One Pan Chicken and Potatoes Recipe

Meet your new weeknight hero: One Pan Chicken and Potatoes. This dish brings juicy, lemony chicken and golden, caramelized potatoes together on a single tray, making cleanup as effortless as the prep. The flavors are bold and bright, the effort is minimal, and every bite is positively crave-worthy!

this Recipe

Ingredients You’ll Need

There’s nothing fancy here—just straightforward, fresh ingredients that each play a delicious role in the dish. From lemon’s brightness to the starchy satisfaction of potatoes and the deep savoriness of chicken, every element makes One Pan Chicken and Potatoes one for the repeat dinner rotation.

• Chicken thighs and drumsticks (2 lb): The dark meat stays wonderfully juicy and soaks up all the flavors from the marinade as it roasts.
• Potatoes (22 oz): Use waxy or all-purpose potatoes—cut them into similar sizes for even roasting and maximum golden-brown edges.
• Garlic (4 cloves, large): Minced garlic brings aromatic punch and infuses both chicken and potatoes with warmth.
• Olive oil (1/4 cup): For luscious texture and to help meld all the flavors together while everything roasts.
• Lemon juice (1/2 cup) & zest (1 Tbsp): These add unbeatable brightness and keep everything tasting fresh and vibrant.
• Tomato paste (1 1/2 Tbsp): For that subtle umami depth and a touch of gorgeous color to the sauce.
• Salt (1 tsp): Enhances every flavor; don’t skimp!
• Dried oregano (1/2 Tbsp): For a Mediterranean lift and that herbaceous note that ties everything together.
• Black pepper (1/2 tsp): A gentle kick of heat and essential seasoning.
• Paprika (1 tsp): Adds smokiness and gorgeous color to the finished dish.
• Parsley (to garnish): Not just pretty, it adds herbaceous freshness right at the end.

Variations

The best thing about One Pan Chicken and Potatoes is just how easy it is to tailor to your family’s tastes or whatever ingredients you have on hand. Feel free to make it your own—no two pans ever need to look exactly alike!

• Use Different Spices: Try smoked paprika, cumin, or rosemary for a flavor twist that makes the dish taste totally new.
• Add Vegetables: Toss in bell peppers, carrots, or red onions alongside the potatoes for extra color and nutrition.
• Go Boneless: Substitute boneless chicken thighs or even breasts—just reduce roasting time to avoid overcooking.
• Make It Dairy-Free or Gluten-Free: The recipe is naturally both, but feel free to double-check labels if you’re cooking for someone with allergies.

How to Make One Pan Chicken and Potatoes

Step 1: Mix the Sauce

In a small bowl, combine the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, oregano, black pepper, and paprika. Use a fork or mini whisk to blend everything into a vibrant, fragrant sauce. The tomato paste will help thicken and unify the sauce so it clings beautifully to both chicken and potatoes.

Step 2: Prep Your Potatoes and Chicken

Chop the potatoes into bite-sized pieces so they roast up perfectly tender and caramelized. Pat both the chicken pieces and potatoes dry with kitchen paper—this is key for golden, crispy skin and edges! Arrange everything together on a large sheet pan or roasting tin in a single, even layer for even cooking.

Step 3: Coat Everything Well

Pour the zesty marinade over your chicken and potatoes, then use your hands or a spatula to make sure every bit is coated in the lemony, garlicky goodness. Give the pan a quick shake so things settle in an even layer—this helps everything crisp up just right.

Step 4: Bake and Serve

Slide the pan into a preheated oven at 400°F/200°C. Bake for about 40 minutes, or until the chicken is cooked through and the potatoes are gloriously browned at the edges. Let the tray rest for 5 minutes, then shower with chopped parsley before serving your One Pan Chicken and Potatoes hot.

How to Serve One Pan Chicken and Potatoes

Garnishes

Don’t underestimate the magic of a handful of chopped fresh parsley. It brightens every plate with color and freshness. For a little extra zing, add a scatter of lemon wedges or a quick grating of lemon zest just before serving. If you’re feeling bold, a sprinkle of crumbled feta can also be seriously delicious.

Side Dishes

One Pan Chicken and Potatoes is wonderfully complete on its own, but a crisp green salad tossed with vinaigrette is a perfect partner. You could also serve it with buttered green beans, roasted asparagus, or a loaf of warm crusty bread for soaking up every bit of the tangy pan juices.

Creative Ways to Present

For parties, pile everything onto a big platter family-style, or serve each person with a stack of potatoes, a drumstick, and a thigh, drizzled with extra sauce. For a dinner date, try plating atop a swoosh of garlicky yogurt or hummus, and finish with microgreens or pomegranate seeds for color pop and flavor contrast.

Make Ahead and Storage

Storing Leftovers

Allow leftover One Pan Chicken and Potatoes to cool completely before transferring to an airtight container. Pop them in the fridge, where they’ll stay fresh and tasty for 3–4 days. This makes it a fantastic recipe for meal prep and next-day lunches.

Freezing

You can absolutely freeze this dish! Place cooled chicken and potatoes in a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating, noting that potatoes may soften in texture but the flavor will still shine.

Reheating

For best results, reheat leftovers in the oven at 350°F/175°C until warmed through—this helps restore the crisp edges of the potatoes and skin. A microwave works great for fast lunches, but you might lose just a bit of that texture.

FAQs

Final Thoughts

If you’re craving comfort food with minimal fuss and maximal flavor, One Pan Chicken and Potatoes is about to be your new favorite go-to. I can’t wait for you to try it—let me know how you customize your pan and don’t forget to make enough for leftovers. Enjoy every bite!

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