One Pan Chicken and Potatoes Recipe

One Pan Chicken and Potatoes Recipe brings crispy skin, juicy meat, and garlicky, golden potatoes all in one sizzling pan. It suits busy cooks and flavor chasers, and it clocks in at about 45 minutes from preheat to plate. I first scribbled this one after a soccer practice, while I negotiated with a pile of muddy socks.

Why One Pan Chicken and Potatoes Recipe Is Worth It

One Pan Chicken and Potatoes Recipe delivers deep roasted flavor with almost zero fuss. You season everything in one bowl, spread it on a sheet pan, and the oven handles the heavy lifting. The chicken bastes the potatoes as it cooks, so every bite tastes rich and savory.

You also skip sink duty because you only dirty a cutting board, a bowl, and the pan. That small win tastes almost as good as the crispy bits.

Juicy chicken, crispy potatoes, and a pan that cleans up in minutes made this my weeknight hero ★★★★★

Ingredients You Need

• 2 pounds bone-in, skin-on chicken thighs, or a mix of thighs and drumsticks
• 1.5 pounds baby Yukon Gold potatoes, halved; sub russet chunks cut to 1-inch
• 1 large yellow onion, sliced into thick wedges
• 4 garlic cloves, smashed; pantry shortcut: 1.5 teaspoons garlic powder
• 2 tablespoons olive oil; avocado oil also works
• 1 lemon, zested and juiced; shortcut: 1 teaspoon bottled juice if you need speed
• 2 teaspoons paprika; smoked paprika adds a cozy, bbq-style note
• 1 teaspoon dried thyme or Italian seasoning; or 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt, plus more to taste
• 3/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes, optional heat
• 1 tablespoon butter, optional for a glossy finish
• 1/4 cup low-sodium chicken broth, optional to deglaze mid-roast
• 2 tablespoons chopped fresh parsley, for garnish

Equipment:

• Rimmed sheet pan, half sheet size, heavy gauge
• Parchment or foil for easy cleanup
• Tongs and a spatula
• Instant-read thermometer

Quick Tips & substitutions

• Pat the chicken dry so the skin crisps.
• Cut potatoes to equal size, about 1 inch, for even cooking.
• Use thighs for foolproof juiciness; if you use breasts, add them in the last 18 to 20 minutes.
• Swap Yukon Gold with sweet potatoes and shave 5 minutes off the cook time.
• No fresh garlic on hand? Use garlic powder and add a pinch of onion powder.
• Toss broccoli florets or green beans onto the pan for the final 12 to 15 minutes.
• Want smoky depth? Pick smoked paprika and a pinch of cumin.
• Keep it dairy free by skipping the butter finish.

How to Make One Pan Chicken and Potatoes Recipe

Preheat and prep, 10 minutes

• Heat the oven to 450 degrees Fahrenheit and set a rack in the middle. Line the sheet pan.
• Halve the potatoes and slice the onion. Pat the chicken dry with paper towels.

Mix the seasoning, 5 minutes

• In a large bowl, whisk olive oil, lemon zest and juice, paprika, thyme, salt, black pepper, and red pepper flakes.
• Toss potatoes and onion with about two thirds of the mixture.
• Rub the remaining mixture over the chicken, getting some under the skin for extra flavor.

Start the potatoes, 15 minutes

• Spread potatoes and onion on the pan, cut sides down, and leave space for the chicken.
• Roast 15 minutes and watch the edges start to brown.

Add chicken and roast, 20 to 25 minutes

• Nestle chicken pieces skin side up among the potatoes.
• Roast 20 to 25 minutes, until the thermometer reads 175 degrees Fahrenheit in the thickest part of the thigh and the potatoes turn deep gold.
• Crave extra color on the skin? Broil 2 to 3 minutes and keep a close eye on it.
• Optional move: splash the broth on the hot pan halfway through and toss the vegetables to catch those tasty browned bits.

