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One Pan Chicken and Potatoes Recipe

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3.9 from 4 reviews

This One Pan Chicken and Potatoes recipe is the perfect comforting meal that combines juicy, flavorful chicken thighs and drumsticks with tender, golden baby potatoes. Marinated in a zesty blend of olive oil, lemon juice, garlic, and aromatic spices, everything cooks together in one dish for easy preparation and minimal cleanup. Baked to perfection with a crisp, golden finish, it’s a delicious, hearty dinner ideal for busy weeknights or casual gatherings.

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 and prepare: Preheat your oven to 400°F (200°C). Pat the chicken and halved baby potatoes dry thoroughly with paper towels to ensure crisp skin and place them evenly in a 9 x 13 inch oven-safe rimmed baking dish.
  2. Make the marinade and coat: In a small bowl, whisk together olive oil, lemon juice, pressed garlic, 7 spice, paprika, salt, and black pepper until combined. Drizzle this flavorful mixture over the chicken in the baking dish. Add the potatoes and use your hands to toss and evenly coat the chicken and potatoes with the marinade, ensuring every piece is well covered.
  3. Bake the dish: Place the baking dish uncovered in the preheated oven. Bake for 55 to 65 minutes until the baby potatoes are fork tender and the chicken is fully cooked through (internal temperature should reach 165°F). If desired, switch the oven to broil and cook for an additional 3 to 5 minutes to achieve a beautiful golden brown and crisp skin on the chicken.
  4. Rest and serve: Remove the dish from the oven and allow the chicken to rest for 5 minutes to retain its juices. Garnish with fresh parsley for color and freshness before serving.

Notes

  • Make sure to pat the chicken and potatoes dry before roasting to achieve crispier skin and edges.
  • Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F for safety.
  • 7 spice is a Middle Eastern blend; if unavailable, substitute with equal parts cinnamon, allspice, cumin, coriander, and cloves.
  • For easier cleanup, line the baking dish with parchment paper or foil before adding ingredients.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven to maintain crispiness.

Find it online: https://bitezly.com/one-pan-chicken-and-potatoes-recipe-2/