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One Pan Chicken and Potatoes

One Pan Chicken and Potatoes

This One Pan Chicken and Potatoes dish captures everything we believe about home cooking. It uses simple ingredients, requires minimal cleanup, and delivers a deeply satisfying meal. The method allows the juices from the chicken to season the potatoes naturally as they roast, creating a depth of flavor that is hard to achieve by cooking them separately.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 3 tbsp extra virgin olive oil, divided use
  • 6 cloves garlic, minced or smashed
  • 2 sprigs fresh rosemary, finely chopped
  • 1 tsp fresh thyme, leaves removed from stems
  • 1 tsp smoked paprika
  • 1.5 tsp kosher salt, adjust to taste
  • 1/2 tsp black pepper, freshly cracked
  • 1 whole lemon, for serving

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Wash and dry the chicken thighs thoroughly with paper towels.
  3. In a large mixing bowl, add half of the olive oil, salt, pepper, and smoked paprika to the chicken and toss well to coat.
  4. Cut the potatoes into uniform one-inch cubes and toss them in a separate bowl with the remaining olive oil, minced garlic, rosemary, and thyme.
  5. Spread the potatoes across a large rimmed baking sheet in a single layer, making room for the chicken.
  6. Nestle the chicken among the potatoes and place the pan in the center rack of the oven.
  7. Roast for 35 to 40 minutes, checking the internal temperature of the chicken to ensure it reaches 165 degrees Fahrenheit.
  8. Let the dish rest for five minutes before serving, then squeeze fresh lemon juice over the entire tray.

Notes

Ensure to pat the chicken dry for crispy skin. Do not overcrowd the pan to avoid steaming. Use fresh herbs for better flavor.