One Pan Roasted Chicken and Potatoes Recipe
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This one pan roasted chicken and potatoes recipe is so easy to make. Perfect for midweek lunch or dinner. After trying this recipe once, you won’t want to try another recipe.
One Pan Roasted Chicken and Potatoes Recipe
Ingredients
- 2 pounds (900 g) Chicken thighs and drumsticks bone-in, skin-on
- 2 pounds (900 g) Potatoes cut into quarters or 1½-inch (4cm) pieces
- 1 large Onion cut into large chunks
- 5-6 cloves Garlic unpeeled
- 5 tablespoons Olive oil divided
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1½ teaspoons Paprika
- 1 teaspoon Garlic powder
- ½ teaspoon Cumin
- 1 teaspoon Salt or to taste
- 1 teaspoon Black pepper freshly ground
- 2 springs Rosemary Fresh
Instructions
- Marinate the chicken: Pat the chicken dry thoroughly with paper towels. In a large bowl, combine 3 tablespoons olive oil, oregano, thyme, paprika, garlic powder, cumin, 1 teaspoon salt and black pepper. Add the chicken and toss until evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the potatoes: Place potatoes in a large roasting pan or rimmed baking sheet. Add the remaining 2 tablespoons olive oil, ½ teaspoon salt and leaves from 1 rosemary sprig. Toss well to coat.
- Assemble: Arrange the potatoes in a single layer. Add the onion and unpeeled garlic cloves, then arrange the chicken between the potatoes, skin-side up. Scatter the remaining rosemary over the pan.
- Roast: Roast for 50–60 minutes, or until the chicken is deeply golden and cooked through and the potatoes are tender and browned. The thickest part of the chicken should register at least 165°F (74°C).
- Serve: Let rest for 5 minutes, then serve warm with the roasted potatoes, onions and garlic.
Video
Notes
- Best potatoes: Yukon Gold, red potatoes or other roasting potatoes work especially well because they become creamy inside while browning nicely.
- Cut evenly: Keep the potato pieces roughly the same size so they cook at the same rate. If using very large potatoes, cut them into smaller chunks rather than simply quartering them.
- Garlic: Roasting the cloves in their skins keeps them from burning. Once cooked, squeeze the soft roasted garlic from the skins and serve alongside the chicken.
- Marinating: One hour adds good flavor, but you can marinate the chicken overnight for an easy make-ahead dinner.
- No time to marinate? You can roast the chicken immediately. It will still be delicious, although the seasoning won’t penetrate quite as deeply.
Nutrition
Calories: 553kcalCarbohydrates: 37gProtein: 27gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 93mgSodium: 1031mgPotassium: 1088mgFiber: 5gSugar: 3gVitamin A: 502IUVitamin C: 41mgCalcium: 67mgIron: 4mg
Our family has enjoyed this meal several times. It is really tasty & easy to make. I appreciate the one pan for easy & quick clean up. Thank you for sharing this & many recipes.
Made it this afternoon for my family – absolutely loved it!
All I have is skinless boneless chicken thighs.can i still follow this recipe?
Lemon juice is on the list of ingredients but is not listed in the directions. Where do I add the lemon juice?
What can I sub for Cumin?
You can use any seasoning that you like.
Thank you. 🙂
When does the lemon get added
This was the best chicken dinner we ever ate!
I followed the recipe to the letter and my husband who always moans if I mention chicken that isn’t fried, loved it! The potatoes were so good it was amazing. It was very juicy and tender and made delicious gravy. I would post pictures if I knew how.
So yummy. It’s my first baking spree but I felt like a pro.