One Pan Chicken Potatoes

This one pan chicken and potatoes delivers maximum comfort with very little fuss. You toss everything together on a single baking sheet so the chicken turns juicy and flavorful while the potatoes crisp up in the savory sauce. It is a go-to for hectic weeknights or any time you crave a homey meal without a pile of dishes.

I discovered this method when I needed a crowd-pleaser that could come together quickly. Now I make it almost every time I have friends joining last minute because I know it never fails to impress yet takes so little effort.

Gather Your Ingredients

• chicken thighs and drumsticks: choose bone-in and skin-on for best flavor and succulence
• potatoes: pick small waxy potatoes or baby golds for crisp edges and creamy centers
• garlic: use fresh large cloves for the deepest aroma and flavor
• olive oil: a good robust extra virgin olive oil really makes the marinade shine
• lemon juice: gives a punchy lift and helps tenderize the chicken
• lemon zest: boosts fresh citrusy notes and adds complexity
• tomato paste: gives a subtle umami depth to balance out the acidity
• salt: brings all the flavors into focus use kosher or flaky salt if possible
• dried oregano: classic Mediterranean herb that pairs perfectly with lemon and chicken
• black pepper: rounds out the seasoning with gentle heat
• paprika: adds color and just a hint of smoky warmth
• parsley for garnish: brightens up the finished dish right before serving

How to Make It

Prepare the sauce:

In a small bowl combine olive oil minced garlic tomato paste lemon juice lemon zest salt dried oregano black pepper and paprika. Stir thoroughly until it looks like a smooth thick dressing. This becomes the flavor powerhouse for both the chicken and potatoes.

Prep the chicken and potatoes:

Chop potatoes into even pieces about one and a half inches each if needed so that everything will cook at the same rate. Pat chicken and potatoes dry using kitchen paper to help the marinade stick and guarantee crispy edges.

Arrange the pan:

Place chicken thighs and drumsticks plus potatoes on a large baking sheet or shallow roasting tin. Pour over the prepared marinade and use your hands or a spoon to ensure every piece is well coated on all sides.

Roast to perfection:

Bake in a hot oven set to four hundred degrees Fahrenheit or two hundred degrees Celsius for forty minutes. Halfway through gently toss the potatoes so nothing sticks and juices mingle evenly. At the end check chicken is fully done and potatoes are fork tender.

Rest and finish:

Let the pan rest uncovered for about five minutes. This pause allows juices to redistribute so every bite is moist. Sprinkle generously with chopped fresh parsley just before bringing to the table.

I always look forward to the burst of lemon flavor in the sauce. It reminds me of the Sunday dinners I grew up with where lemon always took center stage and lifted even the simplest roasted chicken into something celebratory.

Flavor Boosters

Allow leftovers to cool fully before transferring into airtight containers and pop them into the fridge. The chicken and potatoes will keep well for three to four days. If you want to freeze extra portions I recommend removing from the bone and storing in freezer-friendly bags so they thaw evenly and quickly later. Reheat in a covered pan or in the oven to help keep everything juicy and avoid the sogginess you often get with microwaving.

Serving Suggestions

This dish stands alone thanks to the built-in potatoes but I am a big fan of serving it with a quick cucumber and tomato salad or a side of simply sautéed greens. Sometimes I drizzle some of the pan juices over crusty bread to soak up the marinade. If you have guests offer a wedge of lemon at the table so everyone can add more citrus to taste.

Creative Twists

Skin-on bone-in chicken pieces give you great results but you can use chicken breast quarters for a lighter version though you may need to reduce roasting time by ten to fifteen minutes to prevent dryness. Sweet potatoes or Yukon golds swap perfectly for regular potatoes and taste equally delicious. If fresh garlic is not on hand use a teaspoon of granulated garlic instead and for extra tang try switching lemon juice with a splash of red wine vinegar.

One pan chicken and potatoes is a guaranteed crowd-pleaser and perfect for busy nights. The easy prep and bold flavors will make it a staple in your household too.

Recipe FAQs

→ What type of potatoes work best?

Yukon gold or red potatoes hold their shape well and develop a crisp edge when roasted.

→ Can I use boneless chicken?

Boneless thighs or breasts work but may cook faster—adjust the time to avoid overcooking.

→ How do I get extra crispy potatoes?

Cut potatoes evenly, pat them dry, and spread them out so they don’t crowd on the pan.

→ What herbs pair nicely?

Dried oregano gives a Mediterranean flavor, but thyme or rosemary are also great options.

→ How should leftovers be stored?

Cool completely, then keep in an airtight container in the fridge for up to 4 days.