One Pan Chicken and Potatoes

This one pan chicken and potatoes is an absolute lifesaver for those nights when you want something comforting but have no energy for complicated prep. You end up with crispy golden potatoes and juicy, deeply flavorful chicken, all infused with herby lemon and roasted garlic. Everything cooks together on one tray so cleanup is a breeze.

I made this when my kids had soccer late and it quickly became our go-to for busy nights when we still want a real meal. Every time it comes out of the oven I remember why my family asks for it again and again.

Gather Your Ingredients

• Chicken thighs and drumsticks: give you a juicy result and they do not dry out like chicken breast
• Potatoes: especially Yukon Gold or baby potatoes for best creamy centers and crisp edges
• Garlic: for deep savory aroma and sweetly roasted bite so always use fresh
• Olive oil: ties the flavors together and helps everything crisp up choose extra virgin for best taste
• Lemon juice: for zing and brightness always use freshly squeezed for fullest flavor
• Lemon zest: adds aromatic oils that make the whole dish sing use a microplane for best results
• Tomato paste: for a subtle depth and a slight sweetness go for double concentrate if possible
• Salt: balances flavor and ensures potatoes are seasoned through
• Dried oregano: for a warm herby Mediterranean note make sure it is not old for best aroma
• Black pepper: adds gentle heat and rounds off the spice mix use freshly cracked if you can
• Paprika: gives earthiness and color smoked or sweet both work
• Parsley: for a fresh pop of color and finish chopped just before using keeps it lively

How to Make It

Prep the Oven:

Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius early so it is hot when you need it for that first blast of heat

Mix the Sauce:

In a small bowl combine your olive oil minced garlic tomato paste fresh lemon juice lemon zest salt dried oregano black pepper and paprika Stir until you have a fragrant thick sauce

Prep Chicken and Potatoes:

If your potatoes are larger than bite-sized chop them up so they will cook evenly Pat both chicken and potatoes dry with a paper towel to help them brown up not steam

Arrange on Pan:

Lay out chicken pieces and potatoes on your baking sheet or roasting tin Pour the sauce over all ingredients then use your hands or tongs to rub and toss until everything is well coated

Bake:

Place in preheated oven and let it roast for forty minutes Potatoes should be fork-tender and chicken will have a golden crispy skin

Rest and Finish:

Remove pan and let the chicken and potatoes rest for five minutes so the juices settle Sprinkle with chopped parsley just before serving for freshness

Paprika is my secret favorite because it adds earthy warmth and a beautiful color but does not overpower the other flavors. My kids now call this special chicken and request it every time a grandparent visits because it fills the house with the coziest smell.

Flavor Boosters

Try swapping in sweet potatoes or parsnips for a twist, or use rosemary or thyme instead of oregano. The lemon and garlic are stars but smoked paprika also brings a rich warmth to the seasoning blend.

Serving Suggestions

Add steamed broccoli or lemony green beans to round out the meal. A drizzle of extra olive oil and more herbs at the table make it extra elegant, and a quick Greek salad on the side is always welcome.

Creative Twists

Assemble everything raw with the sauce and freeze flat in a freezer bag, or try adding asparagus and zucchini in spring, Brussels sprouts in winter. Leftover potatoes make a great breakfast hash with a fried egg on top the next morning.

Nothing beats one pan wonders for easy cleanup. For this recipe the biggest key is high heat and a good sizzle and do not be afraid to use your hands to work in that garlicky lemon sauce. Every week this meal saves my sanity and fills our house with the kind of cozy smells that say home.

Recipe FAQs

→ How do I get crispy potatoes and juicy chicken?

Pat potatoes and chicken dry before roasting, and use high heat for crispy skin and moist meat.

→ Can I substitute chicken breasts for thighs and drumsticks?

Yes, but reduce baking time slightly, as breasts cook faster and may dry out if overbaked.

→ What kind of potatoes work best?

Use waxy or all-purpose varieties like Yukon Gold or red potatoes for best texture and flavor.

→ How do I know when the chicken is cooked through?

Check with a food thermometer—internal temperature should reach 165°F (74°C) in the thickest part.

→ How long does it keep in the fridge?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.