This easy-to-prep one pan chicken and potatoes is the perfect quick dinner of juicy chicken and crispy potatoes – a must-have for busy weekday nights that tastes so delicious!
When you don’t have much time to cook, this effortless chicken and potato recipe is the perfect dinner option for the whole family. With just a few simple ingredients, you get wonderfully juicy chicken thighs and drumsticks with a rich tomato flavor.
Plus, it’s super quick to prepare and roast in one dish, so there’s practically no clean-up afterward. It might be the easiest one-pan chicken recipe I’ve ever put together! If you like sheet-pan meals like this, you might also enjoy one-pot chicken and rice or quick one-pot pasta. You might also like these chicken meatballs that are delicious with the one-pot pasta.
Ingredients
- Chicken: I use a mixture of bone-in chicken thighs and drumsticks, skin on. This tends to give the best flavor and is often cheaper than other cuts. Note that boneless chicken will cook faster but can dry out more easily, while bone-in chicken stays juicier, and that’s why I prefer it.
- Potatoes: I’ve used baby potatoes to reduce prep time, but you can use your favorite kind of potato and cut it into big cubes. I recommend any that roast or crisp up nicely (like Yukon gold potatoes or russet potatoes).
- Lemons: Juice and zest.
- Garlic: Grated or minced.
- Tomato Paste
- Olive Oil
- Seasonings: Salt, black pepper, paprika, and dried oregano.
- Parsley (to garnish).
How to make chicken and potatoes in one pan
Start by preheating the oven to 400°F/200°C.
Prepare the Flavorful Sauce: In a small bowl, mix the olive oil, garlic, tomato paste, lemon juice and zest, salt, black pepper, paprika, and dried oregano until it forms a sauce.
Season the Chicken and Potatoes: If the potatoes are larger, cut them into smaller even pieces. Pat dry the chicken thighs, drumsticks, and sliced potatoes with kitchen paper. This will remove any moisture and help them crisp up.
Lay the chicken and potatoes on a large sheet pan or roasting tin—you’ll want a tin big enough to hold them comfortably without overcrowding. Then, pour over the sauce and use your hands to rub it into the chicken skin and the potatoes so they absorb the flavor.
Bake: Bake the chicken and potatoes at 400°F/200°C for about 40 minutes uncovered or until the potatoes are fork tender and the chicken is cooked through. Check for doneness—the internal temperature of the chicken should be 165ºF/74C.
Set aside for 5 minutes to allow the juices to settle. Then, garnish the chicken and potatoes with fresh chopped parsley to serve.
Recipe tips
- Pat Dry the Chicken: This removes excess moisture and helps the skin crisp up while roasting.
- Cut Potatoes into Even Sizes: This will allow them to cook evenly at the same rate as the chicken
- Stick with Skin-On Chicken. The meat stays juicy, while the skin turns golden and crispy during roasting. You can remove the skin when serving.
- Season it Well: Use your hands to coat every inch of the chicken and potatoes with the sauce for maximum flavor.
- Let it Rest: Once the chicken is cooked, let it rest for about 5 minutes. This helps the juices redistribute, keeping the meat juicy, tender, and delicious.
One Pan Chicken and Potatoes
Make this easy-to-prep one pan chicken and potatoes that everyone will love. It’s a quick meal of juicy chicken and crispy potatoes—perfect for busy midweek dinners.
Prep Time:5minutes
Cook Time:40minutes
Total Time:45minutes
Servings:4
Equipment
- Baking sheet or roasting tin
Ingredients
- 2 lb chicken thighs and drumsticks
- 22 oz potatoes
- 4 cloves garlic large
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1 Tbsp lemon zest
- 1 1/2 Tbsp tomato paste
- 1 tsp salt
- 1/2 Tbsp dried oregano
- 1/2 tsp black pepper
- 1 tsp paprika
- parsley to garnish
Instructions
-
Preheat the oven to 400°F/200°C.
-
In a small bowl, add the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Mix well to form a sauce.
-
If necessary, chop the potatoes into smaller, even-sized pieces. Pat the chicken and potatoes dry with kitchen paper to remove any moisture.
-
Arrange the chicken and potatoes on a large sheet pan or in a roasting tin. Pour over the sauce, rubbing it in so everything is fully coated.
-
Bake at 400°F/200°C for 40 minutes or until the potatoes are tender and the chicken cooked through.
Let it rest for 5 minutes to allow the juices to redistribute, then garnish the chicken and potatoes with parsley and serve.
Notes
To check for doneness: Either use a food thermometer to ensure the internal temperature of the chicken has reached 165°F/74°C or use a fork or knife to cut into the thickest part of the chicken to verify the juices run clear and there’s no pinkness.
To store: Let the chicken and potatoes cool, then transfer the leftovers to an airtight container. Store in the fridge for up to 3-4 days.
Check the blog post for more tips and answers to top FAQs!
Course:Main
Cuisine:American
Shelf life:4 Days
Nutrition
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