Finish and serve, 5 minutes

• Dot butter over the hot potatoes and let it melt.
• Shower everything with parsley and a squeeze of lemon.
• Rest the chicken 5 minutes, then bring the pan to the table and serve.

Variations

• Lemon herb: use extra zest, fresh thyme and rosemary, and finish with more lemon juice.
• Smoky maple: swap half the oil with 1 tablespoon maple syrup and use smoked paprika and a pinch of chili powder.
• Garlic parmesan: toss potatoes with 2 tablespoons grated parmesan in the last 5 minutes, then add a final sprinkle at the table.
• Dijon honey: whisk 1 tablespoon Dijon and 2 teaspoons honey into the seasoning and roast as directed.
• Chili lime: use chili powder, lime zest, and lime juice, then finish with cilantro.

Ways to Serve

• Pile onto arugula with the pan juices as a warm dressing.
• Add a quick side salad, roasted broccoli, or sautéed green beans.
• Spoon garlicky yogurt or tzatziki on top.
• Serve with crusty bread or warm rice to catch the juices.

Storage

Cool leftovers quickly, then pack them in airtight containers for 3 to 4 days in the fridge. Reheat on a sheet pan at 400 degrees Fahrenheit for 8 to 10 minutes so the skin perks back up, or use the microwave for speed. Freeze portions for up to 2 months and thaw overnight in the fridge. Splash a little broth or water on the pan when reheating to refresh the potatoes.

Ally Sanders

One Pan Chicken and Potatoes Recipe

One Pan Chicken and Potatoes Recipe brings crispy skin, juicy meat, and garlicky, golden potatoes together on a single sheet pan in about 45 minutes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Lunch

Ingredients

  

• 2 pounds bone-in, skin-on chicken thighs, or a mix of thighs and drumsticks
• 1.5 pounds baby Yukon Gold potatoes, halved
• 1 large yellow onion, sliced into thick wedges
• 4 cloves garlic, smashed
• 1.5 teaspoons garlic powder
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 2 teaspoons paprika
• 1 teaspoon dried thyme or Italian seasoning
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 tablespoon butter
• 1/4 cup low-sodium chicken broth
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

 

1. Preheat the oven to 450°F and set a rack in the middle. Line a rimmed sheet pan with parchment or foil.
2. Halve the potatoes and slice the onion into thick wedges. Pat the chicken dry with paper towels.
3. In a large bowl, whisk together the olive oil, lemon zest and juice, paprika, thyme, kosher salt, black pepper, red pepper flakes, and garlic (smashed cloves or garlic powder).
4. Add the potatoes and onion to the bowl and toss with about two thirds of the seasoning mixture until evenly coated.
5. Rub the remaining seasoning mixture over the chicken pieces, working some under the skin for extra flavor.
6. Spread the potatoes and onion on the prepared sheet pan, cut sides of the potatoes facing down, leaving space for the chicken. Roast for 15 minutes, until the edges begin to brown.
7. Remove the pan from the oven and nestle the chicken pieces skin side up among the potatoes and onions.
8. Return the pan to the oven and roast for 20 to 25 minutes, until the chicken reaches 175°F in the thickest part of the thigh and the potatoes are deep golden and tender.
9. If desired, splash the chicken broth onto the hot pan halfway through roasting and toss the vegetables to deglaze the browned bits.
10. For extra color on the chicken skin, broil for 2 to 3 minutes at the end, watching closely to prevent burning.
11. Remove from the oven, dot the hot potatoes with butter if using, and let it melt. Sprinkle everything with chopped parsley and an extra squeeze of lemon.
12. Rest the chicken for 5 minutes on the pan, then bring the pan to the table and serve warm.

Notes

Nutrition Information
Approximate per 1 of 4 servings: 520 calories; fat 30 g; saturated fat 8 g; carbohydrates 32 g; fiber 4 g; sugars 4 g; protein 31 g; sodium 720 mg. Values will vary based on specific ingredients, brands, and portion size.