When the evening chaos hits and you’re faced with a chorus of “What’s for dinner?”, a simple, one-pan meal is your best friend. This recipe for Baked Chicken and Potatoes is more than just easy; it’s a full-proof way to get a satisfying and incredibly delicious meal on the table with minimal effort and even less cleanup. With just a few staple ingredients and one sheet pan, you’ll have a beautifully roasted dinner that tastes like you spent hours on it.
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Why You’ll Love This Recipe This isn’t just a recipe; it’s a a stress-free dinner solution. The beauty lies in its simplicity. Everything bakes together in the same pan, allowing the flavors of the chicken, potatoes, and herbs to meld beautifully. The result is tender, juicy chicken and perfectly crispy-on-the-outside, fluffy-on-the-inside potatoes. It’s comforting, hearty, and universally loved—a guaranteed win for any night of the week.
Ingredients You’ll Need This simple dish relies on a handful of high-quality ingredients to create maximum flavor.
- Chicken: I prefer bone-in, skin-on chicken thighs. They stay incredibly moist and their skin gets beautifully crisp. You can also use boneless chicken breasts, just be mindful of the cooking time to prevent them from drying out.
- Potatoes: Small, waxy potatoes like baby Yukon Golds or red potatoes work best. They hold their shape and develop a fantastic texture.
- Onion: A red onion, quartered, adds a sweet and savory element as it roasts.
- Garlic: Whole, unpeeled garlic cloves become soft and sweet as they bake, adding a mellow, roasted garlic flavor to the whole dish.
- Olive oil: The essential liquid gold that coats everything, ensuring a golden-brown finish and rich flavor.
- Seasoning: A simple blend of dried herbs like rosemary, thyme, salt, and black pepper is all you need.
How to Make Baked Chicken and Potatoes Ready for the easiest part of your day? Let’s get cooking!
- Prep the oven: Preheat your oven to 400°F (200°C). This is key to getting a nice, crispy result.
- Chop & Combine: On a large, rimmed baking sheet, arrange your chopped potatoes, onion quarters, and whole garlic cloves. Add the chicken thighs to the pan. Drizzle everything generously with olive oil.
- Season generously: Sprinkle the salt, pepper, rosemary, and thyme all over the chicken and vegetables. Use your hands to toss everything together, ensuring every piece is well-coated.
- Arrange and Bake: Spread the chicken and vegetables into a single, even layer on the baking sheet. It’s important not to overcrowd the pan, as this allows the ingredients to roast instead of steam.
- Roast to perfection: Place the pan in the preheated oven and bake for 35-45 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the potatoes are tender and golden-brown.
Let it rest for a few minutes before serving. That’s it! Dinner is served.
Tips & Flavor Variations
- For Crispy Skin: Make sure to pat your chicken skin completely dry before adding the oil and seasonings.
- Add More Veggies: Feel free to toss in other vegetables that roast well, such as chopped carrots, bell peppers, or broccoli florets during the last 15 minutes of baking.
- Spice it up: Add a teaspoon of smoked paprika or a pinch of red pepper flakes to the seasoning mix for a little heat and smoky flavor.
- Fresh Herbs: If you have them, swap the dried herbs for fresh ones. Just a few sprigs of fresh rosemary and thyme will take this dish to the next level.
Storage Recommendations Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in the oven until warmed through.
Nutrition
Serving: 1 serving | Calories: 450kcal | Carbohydrates: 45g | Protein: 30g | Fat: 18g | Saturated Fat: 4g | Fiber: 5g | Sugar: 2g