Name: One Pan Chicken and Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs or drumsticks; 1 1/2 lbs baby potatoes, halved; 3 tbsp olive oil; 3 cloves garlic, minced; 1 tsp fresh or dried rosemary; 1 tsp fresh or dried thyme; 1 tsp paprika (optional); 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped (for garnish); Lemon wedges (for serving)

This one pan chicken and potatoes recipe is a simple, hearty dish that I love making when I want a wholesome meal without the fuss. The chicken roasts up tender and juicy while the potatoes turn golden and crispy, all flavored with garlic and herbs. It’s comfort food made easy.

One Pan Chicken and Potatoes

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare and only requires one pan, which means minimal cleanup. The chicken and potatoes cook together, so the flavors blend beautifully. I also like how customizable it is—I can change up the seasonings or add extra vegetables depending on what I have at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs or drumsticks
Baby potatoes, halved
Olive oil
Garlic, minced
Fresh or dried rosemary, thyme, or oregano
Paprika (optional, for color and flavor)
Salt and black pepper
Fresh parsley or lemon wedges (for garnish)

Directions

I preheat the oven to 400°F.
I pat the chicken dry and season it well with salt, pepper, paprika, and herbs.
I toss the potatoes with olive oil, garlic, salt, pepper, and more herbs.
I arrange the chicken and potatoes on a sheet pan or in a large baking dish, spreading them out evenly.
I roast for 40–45 minutes, flipping the potatoes halfway through, until the chicken reaches 165°F internally and the potatoes are crisp and golden.
Before serving, I garnish with fresh parsley or a squeeze of lemon.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 40–45 minutes to cook, so I can have dinner ready in under an hour.

Variations

Sometimes I add carrots, onions, or bell peppers to the pan for more variety. If I want extra crispy potatoes, I parboil them for a few minutes before roasting. I’ve also swapped the chicken thighs for breasts, but I keep a close eye on the cooking time so they don’t dry out.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use the oven at 350°F so the chicken skin stays crisp and the potatoes don’t get soggy. For quicker reheating, I use the microwave, but I prefer the oven for the best texture.

FAQs

Can I use boneless chicken for this recipe?

Yes, I sometimes use boneless thighs or breasts, but I reduce the cooking time since they cook faster than bone-in pieces.

How do I make the chicken skin extra crispy?

I pat the chicken dry before seasoning and roast it uncovered so the skin crisps up nicely.

Do I need to flip the chicken while roasting?

No, I usually leave the chicken skin-side up so it crisps, but I flip the potatoes halfway for even browning.

Can I prepare this recipe ahead of time?

Yes, I season the chicken and prep the potatoes earlier in the day, then roast everything fresh when I’m ready.

What type of potatoes work best?

I like baby potatoes or Yukon golds because they roast evenly and develop a nice crispy texture.

Conclusion

One pan chicken and potatoes is a simple, reliable recipe I keep in my rotation because it’s flavorful, filling, and easy to make. I love how the chicken comes out juicy while the potatoes get perfectly crisp. With just a handful of ingredients and one pan, it’s a meal that never fails to satisfy.