One Pan Chicken and Potatoes

5 from 776 votes

Easy to prep, this one pan chicken and potatoes is a delicious family meal that everyone will love. Simple, juicy and so tasty!

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Quick to prep, this one pan chicken and potatoes is a great go-to for a simple family meal. Seasoned chicken thighs and drumsticks are roasted with potatoes and it is totally effortless to make. The chicken comes out perfectly juicy and clean up is a breeze!

Chicken and potatoes in a pan garnished with parsley
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Ingredients to make the recipe

  • Chicken: I’m using a mixture of bone-in chicken thighs and drumsticks which make the dish really flavorful and juicy. You can use chicken breast, but the oven time should be reduced and you may need to cut the potatoes smaller to cook quicker.
  • Potatoes: You can use any types of potatoes with this dish. I love throwing in baby potatoes and cutting them in half or quarter to cook evenly.
  • Sauce: The sauce is made up of olive oil, lemon juice, 7 Spice, paprika, salt and pepper. Whisk them well together until emulsified. You can switch out the spices if you’d like.
Ingredients to make the recipe: chicken, potatoes and the sauce mixture in a bowl


How to make chicken and potatoes in one pan

  1. Place the chicken in a baking dish large enough for it and the potatoes. Drizzle the sauce on top.
  2. Add the cut potatoes to the baking dish.
  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.
3 image collage to show how to make the recipe in one pan

Tips for making the recipe

  1. Pat the potatoes and chicken dry before adding them to the dish. 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. This will ensure that everything is well coated and covered with flavor. The oil in the sauce will also help to get those crispy edges.
  4. Let the chicken rest for at least 5 minutes before serving. Resting meats before serving allows the juices to redistribute and each bite will be more tender, flavorful and juicy.

Frequently asked questions

Do you need to marinade the chicken?

I found that I didn’t need to marinate the chicken before cooking it, but you absolutely can if you prefer, or if you want to get ahead of things. Coat the chicken and potatoes in the sauce, then cover it with plastic wrap and place in the fridge. I wouldn’t marinate the chicken for any longer that a couple of hours as the acid in the sauce may start to break down the meat.

What do you serve it with?

I like to serve this one pan chicken and potatoes with a side of steamed veggies. Serve it with any of these:
Green Bean Almondine
Cauliflower Gratin
Roast Carrots
Roasted Cabbage

How long does it keep?

These chicken and potatoes are best served as soon as they are made, but leftovers will keep well in the fridge for up to 5 days. Leftover chicken can be served cold with a salad, or everything can be re-heated in the oven at 350°F for 20 minutes or so until warmed through.

One pan chicken and potatoes

This is such a great recipe when you want something super tasty but don’t have hours of time spare to prep. This one pan chicken is perfect for an easy weeknight dinner and at the same time is fancy enough to serve to guests. I just know that you’ll love this family recipe as much as my family does!

More chicken recipes:

If you’ve tried this healthy-ish feel good One Pan Chicken & Potatoes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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One Pan Chicken and Potatoes

Easy to prep, this one pan chicken and potatoes is a delicious family meal that everyone will love. Simple, juicy and so tasty!
5 from 776 votes
Servings 4 servings
Calories 762
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
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  • 8 chicken thighs and drumsticks
  • 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


  • 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.


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.


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.

Cuisine American
Course: Main Course
5 from 776 votes (692 ratings without comment)

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  1. Marilyn Cane says:

    Please can you tell me how to you make your 7 spice? Thanks.

  2. Megan Gosnell says:

    Making this tonight! Do I cover the chicken and potatoes with foil while it’s cooking or leave it uncovered?

    1. Yumna J. says:

      I leave them uncovered! Cook for 55-65 minutes, then broil for an additional 3-5 minutes if needed to get that golden brown color. Enjoy!!

  3. Elizabeth says:

    This is a great recipe. I made up my own seven spice and had plenty of that left, so I’ve made the dish again since. In fact I’m making it again tonight. I needed something I could prepare early and toss in the oven after taking one of the dogs to the vet and then walking them. I add chopped carrots to it for some extra veg. Thanks for this brilliant weekday dinner.

    1. Yumna J. says:

      You’re welcome, Elizabeth! I’m so happy you liked it!!

  4. Barbara Davis says:

    Is 762 calories for the whole dish or for one serving?

    1. Yumna J. says:

      Hi Barbara, one serving is 762 calories.

  5. Eric says:

    The cinnamon was very overpowering in this recipe. I would reduce it to half or less next time

    1. Yumna J. says:

      Hi Eric, feel free to skip the 7 spice next time or swap it out for a different spice!

  6. Oula says:

    Thank you for the delicious recipe.
    I reduced the garlic to half and next time i will reduce the oil to half for less calories.

    1. Yumna J. says:

      I’m so glad you enjoyed it!

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