One-Pan Chicken and Potatoes – The Ultimate Easy Comfort Dinner
Some nights call for recipes that feel comforting without being complicated, and one-pan chicken and potatoes fits that role perfectly. It’s the kind of meal that doesn’t ask much of you—just simple ingredients, one pan, and a little time in the oven or on the stove. Yet the result feels deeply satisfying, like something you’d serve at a cozy family dinner where everyone goes back for seconds.
Chicken and potatoes have always been a natural pairing. The chicken turns juicy and flavorful while the potatoes soak up all those savory pan juices, becoming tender on the inside and beautifully golden on the outside. Cooking everything together in one pan allows the flavors to mingle, creating a dish that tastes far more complex than the ingredient list suggests. Best of all, cleanup is minimal, which makes this recipe especially appealing on busy weeknights.
What really makes one-pan chicken and potatoes a staple is its flexibility. You can roast it in the oven, cook it in a large skillet, or adapt it to whatever herbs and spices you have on hand. It’s forgiving, adaptable, and incredibly reliable. Whether you’re cooking for a family, meal-prepping for the week, or just craving a hearty homemade dinner, this recipe delivers every single time.
Ingredients:
- 2 pounds bone-in, skin-on chicken thighs (or boneless if preferred)
- 1 ½ pounds potatoes, cut into chunks
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- ½ teaspoon onion powder
- 1 lemon, sliced (optional)
- Fresh parsley or thyme, chopped (optional garnish)
Instructions:
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or oven-safe skillet with a small amount of olive oil.
- In a large bowl, toss the potato chunks with half of the olive oil, salt, pepper, paprika, and onion powder until evenly coated. Spread the potatoes out on the pan in a single layer.
- Roast the potatoes for 15 minutes to give them a head start, allowing them to begin softening and browning.
- While the potatoes cook, pat the chicken dry with paper towels. In the same bowl, toss the chicken with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.
- Remove the pan from the oven and nestle the seasoned chicken pieces among the partially cooked potatoes. Add lemon slices around the pan if using.
- Return the pan to the oven and roast for an additional 30–35 minutes, until the chicken is fully cooked and the potatoes are golden and tender.
- For extra crispiness, switch the oven to broil for the last 3–5 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
One-Pan Chicken and Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and prepare pan.
- Season and partially roast potatoes.
- Season chicken with oil, garlic, and spices.
- Add chicken to pan and roast until cooked through.
- Broil briefly for crispiness and rest before serving.
Notes
Tips & Tricks:
- Patting the chicken dry helps the skin crisp up beautifully.
- Cut potatoes into similar-sized pieces so they cook evenly.
- If using boneless chicken, reduce cooking time by about 10 minutes.
Variations:
- Add carrots, green beans, or Brussels sprouts for a complete veggie-packed meal.
- Use smoked paprika or chili flakes for a slightly spicy kick.
- Swap rosemary and thyme for Italian seasoning or oregano for a different flavor profile.
- Drizzle with a little honey or balsamic glaze after roasting for a sweet-savory finish.
Serving Suggestions:
One-pan chicken and potatoes is satisfying on its own, but it pairs nicely with a simple green salad, roasted vegetables, or warm crusty bread to soak up the juices. A dollop of sour cream or Greek yogurt on the side also adds a creamy contrast.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals.
FAQ:
Can I make this ahead of time?
Yes, you can prep everything a few hours in advance and store it covered in the fridge until ready to bake.
Can I use chicken breasts instead of thighs?
Absolutely, but keep an eye on cooking time to avoid drying them out.
Why aren’t my potatoes crispy?
Crowding the pan can cause steaming. Use a large pan and spread everything out evenly.
History / Fun Facts:
One-pan meals have been a cornerstone of home cooking for centuries, designed to save time, fuel, and cleanup. Chicken and potatoes in particular became popular as an economical, filling meal that could easily feed a family using simple pantry staples.
