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One Pan Chicken And Potatoes

One Pan Chicken And Potatoes for a Effortless Family Feast

This One Pan Chicken and Potatoes recipe is perfect for busy weeknights, transforming simple ingredients into a delicious meal with minimal cleanup.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken & Potatoes
  • 4 pieces Chicken thighs and drumsticks Substitute with boneless thighs or chicken breasts if desired.
  • 1.5 pounds Potatoes Smaller potatoes ensure even cooking, or use sweet potatoes for a twist.
For the Seasoning
  • 4 cloves Garlic Minced; garlic powder can be substituted (1/8 tsp per clove).
  • 3 tablespoons Olive oil Swap with melted butter or avocado oil for different flavor notes.
  • 2 tablespoons Lemon juice Brightens the dish; vinegar can substitute if needed.
  • 1 tablespoon Lemon zest
  • 2 tablespoons Tomato paste Alternatively, use salsa or crushed tomatoes.
  • 1 teaspoon Salt Adjust based on personal dietary preferences.
  • 1 teaspoon Dried oregano Fresh oregano or Italian seasoning can work well.
  • 1/2 teaspoon Black pepper Omit for milder flavor or consider using cayenne.
  • 1 teaspoon Paprika Smoked paprika offers an extra layer of taste.
  • 2 tablespoons Parsley Freshly chopped for garnish.

Equipment

  • oven
  • Baking Sheet
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, combine olive oil, minced garlic, tomato paste, lemon juice and zest, salt, oregano, black pepper, and paprika. Whisk thoroughly.
  3. Pat the chicken thighs and drumsticks dry with paper towels. Cut potatoes into even-sized pieces.
  4. Place the seasoned chicken and prepared potatoes on your baking sheet, ensuring they are spread out evenly.
  5. Drizzle the seasoning mix over the chicken and potatoes, rubbing it in thoroughly.
  6. Bake in the preheated oven for about 40 minutes until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender.
  7. Let the dish rest for 5 minutes before serving. Sprinkle with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Always pat the chicken and potatoes dry for crispiness. Store leftovers in an airtight container for 3-4 days.

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