Get ready to transform your weeknight dinner routine with this incredibly simple and delicious One-Pan Chicken and Potato Bake. This recipe is the answer to your busiest days, delivering a complete, satisfying meal with minimal effort and cleanup. We’re talking juicy, flavorful chicken and perfectly crispy, golden potatoes, all roasted to perfection on a single sheet pan. It’s a set-it-and-forget-it meal that the whole family will love.
This dish combines tender chicken with hearty potatoes, seasoned with a simple yet aromatic blend of herbs and spices. The magic happens in the oven, where the chicken becomes perfectly cooked and the potatoes turn delightfully crispy on the outside and fluffy on the inside. Let’s dive into how to make this your new go-to dinner.
The secret to perfectly crispy potatoes every single time.
Why This One-Pan Chicken and Potato Bake Will Be Your New Favorite
There are so many reasons to love this recipe, but here are just a few that will get you excited to preheat your oven.
Minimal Cleanup: Everything cooks on one pan. That means no pile of pots and pans to scrub after dinner. It’s a true game-changer for busy weeknights.
Simple, Wholesome Ingredients: This recipe uses pantry staples you likely already have. No complicated ingredients, just pure, simple flavor.
Perfectly Textured: We’ve perfected the method to ensure your chicken is juicy and your potatoes are irresistibly crispy. No more soggy potatoes or dry chicken!
Customizable: This recipe is a fantastic base. Feel free to add your favorite vegetables or switch up the seasonings to make it your own.
The Key Ingredients for a Perfect Bake
The beauty of this dish is its simplicity. High-quality, basic ingredients are all you need to create a truly memorable meal.
Choosing Your Chicken
For this recipe, we recommend using bone-in, skin-on chicken thighs. The bone and skin help keep the chicken incredibly moist and flavorful during the roasting process, and the skin gets wonderfully crispy. If you prefer, boneless, skinless chicken breasts also work well, but you may need to adjust the cooking time slightly to prevent them from drying out. Looking for other easy chicken ideas? This creamy garlic chicken is another fantastic weeknight option.
The Best Potatoes for Roasting
Yukon Gold potatoes are our top choice for this one-pan bake. Their waxy texture helps them hold their shape, and they develop a beautifully creamy interior and golden, crispy exterior. Red potatoes or baby potatoes also work great. The key is to cut them into uniform, 1-inch pieces to ensure they cook evenly alongside the chicken.
The Perfect Herb and Spice Blend
A simple combination of olive oil, garlic powder, paprika, dried rosemary, and thyme creates a savory, aromatic coating for the chicken and potatoes. This classic blend complements the ingredients perfectly. Don’t be afraid to add a pinch of red pepper flakes for a little heat if you like!
Look at that perfectly juicy chicken and crispy skin!
How to Make the Ultimate One-Pan Chicken and Potato Bake
This simple, step-by-step guide will walk you through creating this amazing sheet pan chicken and potatoes dinner. It’s a straightforward process that delivers fantastic results every time.
Preheat and Prepare: Start by preheating your oven to 400°F (200°C). Lightly grease a large, rimmed baking sheet or line it with parchment paper for the easiest cleanup.
Season the Potatoes: In a large bowl, toss the chopped potatoes with olive oil, garlic powder, paprika, rosemary, thyme, salt, and pepper. Make sure they are evenly coated.
Arrange on the Pan: Spread the seasoned potatoes in a single, even layer on the prepared baking sheet. It’s important not to overcrowd the pan, as this helps the potatoes get crispy. Give them a head start by roasting them for 15 minutes.
Season the Chicken: While the potatoes are roasting, pat the chicken thighs dry with a paper towel. This is a crucial step for crispy skin! Season the chicken on all sides with salt and pepper.
Combine and Bake: After 15 minutes, remove the pan from the oven. Push the potatoes to the sides and nestle the chicken thighs among them. Return the pan to the oven and bake for another 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the potatoes are tender and golden brown.
Pro-Tips for Crispy Potatoes and Juicy Chicken
Want to guarantee a perfect One-Pan Chicken and Potato Bake every time? Follow these simple but effective tips.
Don’t Crowd the Pan: Use a large enough baking sheet to spread the potatoes and chicken in a single layer. Overcrowding will cause the ingredients to steam instead of roast, resulting in soggy potatoes.
