This One Pan Chicken and Potatoes delivers a hearty, flavorful meal with minimal cleanup. Juicy chicken and tender potatoes roast together with herbs and garlic for a comforting dinner. It’s a foolproof one-pan wonder perfect for busy nights.
Craving a delicious One Pan Chicken and Potatoes? You've come to the right spot! From Dinner Ideas favorites to amazing Chicken Recipes recipes, there's something here for everyone.
Why You’ll Love This One Pan Chicken and Potatoes
- Effortless cleanup: Everything cooks together in one pan for easy washing.
- Incredible flavor: Juices mingle during roasting for a deeply savory dish.
- Perfect textures: Crispy chicken skin and fluffy, flavorful potatoes.
- Versatile & adaptable: Swap herbs or veggies to match what you have.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 4 medium Yukon Gold potatoes, cut into 1-inch chunks
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 lemon, cut into wedges
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large oven-safe skillet or roasting pan, mixing bowl, and sharp knife.
Notes: Using bone-in, skin-on chicken thighs is key here—they stay juicier and the skin crisps up beautifully. And Yukon Gold potatoes? They have this lovely buttery texture that just melts in your mouth after roasting.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip drying the chicken. Pat the chicken thighs thoroughly with paper towels before seasoning. This helps the skin get super crispy instead of steaming in the oven.
- Cut the potatoes evenly. Try to cut them into similar-sized chunks so they cook at the same rate. Nobody wants a mix of mushy and undercooked potatoes!
- Use an oven-safe skillet. If you’re starting on the stovetop, make sure your pan can go into the oven. A cast-iron skillet works wonderfully here for even heat distribution.
- Let the chicken come to room temp. Taking the chicken out of the fridge 20–30 minutes before cooking helps it cook more evenly and stay juicy.
How to Make One Pan Chicken and Potatoes
Step 1: Preheat your oven to 400°F (200°C). While it’s heating, pat the chicken thighs completely dry with paper towels—this is your secret to crispy skin. In a large bowl, toss the potato chunks and chopped onion with olive oil, minced garlic, dried thyme, rosemary, smoked paprika, salt, and pepper. You’ll notice the aroma starting to come together already… it’s going to be good.
Step 2: Season the chicken thighs generously on both sides with salt and pepper. If you have time, you can let them sit with the seasoning for a few minutes to really let the flavors sink in. Heat your oven-safe skillet over medium-high heat and add a tiny drizzle of olive oil. Place the chicken thighs skin-side down and sear for about 5–7 minutes, until the skin is golden brown and crisp. You don’t need to cook them through—just get that beautiful color and texture.
Step 3: Remove the chicken from the skillet and set it aside on a plate. Add the potato and onion mixture to the same skillet—those chicken drippings are flavor gold! Toss everything to coat the potatoes in the savory goodness. Spread the potatoes into an even layer so they roast nicely instead of steaming.
Step 4: Place the seared chicken thighs on top of the potatoes, skin-side up. Tuck the lemon wedges around the pan—they’ll roast and release their juice, adding a lovely brightness. Transfer the skillet to the preheated oven and roast for 35–40 minutes. The chicken should be cooked through (internal temperature of 165°F), and the potatoes should be tender and slightly crispy at the edges.
Step 5: Carefully remove the skillet from the oven—remember, the handle will be hot! Let the dish rest for about 5 minutes. This allows the juices to redistribute through the chicken, keeping it moist. Sprinkle with fresh parsley and squeeze the roasted lemon wedges over everything right before serving. The sauce in the pan? Drizzle that over each plate… it’s liquid gold.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat in a 350°F oven until warm to restore crispness; avoid microwaving.
Serving Suggestions
Complementary Dishes
- Simple green salad with a tangy vinaigrette — The fresh, crisp greens and acidic dressing cut through the richness of the chicken and potatoes beautifully.
- Garlic sautéed green beans or asparagus — Their bright, vegetal flavor and slight crunch provide a lovely contrast to the soft, savory main.
- Crusty bread or dinner rolls — Perfect for sopping up every last bit of those delicious pan juices you really don’t want to waste.
Drinks
- A crisp, chilled Sauvignon Blanc — Its citrusy notes and bright acidity complement the herbal and lemon flavors in the dish wonderfully.
- Light-bodied red like Pinot Noir — The subtle fruitiness and soft tannins won’t overpower the chicken, but will stand up nicely to the savory potatoes.
- Sparkling water with lemon — A refreshing, non-alcoholic option that cleanses the palate between bites of this hearty meal.
Something Sweet
- Lemon sorbet or granita — Its bright, clean citrus flavor is a refreshing and light way to end the meal after something so savory.
- Simple vanilla bean panna cotta — The creamy, delicate texture and flavor provide a smooth, cool contrast without being too heavy.
- Warm apple crumble with vanilla ice cream — The warm spices and sweet fruit feel like a natural, comforting progression from the main course.
Top Mistakes to Avoid
- Overcrowding the pan. If you pack everything in too tightly, the potatoes will steam instead of roast, and the chicken skin won’t crisp up. Give everything a little room to breathe.
