We all need a dinner that makes life easier without sacrificing flavor—and that’s exactly what this One Pan Chicken And Potatoes recipe delivers. It’s the kind of meal that makes your kitchen smell like heaven while you sit back and let the oven do all the heavy lifting. Juicy, golden chicken? Check. Crispy, perfectly seasoned potatoes? Double check. And the best part? Minimal cleanup—because who has time for a sink full of dishes after a long day?
Table of Contents
Why You’ll Love This One Pan Chicken And Potatoes
- One pan, zero stress: Toss everything on a sheet pan and let the oven work its magic.
- Family-approved flavors: Tender chicken and crispy potatoes that even picky eaters will devour.
- Perfect for busy nights: Simple steps, no complicated techniques, and no endless stirring.
- Looks fancy, feels effortless: Your family will think you cooked all day, but we’ll keep your secret.
- Failsafe results: The easy marinade keeps the chicken juicy and flavorful while giving the potatoes a delicious crisp.
Ingredients You’ll Need
- Chicken: Bone-in thighs and drumsticks with skin on for the best flavor. Boneless works too—just cut back on cook time.
- Potatoes: Baby potatoes make prep easy, but Yukon gold or russet cut into cubes roast beautifully.
- Lemons: Both juice and zest for a bright, fresh kick.
- Garlic: Minced or grated—garlic lovers can add an extra clove or two.
- Tomato paste for depth and richness.
- Olive oil to bring it all together.
- Seasonings: Salt, black pepper, paprika, and dried oregano.
- Parsley: A final garnish for color and freshness.
Find all ingredient quantities and nutrition information in the recipe card.
How to Make One Pan Chicken And Potatoes
This dish is delightfully fuss-free—just follow these steps, and dinner will be ready in under an hour. Each step has a little tip to make sure your chicken stays juicy and your potatoes come out golden and crisp.
- Preheat the oven to 400°F (200°C). A properly preheated oven means that as soon as the chicken goes in, the skin starts to render and crisp instead of steaming. If your oven tends to run cool, give it an extra few minutes to heat up.
- Whip up the magic sauce: In a small bowl, mix olive oil, garlic, tomato paste, lemon juice and zest, salt, pepper, paprika, and oregano. Taste the sauce before adding it to the chicken—this way you can adjust for more salt, pepper, or even a bit of extra lemon if you like it zesty.
- Prep your chicken and potatoes: Larger potatoes should be cut into 1 to 1½ inch chunks so they roast evenly. Use paper towels to thoroughly dry the chicken—especially the skin—because dry skin crisps beautifully in the oven. If you have time, let the chicken sit at room temperature for 15 minutes after drying; this promotes more even cooking.
- Combine everything on one pan: Choose a large sheet pan with low edges to allow heat to circulate. Spread out the chicken and potatoes so there’s space between them; crowding will lead to steaming. Drizzle the sauce over, then rub it in with your hands, turning the pieces so they’re coated on all sides. You can even gently lift the chicken skin and rub some of the sauce underneath for an extra burst of flavor.
- Bake to perfection: Roast for about 40 minutes, uncovered. At the halfway mark, use tongs to flip the potatoes—this exposes new surfaces to the heat and gives you crispy edges all around. If the chicken skin isn’t as browned as you’d like near the end, switch the oven to broil for 2–3 minutes, keeping a close eye to avoid burning.
- Rest and garnish: Remove the pan from the oven and let it sit for 5 minutes before serving. Resting keeps the juices inside the chicken instead of spilling onto the pan. Just before bringing it to the table, sprinkle with fresh parsley or even a bit of lemon zest for color and freshness.
These extra steps make a simple meal feel special, with chicken that’s tender and flavorful all the way through and potatoes that are crispy on the outside, soft on the inside.
Tips for Success
- Give everything space: Crowding the pan causes steaming instead of roasting. Use two pans if needed.
- Want more veggies? Add sliced onions or bell peppers along with the potatoes.
- Using boneless chicken? Bake for 25–30 minutes instead to avoid drying it out.
A Personal Touch
This One Pan Chicken And Potatoes became a staple in my kitchen after one hectic weekday evening when I needed something easy but still hearty. My kids loved the crispy potatoes so much they started calling them “mini fries,” and my husband was convinced I had secretly ordered takeout. It’s that good. Now, whenever we have friends over unexpectedly, this is my go-to dish—it never fails to impress without making me feel like I spent hours cooking.
FAQs About One Pan Chicken And Potatoes
Can I swap in sweet potatoes?
Yes! Just cut them into chunks similar in size to baby potatoes and keep the same cook time.
What’s the best way to store leftovers?
Place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven to keep the potatoes crispy.
Can I prep this ahead of time?
Definitely! You can mix everything together earlier in the day, cover, and refrigerate. Pop it in the oven when you’re ready to cook.
The Weeknight Dinner You’ll Make Again and Again
Once you try this One Pan Chicken And Potatoes, it’s going straight into your weekly rotation. It’s easy, flavorful, and guaranteed to bring everyone to the table with smiles. The best part? You don’t have to babysit anything on the stove—just toss, bake, and relax while the magic happens in the oven. It’s the kind of meal that feels like comfort food without the stress, perfect for nights when you want something delicious but still crave a little breathing room in your evening. Less time cooking, more time enjoying—and that’s exactly how dinner should be.
More Chicken Recipes You’ll Love
Looking for more easy, flavorful meals that come together with minimal effort? Here are some great options to try next:
- Try this One Pan Chicken with Buttered Noodles for another fuss-free sheet pan dinner that’s perfect for busy nights.
- If you love bold flavors, you’ll adore Ginger Glazed Chicken Ramen – a cozy bowl of sweet and savory goodness.
- For a fresh twist on weeknight chicken, make these Sheet Pan Chicken Pitas that the whole family can customize with their favorite toppings.
- When you’re craving something rich and indulgent, you can’t go wrong with Creamy Crack Chicken Gnocchi – it’s comfort food at its finest.
Love these easy chicken ideas? Follow us on Pinterest for even more delicious weeknight dinner inspiration, time-saving tips, and recipes your whole family will crave!
Print
One Pan Chicken And Potatoes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Easy One Pan Chicken And Potatoes baked with juicy bone-in chicken, baby potatoes, and a zesty garlic-lemon sauce. A family-friendly weeknight dinner with minimal cleanup!
Ingredients
6 bone-in, skin-on chicken thighs and drumsticks
1.5 lbs baby potatoes, halved if large
2 tbsp olive oil
2 tbsp tomato paste
3 cloves garlic, minced
Juice and zest of 1 lemon
1 tsp paprika
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C).
In a small bowl, whisk together olive oil, tomato paste, garlic, lemon juice and zest, paprika, oregano, salt, and pepper.
Pat chicken and potatoes dry with paper towels. Place them on a large sheet pan.
Pour the sauce over chicken and potatoes. Rub in well to coat everything evenly.
Roast uncovered for 40 minutes, flipping potatoes halfway through, until chicken reaches 165°F (74°C) and potatoes are tender.
Rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
Use Yukon gold or russet potatoes cut into cubes if baby potatoes aren’t available.
For boneless chicken, reduce cooking time to 25–30 minutes.
Add sliced onions or bell peppers for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg