One Pan Baked Chicken and Potatoes
This one pan baked chicken and potatoes is a great midweek meal to add to your rotation .
No marinate, no fancy ingredients, it’s a one pan, simple meal that is ready in an hour. Just toss the chicken thighs, baby potatoes, and chopped onion with olive oil, garlic, thyme, dried oregano, paprika, salt and pepper, then pop it in the oven. The chicken skin turns very crispy, while the meat stays juicy
Serve the baked chicken and potatoes with vegetables or with a salad to make it a complete meal.
I made this recipe with chicken thighs, you can replace them with chicken breasts, drumsticks or with a combination of the three. If you are using other chicken cuts, you may have to adjust the cooking time, as needed.
I used salt, pepper, paprika, dried oregano, and thyme but you can change them around to suit your preferences.
I’d gladly eat this baked chicken and potatoes for dinner every day of the week – it’s so delicious, quick and easy!
More delicious chicken recipes:
- Crispy Baked Chicken Breasts
- Crunchy Baked Parmesan Chicken Tenders
- Sheet Pan Chicken Fajita Rice Bowls
- Cashew Chicken Lettuce Wraps
More main dishes ideas for dinner tonight
How To Make It: One Pan Baked Chicken and Potatoes
- 2 tablespoons olive oil
- 8 bone-in, skin-on chicken thighs
- 1 lb (450 g) baby potatoes cleaned, cut in half or quarters
- 1 red onion peeled and roughly chopped
- 2 cloves garlic minced
- 2 teaspoons dried oregano
- 2 teaspoon fresh thyme finely chopped
- ½ teaspoon paprika
- salt and freshly ground black pepper to taste
- Preheat the oven to 425°F (220°C). Lightly oil a baking pan or baking sheet.
- Toss all the ingredients together in a big bowl then spread them out onto the prepared baking pan.
- Place into oven and roast for 45 minutes or until the chicken is completely cooked through.
- Serve the baked chicken with potatoes immediately, garnished with thyme, if desired.
I made this last night and it was indeed easy and delicious. I love that there was no marinating required but that the chicken was still flavorful. I also added a cut up sweet potato which turned out great too! Thank you!
Glad you enjoyed this recipe! I made it last night as well, with potatoes and red bell peppers :)
Can I use a combo of vegetable oil and butter instead of the olive oil?
Yes, you can ! :)
This recipe is really easy and delicious.Everybody loves it!
Happy to hear that!
I made this last night and it was quick & easy but most importantly delicious. Definitely a keeper!
So glad you liked it, Kathy!Thank you for the feedback! :)
I have cooked at home maybe half a dozen times in the last decade, Okay maybe a few more but not many. This recipe will increase the number of times by 100%! It was so good, easy and the variations are endless. I had a leftover piece of chicken for lunch the next day and it was even better, if that’s possible.
This is my favorite recipe because, as you said, the variations are endless! :) Thank you for the feedback, Deborah!
We made this last night and it was a huge hit. SO EASY, and the chicken skin came out nice and crispy! Thanks for sharing!
So glad you liked it, Cathy! This is one of my favorite recipes. :)
This was so good and so quick to make! I omitted the paprika only because I’m not a fan of it and instead of bone in skin on thighs I used skinless thigh filets and baked for 40 minutes at 425. These came out perfect!! Cleanup was a breeze too! I always prefer thighs over breasts for the sheer fact the meat comes out so juicy and tender. I felt like a master chef and enjoyed every bite, so did my family! Great recipe, thanks for taking the guess work out of wondering what or how to make a delicious meal in under an hour!
I am so glad you liked this recipe, Ranae! Thank you for the feedback! :)
Brilliant tip to keep the meat moist with a separate pan of water in the oven!! Thank you! Great recipe!!
Remarkable taste! Coupled with the ease in preparing makes this a rotation meal! We used chicken breast cut in half as to shorten their cooking time & expose more of the meat to the great seasoning medley. The Hungarian paprika I used blended well with the other herbs, garlic, onion, and oil.
I’ll pass this recipe on to my daughters and friends. I again tip my hat to you for providing a splendid recipe.
So glad to hear that, Mark!Thank you for the feedback! :)
Delicious and love how simple it was to make. I used a combination of breasts and thighs, both boneless/skinless, and saw the wise suggestion to add a pan of water in the oven – I filled a ramekin and it was perfect! Must remember this trick for other recipes!
In addition to the seasonings in the recipe, I used seasoning salt in place of salt, and added white pepper too. Everything came out moist and delicious.
One “pro tip” – don’t forget to cut the baby potatoes in half like (ahem) someone did!
So glad you liked this recipe! Thank you for the tip! :D
It was so good I used small red potatoes fresh herbs & dice carrots I seasoned the chicken with pica pepper sauce
So glad you liked it, Joan! Thank you for the feedback! :)
Looks and smells delicious !
Glad you enjoyed it, Martha! :)
Made it tonight for dinner is was awesome. I added red and yellow peppers and carrots it was delicious. Definitely will make again. Thank you for making a easy week day meal.
Thank you for the feedback, Nancy! Glad you enjoyed it! :)
This is a fantastic recipe! Absolutely delicious, fuss-free and just as good as a traditional roast. The quick prep and cooking time means that a roast dinner on a weeknight is now a possibility! Thanks for sharing!
Thank you for the feedback, Anthony! Glad you enjoyed it! :)
Fixed this for supper tonight and it was easy and delicious! Thank you!
Glad you liked it, Melissa! :)