Oven-Roasted One-Pot Potatoes and Chicken
We all have those days when the thought of spending hours in the kitchen feels overwhelming. On those lazy days, when you still want a delicious, hearty meal without the fuss, this Oven-Roasted One-Pot Potatoes and Chicken recipe is my absolute go-to. It’s as simple as it gets—just toss all the ingredients into a pan, pop it in the oven, and let it work its magic.
With minimal prep and even less cleanup, this dish delivers perfectly crispy chicken and tender, flavorful potatoes in under an hour. Whether you’re cooking for the family or just want something easy and satisfying, this recipe is sure to become a favorite in your household. It's comfort food made effortless, and the best part? You only need one pan!
Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
4 bone-in, skin-on chicken thighs (or chicken breasts)
1 pound baby potatoes, halved
4 cloves garlic, minced
1 medium onion, sliced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
Salt and pepper to taste
Juice of 1 lemon
Zest of 1 lemon
Fresh parsley, chopped (optional, for garnish)
Potato Slayer (optional)
Instructions:
Preheat the Oven: Preheat your oven to 425°F (220°C).
Season the Chicken: Pat the chicken thighs dry with paper towels. In a large mixing bowl, combine the chicken with 1 tablespoon of olive oil, paprika, thyme, rosemary, oregano, salt, and pepper. Toss to coat the chicken evenly with the seasoning.
Prepare the Potatoes: In the same bowl, add the halved baby potatoes, sliced onion, minced garlic, and the remaining 1 tablespoon of olive oil. Season with salt and pepper or potato slayer and toss everything together until well coated.
Assemble the Dish: In a large oven-safe baking dish or roasting pan, spread the seasoned potatoes and onions evenly across the bottom. Nestle the chicken thighs on top of the potatoes, skin-side up. Squeeze the lemon juice over the chicken and potatoes and sprinkle the lemon zest on top.
Roast in the Oven: Place the dish in the preheated oven and roast for 40-45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C) and the potatoes are tender. If the chicken skin isn't crispy enough, you can broil the dish for an additional 2-3 minutes.
Garnish and Serve: Remove from the oven, let it rest for a few minutes, then garnish with chopped fresh parsley if desired. Serve hot, directly from the baking dish.
Tips:
Vegetable Add-Ins: Add other vegetables like carrots, Brussels sprouts, or bell peppers to roast alongside the potatoes.
Citrus Twist: For an extra burst of flavor, add some lemon slices on top of the chicken before roasting.
Serving Suggestions: Pair with a simple green salad or steamed vegetables for a complete meal.
Potato Slayer: I add this to my potatoes to give it that extra touch.
This Oven-Roasted One-Pot Potatoes and Chicken recipe is perfect for a flavorful and comforting dinner with minimal cleanup—just pop it in the oven and enjoy!
