One-Pan Chicken and Potatoes

One-Pan Chicken and Potatoes is a delightful dish that brings together tender chicken, creamy potatoes, sweet carrots, and crispy onions all in one easy-to-make meal. Perfect for family dinners or weeknight gatherings, this recipe is sure to impress with its rich flavors and comforting textures. The best part? Cleanup is a breeze since everything cooks on a single pan!

Why You’ll Love This Recipe

• Easy Preparation: With minimal prep work, you can have a delicious dinner ready in no time.
• Flavorful Ingredients: The combination of garlic, seasoning, and broth creates a mouthwatering flavor profile.
• Versatile Meal: Enjoy it as a cozy family dinner or impress guests at your next gathering.
• Minimal Cleanup: Cooking everything in one pan means less time washing dishes!
• Healthy Option: Packed with wholesome ingredients, this dish fits perfectly into a healthy meal plan.

Tools and Preparation

To make One-Pan Chicken and Potatoes, you’ll need a few essential kitchen tools to ensure the process goes smoothly.

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Whisk
• Knife
• Cutting board
• Cooking spray

Importance of Each Tool

• Baking sheet: Provides ample space for roasting chicken and vegetables evenly.
• Mixing bowl: Ideal for marinating chicken and combining ingredients without mess.
• Whisk: Ensures that marinade ingredients are blended together smoothly.

Ingredients

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 and Vegetables

• 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)

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 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 oven to 350°F (175°C). Generously grease a rimmed 13×18-inch sheet pan with cooking spray.

Step 3: Arrange Vegetables on the Pan

On the greased pan, combine potatoes, onions, carrots, salt, pepper, and oil. Toss well, then spread out in an even layer. Make space on the pan to nestle in the chicken. Scrape any leftover marinade on top of the chicken. Carefully pour one cup of chicken broth over the veggies. Spray everything generously with cooking spray.

Step 4: Bake Until Done

Bake for 50–55 minutes or until the veggies are crisp-tender and the chicken is golden. Switch the oven to broil and move the tray to the top shelf. Broil for 1–2 minutes, watching carefully until there’s a slight char on top.

Step 5: Serve and Enjoy

Remove from oven and let stand for 5–10 minutes. Spoon pan juices over the veggies and chicken. Add fresh thyme if desired. Serve with liquid spooned on top. Enjoy with crusty buttered bread to dredge up that extra pan sauce!

How to Serve One-Pan Chicken and Potatoes

Serving One-Pan Chicken and Potatoes is a delightful experience that brings comfort food to the table. Its rich flavors and beautiful presentation make it perfect for family dinners or gatherings with friends.

With Fresh Herbs

• Garnish with fresh thyme – Adding fresh thyme not only enhances the flavor but also adds a lovely pop of color.
• Sprinkle with parsley – Chopped parsley can lighten the dish and add freshness, making each bite more vibrant.

With Crusty Bread

• Serve with hearty buttered bread – The crusty bread is excellent for soaking up the delicious pan juices, enhancing your meal’s overall enjoyment.
• Garlic bread as an option – For those who love garlic, pairing this dish with garlic bread can elevate the flavor experience.

As Leftovers

• Reheat for lunch – One-Pan Chicken and Potatoes makes for a quick and satisfying lunch option. Simply reheat in the microwave or oven.
• Transform into a salad – Use leftover chicken and potatoes as a topping over mixed greens for a refreshing salad.

How to Perfect One-Pan Chicken and Potatoes

Perfecting One-Pan Chicken and Potatoes requires attention to details that enhance both flavor and texture. Here are some tips to ensure your dish turns out amazing every time.

• Use skin-on chicken thighs – The skin helps retain moisture during cooking, leading to juicy chicken.
• Cut veggies evenly – Uniformly cut vegetables ensure they cook at the same rate, providing consistent texture throughout the dish.
• Let it marinate longer – If time allows, marinating overnight deepens the flavors of the chicken.
• Don’t crowd the pan – Spacing out ingredients prevents steaming, ensuring crispy textures on both the chicken and vegetables.
• Adjust seasoning to taste – Feel free to tweak salt, pepper, and herbs according to your preference for an even more personalized flavor profile.

Best Side Dishes for One-Pan Chicken and Potatoes

Pairing side dishes with One-Pan Chicken and Potatoes can elevate your meal even further. Here are some tasty options that complement this hearty dish beautifully.

