This roasted chicken and potatoes recipe is a super easy weeknight, one-pan dinner. The chicken turns comes out so juicy and flavorful while the potatoes get crispy and tender. It's perfect for any night of the week!
Ingredients for roasted chicken and potatoes:
- Chicken thighs
- Yukon gold potatoes
- Olive oil
- Paprika
- Garlic powder
- Onion powder
- Oregano
- Salt/pepper
The first step in making this recipe is cutting the potatoes into smaller pieces. The skin on Yukon gold potatoes is thin so I don't even bother peeling them. If you get tiny ones, you can just cut them in half or if they're larger, you can quarter them.
Add your cut potatoes to a bowl and coat them with olive oil. You could also use any neutral oil for this but I like the taste of the olive oil with the potatoes.
Use your clean hands to toss the potatoes in the oil to coat them then you can mix together the seasoning mixture and add HALF of it to the potatoes. Toss them again to coat.
Add the potatoes to a greased sheet pan. Then repeat the same steps with the chicken thighs: oil, seasoning, sheet pan. I like to scatter the potatoes around the chicken so the juices absorb into the potatoes as well.
How long do you cook chicken and potatoes in the oven:
You'll want your oven to be pre-heated to 425 degrees and the chicken and potatoes will cook at the same time for about 35-40 minutes depending on the size of the thighs. Mine were smaller and took just 35 minutes. To be safe, always make sure the internal temp of your chicken reaches at least 165 degrees.
Can you substitute chicken breasts for thighs in this recipe?
Yes! Breast will usually not be quite as juicy as chicken thighs however they are still delicious in this recipe. You'll want to start checking them around 25-30 minutes for doneness.
Can you prepare chicken and potatoes ahead of time?
YES! While you don't have to, the potatoes and the chicken can be seasoned and refrigerated ahead of time. Keep covered in the fridge for up to 12 hours. This actually adds a huge punch of flavor!
Roasted Chicken and Potatoes (ONE Pan!)
Ingredients
- 6-8 chicken thighs (boneless and skinless)
- 1-2 pounds Yukon gold potatoes
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 and ½ teaspoons salt
Instructions
- Preheat your oven to 425° and grease a large sheet pan with either olive oil or non-stick spray.
- Cut the potatoes in half or quarters (depending on their size). You want them to be about 1" pieces. Add the potatoes to a large bowl and coat with about 1 tablespoon of olive oil.
- In a small bowl mix together all of the seasonings. Sprinkle HALF of the seasoning mixture over the oiled potatoes and toss them to coat.
- Lay the potatoes on the baking sheet (cut side down).
- In the same bowl, add the chicken thighs, coat with another tablespoon of olive oil then toss with the remaining seasoning.
- Add the chicken to the baking sheet along with the potatoes.
- Place in the pre-heated oven and bake for about 35-40 minutes. The chicken should be golden browned and have an enternal temp of at least 165°
- Remove from the oven, let rest for 10 minutes then enjoy!
We love to have this meal with a large salad or even throw some green beans on the sheet pan.
425 degrees works best for this recipe. I'll give you a nice golden color on the chicken and the potatoes.
If using chicken thighs like this recipe, you'll bake them in the oven at 425 degrees for about 35-40 minutes.
Yes! If you're using boneless chicken breasts, adjust the cooking time to about 25-30 minutes or until the internal temp is at least 165 degrees.
YES! While you don't have to, the potatoes and the chicken can be seasoned and refrigerated ahead of time. Keep covered in the fridge for up to 12 hours. This actually adds a huge punch of flavor!
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