One-Pan Roasted Chicken and Potatoes Recipe

This one-pan dish combines tender roasted chicken with crispy, seasoned potatoes. It's a perfect all-in-one meal for busy weeknights, offering a balance of protein and hearty vegetables with minimal cleanup required.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 3

Course: chicken, potatoes

Cuisine: American-inspired

Calories: 450

Ingredients Equipment Method Notes

Ingredients

4 bone-in skin-on chicken thighs
4 large potatoes cut into wedges
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Equipment

Baking sheet or roasting pan
Mixing bowls
Tongs or spatula
Knife and cutting board
Measuring spoons

Method

Oven: Preheat your oven to 400 degrees F (200 degrees C)
Prep the chicken: Coat the chicken thighs with olive oil and season them with paprika, garlic powder, thyme, salt and pepper.
Prepare the fries: Toss potato wedges with olive oil, garlic powder, paprika and thyme in a bowl.
Spread onto a baking sheet: Spread the chicken thighs out skin-side up on the baking sheet, and scatter around some of the potato wedges.
Bake: Transfer to a pro-preheated oven and bake over 35- 40 minutes or until the chicken is golden brown and potatoes are crispy and tender.
Top with fresh parsley and serve hot.

Notes

Optimize Roasting: To achieve perfectly crispy skin on the chicken, ensure that the chicken thighs are dried thoroughly before seasoning. This helps to promote browning during roasting.

Flavor Variations: Experiment with different seasonings such as Italian herbs, lemon zest, or a dash of chili powder to customize the flavor profile. This allows you to switch things up and keep the dish exciting!