This One-Pan Chicken and Potatoes is a comforting, no-fuss dinner with juicy chicken and crispy potatoes. It comes together in one pan for incredible flavor and minimal cleanup. The garlic, herbs, and lemon create a simple, delicious sauce that makes this meal feel like a warm hug.
Craving a delicious One-Pan Chicken and Potatoes? You've come to the right spot! From Dinner Ideas favorites to amazing Drinks recipes, there's something here for everyone.
Why You’ll Love This One-Pan Chicken and Potatoes
- Effortless cleanup: Everything cooks together on one baking sheet.
- Perfectly balanced textures: Crispy chicken skin meets fluffy, crisp-edged potatoes.
- Incredibly versatile: Easily swap herbs or veggies to match your pantry.
- Family-friendly comfort: A classic, crowd-pleasing combination everyone adores.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 1 large yellow onion, roughly chopped
- 6 cloves garlic, smashed
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 lemon, cut into wedges
- 1 tsp smoked paprika
- 1 tsp garlic powder
- to taste salt and black pepper
Tools: Large baking sheet, parchment paper (optional but helpful for cleanup), mixing bowl, tongs
Notes: Using bone-in, skin-on chicken thighs is key for moist, crisp results. Don’t skip the fresh herbs if possible—they make the dish sing.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 25 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Pat that chicken dry. This is the secret to getting truly crispy skin. Use paper towels to thoroughly dry the chicken thighs before seasoning—it makes a world of difference.
- Cut your potatoes evenly. Try to halve the baby potatoes so they’re all roughly the same size. This ensures they cook at the same rate and you don’t end up with some undercooked and some overdone.
- Don’t crowd the pan. Give everything enough space on the baking sheet. If the ingredients are too packed in, they’ll steam instead of roast, and you’ll lose that lovely crispiness.
- Let the chicken come to room temp. Taking the chicken out of the fridge about 20-30 minutes before cooking helps it cook more evenly and stay juicier.
How to Make One-Pan Chicken and Potatoes
Step 1: First, preheat your oven to 400°F (200°C). While it’s heating up, grab a large baking sheet. You can line it with parchment paper for easier cleanup if you like, but it’s not strictly necessary. The key is to use a sheet large enough to hold everything in a single layer without crowding.
Step 2: Now, prepare your chicken. Pat the chicken thighs completely dry with paper towels—this is non-negotiable for crispy skin! Place them in a large mixing bowl. Drizzle with one tablespoon of the olive oil, then season generously on both sides with salt, black pepper, garlic powder, and smoked paprika. Use your hands to rub the seasoning all over, making sure to get under the skin a little bit.
Step 3: In the same bowl (why dirty another one?), add your halved baby potatoes, chopped onion, and smashed garlic cloves. Drizzle with the remaining tablespoon of olive oil and add the fresh rosemary and thyme. Toss everything together until the potatoes and onions are evenly coated in the oil and herbs. You’ll notice the aroma already starting to build—it’s wonderful.
Step 4: Arrange the potato mixture in a single layer on your prepared baking sheet. Place the seasoned chicken thighs on top, skin-side up, nestling them amongst the potatoes. Scatter the lemon wedges around the pan. The lemon will roast and mellow, and you can squeeze the juicy, caramelized bits over everything at the end.
Step 5: Roast in the preheated oven for 40-45 minutes. You’ll know it’s done when the chicken skin is deep golden brown and crispy, the potatoes are tender when pierced with a fork, and the chicken juices run clear. If you have a meat thermometer, the chicken should register 165°F (74°C) at the thickest part.
Step 6: Once out of the oven, let the pan rest for about 5 minutes. This allows the juices to redistribute throughout the chicken, making it even more succulent. Give everything a gentle toss to coat the potatoes in the delicious pan juices that have accumulated.
Step 7: Serve immediately, making sure to squeeze the roasted lemon wedges over the top for a bright, fresh hit that cuts through the richness. The combination of the crispy chicken, herby potatoes, and that tangy lemon is just… perfection.
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 on a baking sheet at 350°F for 10–15 minutes to re-crisp.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery freshness of arugula dressed with a light lemon vinaigrette provides a lovely, crisp contrast to the hearty, roasted main.
- Sautéed green beans with almonds — They add a nice crunch and a vibrant green color to the plate, complementing the meal without overpowering it.
- Crusty bread or dinner rolls — Perfect for sopping up every last bit of the delicious, herby pan juices left on the plate. You won’t want to waste a drop.
Drinks
- A crisp Sauvignon Blanc — Its citrusy notes and bright acidity pair beautifully with the lemon and herbs in the dish, cleansing the palate between bites.
- A light, malty lager — The beer’s carbonation and mild bitterness cut through the richness of the chicken and potatoes wonderfully.
- Sparkling water with lemon — A non-alcoholic option that still provides a refreshing, bubbly contrast to the savory, roasted flavors.
Something Sweet
- Lemon sorbet — It’s light, palate-cleansing, and continues the lovely citrus theme from the main course in a refreshing, sweet way.
- Warm apple crumble — The cozy, spiced apples and buttery topping feel like a natural, comforting extension of the meal.
- Dark chocolate pots de crème — Rich, silky, and not too sweet, it offers a decadent yet simple finish that feels special.
Top Mistakes to Avoid
- Using a pan that’s too small. If you overcrowd the baking sheet, the ingredients will steam instead of roast. You’ll end up with pale, soggy chicken skin and soft, not crispy, potatoes. I’ve messed this up before too—give everything space!
- Not drying the chicken skin. Any moisture on the skin will prevent it from crisping up properly. Pat it diligently with paper towels until it’s completely dry to the touch.
- Underseasoning. Potatoes, in particular, need a good amount of salt. Don’t be shy! Season every component generously for a flavorful dish from the first bite to the last.
- Moving the chicken around. Once the chicken is in the oven, resist the urge to open the door and poke at it. Let the hot air work its magic to create that perfect, crispy skin.
Expert Tips
- Tip: For extra-crispy potato edges, parboil the halved potatoes for about 8 minutes before tossing them with the oil and herbs. This roughs up the edges, creating more surface area that gets deliciously crunchy in the oven.
- Tip: If you want to infuse even more flavor, gently loosen the chicken skin from the meat and rub some of the herb and garlic mixture directly underneath it before roasting.
- Tip: Let the baked sheet pan rest on the stovetop for a minute after taking it out of the oven. You can then deglaze the hot pan with a splash of chicken broth or white wine, scraping up the browned bits to make a quick, incredible pan sauce.
- Tip: For a complete meal, add sturdy vegetables to the pan alongside the potatoes. Broccoli florets, carrot chunks, or bell pepper strips all roast beautifully at this temperature.
FAQs
Can I use chicken breasts instead of thighs?
You can, but you’ll need to adjust the cooking time. Boneless, skinless chicken breasts will cook much faster than bone-in thighs. I’d recommend adding them to the pan about 15-20 minutes after the potatoes have started roasting to prevent them from drying out. Honestly, thighs are more forgiving and stay juicier, but breasts will work in a pinch.
My potatoes aren’t getting crispy. What did I do wrong?
This usually happens for one of two reasons: the pan was overcrowded, causing the potatoes to steam, or the oil wasn’t sufficient. Make sure everything is in a single layer with a little space between pieces, and don’t skimp on the oil—it’s essential for conducting heat and creating that golden, crispy exterior.
Can I prepare this dish ahead of time?
Absolutely! You can chop the potatoes and onions, and season the chicken, then keep them separate in the fridge for up to 24 hours. When you’re ready to cook, just let the chicken sit out for 20 minutes to take the chill off, then assemble and roast as directed. The flavor might even be better!
What other herbs can I use?
This recipe is very flexible. If you don’t have rosemary and thyme, try oregano, marjoram, or even a teaspoon of dried Italian seasoning. Fresh sage is also lovely with chicken and potatoes—just chop it finely so it’s not too overpowering.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place everything on a baking sheet and warm it in a 350°F (175°C) oven for about 10-15 minutes. This will help re-crisp the skin and potatoes, which the microwave simply cannot do.
One Pan Chicken And Potatoes
Make juicy, crispy One-Pan Chicken and Potatoes with minimal cleanup. This easy, family-friendly recipe is perfect for busy nights. Get the full recipe here!
Ingredients
For the Ingredients
-
4 bone-in, skin-on chicken thighs
-
1.5 lbs baby potatoes (halved)
-
1 large yellow onion (roughly chopped)
-
6 cloves garlic (smashed)
-
2 tbsp olive oil
-
1 tbsp fresh rosemary (chopped)
-
1 tbsp fresh thyme leaves
-
1 lemon (cut into wedges)
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
salt and black pepper (to taste)
Instructions
-
First, preheat your oven to 400°F (200°C). While it’s heating up, grab a large baking sheet. You can line it with parchment paper for easier cleanup if you like, but it’s not strictly necessary. The key is to use a sheet large enough to hold everything in a single layer without crowding.01
-
Now, prepare your chicken. Pat the chicken thighs completely dry with paper towels—this is non-negotiable for crispy skin! Place them in a large mixing bowl. Drizzle with one tablespoon of the olive oil, then season generously on both sides with salt, black pepper, garlic powder, and smoked paprika. Use your hands to rub the seasoning all over, making sure to get under the skin a little bit.02
-
In the same bowl (why dirty another one?), add your halved baby potatoes, chopped onion, and smashed garlic cloves. Drizzle with the remaining tablespoon of olive oil and add the fresh rosemary and thyme. Toss everything together until the potatoes and onions are evenly coated in the oil and herbs. You’ll notice the aroma already starting to build—it’s wonderful.03
-
Arrange the potato mixture in a single layer on your prepared baking sheet. Place the seasoned chicken thighs on top, skin-side up, nestling them amongst the potatoes. Scatter the lemon wedges around the pan. The lemon will roast and mellow, and you can squeeze the juicy, caramelized bits over everything at the end.04
-
Roast in the preheated oven for 40-45 minutes. You’ll know it’s done when the chicken skin is deep golden brown and crispy, the potatoes are tender when pierced with a fork, and the chicken juices run clear. If you have a meat thermometer, the chicken should register 165°F (74°C) at the thickest part.05
-
Once out of the oven, let the pan rest for about 5 minutes. This allows the juices to redistribute throughout the chicken, making it even more succulent. Give everything a gentle toss to coat the potatoes in the delicious pan juices that have accumulated.06
-
Serve immediately, making sure to squeeze the roasted lemon wedges over the top for a bright, fresh hit that cuts through the richness. The combination of the crispy chicken, herby potatoes, and that tangy lemon is just… perfection.07
Not what you're looking for?
