Try One-Pan Chicken and Potatoes for an incredibly delicious meal. It has everything – tender chicken, sweet roasted carrots, crispy onions, and creamy potatoes. It’s simple to prepare yet tastes (and looks) so impressive!
Why We’re Loving This One-Pan Chicken and Potatoes:
- Effortless cooking: Easy prep and clean-up with just one pan.
- Full of flavor: Tender chicken with the best sauce–plus delicious roasted veggies.
- Perfect for hosting: Simple yet impressive, and great for guests.
- Split up the work: Marinate the chicken ahead of time, chop veggies later, and keep the prepped ingredients in the fridge until cooking time.
- Nutritionally balanced: A healthy mix of protein, veggies, and carbs.
- Budget-friendly: Simple, affordable ingredients for a quality meal.
One-Pan Chicken and Potatoes Ingredients
- Minced garlic: Use jarred for convenience.
- Seasonings: Italian seasoning, onion, garlic powder, and paprika deliver vibrant flavor.
- Olive oil: Use extra virgin for the most flavor.
- Chicken broth: Adds moisture to the dish.
- Dijon mustard: Optional, adds a tangy touch.
- Chicken thighs: Choose skin-on, bone-in for more flavor and juiciness.
- Golden potatoes: Cut uniformly; no peeling required.
- Yellow onions: Slice thinly.
- Carrots: Opt for fresh, large carrots for the best texture and flavor.
How To Make One-Pan Chicken and Potatoes
- Marinate chicken: Coat in marinade and set aside.
- Preheat oven: Heat to 350°F and grease the pan.
- Prepare veggies: Toss in oil, salt, and pepper on the pan.
- Assemble dish: Place chicken and pour broth into pan.
- Bake: Cook until veggies are tender and chicken is done, then broil for a crispy finish.
- Serve: Let rest, then spoon pan juices over the top.
What To Serve On the Side
- Garden Salad: Or a good Caesar Salad.
- Steamed green beans: Adds crunch and color.
- No-Knead Bread or Dinner Rolls: Great for soaking up pan juices.
- Couscous/Quinoa: Ideal for the extra sauce.
- Fruit Salad: Nice balance to the savoriness of chicken and potatoes.
Storage
Storing One-Pan Chicken and Potatoes
- Store: In an airtight container, for 3-5 days.
- Freeze: Freeze for up to 3 months.
- Reheat: Thaw if frozen, then warm in the oven or microwave.
More One Pan Dinners
- One Pan Tikka Masala
- Cabbage, Potatoes, And Sausage
- Tuna Casserole
- Sheet Pan Sausage and Veggies
- Cheesy Sausage Pasta
One-Pan Chicken and Potatoes
Try One-Pan Chicken and Potatoes for an incredibly delicious meal. It has everything - tender chicken, sweet roasted carrots, crispy onions, and creamy potatoes. It's simple to prepare yet tastes (and looks) so impressive!
Equipment
- 1 large rimmed sheet pan (13x18x1) (Note 1)
Ingredients
Chicken Marinade
- 2 tablespoons minced garlic
- 1 tablespoon each: Italian seasoning and olive oil
- 1½ teaspoon paprika
- ¾ teaspoon each: onion and garlic powder
- ½ teaspoon each: salt and pepper
- ⅓ cup chicken broth
- 2 teaspoons Dijon mustard, optional
- 6 skin-on, bone-in chicken thighs (2¼ lbs.) (Note 2)
Veggies
- 2 heaping cups (13.5 oz) unpeeled golden potatoes, cut to 1-inch pieces
- 1½ large yellow onions, halved and sliced into 1-inch thick chunks
- 1½ cups (8.5 oz) peeled carrots, cut to 1½ inches long x 1/2-inch thick (3 carrots)
- ½ teaspoon each: salt and pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- Optional: fresh thyme, crusty buttered bread for dunking in sauce!
Instructions
- CHICKEN: In a bowl, combine all marinade ingredients except for the chicken. Whisk until smooth. Add the chicken and toss until well coated. Optionally, cover and marinate overnight, or let stand at room temperature while preparing veggies.
- PREP: Preheat oven to 350°F (175°C). Generously grease a rimmed 13x18-inch sheet pan with cooking spray.
- VEGGIES: On the greased pan, combine potatoes, onions, carrots, salt, pepper, and oil. Toss well, then spread out in an even layer. Make space on the pan to nestle in the chicken. Scrape any leftover marinade on top of the chicken. Carefully pour one cup of chicken broth over the veggies. Spray everything generously with cooking spray.
- BAKE: Bake for 50-55 minutes, or until the veggies are crisp-tender and the chicken is golden. Switch the oven to Broil and move the tray to the top shelf. Broil for 1-2 minutes, watching carefully, until there's a slight char on top.
- ENJOY: Remove from oven and let stand for 5-10 minutes. Spoon pan juices over the veggies and chicken. Add fresh thyme if desired. Serve with the liquid spooned on top. Enjoy with crusty buttered bread to dredge up that extra pan sauce. (yum!)
Recipe Notes
Note 1: Sheet pan: Use a sheet pan with sides (13x18-inches). A smaller pan crowds ingredients, hindering even cooking. A larger pan causes broth to evaporate too quickly.
Note 2: Chicken: This recipe's cooking time is tailored for bone-in, skin-on chicken thighs. Other cuts can become too dry from the long oven time. Additionally, the skin and fat from these thighs add a lot of flavor to the veggies.
Nutrition
Serving: 1serving | Calories: 715kcal | Carbohydrates: 33g | Protein: 40g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 214mg | Sodium: 1015mg | Potassium: 1212mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10610IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this for dinner and it was delicious! I followed the exact measurements and instructions and it turned out great. I will definitely add this to the rotating menu. 🙂
So thrilled to hear this! Thanks so much Natasa!
If I did chicken breast instead, do you have any advice on an oven temp and how long to do it?
Chicken breast will be too dry in this recipe!
Is there a way to sub sweet potatoes instead of regular potatoes in this recipe?
Absolutely! You can just switch them in place of the regular! 🙂