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.
Ingredients
Scale
- 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)
Instructions
- 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.
- Toss the chicken in the marinade until well coated. Let it marinate at room temperature while preparing vegetables.
- Preheat your oven to 350°F (175°C). Grease a large baking sheet with cooking spray.
- 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.
- 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.
- Pour one cup of chicken broth over the veggies and give everything a generous spray of cooking spray.
- 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.
- 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