One Pan Chicken and Potatoes
This one pan chicken and potatoes recipe is sure to become a new staple for an easy and delicious weeknight meal. With the flavors of ancho chili flakes and a mix of dried herbs, this dish is packed with flavor and perfect for any occasion. And…you only need one-pot or one pan for easy cleanup!
What ingredients do you need for this one pan chicken and potatoes?
Chicken: You can use any chicken you prefer. You can use chicken thighs, chicken breast, or chicken legs. I personally like skin on for this, since it gets crispy, but you can use skinless as well.
Vegetables: The potatoes are the star of this dish along with the chicken. But I’m also adding some carrots, garlic and red onion. I like the sweetness from the red onion (and color!) but you can also use white or yellow onion.
For the sauce: For the sauce going over the chicken and potatoes, we are mixing olive oil, lemon, chili flakes, thyme, herbes de Provence, salt and pepper. You can truly use any seasonings you have on hand, too.
Broth: To lock in the one pan meal, we are finishing off with vegetable and/or chicken broth, this helps keep the chicken moist and everything get nice a saucy!
Instructions to make this sheet pan chicken recipe
Make your sauce
Preheat your oven to 375°F.
In a medium bowl, make your sauce by mixing olive oil, lemon juice, ancho chili flakes, thyme, Herbes de Provence, salt, and pepper. Stir well.
Prepare your chicken and vegetables
Add the prepped and cubed potatoes, carrots, onion, and garlic to your sheet tray or oven-safe pan, or skillet. Take half of your sauce and mix throughout. Then add your chicken on top and finish with the other half of the sauce, mixing well on all sides. Pour the broth over everything.
Roast and serve
Roast your chicken and cook for 50 minutes to 1 hour; or until the chicken is cooked through and the potatoes are fork-tender. I will also go ahead half way through and spoon over some sauce/broth over the top of the chicken as well to help with tenderness and crispiness.
*Depending on the size of your chicken and potatoes, you can also remove the chicken when it’s fully cooked. Then, continue cooking your vegetables longer if you want a more crispy and charred finish.
Serve with your favorite salads and side dishes and enjoy!
Tips, Tricks and Substitutions
What ingredients can I season my chicken with? Ingredients like melted butter will work here, as well as honey, any herbs you like, mustard, capers, artichokes, any vegetables or spices you love will do!
Can I use different types of potatoes? Yes, you can use any type of potato you prefer like red, yellow, Yukon gold, baby potatoes or russet, to name a few. However, be aware that some potatoes may cook faster than others, so you may need to adjust the cooking time accordingly.
Can I make this recipe without the ancho chili pepper flakes? Yes, you can omit the ancho chili pepper flakes. It does add nice smoky flavor to the dish, so you may want to substitute them with another type of chili pepper like chili flakes or smoked paprika.
Is it better to roast chicken covered or uncovered? It depends. If you want a crispy skin exterior, uncovered is best. However, there are benefits to covering like keeping your chicken moist. I like to add broth to chicken uncovered to help keep the chicken moist in this case. If I am aiming to braise the chicken, I will cover.
Check out the below chicken recipes for more dinner inspiration!
- Chicken Tantanmen Ramen
- Indian Butter Chicken
- Garlic Herb Roasted Chicken
- Chicken Katsu with Homemade Tonkatsu Sauce
If you do make this One Pan Chicken and Potatoes recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
One Pan Chicken and Potatoes
- 4 bone-in chicken thighs chicken breasts or chicken legs will all work here
- 4 medium potatoes 2 yellow, 2 red, cut into small chunks
- 4 carrots peeled and cut into small chunks
- 1 red onion cut into small chunks
- 5-6 garlic cloves
- 1/2 cup olive oil
- 1 lemon juiced
- 1 teaspoon ancho chili flakes or sub with chili flakes
- 1 teaspoon thyme
- 1 teaspoon herbes de Provence
- salt and pepper to taste
- 1/4 cup broth chicken or vegetable works great!
- finish with a fresh lemon squeeze optional
- Preheat your oven to 375°F.
- In a medium bowl, make your sauce by mixing olive oil, lemon juice, ancho chili flakes, thyme, Herbes de Provence, salt, and pepper. Stir well.
- Add the prepped and cubed potatoes, carrots, onion, and garlic to your sheet tray or oven-safe pan, or skillet. Take half of your sauce and mix throughout. Then add your chicken on top and finish with the other half of the sauce, mixing well on all sides.
- Pour the broth over everything.
- Bake for 50 minutes to 1 hour, or until the chicken is cooked through and the potatoes are fork-tender.
- Depending on the size of your chicken and potatoes, you can also remove the chicken when it’s fully cooked, and continue cooking your vegetables longer if you want a more crispy and charred finish.
- Serve with your favorite salads and side dishes and enjoy!