One-Pan Chicken and Potatoes is a delightful dish that brings together the comforting flavors of tender chicken, creamy potatoes, sweet carrots, and crispy onions. Perfect for busy weeknights or family gatherings, this recipe makes it easy to whip up a satisfying meal in one pan. The combination of spices elevates the taste while keeping preparation simple, making it an instant favorite.
Why You’ll Love This Recipe
- Easy Preparation: With minimal prep time and only one pan needed, cleanup is a breeze.
- Flavorful Ingredients: A savory blend of spices ensures each bite is packed with flavor.
- Versatile Meal: This dish pairs well with various sides, making it suitable for any occasion.
- Crowd-Pleasing: Ideal for family dinners or gatherings; it satisfies everyone’s appetites.
- Healthy Option: Packed with protein and vegetables, this recipe caters to healthy eating without sacrificing taste.
Tools and Preparation
To make One-Pan Chicken and Potatoes, gather your essential tools. Having the right equipment will streamline your cooking process and ensure great results.
Essential Tools and Equipment
- Sheet pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cooking spray
Importance of Each Tool
- Sheet pan: Provides ample space for roasting all ingredients evenly.
- Mixing bowl: Allows for easy mixing of marinade ingredients before combining with chicken.
- Whisk: Ensures all marinade components are blended smoothly for maximum flavor.
Ingredients
One-Pan Chicken and Potatoes is a total crowd-pleaser with tender chicken, creamy potatoes, sweet carrots, and crispy onions. Easy to make and absolutely delicious!
For the Marinade
- 2 tablespoons minced garlic
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 1-1/2 teaspoons paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup chicken broth
- 2 teaspoons Dijon-style mustard (optional)
For the Chicken
- 6 bone-in, skin-on chicken thighs (2-1/4 pounds)
For the Vegetables
- Cooking spray
- 2 heaping cups baby gold potatoes
- 1-1/2 large yellow onions (halved and sliced into 1-inch thick chunks)
- 1-1/2 cups carrots (peeled; cut to 1-1/2 inches long x 1/2-inch thick)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- Fresh thyme (optional)
- Hearty buttered bread (optional, for dunking in sauce)
How to Make One-Pan Chicken and Potatoes
Step 1: Prepare the Marinade
In a bowl, combine all marinade ingredients except for the chicken. Whisk until smooth. Add the chicken thighs and toss until well coated. Optionally, cover and marinate overnight or let stand at room temperature while preparing veggies.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). Generously grease a rimmed 13×18-inch sheet pan with cooking spray.
Step 3: Arrange the Vegetables
On the greased pan, combine baby gold potatoes, onions, carrots, salt, pepper, and olive oil. Toss well to coat everything evenly. Spread out in an even layer on the sheet pan. Make space to nestle in the marinated chicken thighs.
Step 4: Bake the Dish
Scrape any leftover marinade onto the chicken thighs. Carefully pour one cup of chicken broth over the veggies. Spray everything generously with cooking spray. Bake for 50–55 minutes or until veggies are crisp-tender and chicken is golden.
Step 5: Broil for Extra Crispiness
Switch your oven to broil mode and move the tray to the top shelf. Broil for 1–2 minutes while watching carefully until there’s a slight char on top.
Step 6: Serve Your Meal
Remove from oven and let stand for 5–10 minutes. Spoon pan juices over both veggies and chicken. Add fresh thyme if desired. Serve warm with crusty buttered bread to soak up that delicious sauce! Enjoy this comforting One-Pan Chicken and Potatoes dish!
How to Serve One-Pan Chicken and Potatoes
One-Pan Chicken and Potatoes is a satisfying dish that can be enjoyed in various ways. Whether you’re hosting family or having a cozy night in, these serving suggestions will elevate your meal experience.
With Fresh Herbs
- Garnish with Fresh Thyme: Sprinkle fresh thyme on top just before serving for an aromatic touch.
- Chopped Parsley: Add chopped parsley for a fresh, vibrant flavor that complements the dish beautifully.
Accompanied by Bread
- Crusty Buttered Bread: Serve with hearty buttered bread to soak up the delicious pan juices.
- Garlic Bread: Pair with garlic bread for an extra burst of flavor that enhances the meal.
Alongside Salads
- Simple Green Salad: A light green salad with vinaigrette balances the richness of the chicken and potatoes.
- Roasted Beet Salad: This adds earthy sweetness and a pop of color to the plate.
With Dipping Sauces
- Honey Mustard Sauce: A sweet and tangy honey mustard sauce makes a delightful dip for both chicken and veggies.
- Creamy Ranch Dressing: Serve with ranch dressing for those who enjoy a creamy addition.
How to Perfect One-Pan Chicken and Potatoes
Mastering One-Pan Chicken and Potatoes can take your cooking skills to the next level. Here are some key tips to ensure your dish turns out perfectly every time.
- Use Bone-In Chicken Thighs: The bone-in thighs add flavor and moisture, making the chicken tender and juicy.
- Marinate for Flavor: Allowing the chicken to marinate enhances its taste. Aim for at least 30 minutes or overnight for optimal results.
- Cut Vegetables Uniformly: Ensure all vegetables are cut into similar sizes for even cooking. This helps everything cook at the same rate.
- Don’t Overcrowd the Pan: Give each ingredient enough space on the sheet pan. This promotes browning and prevents steaming.
- Broil for Crispiness: Broiling at the end adds a nice char to the chicken skin, enhancing both flavor and texture.
- Let It Rest Before Serving: Allowing the dish to rest after cooking allows juices to redistribute, resulting in moister chicken.
Best Side Dishes for One-Pan Chicken and Potatoes
Pairing side dishes with One-Pan Chicken and Potatoes can create a well-rounded meal. Here are some great options that complement this delicious dish.
