One Pan Chicken and Potatoes
Let’s Chat About Chicken and Spuds, Friend
Okay, so you know those chilly evenings when you’re tired, everyone’s hungry by 6, and the sink (annoyingly) is already half full? That’s pretty much my signal to whip up some one pan chicken and potatoes. Seriously, I’ve made this after coming home late from football practice (not my own; my nephew’s!) way too often. It just sort of became my go-to, especially in that limbo season when I suddenly get lazy about meal planning. One night, I forgot to thaw the chicken, and let me tell you, microwaving chicken thighs is a crime against poultry. Ended up just ordering pizza that night. Anyway, this is my redemption recipe—equal parts comforting, forgiving, and easy enough to pull off while half-listening to the radio.
Why I’m Always Making This (and You Might Too)
I make this whenever I actually crave something homey with minimal fuss. My family goes crazy for this because it’s filling, pretty cheap, and well, you can eat it with your hands if no one’s watching. (Once my sister actually licked the tray—no shame, just good potatoes.) Plus, cleanup is basically me waving a sponge over one pan and calling it a night. Sometimes the potatoes stick, but scraping crispy bits is half the fun (or an extra ten minutes, depends on your view). I used to get so mad when dinner meant fifty random bowls and spoons. This just feels like a cheat code.
Here’s What You’ll Need (Substitutions Welcome!)
- 4-5 chicken thighs, bone-in and skin-on (But I’ve grabbed boneless breasts when that’s all I had, just don’t overcook ‘em)
- 4 medium potatoes (Yukon Gold or russet, but honestly, whatever potatoes you’ve got rolling around work. Sweet potatoes add a fun twist, too)
- 2-3 tablespoons olive oil (I’ve subbed in melted butter when I’m feeling fancy, or even canola oil in a pinch)
- 2 teaspoons garlic powder (fresh garlic is delicious but I only remember to buy it half the time)
- 1 teaspoon paprika (smoked or sweet, I’m not picky—sometimes I throw in a little chili powder or cayenne for heat)
- Salt and pepper, to your taste (my grandmother swears by those pink fancy salt crystals, but store brand works fine)
- 1 teaspoon dried thyme or Italian seasoning (fresh herbs are great, but who has those all the time?)
- 1 onion, sliced (optional, or swap for a handful of scallions if you’re feeling wild)
- Lemon wedges (not strictly necessary, but it makes you feel like you’re at a bistro)
Let’s Make This! (Step-by-Step, Sorta)
- Preheat your oven to 425°F (220°C). Seriously, do this first, otherwise you’ll be waiting ages later. If you forget, just blame your oven.
- Chop your potatoes into bite-sized chunks. I never peel them—life’s too short, and the skins get crispy. Toss them in your big ol’ pan (I use a metal roasting pan, but a cast iron skillet works great too, or just a sturdy baking dish if that’s all you’ve got).
- Drizzle everything with olive oil, then sprinkle over your garlic powder, paprika, salt, pepper, and herbs. I just sort of wing it with the measurements. Use your hands to mix it all together (or a spatula if cold potato bits freak you out).
- Now, nestle those chicken thighs (skin side up!) right on top of your potato heap. I like to rub a bit more oil and seasoning on them at this point. This is where I debate adding extra salt. Sometimes too much is just right.
- Scatter the onion slices around. Or not. At this stage, I sometimes sneak a potato for a pre-bake taste—live dangerously.
- Pop the whole thing in the oven, uncovered. Bake for around 40–50 minutes, until your chicken skin is nice and crispy, and the potatoes are golden. If your oven’s as dodgy as mine, check at 35 minutes and give the pan a shake. Don’t worry if the potatoes look a bit pale; another 10 minutes works wonders.
- Once it looks irresistible (that’s a technical term), give the potatoes a poke—if they’re fork-tender and the chicken juices run clear, you’re set.
- Squeeze a little lemon all over, serve straight from the pan, and watch for sneaky fingers grabbing bites early.
Honest Notes (What I’ve Figured Out the Hard Way)
- If you use boneless chicken, seriously, check at 25 minutes or you’ll end up with chicken-scented shoe leather. Ask me how I know.
- Greasing the pan first helps with cleanup. Or just soak it overnight—who’s judging?
- I once added too much smoked paprika and everything tasted like a campfire. Stick to a little unless you’re very sure.
- Actually, I find it works better if you stir the potatoes halfway, but I forget half the time and it’s still good.
Things I’ve Tried (and Wacky Fails)
- Added broccoli florets in the last 15 minutes—tasted great but turned the pan into a green mess.
- Threw in apple slices once for a sweeter vibe…yeah, not my best idea. Overly sweet and a bit odd.
- Swapped the chicken thighs for drumsticks—way juicier, but watch out for stubborn bones.
What If You Don’t Have the Right Pan?
You really just need something that won’t warp in the heat. I said roasting pan above, but honestly, even a big Pyrex dish works. I borrowed a neighbor’s cast iron once and she’s never let me forget it (she’s very ‘particular’ about her kitchen gear). If it’s ovenproof, you’ll probably be fine.
How to Store Leftovers (Assuming There ARE Any)
Stick any leftovers (right, as if) in an airtight container in the fridge—good for about 2 days. I think this tastes better the next day, cold or reheated, but honestly, in my house it never lasts more than a day! Chicken sandwiches from leftovers aren’t half bad, either.
How I Like to Serve It (Make It Yours!)
I plop the pan down in the middle of the table and let everyone dig in. You could add a side salad if you’re feeling virtuous. My cousin loves this with baked beans (no, really), but I like a blob of aioli and maybe a piece of crusty bread to mop up the good bits.
Sometimes (but not always), there’s wine—entirely optional.
Real-World Tips I Learned Anyway
- I once tried rushing this and cranked the oven way up—bad idea. Potatoes burned, chicken undercooked. Go slow, eat happy.
- Don’t crowd the pan too much. I know it’s tempting to fit extra potatoes, but they steam instead of roast. Bummer.
Your Questions—For Real
- Can I make this with other veggies? Oh, definitely! Carrots, parsnips, even zucchini (though it gets mushy fast). Just chop them chubby so they don’t vanish.
- Skinless chicken okay? Yup, but you’ll miss the crispy skin. Maybe throw on some breadcrumbs or parmesan for a little crunch. Or just accept it’s healthier (I guess).
- Do I have to marinate the chicken? Nah, never do. But if you’ve got time, mix up some lemon and herbs and let it sit an hour. It helps, but no pressure.
- Why aren’t my potatoes crisp? Could be too much stuff in the pan—try spreading them out, and don’t be afraid to broil for 2–3 minutes at the end. And always preheat!
- Where’d you learn this recipe? Honestly, cobbled together form my mum’s scribbled notes and a few tries after watching this BBC Good Food video. Sometimes I peek at recipes from Serious Eats for ideas too.
And here’s something odd—my cat actually likes licking the leftover pan (when I forget to put it away, which is more often than I care to admit). So, there’s that.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
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1Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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2In a large bowl, combine chicken thighs, baby potatoes, olive oil, garlic powder, Italian herbs, paprika, salt, and black pepper. Toss well to coat everything evenly.
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3Arrange the chicken thighs skin side up and potatoes in a single layer on the prepared baking sheet.
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4Bake for 40-45 minutes, or until the chicken is golden and cooked through and the potatoes are tender.
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5Remove from oven, sprinkle with fresh chopped parsley, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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