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.
Servings: 4
Ingredients
- 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 extra-virgin 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
Instructions
- 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!
Nutrition
Calories: 606kcal | Carbohydrates: 13g | Protein: 25g | Fat: 51g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 215mg | Potassium: 589mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10375IU | Vitamin C: 22mg | Calcium: 59mg | Iron: 2mg