One Pan Chicken and Potatoes

4.99 from 822 reviews

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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Prep Time 10 minutes
Servings 4 servings
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One Pan Chicken and Potatoes.
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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

Ingredients to make the recipe: chicken, potatoes and the sauce mixture in a bowl
  • 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

Chicken in baking dish with sauce drizzled.
Step 1: Place the chicken in a baking dish large enough for it and the potatoes. Drizzle the sauce on top.
Potatoes added to baking dish.
Step 2: Add the cut potatoes to the baking dish.
Chicken, potatoes, and sauce mixed together.
Step 3: Mix everything together with your hands until it’s all well coated with the sauce. Then, bake until the chicken is cooked through and the potatoes are tender.
One Pan Chicken and Potatoes.

One Pan Chicken and Potatoes Recipe

Author: Yumna Jawad
4.99 from 822 reviews
This 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.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Servings4 servings

Video

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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

Storage: Store any leftovers in an airtight container. They will last up to 4 days.
Substitutes: For best results, follow the recipe as is. However you can switch out the spices based on your preferences.

Nutrition

Calories: 762kcal, Carbohydrates: 33g, Protein: 47g, Fat: 49g, Saturated Fat: 12g, Cholesterol: 173mg, Sodium: 1345mg, Potassium: 1208mg, Fiber: 4g, Sugar: 2g, Vitamin A: 718IU, Vitamin C: 45mg, Calcium: 54mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

Recipe Tips

  1. 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!
  2. 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!
  3. 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.
  4. 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

FAQs

How do I store and reheat my chicken and potatoes?

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.

Can I freeze my chicken and potatoes?

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.

Do I need to marinate my chicken?

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.

One pan chicken and potatoes

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Comments

  1. K10 says:

    Made this tonight and followed the recipe as is. This was so easy and I have bookmarked this recipe so I can make it again (and again). Served it with mushroom bulgar and roasted veggies. Delicious!!!!!

    1. Yumna J. says:

      Yum, love that! So happy you liked the recipe. Thank you so much!!

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