Here’s a simple, comforting Baked Chicken and Potatoes recipe—crispy on the outside, juicy inside, and all made in one pan 🍗🥔
One-Pan Baked Chicken & Potatoes
Ingredients (serves 4)
- 4 bone-in chicken thighs or drumsticks
- 1½–2 lb baby potatoes (red or gold), halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp dried thyme or rosemary
- Salt & black pepper to taste
- Optional: lemon wedges, fresh herbs
Instructions
1. Preheat
- Preheat oven to 400°F (200°C).
- Lightly grease a large baking dish or sheet pan.
2. Season
- Toss potatoes with half the olive oil, half the garlic, salt, and pepper.
- Rub chicken with remaining oil, garlic, paprika, Italian seasoning, thyme, salt, and pepper.
3. Assemble
- Spread potatoes evenly in the pan.
- Place chicken pieces on top or between potatoes (skin-side up if using skin-on).
4. Bake
- Bake uncovered for 45–55 minutes, turning potatoes halfway through.
- Chicken is done when internal temp reaches 165°F (74°C) and skin is golden.
5. Finish
- Optional: Broil 2–3 minutes for extra crisp skin.
- Squeeze fresh lemon juice over the top and garnish with herbs.
Tips & Variations
- Extra crispy potatoes: Parboil potatoes 8 minutes first.
- Cheesy version: Sprinkle Parmesan over potatoes in last 10 minutes.
- Spicy: Add chili flakes or cayenne.
- Veg add-ins: Carrots, onions, or green beans roast well alongside.
Serving Suggestions
- Serve with a green salad, steamed broccoli, or coleslaw.
- Drizzle with pan juices or garlic butter before serving.
If you want, I can give you a Mediterranean lemon-herb version, creamy baked chicken & potatoes, or an air fryer version—just tell me!
