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
Easy weeknight recipe that’s super yummy! My local grocery doesn’t have bone in thighs so I cook the drums and potatoes first then add the thighs half way through.
This looks lovely and I want to try it. Is the oven used in static or fan mode?
Hi! I use a regular conventional oven setting (static/no fan) for this recipe. If you’re using a fan/convection oven, I’d recommend lowering the temperature to about 375°F since convection ovens tend to cook and brown food faster. Just keep an eye on the chicken toward the end so the skin doesn’t brown too quickly. Hope you enjoy it!
This is easy to make and the flavor is great. The bone-in thighs with skin on produced a lot of liquid. There was no way my potatoes were crisping up with the amount of liquid in the pan. I cooked it longer to try and get the liquid to cook off, but it didn’t. I’m not sure what I did wrong….??? I did dry the chicken and the potatoes before placing in the pan.
Hi! Bone-in, skin-on chicken can release a lot of juices and fat as it bakes, especially depending on the size of the pieces. That liquid will keep the potatoes softer instead of crisping, even if you dried everything well before baking. It helps to place the chicken skin-side up and keep the potatoes around the chicken in as even of a layer as possible, with the cut sides facing down. If the chicken is done before the potatoes have the color you want, remove the chicken to rest, then broil the potatoes for a few minutes to help them brown. If there’s still too much liquid, you can always carefully spoon off some of the excess liquid about halfway through baking, then return the pan to the oven uncovered. Hope that helps if you want to try it again!
Can i use vegetable oil, sunflower oil or canola oil instead of olive oil?
Yes, absolutely! You can swap the olive oil for vegetable oil, sunflower oil, or canola oil in this recipe. The chicken will still turn out juicy and flavorful. Olive oil adds a little extra richness and Mediterranean flavor, but the other oils work well too if that’s what you have on hand.
I was amazed at how delicious this simple recipe was. You should definitely try it 😊
I’m so glad you tried it and think so! That’s exactly what I was going for, something super flavorful but still super easy to make. Thank you for sharing!
If I use boneless chicken thighs, should I reduce the oven temp? Thank you.
Hi! No need to reduce the oven temperature, but boneless chicken thighs will cook faster than bone-in pieces. I’d keep the oven at 400°F and start checking them around 25–30 minutes. They’re done when they reach 165°F internally. Since the potatoes may need longer, I recommend either cutting them smaller or giving them a 15–20 minute head start before adding the boneless thighs. Hope that helps!
This was SO tasty! Love this 7 spice seasoning…..Im wondering what else I can use it on!
So glad you loved it! 7 Spice is so versatile. You can use it on chicken, beef, roasted vegetables, rice, soups, and even burgers or meatballs. Thank you so much for sharing!
Trying this for the first time tonight! How would you modify for using boneless skinless chicken breast?
Hi! I’d keep the oven at 400°F, but add the boneless skinless chicken breasts later so they don’t dry out. Bake the potatoes with the marinade for about 20–25 minutes first, then add the chicken breasts and bake another 20–25 minutes, or until the chicken reaches 165°F. Hope that helps!
Made this tonight and it was fabulous! I had all the spices for the 7 spice and I thought the cinnamon, nutmeg and allspice would make it too sweet, but the lemon juice helped balance the flavor and it was great!
I cooked it on a baking sheet vs pan and it was a little hard to scoop out the sauce. I’ll use a baking pan next time.
I’m so happy to hear that! Glad you found the perfect balance of flavors!
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