One Pan Chicken and Potatoes Recipe

This One Pan Chicken and Potatoes recipe is true weeknight magic—juicy, golden-skinned chicken and tender, flavor-soaked potatoes, all roasted together to delicious, lemony perfection. With herby, garlicky goodness in every bite and minimal cleanup, it’s the kind of cozy, satisfying meal that you’ll want to make again and again!

Ingredients You’ll Need

This simple list of ingredients is all you need to make a vibrant, satisfying meal. Each choice—from the chicken’s juicy richness to the lemon and earthy oregano—plays a special role in bringing out color and that craveable, Mediterranean flavor.

• Chicken Thighs and Drumsticks: Bone-in, skin-on pieces become incredibly moist and flavorful, soaking up every drop of the garlicky lemon marinade.
• Potatoes: Choose waxy or all-purpose potatoes—yellow, red, or baby potatoes work beautifully—for soft centers and crispy golden edges.
• Garlic: Fresh cloves infuse the pan with that irresistible aroma and kick up the flavor intensity.
• Olive Oil: Rich and fruity, olive oil brings silkiness to the sauce and ensures everything roasts up beautifully.
• Lemon Juice & Zest: These bring bright acidity and zing, lifting all the other flavors and cutting through richness.
• Tomato Paste: Just a tablespoon adds savory depth and a hint of tang that sets this dish apart.
• Salt & Black Pepper: Essential for balance and making all the flavors sing.
• Dried Oregano: Aromatic and slightly peppery—classic for Mediterranean chicken.
• Paprika: Smoked or sweet paprika adds warmth, earthiness, and that gorgeous color on the finished dish.
• Parsley: A fresh, green flourish to finish!

Variations

One of the best things about One Pan Chicken and Potatoes is how easily you can make it your own! Don’t be afraid to swap in your favorite veggies, use what you already have, or give it a twist based on your cravings or needs.

• Use Boneless Chicken: Boneless, skinless thighs or breasts can be used—just decrease the roasting time by about 10 minutes so the chicken stays juicy.
• Add More Veggies: Toss in chunks of carrots, bell peppers, zucchini, or even green beans for extra color, sweetness, and texture.
• Spice It Up: Add a pinch of chili flakes, cayenne, or smoked paprika for a touch of heat.
• Herb Swap: Try fresh rosemary, thyme, or basil instead of (or in addition to) oregano for a different aromatic profile.
• Citrus Twist: Swap lemon for orange or use a combo for a sweeter, fragrant variation.

How to Make One Pan Chicken and Potatoes

Step 1: Make the Marinade

In a small bowl, whisk together olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Give it a good mix until the tomato paste dissolves and everything smells absolutely amazing—this is where all that flavor magic starts!

Step 2: Prep the Chicken and Potatoes

If your potatoes are large, chop them into chunky, even pieces so they roast evenly alongside the chicken. Pat both chicken and potatoes dry with paper towels to help them crisp up nicely in the oven.

Step 3: Arrange and Coat Everything

Place the chicken and potatoes in a single layer on a large baking sheet or roasting pan. Pour the marinade right over, then use your hands to turn and rub so every piece is thoroughly coated. This step ensures every bite is juicy and loaded with flavor.

Step 4: Bake to Perfection

Roast in a preheated 400°F (200°C) oven for 40 minutes, or until the potatoes are fork-tender and the chicken is golden brown with crisp edges. The aroma that fills your kitchen will have everyone peeking in!

Step 5: Let Rest and Serve

Once everything’s cooked through, let the pan rest for about 5 minutes. This lets all those wonderful juices redistribute. Sprinkle with freshly chopped parsley and bring the pan right to the table—family style at its most comforting!

How to Serve One Pan Chicken and Potatoes

Garnishes

A tumble of fresh parsley is classic, but don’t be shy about adding lemon wedges on the side for extra zing. You can also sprinkle over a little crumbled feta or some fresh oregano just before serving for a touch of creamy tang and aromatics.

Side Dishes

This dish is wonderfully complete on its own, but a crisp, refreshing salad—think cucumber, tomato, and red onion—pairs beautifully. A side of warm pita or crusty bread is highly encouraged for mopping up all those delicious juices.

Creative Ways to Present

For cozy family-style dining, bring the whole baking sheet to the table and let everyone serve themselves. If you want a fancier presentation, arrange the chicken and potatoes on a platter and spoon the pan sauce over, scattering extra herbs for a vibrant finish. For meal prep, pack individual portions with a wedge of lemon and some greens—easy lunches sorted!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, store the cooled One Pan Chicken and Potatoes in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it fantastic for next-day lunches or speedy dinners.

Freezing

You can freeze cooked chicken and potatoes together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for best texture—just be aware the potatoes will be softer after freezing.

Reheating

To reheat, pop leftovers in a covered baking dish and warm in a 350°F oven until heated through. For best flavor and potato texture, avoid the microwave if you can! If you want to restore crispness, uncover for the last few minutes in the oven.

FAQs

Final Thoughts

If you’re after a cozy, flavor-packed meal that’s as easy as it is impressive, this One Pan Chicken and Potatoes is a must-try. Pour yourself something lovely, gather your favorite people, and watch how something this simple turns into everyone’s new comfort classic.

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