- Steamed Broccoli: Bright green broccoli adds color and nutrients. Steam until tender but still crisp for best results.
- Roasted Brussels Sprouts: Toss Brussels sprouts in olive oil, salt, and pepper, then roast until crispy outside and tender inside.
- Garlic Mashed Cauliflower: A creamy alternative to mashed potatoes that is lighter but packed with flavor from roasted garlic.
- Quinoa Salad: Flavorful quinoa mixed with diced veggies offers a refreshing contrast while being nutritious.
- Grilled Asparagus: Lightly seasoned grilled asparagus brings a smoky flavor that pairs well with the savory chicken.
- Corn on the Cob: Sweet corn adds a delightful crunch; serve it buttered or grilled for extra flavor.
- Coleslaw: A crunchy coleslaw can provide a refreshing bite that balances out the richness of the main dish.
- Baked Sweet Potatoes: Their natural sweetness complements the savory flavors of chicken, making them an excellent choice alongside this meal.
Common Mistakes to Avoid
When making One-Pan Chicken and Potatoes, it’s easy to make some common mistakes. Here are a few tips to ensure your dish turns out perfectly.
Boldly seasoning: Forgetting to season the chicken and veggies can lead to bland flavors. Be generous with salt, pepper, and spices for a delicious outcome.
Overcrowding the pan: Placing too many ingredients in one pan can result in uneven cooking. Make sure to spread everything out for even heat distribution.
Ignoring cooking times: Not paying attention to the recommended cooking time may leave chicken undercooked or veggies overdone. Use a meat thermometer to ensure proper doneness.
Skipping the marinade: Rushing through the marinating process can diminish flavor. Allow the chicken to marinate for at least 30 minutes or overnight for best results.
Using low-quality broth: A poor-quality broth can affect the overall taste of the dish. Opt for a good quality chicken broth for richer flavor.
Not letting it rest: Cutting into the chicken immediately after baking can release juices. Let it rest for a few minutes before serving to keep it juicy.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container for up to 3 days.
- Ensure the chicken and veggies are completely cooled before sealing them.
Freezing One-Pan Chicken and Potatoes
- Freeze in an airtight container or freezer bags for up to 3 months.
- Portion out servings for easier defrosting later on.
Reheating One-Pan Chicken and Potatoes
- Oven: Preheat oven to 350°F (175°C). Place in a baking dish covered with foil until heated through, about 20-25 minutes.
- Microwave: Heat in microwave-safe containers in 1-minute intervals, stirring between each until hot.
- Stovetop: Reheat on medium heat in a skillet, adding a splash of chicken broth if necessary, until warmed throughout.
Frequently Asked Questions
Here are some common questions about One-Pan Chicken and Potatoes that might help you out!
Can I use boneless chicken instead of bone-in?
Yes, boneless chicken thighs can be used; adjust cooking time as they may cook faster than bone-in pieces.
What vegetables work well with One-Pan Chicken and Potatoes?
You can add bell peppers, Brussels sprouts, or green beans for added color and nutrition!
Can I prepare this dish ahead of time?
Absolutely! You can marinate the chicken up to 24 hours in advance and prep your veggies beforehand.
How do I spice up my One-Pan Chicken and Potatoes?
Feel free to experiment with different herbs like rosemary or spices such as cumin for a unique flavor profile!
Is this recipe suitable for meal prep?
Yes! This recipe is perfect for meal prep as it stores well and reheats nicely throughout the week.
Final Thoughts
One-Pan Chicken and Potatoes is not only simple to make but also packed with flavor that everyone will love. It’s versatile enough that you can customize it with various vegetables or spices based on your preferences. Give this recipe a try, and enjoy its warm comfort any night of the week!
One-Pan Chicken and Potatoes
One-Pan Chicken and Potatoes is a comforting and flavorful dish that effortlessly combines tender chicken with creamy potatoes, sweet carrots, and crispy onions, all cooked together in just one pan. Perfect for busy weeknights or family gatherings, this easy-to-follow recipe makes delicious meals without the hassle of multiple pots and pans. The savory blend of spices elevates the taste of each ingredient, ensuring every bite is satisfying. Enjoy this hearty dish alongside your favorite sides or on its own as a complete meal.
- Total Time: 1 hour 10 minutes
- Yield: Serves 4 people 1x
Ingredients
- 2 tablespoons minced garlic
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 1–1/2 teaspoons paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup chicken broth
- 2 teaspoons Dijon-style mustard (optional)
- 6 bone-in, skin-on chicken thighs (2–1/4 pounds)
- Cooking spray
- 2 heaping cups baby gold potatoes
- 1–1/2 large yellow onions (halved and sliced into 1-inch thick chunks)
- 1–1/2 cups carrots (peeled; cut to 1–1/2 inches long x 1/2-inch thick)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- Fresh thyme (optional)
- Hearty buttered bread (optional, for dunking in sauce)
Instructions
- In a mixing bowl, whisk together garlic, Italian seasoning, olive oil, paprika, onion powder, garlic powder, salt, pepper, chicken broth, and optional Dijon mustard.
- Toss chicken thighs in the marinade until coated. Let marinate for at least 30 minutes or overnight.
- Preheat the oven to 350°F (175°C) and grease a sheet pan with cooking spray.
- On the sheet pan, combine potatoes, onions, carrots, olive oil, salt, and pepper. Spread evenly.
- Nestle marinated chicken thighs among the vegetables and pour remaining marinade over them.
- Bake for 50–55 minutes until chicken is golden and vegetables are tender.
- Broil for an additional 1–2 minutes for extra crispiness if desired.
- Let rest before serving and enjoy!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken thigh with vegetables (about 250g)
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg