Chicken and Potato One Pan Recipe

This chicken and potato one pan recipe is perfect for busy nights. You put it all in one pan, so clean up is easy and perfect for baking while you do your nighttime chores.

Ingredients for Chicken and Potato One Pan Recipe

• Chicken Thighs: Chicken thighs are so juicy and tender. If you haven’t tried them, try it with this recipe
• Baby Potatoes: About 1 to 2 pounds of baby potatoes will work perfectly for 4 in a family. Adjust if you need more.
• Garlic: You can use garlic cloves but if all you have in a jar of minced garlic it is perfect.
• Parmesan Cheese: I have tried both fresh and in the package already shredded. Fresh parmesan cheese you grate is so much better.
• Olive Oil: The oil helps to crisp your chicken thighs and potatoes.
• Oregano and Thyme Don’t skip the herbs. They add such a great flavor to the dinner.
• Salt and Pepper: Don’t skip using this on your chicken. It brings out such a delicious taste to your recipe.

Instructions

Preheat your oven to 400°F (200°C).

Season the chicken: Pat the chicken thighs dry, then sprinkle both sides with salt and pepper.

Make the marinade: In a mixing bowl, stir together the minced garlic, olive oil, dried herbs, and lemon juice. Add the chicken and toss until each piece is well coated.

Prep the potatoes: Rinse the baby potatoes, slice them in half, and add them to the same bowl. Mix everything together so the potatoes pick up that delicious seasoning.

Assemble the sheet pan: Lightly grease a baking sheet with olive oil. Arrange the chicken on one side and the potatoes on the other.

Add Parmesan: Sprinkle grated Parmesan over both the chicken and the potatoes for a golden, flavorful finish.

Bake for 25–30 minutes, flipping the chicken and giving the potatoes a quick stir halfway through.

Check for doneness: The chicken should reach an internal temperature of 165°F (75°C) and the potatoes should be fork-tender.

Let everything rest for 5 minutes, then garnish with fresh parsley before serving.

Chicken and Potatoes One Pan Recipe

This chicken and potatoes one pan recipe is so easy and delicious

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4-6 pieces Boneless Skinless Chicken Thighs
• 1-2 pounds Baby Potatoes Halved
• 6-8 cloves Garlic or minced garlic
• 1 cup Parmesan Cheese Freshly grated
• 2-3 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• Salt
• Pepper
• Lemon

Method

 

1. Preheat your oven to 400°F (200°C).
2. Season the chicken: Pat the chicken thighs dry, then sprinkle both sides with salt and pepper.
3. Make the marinade: In a mixing bowl, stir together the minced garlic, olive oil, dried herbs, and lemon juice. Add the chicken and toss until each piece is well coated.
4. Prep the potatoes: Rinse the baby potatoes, slice them in half, and add them to the same bowl. Mix everything together so the potatoes pick up that delicious seasoning.
5. Assemble the sheet pan: Lightly grease a baking sheet with olive oil. Arrange the chicken on one side and the potatoes on the other.
6. Add Parmesan: Sprinkle grated Parmesan over both the chicken and the potatoes for a golden, flavorful finish.
7. Bake for 25–30 minutes, flipping the chicken and giving the potatoes a quick stir halfway through.
8. Check for doneness: The chicken should reach an internal temperature of 165°F (75°C) and the potatoes should be fork-tender.
9. Let everything rest for 5 minutes, then garnish with fresh parsley before serving.

Notes

You can freeze leftovers in an air tight container.