Here’s a classic, comforting recipe for Roasted Chicken and Potatoes — juicy, herb-seasoned chicken roasted alongside golden, crispy potatoes. Everything cooks on one pan, making it ideal for a simple, flavorful dinner.
🍗 Roasted Chicken and Potatoes (One-Pan Meal)
🕒 Total Time: ~1 hour
Servings: 4
🧾 Ingredients:
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4 bone-in, skin-on chicken thighs or drumsticks (or a mix)
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1½ lbs baby potatoes or Yukon golds, halved
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3 tbsp olive oil
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4 cloves garlic, minced
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1 tsp paprika
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1 tsp dried thyme (or rosemary)
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1 tsp salt
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½ tsp black pepper
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Juice of ½ lemon (optional)
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Fresh parsley or rosemary for garnish (optional)
🔪 Instructions:
1. Preheat oven:
To 425°F (220°C). Line a baking sheet or use a cast iron skillet or roasting pan.
2. Season the chicken:
In a large bowl, toss chicken with:
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2 tbsp olive oil
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Half the garlic
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Paprika, thyme, salt, and pepper
Let it marinate while prepping potatoes (or at least 10 minutes).
3. Prepare the potatoes:
Toss halved potatoes with:
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1 tbsp olive oil
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Remaining garlic
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Salt, pepper, and a little extra thyme or rosemary if desired.
4. Assemble on pan:
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Arrange chicken skin-side up on the pan.
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Scatter potatoes around the chicken (cut-side down for best crisp).
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Optional: Add lemon wedges or a squeeze of lemon juice over everything.
5. Roast:
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Bake for 40–50 minutes, or until chicken reaches 165°F (74°C) and potatoes are tender and golden.
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Optional: Broil for 3–5 minutes at the end to crisp up the chicken skin and brown the potatoes.
6. Garnish & serve:
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Let rest for 5 minutes.
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Sprinkle with fresh herbs or a little lemon zest for brightness.
💡 Tips:
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Veggie add-ins: Toss in carrots, brussels sprouts, or onions for variety.
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No bone-in chicken? Boneless thighs or breasts work, but reduce roasting time to 25–30 minutes.
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Flavor boost: Add a spoonful of Dijon mustard or balsamic vinegar to the marinade.