One-Pan Chicken and Potatoes: Juicy Chicken & Crispy Potatoes
This one-pan chicken and potatoes dish is quick and easy to make. It’s the perfect weeknight dinner that tastes great and has juicy chicken and crispy potatoes.
This easy chicken and potato meal is great for the whole family when you don’t have a lot of time to cook. You can make deliciously juicy chicken thighs and drumsticks with a strong tomato flavor with only a few simple ingredients.
Also, it’s quite easy to make and roast in one dish, so there’s almost no clean-up after. This might be the easiest recipe for chicken in a pan that I’ve ever made! You might also like one-pot chicken and rice or quick one-pot pasta if you prefer meals that are made in a sheet pan. These chicken meatballs are also great with the one-pot pasta. You might like them too.
Ingredients
- Chicken: I use a mix of chicken thighs and drumsticks with the skin on. This cut usually tastes the best and is often less expensive than other cuts. Keep in mind that boneless chicken cooks faster but might dry up more readily. Bone-in chicken stays juicier, which is why I like it better.
- Potatoes: I used tiny potatoes to save time, but you can use any sort of potato and chop it into huge pieces. I suggest any that roast or crisp up well, such russet potatoes or Yukon gold potatoes.
- Lemons: Juice and peel.
- Garlic: chopped or grated.
- Paste made from tomatoes
- Oil from olives
- Salt, black pepper, paprika, and dried oregano are some of the spices.
- Parsley (for decoration).
Chicken and Potatoes in One Pan
Make this simple one-pan chicken and potatoes that everyone will enjoy. It’s a simple supper of juicy chicken and crispy potatoes that are great for busy weeknight evenings.
Time to get ready: 5 minutes
Time to Cook: 40 minutes
Total Time: 45 minutes
4 servings
Tools
Baking sheet or roasting pan
- 2 pounds of chicken thighs and drumsticks
- 22 ounces of potatoes
- 4 big cloves of garlic
- 1/4 cup of olive oil
- 1/2 cup of lemon juice
- 1 Tbsp of lemon zest
- 1 1/2 tablespoons of tomato paste
- 1 tsp of salt
- 1/2 Tbsp of dried oregano
- 1/2 tsp of black pepper
- 1 tsp paprika
- parsley to decorate
Instructions
- Set the oven to 400°F/200°C.
- Put the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika in a small bowl. Make a sauce by mixing well.
- Cut the potatoes into smaller, more even pieces if you need to. To get rid of any moisture, pat the chicken and potatoes dry with kitchen paper.
- Put the chicken and potatoes on a big sheet pan or in a roasting pan. Pour the sauce over everything and rub it in so that everything is well covered.
- Bake for 40 minutes at 400°F/200°C, or until the chicken is done and the potatoes are soft.
- After five minutes, let the juices settle, then add parsley to the chicken and potatoes and serve.
Tips for Best Results
- Pat the chicken dry to get rid of extra moisture and help the skin get crispy while it roasts.
- Cut the potatoes into pieces that are all the same size. This will help them cook at the same rate as the chicken.
- Choose Chicken with Skin. The skin gets golden and crispy while the flesh stays juicy. You can take the skin off when you serve it.
- Season it Well: To get the most flavor out of the sauce, use your hands to cover every inch of the chicken and potatoes.
- Let it Rest: After cooking the chicken, let it sit for about five minutes. This helps the juices move around, which keeps the meat moist, soft, and tasty.
Checking Doneness
To see if the chicken is done, either use a food thermometer to make sure the inside temperature has reached 165°F/74°C or cut into the thickest section of the chicken with a fork or knife to make sure the juices run clear and there is no pinkness.
Storage
To store, let the chicken and potatoes cool down, then put the leftovers in a container that won’t let air in. You can keep it in the fridge for three to four days.
Additional Information
For more suggestions and answers to frequently asked questions, check out the blog article!
Course
Main
Cuisine
American
Shelf Life
4 days
Nutrition Facts
- Calories: 489kcal
- Carbohydrates: 31g
- Protein: 24g
- Fat: 30g
- Saturated Fat: 7g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 17g
- Trans Fat: 0.1g
- Cholesterol: 82mg
- Sodium: 1856mg
- Potassium: 918mg
- Fiber: 3g
- Sugar: 1g
- Vitamin A: 447IU
- Vitamin C: 12mg
- Calcium: 52mg
- Iron: 3mg