One Pan Chicken and Potatoes
Updated Jul 23, 2025
Baked chicken and potatoes recipe is made in one pan and is easy to throw together with thighs or drumsticks, potatoes, and a simple sauce.
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One Pan Chicken and Potatoes is so good!
This one pan chicken and potatoes is what I make when I don’t want to stand in the kitchen. I use chicken thighs or drumsticks, toss in some baby potatoes, and bake everything together in a 9×13.
This chicken and potatoes recipe is one of those dinners I’ve made a hundred times, and I don’t really measure anymore, just mix the sauce, pour it over, and let the oven handle the rest.
Happy Cooking!
– Yumna
Baked Chicken and Potatoes Ingredients
- Chicken: I’m using a mixture of bone-in chicken thighs and drumsticks! If you’d rather go with chicken breast, the oven time should be reduced and you may need to cut your potatoes smaller to cook quicker.
- Potatoes: You can use any type of potatoes with this dish, but I love throwing in baby potatoes and cutting them in half to cook evenly.
- Sauce: I make this sauce with olive oil, lemon juice, 7 Spice, paprika, salt, and pepper. You can switch things up with the seasoning like lemon pepper, Italian seasoning, Cajun seasoning, or even a BBQ spice blend.
Recipe Video Tutorial
How to Make Chicken and Potatoes
One Pan Chicken and Potatoes Recipe
Video
Ingredients
- 8 chicken thighs and drumsticks about 2 ½ pounds
- 1 ½ pounds baby potatoes halved
- ¼ cup olive oil
- ¼ cup lemon juice
- 6 garlic cloves pressed
- 1 teaspoon 7 spice
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400°F. Dry the chicken and potatoes well with a paper towel and place on a 9 x 13 oven-safe rimmed baking dish.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, 7 Spice, paprika, salt and pepper. Drizzle over the chicken in the pan. Add the potatoes and use your hands to evenly coat the chicken and potatoes with the sauce.
- Bake uncovered for 55-65 minutes until the potatoes are fork tender and the chicken is cooked through. Broil for 3-5 more minutes if needed for a golden brown color.
- Allow the chicken to rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Pat your potatoes and chicken dry before adding them to the pan. Removing excess moisture will help everything crisp up, rather than steam, when it roasts!
- Use skin-on chicken thighs. The skin will not only crisp up, but it will also protect the meat from drying out. My kids are huge fans!
- Use your hands to coat the chicken and potatoes in the sauce. If you don’t mind getting messy (I don’t), using your hands will help ensure that your meat and potatoes are well coated and covered with flavor.
- Let your chicken rest for at least 5 minutes before serving. Resting meats before serving allows the juices to redistribute, making each bite more tender, flavorful and juicy.
Serving Ideas
- Add a veggie side. Classic veggie dishes are great with simple, hearty chicken and potatoes. My favorites are green bean almond, cauliflower gratin, and roast carrots.
- Pair with salad. For a lighter side dish, a green salad adds color and freshness! Try my chopped green goddess or a tried and true Caesar salad.
FAQs
This dish is best served as soon as it’s ready imo, but leftovers will keep well in the fridge for up to 5 days. When you’re ready to eat, you can enjoy your chicken cold, or re-heat it in the oven at 350°F for 20 minutes or so until warmed through.
The chicken will freeze quite well, but I definitely wouldn’t recommend freezing your potatoes. They’ll get mealy when thawed! Just let the meat cool, place it in an airtight container, and it’ll keep in the freezer for up to 3 months. Thaw it in the fridge overnight and reheat in the oven when you’re ready to eat.
I don’t usually marinate my chicken before cooking it, but you absolutely can if you prefer! Coat your chicken and potatoes in the sauce, then cover it with plastic wrap and place in the fridge. Just don’t let it sit for too long! After a couple of hours, the acid in the sauce may start to break down the meat.
Comments
I made this last night. The flavor was outstanding, and the chicken skin was crispy and succulent. I had to remove the chicken and cook the potatoes some more because even though I used very small ones and cut them in half, only a few pieces got tender.
I discovered the Lebanese 7-spice mix on another site (Zaatar & Zaytoun) and have found it an excellent addition to my spice rack.
Thank you!
I’m so happy to hear that it turned out so well! Love that you discovered 7 Spice. I hope you keep enjoying it!
Is it ok if I don’t have lemon on hand for this recipe?
Yes, it’s totally fine to make it without the lemon. The recipe will still turn out great! The lemon adds a little brightness at the end, but the chicken and rice will still have plenty of flavor from the garlic and spices. If you have white wine vinegar, apple cider vinegar, or red wine vinegar, you could add a small splash at the end for a similar effect. Hope that helps!
All sounds delicious like to make it just as soon as I heal from shingles .
I’m going to do some chicken breast, green beans and sweet potatoes. But will use garlic on chicken. Pray it turns out well.
So sorry to hear that, Joyce. I hope you enjoy it when you’re all healed up!
Perfect
So glad you think so, Dom!
I found this recipe online yesterday afternoon, and based on the ingredients I could tell it was going to be good, so I made it for dinner last night. It was absolutely fabulous!
I was lucky enough to have all of the ingredients for the seven seasoning spice mixture. This mixture is absolutely essential for this recipe. The first thing I did was prepare a batch of it as your instructions specified. I then followed the rest of the steps in the recipe exactly as it was provided.
I baked the dish for 65 minutes at 400ยฐF, followed by four or five minutes under the broiler to add that perfect brown to the ingredients.
For a side dish, I sautรฉed a can of no salt added green beans in some olive oil infused with some crushed garlic and sliced yellow onions. I also added some fresh sliced mushrooms and a couple of packs of butter at the very end. This proved to be a perfect compliment for the meat and potatoes.
I saved and printed this recipe, and we will have it again soon and frequently!
I strongly advise that you whip up a batch of that seven spice seasoning mixture as it is absolutely essential for that Mediterranean flavor profile.
Sounds like such a delicious dinner! Love that you made your own 7 Spice! I hope you enjoy this recipe over and over, Joseph!
Hi there! I m going to make this delicious dish. I only have 5 spice powder, however, not 7. Will it still be okay? Thank you!
Hi Lori! I haven’t tried it with 5 Spice, but I don’t see why not! If you like the flavors in your 5 Spice blend, I bet it would taste great!
Has anyone cooked this in a crock pot instead?
I haven’t tried it, but it would probably work! The chicken will be super tender, but the potatoes won’t be as crispy or caramelized. I recommend placing the halved baby potatoes on the bottom of the slow cooker, then putting the chicken on top, so the potatoes don’t get too soft. Try cooking on low for 6โ7 hours or on high for 3โ4 hours. Just check to make sure the chicken reaches 165ยบF internally. If you try it, let me know how it turns out!
First of all I love your recipes. I can attest that they are all delicious! I am only a small % Lebanese but I love Middle Eastern cuisine so much. Your site introduced me to making so many new, delectable meals. For example, shawarma chicken and pita bread with toum, as well as Sfeehas. I made these meals for my half Lebanese grandmother and she loved it! She said my great-grandfather would be proud โฅ๏ธ Thank you ๐๐ผ
Aww, thank you so much for sharing, Ariel! I’m so glad you’ve found new recipes that help you connect with your Lebanese roots. I hope you enjoy many more meals with your grandmother!
This was delicious, and so easy! It was even better when I reheated the leftovers in my air fryer a couple days later. My husband thinks it is the best chicken thigh he has ever had!
That makes me so happy to hear, Kathy! I’m glad you both liked it!
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