One Pan Chicken Thighs and Potatoes
This one pan chicken and potatoes dinner is foolproof and full of flavor — juicy chicken, crispy potatoes, and barely any dishes to wash!
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
Main Ingredients
- 4 chicken thighs bone-in, skin-on
- 4 cups potatoes Yukon Gold, Maris Piper, or baby, cut into chunks
- 2 tbsp olive oil divided
Seasoning Mix
- 1 tsp paprika
- 1 tsp onion granules
- 1 tsp garlic powder
- 1 tsp rosemary dried
- 1 tsp thyme dried
- 0.5 tsp black pepper
- 1 tsp salt
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix paprika, rosemary, garlic powder, onion granules, thyme, black pepper, and salt.
- Peel and cut the potatoes into bite-sized chunks, or scrub clean if leaving skins on. Rinse and drain.
- Toss potatoes with half the olive oil and half the spice mix until coated.
- Pat chicken dry. Brush with remaining olive oil and season with the remaining spice mix.
- Arrange chicken and potatoes on a baking sheet, leaving space between for even cooking.
- Bake for 40–45 minutes until chicken is golden and cooked through (165°F internally), and potatoes are crisp and fluffy.
- Let rest 5 minutes before serving.
Notes
Patting chicken dry, giving space on the tray, and not skipping the rest time are key tips for the best texture and flavor. Add vegetables like carrots or bell peppers if desired.
Nutrition
Calories: 520kcalCarbohydrates: 24gProtein: 35gFat: 30gSaturated Fat: 7gCholesterol: 140mgSodium: 620mgPotassium: 780mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 18mgCalcium: 40mgIron: 2.5mg
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