If you’re searching for a hassle-free, crave-worthy dinner that combines juicy, flavorful chicken with perfectly roasted potatoes, look no further than this One Pan Chicken and Potatoes Recipe. It’s a simple, soulful dish where tender chicken thighs and drumsticks marry beautifully with crispy baby potatoes, all infused with a bright lemon-garlic punch and warming spices. Plus, it’s made in a single pan, making cleanup a breeze and giving you more time to enjoy the meal with loved ones.

Ingredients You’ll Need

A white plate holds several raw pale pink chicken parts, including legs and thighs, showing smooth, slightly shiny skin with some visible texture. To the right, a white bowl is filled with many small yellow potatoes, some whole and some sliced in half, with a smooth skin and a few brown spots. Below the bowl, a small white bowl contains dark brown sauce with a shiny surface and smooth texture. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are easy to find and each one plays an essential role in making the dish sing with flavor, texture, and visual appeal. From the zesty lemon juice to the fragrant garlic and the comforting spices, every component comes together effortlessly.

Chicken thighs and drumsticks (about 2 ½ pounds): The star protein, offering moist, tender meat with crispy skin when roasted.
Baby potatoes (1 ½ pounds, halved): Their size and thickness allow for even roasting, providing a soft inside and crispy outside.
Olive oil (¼ cup): Adds richness and helps create a golden crust on both chicken and potatoes.
Lemon juice (¼ cup): Brings bright, refreshing acidity that balances the savory spices.
Garlic cloves (6, pressed): Infuses a bold, aromatic depth that’s simply irresistible.
7 spice (1 teaspoon): A warming spice blend that introduces complexity and subtle heat.
Paprika (1 teaspoon): Adds color and a mild smoky flavor.
Salt (2 teaspoons): Enhances every other ingredient and draws out natural flavors.
Black pepper (1 teaspoon): Gives a subtle kick and balances the dish perfectly.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make One Pan Chicken and Potatoes Recipe

Step 1: Prep and Arrange

Start by preheating your oven to 400°F so it’s hot and ready. Dry the chicken and potatoes very well with paper towels—that’s key to getting that gorgeous golden brown on the chicken skin and crispy edges on the potatoes. Then place everything evenly in a 9 by 13-inch rimmed baking dish, making sure to leave a little space so heat circulates.

Step 2: Create the Flavorful Sauce

Whisk together the olive oil, lemon juice, pressed garlic, 7 spice, paprika, salt, and black pepper in a small bowl. This mix is pure magic, blending tang, spice, and garlic that will soak right into the chicken and potatoes. Drizzle this lovingly over the chicken pieces, add your potatoes, and use your hands to thoroughly coat everything. Trust me, this hands-on step makes all the difference!

Step 3: Bake to Perfection

Slide the pan into the oven and bake uncovered for 55 to 65 minutes. This slow roast ensures the potatoes become fork tender, while the chicken cooks through to juicy perfection. If you want a deeper golden crust, turn on the broiler for the last 3 to 5 minutes, keeping a close eye so nothing burns.

Step 4: Rest and Serve

Once baked, let the chicken rest for about 5 minutes to lock in the juices before serving. A quick sprinkle of fresh parsley adds a lovely, fresh finish that brightens up this hearty dish.

How to Serve One Pan Chicken and Potatoes Recipe

The image shows a white rectangular baking dish filled with layered raw chicken pieces and small yellow potatoes. The chicken pieces, which include drumsticks and thighs, are pale pink with a light coating of reddish-brown seasoning, and their skin texture is slightly wrinkled. The yellow potatoes are cut into halves or quarters, scattered evenly between and beneath the chicken, showing their smooth, yellow inner flesh. The dish surface and edges have some seasoning stains, and the setting is on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is a wonderful, simple garnish that elevates the dish with a burst of green and a slight herbaceous note. For an extra pop, consider adding a few lemon wedges on the side to squeeze over the top for brightness.

Side Dishes

While the One Pan Chicken and Potatoes Recipe is a satisfying all-in-one meal, pairing it with a crisp green salad or steamed vegetables like broccoli or green beans can add a fresh crunch and balance out the richness beautifully.

