One Pan Chicken and Potatoes

This one-pan chicken and potatoes recipe is the ultimate easy, flavorful meal that’s perfect for busy nights when I want something comforting and satisfying without the hassle. The chicken is juicy and tender, while the potatoes get crispy on the outside and soft on the inside, all seasoned with aromatic herbs and spices. The best part is that everything cooks together on one pan, making cleanup a breeze. It’s a simple, hearty dish that never disappoints.

Why You’ll Love This Recipe

I absolutely love this recipe because it’s so easy to make and yet delivers so much flavor. The simplicity of the ingredients means I don’t have to fuss over a complicated recipe, but the results are still amazing. The chicken turns out perfectly cooked, and the potatoes soak up all the delicious seasoning and juices, making each bite irresistible. Plus, since everything cooks together on a single pan, I save time on cleanup. It’s a perfect dish for a cozy weeknight dinner or even a weekend meal when I want something simple but flavorful.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• 1 ½ lbs baby potatoes, halved or quartered

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon paprika

• ½ teaspoon dried rosemary

• Fresh parsley, chopped (for garnish)

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

Directions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

2. In a small bowl, mix together the garlic powder, onion powder, thyme, paprika, rosemary, salt, and pepper.

3. Drizzle the olive oil over the chicken breasts and rub it in, then sprinkle half of the seasoning mixture over the chicken. Set the chicken aside.

4. Place the halved or quartered baby potatoes on the baking sheet. Drizzle with a little olive oil and toss them to coat evenly in the oil. Sprinkle the remaining seasoning mixture over the potatoes and toss again to coat.

5. Make space for the chicken on the baking sheet and place the chicken breasts on the pan with the potatoes.

6. Roast everything in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and tender when pierced with a fork.

7. If you want extra crispy potatoes, I sometimes broil the dish for an additional 2-3 minutes at the end of cooking.

8. Remove from the oven, garnish with freshly chopped parsley, and serve immediately.

Servings and Timing

This recipe serves 4 people and takes about 40-45 minutes, including prep and cooking time. It’s quick and easy, making it perfect for a busy weeknight dinner.

Variations

I like to switch up the flavors sometimes by using different spices. For a Mediterranean twist, I use oregano, lemon zest, and garlic. For a spicier version, I add red pepper flakes or cayenne pepper to the seasoning mix. I’ve also added vegetables like carrots, bell peppers, or onions to the pan to make it a more colorful and hearty meal. If I want a richer flavor, I drizzle some melted butter over the chicken and potatoes before roasting.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I like to warm everything up in the oven at 350°F (175°C) for about 10-15 minutes to keep the chicken and potatoes from drying out. I can also reheat it in the microwave, but the potatoes may lose a bit of their crispiness.

FAQs

Can I use bone-in chicken for this recipe?

Yes, if I prefer bone-in chicken, I can use it instead of boneless breasts or thighs. Just be sure to adjust the cooking time to about 40-45 minutes, depending on the thickness of the chicken. Bone-in chicken may take a little longer to cook.

Can I use sweet potatoes instead of regular potatoes?

I’ve swapped regular potatoes for sweet potatoes before, and it works great! Sweet potatoes bring a touch of sweetness that contrasts nicely with the savory chicken. Just keep in mind that sweet potatoes may cook a bit faster, so check for doneness early.

Can I add other vegetables to this dish?

Absolutely! I love adding vegetables like broccoli, Brussels sprouts, or carrots to the pan. If adding, I usually cut them into bite-sized pieces and toss them with the potatoes and seasoning to ensure even cooking.

Can I prepare this dish in advance?

I prefer to prepare it fresh, but I’ve prepped the chicken and potatoes the night before and stored them in the fridge. When I’m ready to cook, I just pop everything on the pan and roast. It’s a great way to save time on busy days!

How can I make the potatoes extra crispy?

To get extra crispy potatoes, I sometimes broil the pan for 2-3 minutes after the chicken and potatoes have finished roasting. Just keep an eye on it to make sure they don’t burn, and you’ll have perfectly crispy potatoes!

Conclusion

One pan chicken and potatoes is a simple, delicious meal that I can count on for a satisfying dinner. The combination of tender chicken and crispy, flavorful potatoes is always a crowd-pleaser. Since it all cooks on one pan, cleanup is quick, and the meal is ready in less than an hour. Whether I’m cooking for the family or just making dinner for myself, this recipe never disappoints. It’s comforting, easy, and full of flavor—what’s not to love?