paprika. It adds a touch of flavor but we mainly use it to add beautiful color to the chicken.
- Onion powder. It adds the flavor of onion to the sauce without the overpowering sharpness of fresh onion.
- Herbs. Add your favorite herbs. When it comes to chicken I almost always add thyme with a little bit of oregano.
- Garlic. I love using fresh minced garlic for this recipe, but garlic powder can also be used instead.
- Salt and pepper. Always to taste.
How To Make One Pan Chicken and Potatoes
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This is one of the easiest recipes you can make. Simply toss the chicken and potatoes in the sauce, bake, and serve!
- Make the sauce by mixing the oil, lemon juice, paprika, onion powder, garlic, salt, and pepper.
- Place the potatoes and chicken on a baking sheet and then cover them well with the sauce. You can also use a roasting pan.
- Bake in a preheated oven at 400°F (200°C) for 55-60 minutes or until golden brown. Serve with fresh chopped parsley.
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Do I need to marinate the chicken before roasting it?
Marinating the chicken in the sauce is optional for this recipe, but not necessary. The sauce is so full of flavor that the chicken and the potatoes will absorb it well while roasting in the oven.
However, if you prefer to marinate it, you could do so but try not to do it longer than 4 hours before roasting since the acid from the sauce may start to break down the meat.
Can I use chicken breasts to make roasted chicken and potatoes?
You could, but I highly suggest that you use dark meat for this recipe. Chicken breasts take less time to roast than potatoes so by the time the potatoes are done, the chicken will be overcooked. Besides, chicken thighs and drumsticks have a lot more flavor than chicken breasts, so why not use them?!
Can I add vegetables to this one pan chicken and potatoes recipe?
Absolutely! Feel free to add your favorite veggies to the sheet pan. I love adding onions cut into big chunks, carrots, celery, broccoli, and even Brussels sprouts!
How can I store this roasted chicken and potatoes?
Store any leftovers in the refrigerator inside an air-tight container for up to 5 days. Then reheat in the microwave or in the oven until warm before serving.
You can also use any leftover chicken to make other quick recipes like Chicken Burritos or Wraps, chicken salad, or chicken enchiladas.
The Tools I Use To Make One Pan Chicken and Potatoes
More Delicious Chicken Recipes
One Pan Chicken and Potatoes
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
- 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.
