One-Pan Chicken and Potatoes Bake That Basically Cooks Itself

You’ve got 10 minutes and a sheet pan? Good—dinner is solved.

This One-Pan Chicken and Potatoes Bake is crispy where it should be, juicy where it counts, and bold enough to make you forget takeout. No juggling pots.

No culinary degree required. Just a few pantry staples, a hot oven, and the kind of flavor that makes everyone ask for seconds.

What Makes This Special

This recipe nails the holy trinity: speed, simplicity, and serious flavor.

You’re roasting chicken and potatoes together, which means the chicken drippings baste the spuds into golden, herby perfection. It’s weeknight-friendly but still plate-licking good.

Plus, clean-up is one pan—because who dreams about doing dishes?

One-Pan Chicken and Potatoes Bake That Basically Cooks Itself

Recipe by Wendy CarterCourse: Dinner, High-Protein

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

520

kcal

Ingredients

• Chicken: 4 bone-in, skin-on chicken thighs (about 2–2.5 lb).

• Drumsticks or breast halves work too, but thighs are king for juiciness.

• Potatoes: 1.5 lb baby gold or red potatoes, halved (or russets cut into 1-inch chunks).

• Onion: 1 medium red or yellow onion, cut into thick wedges.

• Garlic: 4–6 cloves, smashed.

• Lemon: 1 lemon, zested and cut into wedges.

• Olive oil: 3 tablespoons.

• Butter: 1 tablespoon, cut into small pieces (optional but glorious).

• Fresh herbs: 2 teaspoons chopped rosemary or thyme (or 1 teaspoon dried).

• Smoked paprika: 1 teaspoon (regular paprika works too).

• Dried oregano: 1 teaspoon.

• Red pepper flakes: 1/4 teaspoon, optional for heat.

• Salt & pepper: 1.5 teaspoons kosher salt, 1 teaspoon black pepper, divided.

• Optional add-ins: 1 cup cherry tomatoes, a handful of olives, or trimmed green beans for the last 15 minutes.

Step-by-Step Instructions

• Preheat like you mean it: Set your oven to 425°F (220°C). Hot oven = crisp skin and golden potatoes. Place a sheet pan inside to preheat if you want extra sizzle.
• Season the chicken: Pat chicken dry. Rub with 1 tablespoon olive oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, paprika, and half the oregano and rosemary/thyme. Add lemon zest. Massage it in—don’t be shy.
• Prep the veg: Toss potatoes, onion, and garlic with remaining olive oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, the rest of the herbs, and red pepper flakes if using.
• Pan it up: Spread the veggies on the hot sheet pan in a single layer. Nestle chicken thighs skin-side up on top. Dot butter over potatoes. Tuck lemon wedges around.
• Roast to crisp perfection: Bake 35–45 minutes until potatoes are tender and chicken hits 165°F at the thickest part (juices run clear). If skin needs more crunch, broil 2–3 minutes. Watch closely—no charcoal chic.
• Optional toss-ins: Add cherry tomatoes, olives, or green beans for the final 12–15 minutes if you want extra color and veg.
• Rest and finish: Let chicken rest 5 minutes. Squeeze roasted lemon over everything. Taste and adjust salt. Garnish with more herbs if you’re feeling fancy.

How to Store It Right

• Fridge: Cool completely, then store in an airtight container up to 4 days.
• Freezer: Chicken freezes well up to 2 months; potatoes get softer but still fine for reheats.
  

  Wrap tightly to avoid freezer funk.

• Reheat: Oven at 350°F for 12–15 minutes, or air fryer at 350°F for 6–8 minutes for crispy edges. Microwave works, but you’ll lose some crunch—trade-offs, right?

Why This Recipe Rocks

• Maximum flavor, minimal effort: The chicken renders flavorful fat that coats the potatoes—built-in basting.
• Budget-friendly: Thighs and potatoes are affordable and satisfying.
  

  Wallet says thanks.

• Flexible: Spice it Mediterranean, Cajun, or lemon-pepper with easy swaps.
• One pan, done: Less mess, more chill. FYI, parchment makes cleanup even easier.

Nutrition Stats

Per serving (thighs and potatoes, olive oil, no butter): approximately 560 calories, 32g protein, 32g fat (8–9g saturated), 38g carbs, 4–5g fiber, 880–1000mg sodium depending on salt and olives, and vitamin C from lemon and potatoes plus iron and potassium.

Using skinless thighs cuts fat by ~8–10g per serving; skipping butter saves ~100 calories total. Not medical advice, just helpful numbers.

Things to Be Careful About

• Overcrowding: If your pan is packed, things steam instead of crisp.
  

  Use a larger pan or two pans. Space = sear.

• Undersalting: Potatoes need more salt than you think.
  

  Taste a potato before serving.

• Uneven sizes: Keep potato chunks around 1 inch. Tiny pieces burn, big ones stay firm—a culinary identity crisis.
• Temperature: Verify 165°F in the thickest part of chicken.
  

  No guessing games.

• Soggy skin: Pat chicken dry and keep skin-side up. Moisture is the enemy of crunch.

Optional Substitutions

• Chicken cuts: Swap for drumsticks or bone-in breasts.
  

  For boneless thighs, roast 25–30 minutes and add potatoes 10 minutes earlier.

• Potatoes: Sweet potatoes or carrots work; reduce temp to 400°F and watch for quicker browning.
• Herbs/spices: Try Italian seasoning, Cajun blend, or lemon pepper. A spoon of Dijon with the oil = instant tang.
• Oil: Avocado oil instead of olive oil if you want a higher smoke point.
• Citrus: Orange or lime instead of lemon for a twist—yes, it slaps.
• Add-ins: Artichokes, capers, or feta (added after roasting) for Mediterranean vibes.

FAQ

Can I make this with boneless, skinless chicken?

Yes.

Use boneless thighs and roast 25–30 minutes total. Start the potatoes 10 minutes earlier or cut them smaller so everything finishes together.

You’ll lose some crispy skin factor but keep great flavor.

How do I keep the potatoes from sticking?

Use a preheated pan, enough oil, and avoid moving them for the first 15 minutes. Lined parchment helps, but direct contact with a hot pan gives better browning.

Don’t crowd the pan.

What vegetables pair well with this?

Green beans, asparagus, Brussels sprouts halves, or cherry tomatoes. Add delicate veggies in the last 12–15 minutes so they don’t become sad and mushy.

What if I only have chicken breasts?

Use bone-in, skin-on breasts and roast 30–40 minutes, depending on size.

If using boneless, reduce time to 22–28 minutes and monitor temp closely—breasts go from juicy to dry faster than you can say “whoops.”

Can I meal-prep this?

Absolutely. Season chicken and chop potatoes in the morning (or night before).

Store separately, then roast after work. Reheats like a champ, IMO, especially in an air fryer.

How do I add more sauce?

Whisk pan juices with a squeeze of lemon and a teaspoon of Dijon.

For creamy, stir in a spoon of Greek yogurt off-heat. Fancy vibes, no extra pans.

Bringing It All Together

One pan, one hour, full-on comfort.

This One-Pan Chicken and Potatoes Bake earns a permanent spot in your rotation because it respects your time and crushes your cravings. Crisp skin, tender potatoes, big herb-and-lemon energy—what’s not to love?

Make it once, and it’ll be your new “I’ve got this” dinner move.