Hey, Friend – Let Me Tell You About My Favorite One Pan Chicken And Potatoes!
Okay, so you know those nights when you’re just done? Not just “need a break” done, but like “why is my kitchen so messy again??” done? That’s usually when I end up making this one pan chicken and potatoes miracle. Actually, I made it last week when I forgot to hit ‘start’ on the dishwasher and, yeah, I wasn’t about to wash a pile of pans just to get dinner on the table. Even my cousin Joe (not known for subtlety) said he’d eat this every week. I still haven’t lived down the time I tried to make a vegan version and wound up with what looked suspiciously like boiled garden clippings.
Why You’ll Love This (Or At Least Why I Do!)
I make this recipe when I honestly just can’t with fussing over lots of steps. My family goes absolutely bananas for it—my youngest calls it “the crispy potato chicken,” and who am I to correct him? (Actually, once I nearly burnt the potatoes because I was answering work emails mid-cook, so don’t recommend multitasking.) The smell alone practically drags everyone to the table, no matter what they’re glued to. You want something hearty, golden, and, best of all, only one pan to wash? This is it. Plus: You can use what you’ve got—no need for that extra trip to the shop where you forget what you originally went for anyway.
What You’ll Need (and How I Improvise When I’m Out of Something)
- 6-8 bone-in, skin-on chicken thighs – I’ve used drumsticks in a pinch, honestly it was still great
- 700g potatoes, cut into chunky wedges – Yukon Gold are ideal, but I’ve definitely subbed in red potatoes or even sweet potatoes (my granma, rest her soul, only used Maris Pipers – I rebel a bit)
- 2–3 tbsp olive oil – Or just veg oil if that’s all you have
- 1 lemon, zested and juiced (if none on hand, whack in a splash of white wine vinegar or skip)
- 4 garlic cloves, smashed – Like, really whack ’em, it’s good for the stress
- 2 tsp smoked paprika (sometimes I use regular or a mix of whatever is lurking in my spice drawer)
- 1 tsp dried oregano or thyme (but fresh if you’re feeling fancy or got some to use up)
- Salt and pepper – be a bit aggressive with it, the potatoes can take the hit
- Optional: a handful of olives or cherry tomatoes tossed in (my partner loves this add-in, but the kids, not so much…)
How I Actually Cook It (No Need to Stand on Ceremony)
- Preheat the oven to 210°C (about 410°F). While it’s heating, I usually start chopping the potatoes; sometimes I do this a bit chaotically, but as long as they end up similar size, you’re golden.
- In a big roasting tin or tray, toss the potato wedges, garlic, herbs, paprika, and olive oil. Get your (clean!) hands in there and give everything a good mix—don’t skimp, this is where the flavor starts hugging the potatoes.
- Now, nestle the chicken thighs on top, skin-side up. Sprinkle with salt, pepper, lemon zest, and drizzle the juice right over. (This is usually when I take a second and maybe sneak a little taste of the lemony oil. Optional, but highly recommended.)
- Bake for about 45–50 minutes. Don’t be tempted to fiddle with it too much—the chicken skin needs time to get crispy. If things are looking too pale, whack the oven up for the last five minutes or hit it with the broiler. If your tray is crowded, maybe give the potatoes a shuffle halfway through. Or don’t, they’re pretty forgiving.
- When the chicken is golden and juices run clear (and the potatoes look like they could win awards), you’re good. Let it sit for, eh, 5 minutes if you can resist. I rarely get the chance—people start circling.
Things I’ve Learned (Usually the Hard Way)
- If you pile the pan too full, the potatoes go a bit stew-y instead of crisp. Which, hey, still delicious, just different.
- Lining the tray with baking paper sometimes makes cleaning up easier… except for that one time it set off the smoke alarm. Oops.
- I think it tastes even better the next day (just don’t quote me—some folks disagree!)
Some Wild Ideas and a Few Flops
Okay, so I once swapped out chicken for big chunks of halloumi—came out weirdly rubbery, not my finest hour. But, adding chunks of feta or dumping in a handful of frozen peas in the last 10 minutes totally works. Oh, and try a splash of balsamic for a tangy, sticky edge. Picky eaters? Just leave out the garlic for the kids (or double it for everyone else).
Do You Really Need a Roasting Pan?
Honestly, a big, sturdy tray’s best, but when my only tray was in the garden for a craft project (don’t ask), I made it in one of those pyrex casserole dishes. Worked fine, though I missed the super crispy edges. If you only have a frying pan that fits in the oven, try it! Just avoid anything too flimsy—a warped tray means all the oil runs to one corner. Sigh.
How to Store Leftovers (If They Exist)
Pop what’s left (maybe just a lucky chicken thigh if you’re me) into a lidded container in the fridge. Is it supposed to keep for three days? Probably, but in my house it never lasts more than 24 hours, so I can’t swear to it. You can reheat in the oven at 180°C for 10–15 minutes, or just microwave if you’re short on time. The skin loses its crunch, but the flavor is still top notch.
How I Like to Serve It (And the Family Gets Involved)
We plonk the whole tray right on the table and let people dig in—kind of rustic and, let’s be honest, less washing up. A quick salad (sometimes dressing from a bottle, don’t judge), some good crusty bread to mop up all the zesty, herby, chicken-y oil—honestly, that’s living. And if you’ve got a bottle of cold, crisp cider in the fridge, bring that out, too.
“Learned This the Messy Way” Pro Tips
- Don’t rush preheating the oven—I once popped everything in “just to get it started” and the chicken skin went floppy. Regrets, I had a few.
- Actually, I find giving the potatoes a 15-minute head start if they’re really big helps if you like them extra crispy.
- Use enough oil, otherwise, stuff might stick and make you curse, and nobody wants that after a long day.
Your Burning (Not-So-Burning?) Questions
Can I use boneless, skinless chicken?
Oh, for sure—it still works. Less crispy, but it cooks faster. Just check it after 30-35 minutes. And maybe toss in a little extra oil so it doesn’t dry out.
Is there a way to make this vegetarian?
You bet—I tried with big portobello mushrooms and cubes of butternut squash. Mostly good, but, confession, they never get quite as golden as chicken. Worth a go, though! BBC Good Food has ideas if you want more veggie inspo.
Can I prep this ahead?
Yeah, totally! Toss everything in the pan and cover it in the fridge for a few hours (or overnight if you remember). Brings out more flavour, actually.
My potatoes aren’t crispy! What gives?
Ah, happens to everyone. Maybe too full a tray, or sometimes I forget to pat them dry after washing. Or just use a higher heat right at the end; I got that tip here.
Do I need to peel the potatoes?
I never do—life’s too short. Just scrub ’em.
Alright, end of my ramble. Try it out and let me know if your clan polishes it off as fast as mine always does. If it goes sideways, well, that’s just another good story for next time!
For more simple recipes and slightly chaotic kitchen tales, Serious Eats’ one pan dinners are a solid place to lose an hour or two (fair warning!).
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 1/2 lbs baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
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1Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
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2In a large bowl, toss the halved potatoes with 1 tablespoon olive oil, half the garlic powder, half the thyme, paprika, salt, and pepper.
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3Place chicken thighs on the baking sheet and rub them with the remaining olive oil, garlic powder, thyme, salt, and pepper.
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4Arrange the seasoned potatoes around the chicken pieces in a single layer.
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5Roast in the preheated oven for 40 minutes, or until chicken is golden and cooked through and potatoes are tender, flipping potatoes halfway through for even browning.
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6Sprinkle with fresh parsley before serving. Serve hot and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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