A one-pan meal that is both filling and feels like home.
Anyone who knows me knows I love a good one-pan meal. There’s something satisfying about all the flavors blending together as everything cooks at once, and, of course, the best part—fewer dishes to wash. Typically, when I talk about one-pan meals, they’re hearty recipes perfect for cold winter months. This time, though, I’m sharing a dish that works for any season. Whether you’re headed to a potluck or enjoying a simple family dinner, this recipe is perfect for all occasions.
Chicken and potatoes is a classic combination loved in nearly every corner of the globe, and rightly so—it’s simple, versatile, and very satisfying. The chicken browns beautifully while its juices infuse the potatoes with incredible flavor. The blend of herbs and seasonings, like rosemary, thyme, garlic, salt, and pepper, gives this meal rich, comforting flavors. As it bakes, the aroma fills the kitchen, making you eager to dig in. And when you do, the tender, juicy chicken and perfectly cooked, flavorful potatoes are a real culinary delight.
Are Chicken and Potatoes Healthy?
Though chicken is a lean source of protein and the potatoes are rich in vitamin C, this dish is primarily comfort food and doesn’t really belong on the list of healthiest meals. You can make it healthier, however, by adding nutritious side dishes like this Healthy Broccoli Apple Salad With Greek Yogurt or this Kale Salad With Cranberries. And save the dish for Sundays as a special treat you’ll look forward to all week!
What Are the Best Potatoes for Roasting?
This recipe does not specify a particular type of potato. However, bear in mind that generally speaking, you’ll want to use waxy potatoes as they hold their shape better. Red potatoes (which have a thin skin that crisps up beautifully when roasted) and new potatoes are great choices. You can also use an all-purpose potato like Yukon Gold (my personal favorite), which has a creamier texture and milder flavor.
How to make ahead and store
To store leftover chicken and potatoes, allow your dish to cool to room temperature. It’s best to remove the meat from the bones once it’s cool enough to handle. Transfer to an airtight container and store in the refrigerator for up to 3 days, or freeze (the meat) for up to 4 months. Remember that leftovers should not be kept out at room temperature for more than 2 hours. To reheat, place the chicken and potatoes in an oven-safe dish, cover with foil, and heat at 350°F for 15-20 minutes, depending on the size of the chicken.
Serving Suggestions
While one-pan meals are convenient, it’s also nice to have a side or salad to complement the dish (as noted above). This is also a great meal to pair with a nice soup like Moroccan Cauliflower Soup with Carrots, Apples and Pistachio Cream. Another great salad option would be this delectable BLT Grilled Romaine Wedge Salad with Lemon Dill Vinaigrette.
Ingredients
- 1.5 pounds chicken thighs bone-in, skin-on
- 1.5 pounds potatoes peeled and cut into 1-inch pieces
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400°F. Arrange the rack in the middle of the oven.
- In a large mixing bowl, combine olive oil, garlic powder, rosemary, thyme, salt, and black pepper. Add chicken and potatoes, tossing to coat evenly.
- Transfer the chicken and potatoes to a large baking dish. Arrange the chicken pieces skin-side up among the potatoes.
- Bake in the preheated oven for 45 minutes, or until the chicken is golden and cooked through and the potatoes are tender.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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