Give the Potatoes a Head Start: Potatoes take longer to cook than chicken. Roasting them for 15 minutes before adding the chicken ensures everything is perfectly cooked at the same time.
Dry the Chicken Skin: For the crispiest skin, make sure to pat the chicken thighs completely dry with paper towels before seasoning. Moisture is the enemy of crispiness!
High Heat is Key: Roasting at 400°F (200°C) is the sweet spot for getting that desirable golden-brown color and crispy texture on both the chicken and potatoes. For another delicious baked chicken recipe, try these masala chicken legs.
Delicious Variations to Try
While this recipe is fantastic as is, it’s also incredibly versatile. Here are a few ideas to switch things up:
Add More Veggies: About 15 minutes before the end of the cooking time, toss in some broccoli florets, sliced bell peppers, or asparagus spears.
Lemon Herb: Add the zest and juice of one lemon to the seasoning mix for a bright, fresh flavor.
Spicy Kick: Mix in 1/2 teaspoon of cayenne pepper or red pepper flakes with the spices for a bit of heat. If you love easy, flavorful meals, this crockpot salsa chicken is another must-try.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat on a baking sheet in the oven at 350°F (175°C) until warmed through. This helps the potatoes and chicken skin crisp up again. You can also reheat in an air fryer for a few minutes.
The best temperature is 400°F (200°C). This high heat is crucial for cooking the chicken through while ensuring the potatoes become golden and crispy on the outside and fluffy on the inside.
Yes, you can use boneless, skinless chicken breasts. Since they cook faster and have less fat, add them to the pan for the last 20-25 minutes of cooking to prevent them from drying out.
To ensure crispy potatoes, make sure not to overcrowd the pan, cut the potatoes into uniform 1-inch pieces, and give them a 15-minute head start in the oven before adding the chicken. A hot oven is also key.
This recipe is very versatile! You can add hearty vegetables like carrots and onions at the beginning with the potatoes. For quicker-cooking vegetables like broccoli, asparagus, or bell peppers, add them to the pan for the final 15 minutes of baking.
The most reliable way to check for doneness is with a meat thermometer. The chicken is fully cooked when the internal temperature of the thickest part reaches 165°F (74°C). The juices should also run clear.
Share Your Creations!
This One-Pan Chicken and Potato Bake is a true lifesaver for anyone looking for a simple, delicious, and satisfying meal without the fuss. It’s destined to become a staple in your dinner rotation.
If you make this recipe, we’d love to see it! Share your photos and thoughts in the comments below or tag us on Pinterest. Happy cooking!
The only weeknight dinner recipe you'll ever need. So simple, so delicious!
One-Pan Chicken and Potato Bake Recipe
FL Recipes
One-Pan Chicken and Potato Bake: The Ultimate Weeknight Dinner
Discover the perfect One-Pan Chicken and Potato Bake recipe! Juicy chicken and crispy potatoes are seasoned and roasted to perfection on a single sheet pan for an easy, flavorful weeknight dinner with minimal cleanup.
2lbsYukon Gold potatoesscrubbed and cut into 1-inch cubes
3tbspolive oil
1tspgarlic powder
1tsppaprika
1tspdried rosemary
1/2tspdried thyme
1tspsaltor to taste
1/2tspblack pepperor to taste
Equipment
1 Large Rimmed Baking Sheet
1 Large Mixing Bowl
Method
Preheat oven to 400°F (200°C). Lightly grease a large, rimmed baking sheet.
In a large bowl, combine the cubed potatoes, olive oil, garlic powder, paprika, dried rosemary, dried thyme, salt, and pepper. Toss until the potatoes are evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet. Roast for 15 minutes.
While the potatoes are roasting, pat the chicken thighs completely dry with paper towels and season generously on all sides with salt and pepper.
After 15 minutes, remove the baking sheet from the oven. Nestle the chicken thighs among the potatoes, ensuring everything is still in a single layer.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the potatoes are tender and golden brown.
Let rest for 5 minutes before serving.
Nutrition
Calories: 520kcalProtein: 32gFat: 28gFiber: 5g
Notes
For Crispier Potatoes: Ensure the potatoes are not overcrowded on the pan. Use two pans if necessary. Add Vegetables: Add heartier vegetables like carrots with the potatoes, or quick-cooking vegetables like broccoli or asparagus in the last 15 minutes of baking.
Keyword chicken and potato bake,one pan chicken,sheet pan dinner
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
