One Pan Chicken and Potatoes
Updated Jul 23, 2025
Baked chicken and potatoes recipe is made in one pan and is easy to throw together with thighs or drumsticks, potatoes, and a simple sauce.
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One Pan Chicken and Potatoes is so good!
This one pan chicken and potatoes is what I make when I don’t want to stand in the kitchen. I use chicken thighs or drumsticks, toss in some baby potatoes, and bake everything together in a 9×13.
This chicken and potatoes recipe is one of those dinners I’ve made a hundred times, and I don’t really measure anymore, just mix the sauce, pour it over, and let the oven handle the rest.
Happy Cooking!
– Yumna
Baked Chicken and Potatoes Ingredients
- Chicken: I’m using a mixture of bone-in chicken thighs and drumsticks! If you’d rather go with chicken breast, the oven time should be reduced and you may need to cut your potatoes smaller to cook quicker.
- Potatoes: You can use any type of potatoes with this dish, but I love throwing in baby potatoes and cutting them in half to cook evenly.
- Sauce: I make this sauce with olive oil, lemon juice, 7 Spice, paprika, salt, and pepper. You can switch things up with the seasoning like lemon pepper, Italian seasoning, Cajun seasoning, or even a BBQ spice blend.
Recipe Video Tutorial
How to Make Chicken and Potatoes
One Pan Chicken and Potatoes Recipe
Video
Ingredients
- 8 chicken thighs and drumsticks about 2 ½ pounds
- 1 ½ pounds baby potatoes halved
- ¼ cup olive oil
- ¼ cup lemon juice
- 6 garlic cloves pressed
- 1 teaspoon 7 spice
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400°F. Dry the chicken and potatoes well with a paper towel and place on a 9 x 13 oven-safe rimmed baking dish.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, 7 Spice, paprika, salt and pepper. Drizzle over the chicken in the pan. Add the potatoes and use your hands to evenly coat the chicken and potatoes with the sauce.
- Bake uncovered for 55-65 minutes until the potatoes are fork tender and the chicken is cooked through. Broil for 3-5 more minutes if needed for a golden brown color.
- Allow the chicken to rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Pat your potatoes and chicken dry before adding them to the pan. Removing excess moisture will help everything crisp up, rather than steam, when it roasts!
- Use skin-on chicken thighs. The skin will not only crisp up, but it will also protect the meat from drying out. My kids are huge fans!
- Use your hands to coat the chicken and potatoes in the sauce. If you don’t mind getting messy (I don’t), using your hands will help ensure that your meat and potatoes are well coated and covered with flavor.
- Let your chicken rest for at least 5 minutes before serving. Resting meats before serving allows the juices to redistribute, making each bite more tender, flavorful and juicy.
Serving Ideas
- Add a veggie side. Classic veggie dishes are great with simple, hearty chicken and potatoes. My favorites are green bean almond, cauliflower gratin, and roast carrots.
- Pair with salad. For a lighter side dish, a green salad adds color and freshness! Try my chopped green goddess or a tried and true Caesar salad.
FAQs
This dish is best served as soon as it’s ready imo, but leftovers will keep well in the fridge for up to 5 days. When you’re ready to eat, you can enjoy your chicken cold, or re-heat it in the oven at 350°F for 20 minutes or so until warmed through.
The chicken will freeze quite well, but I definitely wouldn’t recommend freezing your potatoes. They’ll get mealy when thawed! Just let the meat cool, place it in an airtight container, and it’ll keep in the freezer for up to 3 months. Thaw it in the fridge overnight and reheat in the oven when you’re ready to eat.
I don’t usually marinate my chicken before cooking it, but you absolutely can if you prefer! Coat your chicken and potatoes in the sauce, then cover it with plastic wrap and place in the fridge. Just don’t let it sit for too long! After a couple of hours, the acid in the sauce may start to break down the meat.
Comments
Looks amazing! Can I make this in a metal roasting pan?
Yes, a metal roasting pan will work! I’d just recommend using a rimmed pan and spreading everything out in a single layer so the chicken and potatoes roast instead of steam. If your metal pan is larger than 9×13, start checking a little earlier since the ingredients may cook faster with more surface area. Also, because of the lemon juice, I’d avoid aluminum if possible, or line it with parchment paper to prevent any metallic taste. Hope that helps!
Hi! I am making this today! I don’t have a ceramic casserole dish, but I do have a glass Pyrex or ceramic coated Dutch oven. Is one better for baking this meal over the other??
Hi Valerie – Sorry I missed your question yesterday! I have made this my times in my glass pyrex dish and it works great! The ceramic coated dutch oven will also work well but I think the shallower pyrex dish will get your more browning. Hope you enjoy it!
Thank you! I LOVE one pan meals! This was super easy and tasty!
I love them too! So glad you found this one and that it turned out tasty, Janice!
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