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