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One Pan Chicken and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 66 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This One Pan Chicken and Potatoes recipe is a simple, flavorful, and hearty meal perfect for busy weeknights. Juicy chicken thighs and drumsticks are seasoned with a vibrant blend of spices, garlic, and lemon juice, then roasted together with tender baby potatoes until golden and delicious. With minimal prep and cleanup, this dish delivers comforting home-cooked goodness in under an hour.

Ingredients

Chicken and Potatoes

  • 8 chicken thighs and drumsticks (about 2 ½ pounds)
  • 1 ½ pounds baby potatoes, halved

Marinade

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 6 garlic cloves, pressed
  • 1 teaspoon 7 spice
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Instructions

  1. Preheat Oven and Prepare Chicken and Potatoes: Preheat your oven to 400°F (204°C). Pat the chicken pieces and halved potatoes dry with a paper towel to ensure the skin crisps up nicely during cooking. Place them evenly spaced on a 9 x 13 inch oven-safe rimmed baking dish.
  2. Make and Apply Marinade: In a small bowl, whisk together olive oil, lemon juice, pressed garlic, 7 spice, paprika, salt, and black pepper until well combined. Drizzle the marinade evenly over the chicken and potatoes in the dish. Use your hands to thoroughly coat all pieces, ensuring the flavors penetrate the ingredients for a rich taste.
  3. Bake the Dish: Place the baking dish uncovered into the preheated oven. Bake for 55 to 65 minutes, or until the potatoes are fork-tender and the chicken is fully cooked through with an internal temperature of 165°F (74°C). For an extra golden and crispy finish, switch to broil and cook for an additional 3 to 5 minutes, watching closely to prevent burning.
  4. Rest and Serve: Remove the dish from the oven and allow the chicken to rest for 5 minutes to retain juices. Optionally garnish with fresh parsley before serving. Enjoy this comforting and easy-to-prepare meal hot from the oven.

Notes

  • Drying the chicken and potatoes before baking helps achieve crispy skin and a better texture.
  • If you don’t have 7 spice seasoning, you can substitute with a mix of ground allspice, cinnamon, clove, ginger, and black pepper.
  • Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
  • Feel free to swap baby potatoes with fingerling or Yukon Gold potatoes for different textures.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.

Find it online: https://dishmelt.com/one-pan-chicken-and-potatoes-recipe/