Introduction
There’s something irresistible about a roast that fills the kitchen with warm, savory steam: the earthy scent of golden potatoes mingling with the caramelized edges of chicken skin, a whisper of paprika and garlic that teases your appetite. One Pan Chicken and Potatoes is comfort food at its simplest — the skin crackles, the meat stays juicy, and each bite offers a contrast between creamy potato flesh and crisp exterior. It’s a dish that feels like home: cozy yet celebratory, unpretentious but deeply satisfying.
This recipe is perfect for busy weeknights when you want a full meal with minimal fuss, for family gatherings where everyone reaches into the same pan, or for a slow, relaxed weekend dinner when you want simple ingredients to do all the talking. If you love dishes that are hearty, aromatic, and forgiving, this will become one of your go-to meals. For another quick and satisfying chicken-centered sandwich idea to serve the next day, try this chicken avocado melt sandwich for a bright, sandwich-style reuse of leftovers.
At a Glance
- Prep time: 10 minutes
- Cook time: 30–35 minutes
- Total time: 40–45 minutes
- Servings: 4 people
- Difficulty level: Easy — great for beginner cooks
Nutrition Highlights
Per serving estimate (recipe serves 4). Nutritional estimates are based on standard ingredient values from USDA FoodData Central and general guidance from reputable health organizations (USDA, Mayo Clinic). Exact values will vary by the size of your chicken thighs and potatoes and whether you use skin-on or skinless thighs.
Estimated nutrition per serving:
- Calories: ~545 kcal
- Protein: ~29–31 g
- Carbohydrates: ~32 g
- Fat: ~32 g
- Saturated fat: ~7–9 g
- Fiber: ~3–4 g
- Sodium: varies by added salt (recommend ≤ 600 mg per serving if moderate salt)
Notes:
- Protein: Chicken thighs provide a solid protein portion, helping meet adult protein needs recommended by health authorities.
- Carbohydrates and fiber largely come from the potatoes.
- Fat: Much of the fat comes from chicken skin and olive oil; using skinless thighs or less oil will lower overall fat and calories.
These numbers are estimates for home cooking; for precise tracking, weigh your portions and consult USDA FoodData Central or a registered dietitian.
Why You’ll Love It
This dish wins on multiple fronts: aroma, simplicity, and nostalgia. The first thing you’ll notice is the aroma — roasted garlic and smoked paprika are comforting and appetizing in equal measure. Secondly, it’s effortless: everything cooks together on one sheet or in one baking dish, which means fewer dishes and a shorter clean-up time. Socially, it’s a familial, shareable dish — arrange it in the center of the table and everyone helps themselves. Seasonally, it shines in cool months when roasted foods feel soul-warming, but its bright, herb-finished finish makes it suitable year-round. If you prize convenience without sacrificing flavor, this recipe is for you.
How to Make One Pan Chicken and Potatoes
Ingredients
- 4 chicken thighs (bone-in or boneless, skin-on or skinless depending on preference)
- 4 medium potatoes, diced (about 1–1.5 inches pieces)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika (smoked paprika optional for depth)
- Salt and pepper to taste
- Fresh parsley for garnish
Optional ingredients and substitutions:
- Substitute olive oil with avocado oil or melted butter for richer flavor.
- Use 1 tsp onion powder or 1/2 tsp dried thyme/rosemary for herb notes.
- For lower fat: use skinless chicken thighs or chicken breasts (adjust cook time).
- Add 1 lemon, thinly sliced, around the chicken for bright acidity.
- Add vegetables like carrots, Brussels sprouts, or parsnips for a full-roasted medley.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Toss until evenly coated.
- Place the chicken thighs in a baking dish and season with salt and pepper.
- Arrange the seasoned potatoes around the chicken in the baking dish.
- Bake in the preheated oven for 30–35 minutes, or until the chicken is cooked through and the potatoes are crispy and golden brown. (Chicken is done when internal temperature reaches 165°F/74°C for boneless, and 165–175°F/74–79°C for bone-in thighs; juices should run clear.)
- Garnish with fresh parsley before serving.
Practical tips
- Avoid overcrowding: give potatoes a little space so they roast rather than steam.
- Flip potatoes halfway through for extra crispness.
- If chicken skin browns too quickly, tent loosely with foil and finish cooking.
- Use a meat thermometer to confirm doneness: it’s the most reliable cue.
- Rest chicken for 5 minutes after removing from oven to retain juices.
Best Pairings
- Fresh green salad with lemon vinaigrette to cut through the richness.
- Steamed green beans or sautéed spinach for a bright vegetable side.
- Rustic bread or dinner rolls to mop up pan juices.