1. Garlic Green Beans – Sautéed green beans tossed with garlic provide a crisp contrast to the tender chicken and potatoes.
2. Roasted Brussels Sprouts – Seasoned sprouts roasted until golden add a nutty flavor that pairs well with the main dish.
3. Creamy Coleslaw – A refreshing coleslaw adds crunch and creaminess that balances the richness of One-Pan Chicken and Potatoes.
4. Quinoa Salad – A light quinoa salad mixed with cucumbers, tomatoes, and lemon dressing offers a healthy grain option alongside your meal.
5. Steamed Broccoli – Bright green broccoli adds color while its mild flavor complements the savory notes of the chicken dish.
6. Mashed Cauliflower – Creamy mashed cauliflower serves as a low-carb alternative to traditional mashed potatoes while still providing comfort.

Common Mistakes to Avoid

When preparing One-Pan Chicken and Potatoes, certain errors can detract from the dish’s flavor and texture. Here are some common mistakes to avoid:

• Rushing the marinade: Skipping marination time can lead to less flavorful chicken. Allow it to marinate for at least 30 minutes or overnight for the best results.
• Overcrowding the pan: If you pile too many ingredients in the pan, they may steam instead of roast, resulting in soggy vegetables. Leave enough space between items for even cooking.
• Ignoring the broiling step: Not broiling at the end may prevent your chicken from getting that beautiful golden char. Always finish with a quick broil for added flavor and texture.
• Skipping seasoning adjustments: Not tasting and adjusting seasoning can lead to blandness. Adjust salt and pepper according to your preference before baking.
• Using cold chicken: Starting with cold chicken straight from the fridge can result in uneven cooking. Let it sit at room temperature for about 15 minutes before cooking.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3–4 days for the best taste.

Freezing One-Pan Chicken and Potatoes

• Allow the dish to cool completely before freezing.
• Use freezer-safe containers and consume within 2–3 months for optimal quality.

Reheating One-Pan Chicken and Potatoes

• Oven: Preheat to 350°F (175°C). Cover with foil to prevent drying out, and heat until warmed through (about 20-25 minutes).
• Microwave: Place in a microwave-safe dish, cover loosely, and heat on medium power in short intervals until hot.
• Stovetop: Heat in a skillet over medium heat. Add a splash of broth or water to help rehydrate if necessary.

Frequently Asked Questions

Here are some common questions regarding One-Pan Chicken and Potatoes:

Can I use different vegetables?

Yes! Feel free to swap out carrots or potatoes with your favorite seasonal veggies such as bell peppers or zucchini.

How do I make this dish healthier?

You can reduce fat by using skinless chicken thighs or adding more vegetables while reducing potatoes.

Can I use boneless chicken thighs?

Absolutely! Boneless chicken thighs will cook faster, so keep an eye on them during baking.

What should I serve with One-Pan Chicken and Potatoes?

This dish is delicious on its own but pairs wonderfully with a simple salad or steamed greens for added freshness.

Can I prepare this dish ahead of time?

Yes! You can marinate the chicken a day in advance and assemble everything on the day you plan to cook it.

Final Thoughts

One-Pan Chicken and Potatoes is not only easy to prepare but also offers endless customization options. You can adjust the vegetables based on what you have on hand or add different herbs for extra flavor. This dish is perfect for busy weeknights or family gatherings – give it a try!

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One-Pan Chicken and Potatoes

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• Author: Amelia
• Total Time: 1 hour 15 minutes
• Yield: Serves 6

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Description

One-Pan Chicken and Potatoes is a delicious and comforting meal that brings together tender chicken, creamy potatoes, sweet carrots, and crispy onions in a single dish. This easy-to-make recipe is perfect for busy weeknights or family gatherings, as it delivers rich flavors and satisfying textures with minimal cleanup. Simply marinate the chicken, toss everything onto a baking sheet, and let the oven work its magic. Serve it hot with crusty bread to soak up the savory pan juices, making it an unforgettable dining experience.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. In a bowl, whisk together minced garlic, Italian seasoning, paprika, onion powder, garlic powder, salt, pepper, olive oil, Dijon mustard (if using), and chicken broth to create the marinade.
2. Toss the chicken in the marinade until well coated. Let it marinate at room temperature while preparing vegetables.
3. Preheat your oven to 350°F (175°C). Grease a large baking sheet with cooking spray.
4. On the prepared sheet pan, combine baby gold potatoes, sliced onions, and carrots. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
5. Make space in the center of the pan for the chicken thighs. Nestle them in among the vegetables and pour any remaining marinade over everything.
6. Pour one cup of chicken broth over the veggies and give everything a generous spray of cooking spray.
7. Bake for 50–55 minutes until the chicken is golden brown and vegetables are tender. Broil for an additional 1–2 minutes if desired for extra color.
8. Let cool slightly before serving; garnish with fresh thyme or parsley if you wish.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 plate (about 320g)
• Calories: 420
• Sugar: 4g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 110mg