Baked Chicken and Potatoes Recipe (One Pan)
Updated Apr 14, 2025, Published Mar 17, 2025
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Baked Chicken and Potatoes: This one-pan recipe combines tender chicken, crispy potatoes, and fresh herbs in a savory olive oil sauce. Easy, flavorful, and perfect for any occasion!
Serve with crusty bread and garlic green beans.
Why you’ll love this recipe
This baked chicken and potatoes recipe is one the whole family will love. It’s a complete meal when served with a side of veggies.
- Effortless Yet Impressive: One-pan cooking means less cleanup and more time to enjoy a meal that looks and tastes like it came from a restaurant.
- Unbeatable Flavor: The combination of crispy chicken skin, creamy potatoes, and a luscious olive oil sauce ensures every bite is packed with rich, satisfying taste.
- Customizable Comfort Food: Use your favorite herbs and veggies to make this dish your own—it’s versatile enough for any season.
- Reliable Crowd-Pleaser: Whether you’re cooking for the family or hosting friends, this great recipe always delivers smiles and clean plates!
You’ll also love my How Long To Roast A Whole Chicken recipe, baked chicken breasts, and Chicken Cacciatore.
Table of Contents
Recipe Ingredients
This one-pan baked chicken and potatoes recipe requires only a handful of wholesome and fresh ingredients. It’s the most flavorful way to make an easy chicken dinner.
- Chicken Thighs (Bone-In, Skin-On): These provide rich, juicy flavor and crisp up beautifully when roasted, making them ideal for this dish.
- Yukon Gold Potatoes (or Baby Potatoes): Creamy and buttery, these potatoes hold their shape during roasting and pair perfectly with seasoned chicken.
- Garlic Cloves (Finely Chopped): Add a punch of savory, aromatic flavor that enhances the overall dish.
- Yellow Onion (Diced): Sweet and slightly caramelized when roasted, onions bring a depth of flavor and blend well with the potatoes.
- Flat-Leaf Italian Parsley (Minced): A fresh and herbaceous garnish that brightens up the dish both visually and in taste.
- Fresh Thyme (Finely Chopped): Earthy and slightly lemony, thyme adds a subtle yet distinctive herbal note.
- Dried Oregano: A classic Mediterranean herb that contributes warmth and depth to the seasoning mix.
- Paprika: Gives a smoky, mildly sweet flavor and adds a touch of color to the dish.
- Olive Oil: Serves as a base for the seasoning and creates a luscious sauce during roasting.
- Lemon Juice: helps bring the flavors together and gives a fresh note.
- Salt: Enhances the natural flavors of all the ingredients.
- Black Pepper: Adds a hint of spiciness and balances the seasoning blend.
See the recipe card for quantities.
How to Make Baked Chicken and Potatoes
With minimal effort, you’ll have a delicious chicken recipe you’ll want to make on repeat! See the full recipe card at the bottom of this post for more instructions.
Add all the ingredients to the bowl except olive oil and lemon juice.
Pour the lemon and olive oil over the potatoes, chicken, herbs, and spices.
Mix to combine and fully coat the potatoes and chicken with seasonings.
Place the chicken and potatoes in a single layer and bake until the internal temperature reads 165 degrees F with an instant-read thermometer.
These juicy chicken thighs and crispy potatoes make a delicious meal that everyone loves.
FAQ’s
Yes, raw chicken and potatoes can be cooked together in the same pan, as long as the chicken reaches a safe internal temperature of 165°F (74°C). The potatoes will cook perfectly alongside the chicken, absorbing the flavorful juices. Just ensure the chicken is skin-side up for crispiness.
For this recipe, bake the chicken uncovered to allow the skin to crisp up and the potatoes to roast properly. Covering the chicken traps steam, which prevents the skin from getting golden and crispy. If you prefer softer chicken skin, you can cover it with foil for the first half of baking, then remove it to crisp up.
Yes! Boneless chicken thighs or chicken breast work, but they may cook faster. Check for doneness at 35-40 minutes.
Yukon Gold or baby potatoes are ideal for their creamy texture, but red potatoes or russets can also be used
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
My Pro Tip
Recipe Tips
Follow these tips for the best results!
- Pat the Chicken Dry: Use a paper towel to pat the chicken dry before seasoning for crispier skin.
- Even Potato Sizing: Cut the potatoes into uniform pieces to cook evenly.
- Don’t Overcrowd the Pan: Spread everything out in a single layer to allow proper roasting and crisping.
- Use Fresh Herbs: Fresh thyme and parsley elevate the flavor, but dried herbs work in a pinch.
- Broil for Extra Crispness: For golden, crispy skin, broil the dish for 2-3 minutes at the end of roasting.
- Check the Temperature: Ensure the chicken reaches an internal temperature of 165°F (74°C) for perfect doneness.
- Rest Before Serving: Let the dish rest for 5 minutes after baking to lock in juices and enhance flavor.
Substitutions and Variations
- Chicken: Swap thighs for drumsticks, bone-in chicken breasts, or boneless cuts (adjust cooking time). You can also cut up a whole chicken into individual chicken pieces.
- Potatoes: Use baby Yukon gold potatoes, red potatoes, fingerlings, or sweet potatoes for a twist.
- Herbs: Replace thyme and parsley with rosemary, basil, or sage for a different flavor profile. Add kalamata olives for an added flavor element.
- Spices: Add chili flakes for heat or smoked paprika for extra depth.
- Vegetables: Toss in carrots, zucchini, or bell peppers for added color and nutrition.
- Cheesy: add some Parmigiano (parmesan cheese) or feta cheese during the last 20 minutes of baking for a cheesy twist.
Make Ahead, Storage, Reheating Instructions
Make-Ahead
- Prep in Advance: This is a great recipe to make in advance. Season the chicken and potatoes, then cover and refrigerate in a baking dish for up to 24 hours. When ready to bake, remove the dish from the fridge 30 minutes before roasting to bring it to room temperature.
Storage
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Place cooled chicken and potatoes in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
- Oven: Place leftovers in a baking dish, cover with foil, and reheat at 350°F (175°C) for 15-20 minutes, or until warmed through.
- Microwave: Heat in a microwave-safe dish in 1-2 minute increments, stirring the potatoes occasionally for even heating.
- Stovetop: Sauté leftovers in a skillet over medium heat until hot, adding a splash of olive oil if needed.
More Delicious Chicken Recipes
Looking for other recipes like sheet pan dinner? Try these:
What To Serve With This Recipe
These are my favorite dishes to serve with this delicious chicken recipe:
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Baked Chicken and Potatoes Recipe
Ingredients
- 8 chicken thighs, bone-in, skin-on
- 6 medium Yukon Gold potatoes, cubed into 1″ pieces (or baby potatoes, cut in half)
- 3-4 cloves garlic, finely chopped
- 1 medium yellow onion, diced
- ¼ cup flat-leaf Italian parsley, minced
- 1 tablespoon fresh thyme, finely chopped
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- ½ to ¾ cup olive oil, creates a delicious sauce
- 1-2 tablespoons fresh lemon juice or white wine, optional
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Preheat the Oven Preheat your oven to 425°F (220°C). Lightly oil a large baking pan or baking sheet to prevent sticking. You can also use a large oven safe baking dish.
- Combine Ingredients In a large bowl, combine the chicken thighs, cubed potatoes, garlic, onion, parsley, thyme, oregano, paprika, olive oil, (optional lemon juice or white wine), salt, and pepper. Toss everything together until the chicken and potatoes are evenly coated with the seasoning and olive oil.
- Arrange on Baking Pan Spread the chicken thighs and potatoes evenly across the prepared baking pan. Ensure the chicken is skin-side up for crispiness.
- Roast in the Oven Place the pan in the oven and roast for 45-60 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C), and the potatoes are golden and fork-tender. For extra crispy skin, broil for the last 2-3 minutes.
- Serve Remove the pan from the oven and let the dish rest for a few minutes. Serve immediately, garnished with fresh thyme if desired.
- Enjoy this flavorful, easy-to-make dish for any occasion!
Notes
- Pat the Chicken Dry: Use a paper towel to pat the chicken dry before seasoning for crispier skin.
- Even Potato Sizing: Cut the potatoes into uniform pieces to cook evenly.
- Don’t Overcrowd the Pan: Spread everything out in a single layer to allow proper roasting and crisping.
- Use Fresh Herbs: Fresh thyme and parsley elevate the flavor, but dried herbs work in a pinch.
- Broil for Extra Crispness: For golden, crispy skin, broil the dish for 2-3 minutes at the end of roasting.
- Check the Temperature: Ensure the chicken reaches an internal temperature of 165°F (74°C) for perfect doneness.
- Rest Before Serving: Let the dish rest for 5 minutes after baking to lock in juices and enhance flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made your recipe for chicken with roasted potatoes…it was as a hit!… unfortunately I couldn’t taste it due to Covid…can’t wait to make it again when my taste buds wake up!
Yes, must make it again when you can taste it! So yumm!
This looks so good. I’d like to use skinless chicken breast. Do I need to make any adjustments? Thank you.
Yes! You will adjust the cooking time to be a little less I recommend using a meat thermometer to test for doneness. Enjoy!
Tender chicken. Easy easy recipe. Delicious. Will make on a regular basis. Thanks !
So happy you loved it!
Absolutely delicious and so easy. Perfect for a week night dinner. I made it without the onions (just forgot to purchase) and enjoyed it so much. So much flavor and the perfect amount of seasoning. Definitely a recipe we will repeat often.
So happy it was great without the onions anyway! Yes, an easy weeknight meal :).