- Not preheating the skillet for the sear. A hot pan is essential for getting that initial crisp on the chicken skin. If the pan isn’t hot enough, the skin will just render fat and become soggy.
- Skipping the sear on the chicken. I’ve tried the lazy version before… it’s just not the same. That initial sear locks in juices and creates an incredible texture you don’t get from roasting alone.
- Underseasoning. Potatoes need a good amount of salt, and so does chicken. Don’t be shy! Taste your seasoning mix before tossing it with the potatoes to make sure it’s flavorful enough.
Expert Tips
- Tip: For extra crispy potato edges, make sure they’re in a single layer and not piled on top of each other. A little space allows hot air to circulate and creates those delicious browned bits.
- Tip: Let the finished dish rest for 5 minutes before serving. This allows the intense heat to settle and the chicken juices to redistribute, resulting in a much more tender bite.
- Tip: If your potatoes are taking too long to cook, you can parboil them for 5-7 minutes before tossing with oil and seasonings. This gives them a head start and ensures they’re perfectly tender when the chicken is done.
- Tip: Use fresh herbs as a garnish at the end, not just dried herbs in the mix. The fresh parsley or even some chopped chives added right before serving provide a burst of fresh flavor and color.
FAQs
Can I use chicken breasts instead of thighs?
You can, but you’ll need to adjust the cooking time. Boneless, skinless chicken breasts cook faster and can dry out. If using them, sear them as directed, but check for doneness after 20-25 minutes in the oven. I honestly prefer thighs for this recipe because the higher fat content keeps them incredibly moist and flavorful through the longer roasting time with the potatoes.
What other vegetables can I add to the pan?
This recipe is very versatile! Carrots, parsnips, or bell peppers cut into chunks work wonderfully. Just make sure they’re all roughly the same size so they cook evenly. Denser veggies like carrots might need a few extra minutes, so you could add them to the pan first before the other ingredients.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. It should read 165°F (74°C). Visually, the juices should run clear, not pink, when you pierce the meat. If you don’t have a thermometer, just make a small cut to check that the meat is no longer pink near the bone.
Can I prepare this dish ahead of time?
You can do some prep ahead! You can chop the potatoes and onion, mix the dry seasonings, and even season the chicken the night before. Keep everything separate in the fridge. When you’re ready to cook, just let the chicken sit out for 20 minutes to take the chill off, then sear and roast as directed.
My potatoes are still hard, what happened?
This usually means they were cut too large or your oven temperature was a bit low. Next time, try cutting them into slightly smaller, uniform pieces—about 1-inch is ideal. Also, make sure your oven is fully preheated before the pan goes in. If you’re in a rush, parboiling the potatoes for 5-7 minutes before roasting is a foolproof fix.
One Pan Chicken And Potatoes
Make this easy One Pan Chicken and Potatoes for a delicious, fuss-free dinner with minimal cleanup. Get the recipe for juicy chicken and crispy potatoes now!
Ingredients
For the Ingredients
-
4 bone-in, skin-on chicken thighs
-
4 medium Yukon Gold potatoes (cut into 1-inch chunks)
-
1 large yellow onion (roughly chopped)
-
4 cloves garlic (minced)
-
2 tbsp olive oil
-
1 tsp dried thyme
-
1 tsp dried rosemary
-
0.5 tsp smoked paprika
-
1 tsp salt (plus more to taste)
-
0.5 tsp black pepper
-
1 lemon (cut into wedges)
-
2 tbsp fresh parsley (chopped (for garnish))
Instructions
-
Preheat your oven to 400°F (200°C). While it’s heating, pat the chicken thighs completely dry with paper towels—this is your secret to crispy skin. In a large bowl, toss the potato chunks and chopped onion with olive oil, minced garlic, dried thyme, rosemary, smoked paprika, salt, and pepper. You’ll notice the aroma starting to come together already… it’s going to be good.01
-
Season the chicken thighs generously on both sides with salt and pepper. If you have time, you can let them sit with the seasoning for a few minutes to really let the flavors sink in. Heat your oven-safe skillet over medium-high heat and add a tiny drizzle of olive oil. Place the chicken thighs skin-side down and sear for about 5–7 minutes, until the skin is golden brown and crisp. You don’t need to cook them through—just get that beautiful color and texture.02
-
Remove the chicken from the skillet and set it aside on a plate. Add the potato and onion mixture to the same skillet—those chicken drippings are flavor gold! Toss everything to coat the potatoes in the savory goodness. Spread the potatoes into an even layer so they roast nicely instead of steaming.03
-
Place the seared chicken thighs on top of the potatoes, skin-side up. Tuck the lemon wedges around the pan—they’ll roast and release their juice, adding a lovely brightness. Transfer the skillet to the preheated oven and roast for 35–40 minutes. The chicken should be cooked through (internal temperature of 165°F), and the potatoes should be tender and slightly crispy at the edges.04
-
Carefully remove the skillet from the oven—remember, the handle will be hot! Let the dish rest for about 5 minutes. This allows the juices to redistribute through the chicken, keeping it moist. Sprinkle with fresh parsley and squeeze the roasted lemon wedges over everything right before serving. The sauce in the pan? Drizzle that over each plate… it’s liquid gold.05
Not what you're looking for?
