If you’re looking for a delightful, no-fuss dinner, you’ve landed in the right place. Say hello to your new family favorite: the One Pan Chicken and Potatoes Recipe. It’s a dish that bursts with flavor, yet takes minimal effort to prepare.
Why You’ll Love This Recipe
- Effortless Clean-Up: Being a one-pan wonder means less mess and more time to sit back and relax.
- Rich Flavors: Each bite is a medley of zesty lemon, aromatic garlic, and hearty chicken goodness.
- Customizable: Switch it up with your favorite herbs or add seasonal veggies for a unique twist every time.
Ingredients You’ll Need
With just a handful of essential ingredients, this One Pan Chicken and Potatoes Recipe is not only simple but also incredibly satisfying. Each component is crucial, enhancing the overall taste harmony from crispy to creamy textures.
- Chicken Thighs and Drumsticks: Juicy on the inside with a crispy, seasoned skin.
- Potatoes: Soak up all the delicious juices, offering a hearty complement to the chicken.
- Garlic: Packs a punch of aromatic flavor.
- Olive Oil: The base that binds flavors and keeps everything moist.
- Lemon Juice and Zest: Adds brightness and tang that cuts through the richness.
- Tomato Paste: Gives depth with a hint of sweetness.
- Spices and Herbs: Salt, oregano, black pepper, and paprika for that savory burst.
Variations
This dish is like a blank canvas, allowing you to experiment and cater to any dietary needs or flavor preferences effortlessly. Let’s explore how you can tailor this recipe to your liking.
- Herb Swap: Try thyme or rosemary instead of oregano for a different aromatic profile.
- Veggie Add-Ons: Include carrots or bell peppers for extra color and nutrients.
- Spice Level: If you fancy a kick, sprinkle in some red pepper flakes.
How to Make One Pan Chicken and Potatoes Recipe
Step 1: Prepare the Oven
Start by preheating your oven to 400°F (200°C). This temperature ensures the chicken skin gets crispy while the interior remains juicy, and the potatoes cook just right.
Step 2: Mix the Sauce
In a small bowl, whisk together olive oil, minced garlic, tomato paste, lemon juice, zest, and your seasonings. This fragrant concoction is the heart of the dish, infusing every bit with robust flavors.
Step 3: Arrange Chicken and Potatoes
On a sturdy sheet pan, lay out your chicken and potatoes. Make sure the potatoes are chopped to a similar size to ensure even cooking across the pan.
Step 4: Sauce It Up
Drizzle the vibrant sauce over your prepared chicken and potatoes. Toss to coat thoroughly, ensuring each piece glistens with that delicious mixture.
Step 5: Bake to Perfection
Slide the pan into your preheated oven and let it bake for 40 minutes. You’ll know it’s done when the chicken has reached a safe temperature and the potatoes are wonderfully fork-tender.
Step 6: Rest and Serve
Allow your masterpiece to rest for about 5 minutes. This step lets the flavors meld perfectly. Garnish with freshly chopped parsley for that extra pop of color.
Pro Tips for Making One Pan Chicken and Potatoes Recipe
- Perfect Temperature: Use a meat thermometer to ensure the chicken is at least 165°F for optimal safety and juiciness.
- Even Coating: Mix the sauce separately to ensure all chicken pieces and potatoes receive a fair share of the delicious marinade.
- Cut Uniformly: Chop potatoes into similar sizes to ensure they cook evenly alongside the chicken.
- Let it Rest: Allowing the dish to rest after cooking enhances the meld of flavors and juices.
How to Serve One Pan Chicken and Potatoes Recipe
Garnishes
Try topping this dish with freshly chopped parsley or a sprinkle of feta cheese for an extra burst of flavor and color. These garnishes not only elevate the aesthetics but also introduce fresh notes to the dish.
Side Dishes
This recipe pairs beautifully with a light side salad or a serving of steamed vegetables. They add a refreshing contrast to the hearty, richly flavored chicken and potatoes.
Creative Ways to Present
Present your creation on a rustic serving platter and sprinkle parsley or lemon slices around for a farmhouse feel. You can also pair it with crusty bread, wrapped sweetly in a linen cloth for a cozy table setting.
Make Ahead and Storage
Storing Leftovers
To store your tasty leftovers, cool them completely and transfer to an airtight container. They’ll last in the fridge for up to three to four days, keeping those delicious flavors intact.
Freezing
For longer storage, freeze the dish in freezer-safe bags or containers. Portion them for easy meals, ensuring the chicken and potatoes remain together for flavor unity when reheating.
Reheating
Reheat your dish in a preheated oven at 350°F (175°C) until warmed through to revive the crispiness, or use a microwave for a quick heat-up if time is short.
FAQs
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Can I use chicken breast instead of thighs and drumsticks?
Yes, chicken breast can be used; just adjust cooking time since breasts cook faster and can dry out if not monitored closely.
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What type of potatoes work best?
Yukon Gold potatoes hold their shape well and have a creamy texture, making them ideal for this recipe.
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Is there a way to make it spicier?
Absolutely! Add a pinch of chili powder or Cayenne pepper to the sauce for a spicy twist.
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What should I do if my dish is too lemony?
If you find the lemon zesty, pair the dish with a creamy side like mashed potatoes or a yogurt-based dip to balance the flavors.
Final Thoughts
This One Pan Chicken and Potatoes Recipe is bound to become a staple in your kitchen with its rich flavors and amazing simplicity. Whether you’re cooking for a weeknight dinner or hosting friends, this dish delivers satisfaction every time. I can’t wait for you to try it and fall in love with the ease and taste, just as I have!
Print
One Pan Chicken and Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
This One Pan Chicken and Potatoes recipe is a flavorful and easy-to-make dish that combines tender chicken thighs and crispy potatoes coated in a zesty lemon-garlic tomato sauce. Perfect for a quick weeknight dinner, it is baked all in one pan, making cleanup a breeze while delivering bold flavors in every bite.
Ingredients
For the Chicken:
2 lb chicken thighs and drumsticksFor the Potatoes:
22 oz potatoesFor the Sauce:
4 cloves garlic, minced1/4 cup olive oil
1/2 cup lemon juice
1 Tbsp lemon zest
1 1/2 Tbsp tomato paste
1 tsp salt
1/2 Tbsp dried oregano
1/2 tsp black pepper
1 tsp paprika
For Garnish:
Fresh parsley, choppedInstructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Ensure your oven rack is in the middle for even baking.
- Prepare the Sauce: In a small bowl, whisk together olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika until well combined. Set aside.
- Prepare the Chicken and Potatoes: Pat the chicken thighs and drumsticks dry with paper towels. Wash and chop the potatoes into smaller, uniform pieces for even cooking. Place the chicken and potatoes on a large sheet pan and pat dry.
- Coat with Sauce: Pour the prepared sauce over the chicken and potatoes, making sure everything is evenly coated. Use tongs or a spoon to toss gently if needed.
- Bake: Transfer the sheet pan to the preheated oven and bake for 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Rest and Garnish: Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving to add a fresh flavor.
Notes
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- For crispier potatoes, you can broil the dish for an extra 2-3 minutes at the end of baking.
- This dish pairs well with a side of steamed vegetables or a simple green salad.
- Leftovers can be stored in an airtight container in the fridge for up to 3-4 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 175 mg
