There’s a reason one-pan meals have become the gold standard for busy home cooks everywhere: minimal prep, one cleanup, and maximum flavor all happening in a single dish. First time I made this one pan chicken and potatoes, I was astounded by how the potatoes absorbed all the savory juices from the chicken, creating something that tasted like it had been simmering for hours when really it took less than forty-five minutes. This dish represents everything I love about straightforward, honest cooking—no fancy techniques required, just quality ingredients and proper seasoning working together in perfect harmony. Additionally, this recipe feeds four people generously while requiring practically no skill level, making it ideal for weeknight dinners, meal prep sessions, or occasions when you want to impress without the stress. Whether you’re a beginner cook finding your footing in the kitchen or an experienced home chef looking for a reliable weeknight solution, this one pan chicken and potatoes delivers tender, juicy chicken with crispy, golden potatoes every single time.
Ingredients
This recipe makes 4 servings.
• 4 bone-in, skin-on chicken thighs or breasts (about 2.5 pounds total) • 1.5 pounds baby potatoes, halved • 1 medium yellow onion, cut into wedges • 4 cloves fresh garlic, minced • 3 tablespoons olive oil • 2 tablespoons unsalted butter • 1 teaspoon kosher salt • 1/2 teaspoon black pepper • 1 teaspoon garlic powder • 1 teaspoon Italian seasoning • 1/2 teaspoon paprika • 1/4 teaspoon red pepper flakes (optional) • 1 cup chicken broth • 1/2 cup dry white wine or additional chicken broth • 2 tablespoons fresh lemon juice • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) • 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried) • 3 tablespoons fresh parsley, finely chopped • Zest of 1 lemon
Step-by-Step Instructions
Preparing Your Ingredients
- Preheat your oven to 400°F (200°C) and allow it to reach full temperature before beginning—this ensures proper cooking and browning of both chicken and potatoes.
- Pat the chicken pieces completely dry using paper towels, ensuring every surface is moisture-free for optimal browning and crispy skin.
- Cut the baby potatoes in half lengthwise so they cook evenly and develop flat surfaces that caramelize beautifully in the pan.
- Whisk together the kosher salt, black pepper, garlic powder, Italian seasoning, paprika, and red pepper flakes in a small bowl.
- Season both sides of the chicken pieces generously with the spice mixture, distributing it evenly across the entire surface.
- Lightly sprinkle some of the remaining spice mixture over the potato pieces as well, setting aside the leftover for later use.
Searing the Chicken
- Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large oven-safe skillet over medium-high heat until the butter foams and starts to brown slightly.
- Carefully place the seasoned chicken pieces skin-side down in the hot skillet, arranging them in a single layer without crowding—work in batches if necessary.
- Sear the chicken for 6-7 minutes without moving them around, allowing a beautiful golden crust to develop across the skin.
- Flip each piece using tongs and sear the other side for another 4-5 minutes until light golden brown.
- Transfer the seared chicken to a plate and set aside momentarily while you prepare the vegetables.
Building the Pan
- Add the halved potatoes to the same skillet, arranging them in a single layer with the cut-side down.
- Let the potatoes sear undisturbed for 3-4 minutes so they develop golden color and caramelization on the bottom.
- Stir the potatoes and onion wedges together, then cook for another 2-3 minutes, stirring occasionally to ensure even browning.
- Push the potatoes and onions to the sides of the skillet, creating a space in the center for the garlic.
- Add the minced garlic to the center and cook for about 1 minute, stirring constantly until it becomes fragrant and light golden.
Deglazing and Building Flavor
- Pour in the white wine and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan—this deglazing releases incredible depth of flavor into your dish.
- Add the chicken broth and fresh lemon juice, stirring everything together to create a flavorful, aromatic liquid.
- Sprinkle in the fresh thyme and rosemary, stirring to distribute the herbs evenly throughout the pan.
- Taste the broth and adjust seasonings with additional salt, pepper, or lemon juice as needed to achieve a well-balanced flavor.
Finishing in the Oven
- Nestle the seared chicken pieces back into the skillet among the potatoes and vegetables, arranging them so the skin stays exposed to the heat.
- Bring the liquid to a gentle simmer on the stovetop for about 2 minutes.
- Transfer the entire skillet to the preheated oven—if your skillet isn’t oven-safe, carefully transfer everything to a baking dish before placing it in the oven.
- Bake for 20-25 minutes until the potatoes are fork-tender and an instant-read thermometer inserted into the thickest part of a chicken piece reads 165°F (74°C).
- Remove from the oven and let everything rest in the pan for 3-4 minutes, allowing flavors to settle and chicken to retain its juices.
Final Presentation
- Sprinkle the fresh parsley and lemon zest over the entire dish just before serving, adding brightness and visual appeal.
Serving and Storing Tips
How to Serve This Complete Meal
The beauty of this one pan chicken and potatoes is that it’s a complete meal requiring nothing more than perhaps a simple side salad. However, if you want to round out the table, consider serving a fresh green salad dressed in a light vinaigrette to contrast the rich, savory pan sauce. Next, crusty bread makes a wonderful accompaniment for soaking up every last drop of the pan juices—a rustic baguette or garlic bread elevates the entire meal beautifully. Additionally, roasted vegetables like Brussels sprouts, green beans, or broccoli add color and nutrition without overwhelming the palate. For a lighter approach, serve this alongside a simple arugula salad with lemon dressing, creating a balanced meal that feels both comforting and fresh. You could also add steamed asparagus or sautéed spinach to the pan during the final five minutes of cooking for added vegetables in one convenient location.
