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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: http://bitezly.com/one-pan-chicken-and-potatoes-recipe/