Creative Ways to Present

For a rustic dinner party, serve the chicken and potatoes family-style straight from the pan on a large wooden board. Alternatively, plate individual servings with a drizzle of extra lemon juice and a dusting of smoked paprika to impress your guests with both flavor and flair.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld more, making the reheated chicken and potatoes just as delightful the next day.

Freezing

You can freeze the cooked chicken and potatoes for up to 2 months. Just portion them into freezer-safe containers or bags, and thaw in the refrigerator overnight before reheating.

Reheating

For best results, reheat leftovers in the oven at 350°F for 15-20 minutes to regain crispiness in the potatoes and skin. A quick blast in a hot oven brings this One Pan Chicken and Potatoes Recipe back to life much better than the microwave.

FAQs

Can I use bone-in chicken breasts instead of thighs and drumsticks?

Absolutely! Bone-in breasts will work, but adjust the cooking time slightly and keep an eye on the internal temperature to prevent drying out. Dark meat tends to be juicier and more forgiving during roasting.

What is 7 spice, and can I substitute it?

7 spice is a warm, aromatic blend often including cinnamon, cloves, cumin, coriander, and more. If you don’t have it, try mixing your own or substitute with a mix of ground cumin, coriander, and a pinch of cinnamon for a similar effect.

Can I use large potatoes instead of baby potatoes?

You can, but cut them into smaller chunks so they cook evenly and become tender within the same timeframe as the chicken.

Is it possible to make this recipe dairy-free and gluten-free?

Yes! This recipe is naturally dairy-free and gluten-free as written. Just ensure your spices and seasoning are free of additives if you have sensitivities.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F. The juices should run clear when pierced, and the skin should be crispy and golden.

Final Thoughts

This One Pan Chicken and Potatoes Recipe has quickly become one of my absolute favorites because it’s bursting with easy-to-love flavors, takes minimal effort, and fills your kitchen with an incredible aroma. Whether you’re cooking for family weeknight dinners or weekday meal prep, give it a try—you’ll be hooked from the very first bite!

One Pan Chicken and Potatoes Recipe

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4.3 from 15 reviews

A simple, flavorful one-pan chicken and potatoes recipe featuring juicy chicken thighs and drumsticks baked with baby potatoes in a zesty lemon garlic marinade, seasoned with aromatic spices and baked to golden perfection for a comforting and easy dinner.

Author: Paula
Prep Time: 10 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Chicken and Potatoes

8 chicken thighs and drumsticks (about 2 ½ pounds)
1 ½ pounds baby potatoes (halved)

Marinade

¼ cup olive oil
¼ cup lemon juice
6 garlic cloves (pressed)
1 teaspoon 7 spice
1 teaspoon paprika
2 teaspoons salt
1 teaspoon black pepper

Instructions

Preheat the Oven: Preheat your oven to 400°F (204°C). Meanwhile, dry the chicken pieces and halved baby potatoes thoroughly using a paper towel to remove any excess moisture, then arrange them evenly in a 9 x 13-inch oven-safe rimmed baking dish.
Prepare the Marinade: In a small bowl, whisk together the olive oil, lemon juice, pressed garlic cloves, 7 spice, paprika, salt, and black pepper until well combined. This mixture will impart bright, savory, and aromatic flavors to the chicken and potatoes.
Coat the Chicken and Potatoes: Drizzle the marinade over the chicken arranged in the baking dish. Then add the halved potatoes into the dish and use your hands to toss and evenly coat all the chicken and potatoes with the marinade, ensuring every piece is well seasoned.
Bake Until Tender: Place the baking dish uncovered in the preheated oven and bake for 55-65 minutes. Check that the potatoes are fork tender and the chicken is completely cooked through with an internal temperature of 165°F (74°C). If desired, broil the dish for an additional 3-5 minutes to achieve a golden, crispy skin on the chicken.
Rest and Serve: Remove the dish from the oven and let the chicken rest for about 5 minutes before serving. Garnish with fresh parsley if you like for a burst of color and freshness.

Notes

Use bone-in, skin-on chicken thighs and drumsticks for the best flavor and moisture.
Ensure the potatoes are halved so they cook evenly alongside the chicken.
Adjust seasoning and spices according to your preference.
Resting the chicken after baking helps retain its juices for a moister bite.
If you don’t have 7 spice, a combination of allspice, cinnamon, and nutmeg can be used as a substitute.

One Pan Chicken and Potatoes Recipe

Ingredients You’ll Need