One-Pan Chicken and Potatoes is a fantastic dish that combines juicy chicken with creamy potatoes, sweet carrots, and crispy onions. This meal is perfect for family dinners or gatherings, showcasing vibrant flavors with minimal cleanup. With its ease of preparation and comforting ingredients, it’s sure to be a hit at any table!

Why You’ll Love This Recipe

• Simple Preparation: Just mix the marinade, toss the ingredients together, and let the oven do the work!
• Flavorful Ingredients: The blend of spices and fresh vegetables creates a deliciously rich flavor profile that everyone will enjoy.
• One-Pan Convenience: Cook everything in one pan for easy serving and quick cleanup—no need for multiple pots and pans!
• Versatile Meal: Great for weeknight dinners or special occasions; easily adjustable based on what you have on hand.
• Comfort Food Appeal: This hearty dish delivers warmth and satisfaction, making it ideal for cozy nights in.

Tools and Preparation

Before diving into this delightful recipe, gather your essential tools. Having everything ready will make cooking a breeze.

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Whisk
• Cooking spray

Importance of Each Tool

• Baking sheet: A rimmed baking sheet allows for even cooking of all ingredients without spilling over.
• Mixing bowl: A large bowl is needed to properly combine all marinade ingredients with the chicken.
• Whisk: A whisk helps ensure that your marinade is smooth and well mixed.

Ingredients

One-Pan Chicken and Potatoes is a total crowd-pleaser with tender chicken, creamy potatoes, sweet carrots, and crispy onions. Easy to make and absolutely delicious!

For the Marinade

• 2 tablespoons minced garlic
• 1 tablespoon Italian seasoning
• 1 tablespoon olive oil
• 1-1/2 teaspoons paprika
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup chicken broth
• 2 teaspoons Dijon-style mustard (optional)

For the Main Dish

• 6 bone-in, skin-on chicken thighs (2-1/4 pounds)
• Cooking spray
• 2 heaping cups baby gold potatoes
• 1-1/2 large yellow onions (halved and sliced into 1-inch thick chunks)
• 1-1/2 cups carrots (peeled; 8.5 ounces, cut to 1-1/2 inches long x 1/2-inch thick)

For Seasoning

• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil

For Broth

• 1 cup chicken broth

For Garnish

• Fresh thyme (optional)
• Hearty buttered bread (optional, for dunking in sauce)

this recipe

How to Make One-Pan Chicken and Potatoes

Step 1: Prepare the Marinade

In a bowl, combine all marinade ingredients except for the chicken. Whisk until smooth. Add the chicken thighs to the bowl and toss until well coated. Optionally, cover and marinate overnight or let stand at room temperature while preparing veggies.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C). Generously grease a rimmed 13×18-inch sheet pan with cooking spray.

Step 3: Arrange Vegetables on the Pan

On the greased pan, combine baby gold potatoes, onions, carrots, salt, pepper, and olive oil. Toss well to coat everything evenly. Spread out in an even layer while making space in the center for the chicken thighs.

Step 4: Add Chicken Thighs

Nestle in the marinated chicken thighs among the vegetables. Scrape any leftover marinade on top of the chicken pieces. Carefully pour one cup of chicken broth over all veggies. Spray everything generously with cooking spray.

Step 5: Bake

Bake for 50–55 minutes or until vegetables are crisp-tender and chicken is golden brown. Switch your oven to broil mode and move the tray to the top shelf. Broil for 1–2 minutes until there’s a slight char on top—watch closely!

Step 6: Serve

Remove from oven and let it stand for about 5–10 minutes. Spoon pan juices over both veggies and chicken before serving. Add fresh thyme if desired. Enjoy with crusty buttered bread to soak up that delicious sauce!

How to Serve One-Pan Chicken and Potatoes

One-Pan Chicken and Potatoes is perfect for family dinners or casual gatherings. Its hearty combination of flavors and textures makes it a satisfying meal that everyone will love. Here are some great ways to serve it.

Pair with Hearty Bread

• Crusty Buttered Bread: Serve slices of warm, crusty bread to soak up the delicious pan juices.
• Garlic Bread: A side of garlic bread adds extra flavor and a delightful crunch.

Add a Fresh Salad

• Caesar Salad: The crispness of romaine lettuce with creamy dressing complements the dish well.
• Mixed Greens: A simple salad with vinaigrette provides a refreshing contrast to the rich chicken and potatoes.

Offer Extra Sauces

• Creamy Ranch Dressing: Drizzle or serve on the side for those who enjoy a tangy dip.
• Hot Sauce: For a kick, offer your favorite hot sauce; it pairs surprisingly well with the savory chicken.

Include Seasonal Vegetables

• Steamed Green Beans: Lightly steamed green beans add color and nutrition to your plate.
• Roasted Brussels Sprouts: These can be roasted alongside the chicken for a cohesive meal experience.

How to Perfect One-Pan Chicken and Potatoes

To achieve the best results with One-Pan Chicken and Potatoes, follow these helpful tips.

• Use Bone-in Thighs: They provide more flavor and moisture than boneless cuts, enhancing the dish’s overall taste.
• Marinate Overnight: For deeper flavor, marinate the chicken overnight; this allows spices to penetrate thoroughly.
• Don’t Overcrowd the Pan: Give each ingredient space to roast properly, ensuring even cooking and browning.
• Adjust Cooking Time for Your Oven: Since ovens vary, keep an eye on your dish as it cooks; adjust time based on how quickly it browns.
• Let It Rest Before Serving: Allowing the dish to sit for a few minutes helps retain juices in the chicken, making it more tender.
• Add Fresh Herbs Before Serving: Sprinkle fresh thyme or parsley on top just before serving for added freshness.

Best Side Dishes for One-Pan Chicken and Potatoes

To complement your One-Pan Chicken and Potatoes, consider these side dishes. They enhance flavors while adding variety to your meal.

1. Steamed Broccoli: Bright and nutritious, steamed broccoli provides a colorful side that balances the richness of the chicken.
2. Garlic Mashed Potatoes: Creamy mashed potatoes bring additional comfort; consider adding garlic for extra flavor.
3. Coleslaw: This crunchy salad offers a refreshing bite that contrasts beautifully with warm chicken.
4. Quinoa Salad: A light quinoa salad with veggies can add a healthy twist; it’s filling yet not overpowering.
5. Corn on the Cob: Sweet corn is always a favorite; grill or boil it until tender for an easy side option.
6. Roasted Asparagus: Toss asparagus with olive oil and roast until tender for an elegant vegetable choice that pairs well.

Common Mistakes to Avoid

One-Pan Chicken and Potatoes is a simple dish, but some common mistakes can affect the outcome. Here are some pitfalls to watch for:

• Ignoring the marinade time: Skipping the marination step can lead to less flavorful chicken. Allow at least 30 minutes or overnight for better taste.
• Overcrowding the pan: Placing too many ingredients on the sheet pan can cause steaming instead of roasting. Ensure there’s space between items for even cooking.
• Not checking internal temperature: Failing to check the chicken’s doneness can result in undercooked meat. Use a meat thermometer; chicken should reach 165°F (75°C).
• Skipping the broil step: Neglecting to broil at the end means missing out on crispy, golden skin. Broiling for a few minutes adds a delightful texture.
• Inconsistent vegetable sizes: Cutting vegetables unevenly leads to uneven cooking. Ensure all pieces are similar in size for even tenderness.

Refrigerator Storage

• Store One-Pan Chicken and Potatoes in an airtight container.
• It will keep well in the refrigerator for up to 3 days.

Freezing One-Pan Chicken and Potatoes

• Place leftovers in freezer-safe containers or bags.
• This dish can be frozen for up to 3 months.

Reheating One-Pan Chicken and Potatoes

• Oven: Preheat to 350°F (175°C) and reheat covered with foil. Bake until warm, about 20-25 minutes.
• Microwave: Place in a microwave-safe dish, cover, and heat in intervals of 1-2 minutes until hot.
• Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

Can I use boneless chicken thighs for One-Pan Chicken and Potatoes?

Yes, boneless chicken thighs work well, but adjust the cooking time as they may cook faster than bone-in thighs.

What can I substitute for baby gold potatoes?

You can use other types of potatoes like red or Yukon gold potatoes as alternatives.

How do I add more vegetables to One-Pan Chicken and Potatoes?

Feel free to include seasonal vegetables like bell peppers, zucchini, or green beans for added flavor and nutrition.

Can I make this dish ahead of time?

Yes! You can marinate the chicken beforehand and store it in the fridge until you’re ready to cook.

Final Thoughts

One-Pan Chicken and Potatoes is a delightful meal that combines savory flavors with easy preparation. This recipe is perfect for weeknight dinners or family gatherings. You can customize it by adding your favorite vegetables or spices, making it versatile enough for any palate. Try it today and enjoy a comforting meal that’s sure to impress!

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One-Pan Chicken and Potatoes

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• Author: Madison
• Total Time: 1 hour 10 minutes
• Yield: Serves approximately 6 people 1x

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Description

One-Pan Chicken and Potatoes is a delicious and comforting dish that brings together juicy chicken thighs, creamy baby gold potatoes, sweet carrots, and crispy onions—all cooked together for maximum flavor and minimal cleanup. This recipe is perfect for busy weeknights or family gatherings, showcasing vibrant flavors with a simple preparation method. Just marinate the chicken, toss everything onto a single baking sheet, and let the oven do the magic. The result is a hearty meal that’s satisfying and sure to impress your loved ones.

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Ingredients

Scale 1x2x3x

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons minced garlic
• 1 tablespoon Italian seasoning
• 2 heaping cups baby gold potatoes
• 1–1/2 cups carrots
• 1–1/2 large yellow onions
• 1 tablespoon olive oil
• 1–1/2 teaspoons paprika
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup chicken broth
• 2 teaspoons Dijon-style mustard (optional)
• Cooking spray

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Instructions

1. In a mixing bowl, whisk together garlic, Italian seasoning, olive oil, paprika, onion powder, garlic powder, salt, pepper, chicken broth, and Dijon mustard (if using). Add chicken thighs and coat well in the marinade.
2. Preheat the oven to 350°F (175°C) and grease a rimmed baking sheet with cooking spray.
3. On the baking sheet, combine potatoes, onions, carrots with olive oil, salt, and pepper; toss to coat evenly.
4. Nestle marinated chicken thighs among vegetables on the pan and pour remaining marinade over them. Add chicken broth around the veggies.
5. Bake for 50–55 minutes until chicken is golden brown and vegetables are crisp-tender. Broil for an additional 1–2 minutes for extra crispiness.
6. Let stand for 5–10 minutes before serving with fresh thyme if desired.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 thigh (150g)
• Calories: 360
• Sugar: 3g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 120mg

Keywords: For enhanced flavor, marinate the chicken overnight. Feel free to add other vegetables like bell peppers or zucchini based on your preferences. Serve with crusty bread for dipping into the pan juices.