One-Pan Chicken & Potatoes
A simple and flavorful one-pan meal featuring tender chicken thighs and crispy potatoes, perfect for a quick dinner.
Ingredients
Protein
- 4 pieces chicken thighs or chicken breasts (bone-in or boneless)
Vegetables
- 1.5 lbs potatoes (baby potatoes or Yukon gold), halved
Oils & Seasonings
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano or Italian seasoning
- 0.5 teaspoon dried thyme or rosemary
Salt and black pepper
- to taste Salt and black pepper
Optional Add-Ins
- Red onion slices, Carrots or green beans, Lemon slices, Fresh parsley for garnish Optional Add-Ins
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet.
- Toss potatoes with half of olive oil, salt, pepper, paprika, and herbs. Spread on sheet.
- Pat chicken dry, rub with remaining oil, garlic, salt, pepper, and herbs. Place among potatoes.
- Bake for 40–45 minutes, flipping potatoes halfway. Ensure chicken reaches 165°F (74°C).
- Garnish with parsley or lemon. Serve hot.
Notes
You can add vegetables like carrots or green beans for extra flavor and nutrition.