- A glass of medium-bodied red wine (e.g., Tempranillo) or a crisp white (e.g., Sauvignon Blanc) depending on seasoning.
- Leftovers make excellent sandwich fillings—pair with a crunchy slaw or mayonnaise. For a different sandwich idea using roasted chicken, consider this crispy chicken caesar sandwich approach to repurpose slices.
Keeping it Fresh
Safe storage guidelines:
- Room temperature: Do not leave cooked chicken and potatoes at room temperature for more than 2 hours (per USDA food safety advice).
- Refrigeration: Store in an airtight container for 3–4 days. Reheat to at least 165°F (74°C) before serving.
- Freezer: Freeze portions in airtight containers or heavy-duty freezer bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating tips: Reheat in a 350°F (175°C) oven until warmed through to preserve crispness, or re-crisp potatoes in a skillet with a little oil.
Chef’s Advice
- Best chicken choice: Bone-in, skin-on thighs offer the most flavor and juiciness. If you prefer leaner meat, boneless skinless thighs are easier to eat and still forgiving.
- Potato texture key: Use waxy potatoes (Yukon Gold) for creamier interiors and quicker roasting, or russets for fluffier centers and extra crispness.
- Spice layering: For deeper flavor, rub chicken with the seasoning and let it rest in the fridge for 30 minutes before roasting.
- Crispness cue: When the potatoes have golden edges and the chicken skin is taut and browned, you’re there.
- Caramelization: Pat chicken skin dry before seasoning to encourage browning.
Creative Twists
- Lemon-Herb Roast: Add lemon zest and fresh rosemary or thyme to the olive oil mix; finish with a squeeze of lemon and chopped herbs.
- Spicy Harissa Kick: Stir 1–2 tsp harissa paste into the oil for the potatoes and rub a thin layer on the chicken for a smoky, spicy profile.
- Mediterranean One-Pan Vegan (swap): Replace chicken with cauliflower florets and canned chickpeas (drained). Toss with the same spices, roast until cauliflower is browned and chickpeas are slightly crispy. Serve with a tahini drizzle.
- Creamy Dijon Finish: After roasting, remove chicken and potatoes and deglaze the pan with a splash of chicken broth and 1 tbsp Dijon mustard for a quick pan sauce.
All Your Questions Answered
Q: Can I use chicken breasts instead of thighs?
A: Yes. Boneless chicken breasts will cook faster (20–25 minutes at 400°F); check internal temperature to avoid overcooking.
Q: My potatoes aren’t getting crispy — what did I do wrong?
A: They may be overcrowded or too large. Spread in a single layer, cut into uniform 1-inch pieces, and flip halfway. Higher heat and dry potatoes also help.
Q: How do I make this lower in fat?
A: Use skinless thighs or chicken breasts and reduce olive oil to 1 tbsp or use cooking spray. Increase herbs for flavor.
Q: Can I prep this ahead?
A: Yes — toss the potatoes with oil and spices and store covered in the refrigerator. Add to the pan and roast with raw or pre-seasoned chicken when ready to cook.
Q: What’s a good way to revive leftovers?
A: Reheat in a 375°F oven for 10–12 minutes to re-crisp potatoes and warm chicken, or slice cold for sandwiches and salads.
Conclusion
There’s real magic in a one-pan dinner: minimal effort, maximum flavor, and the warm satisfaction of serving something that brings people together. This One Pan Chicken and Potatoes recipe is a reliable weeknight hero and a cozy weekend centerpiece. For more quick-prep inspirations and variations, you might enjoy the concise, 10-minute prep version found here: One Pan Chicken and Potatoes 10 Minute Prep. If you’d like to explore another take on golden roasted chicken and potatoes with a slightly different technique, check out this well-tested recipe: One-Pan Chicken With Golden Potatoes Recipe.
Try this at home, leave a note about your favorite variation, and share a photo — I’d love to see how you make it your own.
Print
One Pan Chicken and Potatoes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy, one-pan meal of juicy chicken thighs and crispy, golden potatoes, seasoned to perfection.
Ingredients
- 4 chicken thighs (bone-in or boneless, skin-on or skinless)
- 4 medium potatoes, diced (about 1–1.5 inches pieces)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika (smoked paprika optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Toss until evenly coated.
- Place the chicken thighs in a baking dish and season with salt and pepper.
- Arrange the seasoned potatoes around the chicken in the baking dish.
- Bake in the preheated oven for 30–35 minutes, or until the chicken is cooked through and the potatoes are crispy and golden brown.
- Garnish with fresh parsley before serving.
Notes
Best served with a fresh green salad or rustic bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 545
- Sugar: 2g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
