One Pan Chicken and Potatoes

This easy one pan chicken and potatoes recipe gets a delicious meal on the table with almost zero fuss or cleanup. The oven takes care of the cooking while juicy chicken and perfectly browned potatoes soak in a vibrant lemon garlic marinade. When weeknights get hectic, this dish always saves the day.

My family is always excited when they smell this roasting in the oven. I have made it through many rushed evenings and it never lets me down especially when everyone is hungry and there is little time.

Gather Your Ingredients

• Chicken thighs and drumsticks: bring flavor and remain juicy during roasting look for fresh skin on cuts for best result
• Potatoes: give a tender hearty base Yukon Gold or red potatoes hold shape well and get crispy edges choose firm unblemished potatoes
• Garlic: adds savory depth use fresh cloves and mince finely for big flavor
• Olive oil: helps crisp the potatoes and marries the flavors choose extra virgin for richer taste
• Lemon juice: brightens up the whole dish and keeps the chicken moist go for freshly squeezed juice
• Lemon zest: adds an extra punch of citrus aroma use a microplane to zest only the yellow part
• Tomato paste: brings subtle tang and richness choose a deep red paste for best color and flavor
• Salt: seasons the dish evenly use kosher or sea salt for clean taste
• Dried oregano: adds herbaceous notes and a Mediterranean vibe look for vibrant green oregano for freshness
• Black pepper: gives gentle heat use freshly cracked for best taste
• Paprika: gives a warm smoky note reach for bright red paprika for maximum flavor
• Parsley: provides a fresh herbal finish chop just before serving for bright color

How to Make It

Make the Marinade:

Mix together olive oil minced garlic tomato paste lemon juice lemon zest salt oregano black pepper and paprika in a small bowl. Stir thoroughly to ensure everything is combined and the tomato paste is broken up completely.

Prep Chicken and Potatoes:

Chop the potatoes into similar sized chunks so they cook evenly. Pat both the chicken pieces and the potato chunks dry with kitchen paper to get rid of excess moisture. This helps everything crisp up in the oven.

Coat and Arrange:

Spread the chicken and potatoes on a large sheet pan or roasting tin. Pour the marinade over and use your hands to thoroughly coat each piece making sure every surface glistens with sauce.

Bake:

Place the tray in a preheated oven at four hundred degrees Fahrenheit or two hundred degrees Celsius. Roast for forty minutes tossing halfway through if you want extra crispy potatoes. Chicken should reach at least one hundred sixty five degrees Fahrenheit when checked with a thermometer.

Rest and Serve:

After the pan comes out of the oven let it rest five minutes so the juices redistribute. Sprinkle with chopped parsley just before serving for a burst of fresh flavor.

The lemon zest is secretly my favorite part here it perfumes the kitchen while roasting and gives every bite that restaurant style finishing touch. My kids love helping brush the marinade on and there have even been silly squabbles over who gets the crispiest potato pieces.

Flavor Boosters

You can swap chicken thighs and drumsticks for chicken breasts but adjust roasting time as breasts cook faster. Sweet potatoes work in place of white potatoes for a touch of sweetness. Feel free to use fresh rosemary or thyme if you prefer those herbs. Smoked paprika or chili flakes can add more depth if desired.

Serving Suggestions

Pair this with a simple green salad or steamed green beans on the side. It goes well with a dollop of Greek yogurt or a squeeze of extra lemon at the table for even more brightness. Leftovers are perfect to tuck into wraps or slice over a batch of cooked rice for lunch.

Creative Twists

This classic style of sheet pan roasting calls back to Mediterranean home cooking where lemon garlic and oregano are staple flavors. In spring I sometimes add a handful of asparagus spears to the pan or layer in fresh baby carrots for extra color. Winter versions get a sprinkle of crumbled feta cheese or whole unpeeled garlic cloves to roast alongside.

This is always a crowd pleaser and makes weeknight dinners so much easier. It is the kind of meal that wins over picky eaters and makes fantastic leftovers.

Common Questions About the Recipe

→ Which chicken pieces work best?

Chicken thighs and drumsticks are preferred for their juicy texture, but bone-in breasts can also be used. Adjust cooking time as needed.

→ Do you need to peel the potatoes?

Peeling is optional. Leave skins on for extra texture and nutrients, or peel for a smoother feel.

→ Can I substitute other vegetables?

Yes, carrots, onions, or bell peppers work well. Add firmer vegetables at the start, and softer ones halfway through.

→ How do I know if the chicken is done?

Check that the internal temperature reaches 165°F (74°C), or pierce to ensure juices run clear and no pink remains.

→ What herbs pair well with this dish?

Dried oregano provides classic flavor, while fresh parsley adds a bright finish. Thyme or rosemary are also great additions.

→ How should leftovers be stored?

Let everything cool before transferring to an airtight container. Refrigerate for up to four days for best quality.