Chicken

One Pan Chicken And Potatoes

By Samira Kazan

updated February 26, 2025

This easy-to-prep one pan chicken and potatoes is the perfect quick dinner of juicy chicken and crispy potatoes – a must-have for busy weekday nights that tastes so delicious!

Roasted chicken drumsticks and potatoes in one pan. - 1

When you don’t have much time to cook, this effortless chicken and potato recipe is the perfect dinner option for the whole family. With just a few simple ingredients, you get wonderfully juicy chicken thighs and drumsticks with a rich tomato flavor.

A spoon pouring chicken juices over chicken thigh and potatoes. - 2

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  • Watch how to make it
  • Ingredients
  • How to make chicken and potatoes in one pan
  • Recipe tips
  • FAQs
  • More one-pan chicken recipes
  • One Pan Chicken and Potatoes Recipe

Watch how to make it

Ingredients

A photo of the ingredients for chicken and potatoes. - 3
  • Chicken : I use a mixture of bone-in chicken thighs and drumsticks , skin on. This tends to give the best flavor and is often cheaper than other cuts. Note that boneless chicken will cook faster but can dry out more easily, while bone-in chicken stays juicier, and that’s why I prefer it.
  • Potatoes : I’ve used baby potatoes to reduce prep time, but you can use your favorite kind of potato and cut it into big cubes. I recommend any that roast or crisp up nicely (like Yukon gold potatoes or russet potatoes).
  • Lemons: Juice and zest.
  • Garlic : Grated or minced.
  • Tomato Paste
  • Olive Oil
  • Seasonings: Salt , black pepper , paprika , and dried oregano .
  • Parsley (to garnish).

How to make chicken and potatoes in one pan

Start by preheating the oven to 400°F/200°C.

Prepare the Flavorful Sauce: In a small bowl, mix the olive oil, garlic, tomato paste, lemon juice and zest, salt, black pepper, paprika, and dried oregano until it forms a sauce.

A collage of the steps for mixing seasoning. - 4

Season the Chicken and Potatoes: If the potatoes are larger, cut them into smaller even pieces. Pat dry the chicken thighs, drumsticks, and sliced potatoes with kitchen paper. This will remove any moisture and help them crisp up.

Lay the chicken and potatoes on a large sheet pan or roasting tin—you’ll want a tin big enough to hold them comfortably without overcrowding. Then, pour over the sauce and use your hands to rub it into the chicken skin and the potatoes so they absorb the flavor.

A photo showing how to season chicken and potatoes in a pan. - 5

Bake: Bake the chicken and potatoes at 400°F/200°C for about 40 minutes uncovered or until the potatoes are fork tender and the chicken is cooked through. Check for doneness—the internal temperature of the chicken should be 165ºF/74C.

Set aside for 5 minutes to allow the juices to settle. Then, garnish the chicken and potatoes with fresh chopped parsley to serve.

A photo of the roasted one pan chicken and potatoes. - 6

Recipe tips

  • Pat Dry the Chicken: This removes excess moisture and helps the skin crisp up while roasting.
  • Cut Potatoes into Even Sizes : This will allow them to cook evenly at the same rate as the chicken
  • Stick with Skin-On Chicken . The meat stays juicy, while the skin turns golden and crispy during roasting. You can remove the skin when serving.
  • Season it Well: Use your hands to coat every inch of the chicken and potatoes with the sauce for maximum flavor.
  • Let it Rest: Once the chicken is cooked, let it rest for about 5 minutes. This helps the juices redistribute, keeping the meat juicy, tender, and delicious.
A serving of roasted chicken and potatoes. - 7

If you have any leftovers, you can store them in an airtight container in the fridge for 3-4 days. It’s best to heat them in the oven or air fryer at 350ºF/175ºC until warmed through—this will help the chicken and potatoes maintain their crispness.

While you can enjoy this dish alone, serve it with simple sides to make it an even healthier and more complete meal. Try it with a green salad, roasted carrots , steamed broccoli , vermicelli rice , or refreshing homemade yogurt .

Whole Chicken Legs: Cook them for 40-45 minutes, similar to bone-in drumsticks and thighs. Boneless Thighs: Bake for 25-30 minutes at 400°F/200°C. They cook faster than bone-in thighs but stay juicy. The pan does not need to be covered, so the chicken skin develops a nice golden color. Chicken Breasts: Bake for 20-25 minutes at 400°F/200°C. To prevent dryness, coat well with the sauce and check for doneness at around 20 minutes (the internal temperature should be 165°F/74°C) and then every few minutes. Cover loosely with foil if the breasts start browning too quickly. Note: If using quicker-cooking chicken cuts like boneless thighs or chicken breasts, make sure to adjust the potato size to cook evenly within that time.

I don’t usually marinate the chicken for this recipe, but if you’ve got the time, marinating it for 2 hours or even overnight will really boost the flavor!

More one-pan chicken recipes

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Equipment

  • Baking sheet or roasting tin

IngredientsUS CustomaryMetric1x2x3x

  • ▢ 2 lb chicken thighs and drumsticks
  • ▢ 22 oz potatoes
  • ▢ 4 cloves garlic large
  • ▢ 1/4 cup olive oil
  • ▢ 1/2 cup lemon juice
  • ▢ 1 Tbsp lemon zest
  • ▢ 1 1/2 Tbsp tomato paste
  • ▢ 1 tsp salt
  • ▢ 1/2 Tbsp dried oregano
  • ▢ 1/2 tsp black pepper
  • ▢ 1 tsp paprika
  • ▢ parsley to garnish

Instructions

  • Preheat the oven to 400°F/200°C.
  • In a small bowl, add the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Mix well to form a sauce.
  • If necessary, chop the potatoes into smaller, even-sized pieces. Pat the chicken and potatoes dry with kitchen paper to remove any moisture.
  • Arrange the chicken and potatoes on a large sheet pan or in a roasting tin. Pour over the sauce, rubbing it in so everything is fully coated.
  • Bake at 400°F/200°C for 40 minutes or until the potatoes are tender and the chicken cooked through. Let it rest for 5 minutes to allow the juices to redistribute, then garnish the chicken and potatoes with parsley and serve.

Video

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Roasted chicken drumsticks and potatoes in one pan. - 14

One Pan Chicken and Potatoes

Equipment

  • Baking sheet or roasting tin

Ingredients

  • 2 lb chicken thighs and drumsticks
  • 22 oz potatoes
  • 4 cloves garlic large
  • 1/4 cup olive oil
  • 1/2 cup lemon juice
  • 1 Tbsp lemon zest
  • 1 1/2 Tbsp tomato paste
  • 1 tsp salt
  • 1/2 Tbsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • parsley to garnish

Instructions

  • Preheat the oven to 400°F/200°C.
  • In a small bowl, add the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Mix well to form a sauce.
  • If necessary, chop the potatoes into smaller, even-sized pieces. Pat the chicken and potatoes dry with kitchen paper to remove any moisture.
  • Arrange the chicken and potatoes on a large sheet pan or in a roasting tin. Pour over the sauce, rubbing it in so everything is fully coated.
  • Bake at 400°F/200°C for 40 minutes or until the potatoes are tender and the chicken cooked through. Let it rest for 5 minutes to allow the juices to redistribute, then garnish the chicken and potatoes with parsley and serve.

Video

Notes

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/one-pan-chicken-and-potatoes/