Storing Your Leftovers Properly
Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days, ensuring everything stays submerged in the pan sauce to prevent drying out. To reheat, place the entire mixture in a skillet over medium-low heat, stirring occasionally and adding a splash of chicken broth if the sauce has thickened too much—this gentle stovetop method preserves moisture and texture beautifully. Alternatively, microwave individual portions in a microwave-safe container for 2-3 minutes, stirring halfway through, though the stovetop method produces noticeably better results. For freezing, let the dish cool completely before transferring to a freezer-safe container or zip-top bag for up to 2 months. Thaw frozen portions overnight in the refrigerator and reheat gently on the stovetop for the best possible texture and flavor.
Helpful Tips and Tricks
Ingredient Substitutions and Variations
If you don’t have baby potatoes, cut regular russet or Yukon gold potatoes into similar-sized pieces—larger potatoes just need more cooking time in the oven. Swap the white wine for additional chicken broth, apple juice, or even a splash of vinegar if you prefer to avoid alcohol entirely. For a more Mediterranean flavor profile, add sun-dried tomatoes, olives, or capers to the pan during the last five minutes of cooking. Fresh herbs can be replaced with dried herbs at half the quantity, though fresh herbs provide noticeably more vibrant, aromatic flavor. If you only have chicken breasts available, they work perfectly though they cook slightly faster—reduce oven time to 15-18 minutes and check temperature frequently to prevent overcooking. Consider adding bell peppers, zucchini, or mushrooms to the pan with the potatoes for extra vegetables and nutrition in one convenient location.
Common Mistakes to Avoid
Many home cooks skip patting the chicken dry, which prevents proper browning and creates steam instead of developing that golden, crispy skin everyone craves. Don’t overcrowd the pan when searing chicken; this drops the temperature and causes steaming rather than proper browning—work in batches if needed. Another mistake is using cold ingredients straight from the refrigerator; letting potatoes and chicken sit out for ten minutes ensures more even cooking. Skipping the searing step altogether is tempting but problematic, as the Maillard reaction that develops during browning creates crucial flavor you simply can’t replicate. Finally, checking the chicken constantly while baking disrupts the cooking process; trust your instant-read thermometer and let it cook undisturbed until ready.
Time-Saving Strategies
Prepare your minced garlic, fresh herbs, and lemon zest the night before, storing them separately in the refrigerator for quick assembly. Use pre-made chicken broth to eliminate any simmering time—quality store-bought broth works wonderfully and saves valuable minutes. Consider buying pre-cut vegetables if your budget allows, or prep your potatoes and onions the morning of cooking, storing them in the refrigerator until needed. Another useful tip is marinating the chicken in salt, pepper, and garlic powder for 30 minutes while you prepare other components, adding flavor depth without additional cooking time. If time is really tight, skip the searing step and place everything in the baking dish at once, then bake for 30-35 minutes—the results are slightly less golden but still delicious.
Chef Tips for Perfect Results
The key to golden, caramelized potatoes is allowing them to sit undisturbed in the hot skillet for several minutes before stirring; this develops flat, golden surfaces that catch the light beautifully. Always use bone-in, skin-on chicken when possible, as the bones add incredible depth of flavor to the pan sauce while the skin provides textural contrast that boneless breasts simply can’t match.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead of thighs? Yes, but reduce the oven time to 15-18 minutes and check temperature frequently, as breasts cook faster and dry out more easily than thighs.
How can I make this recipe lower in fat? Use skinless chicken, reduce the olive oil and butter to 2 tablespoons combined, and trim any visible fat before cooking for a lighter version.
Can I prep this dish in advance? Absolutely—sear the chicken and potatoes the night before, refrigerate them, then bake the next day for 25-30 minutes until heated through and tender.
What if I don’t have an oven-safe skillet? No problem—sear everything in your regular skillet, then carefully transfer to a baking dish before placing in the oven to finish cooking.
How do I know when the potatoes are fully cooked? Pierce them with a fork; they should offer minimal resistance and feel completely tender throughout—if still firm, bake for another 5 minutes.
Conclusion
This one pan chicken and potatoes recipe represents the pinnacle of weeknight cooking: minimal effort, maximum flavor, and virtually zero cleanup afterward. Moreover, the combination of crispy-skinned chicken, tender potatoes, and an aromatic pan sauce creates a complete meal that satisfies everyone at the table without requiring multiple dishes. The beauty of this recipe lies in its flexibility; you can easily adapt it to whatever vegetables are in your refrigerator and adjust seasonings to match your preferences. Additionally, the hands-off oven cooking allows you to attend to other tasks while dinner practically cooks itself, making this ideal for busy evenings. I genuinely believe this will become a staple in your cooking rotation because it delivers restaurant-quality results with minimal skill level required. Whether you’re feeding your family, meal prepping for the week, or hosting casual dinner guests, this one pan chicken and potatoes always impresses with its simplicity, reliability, and absolutely delicious results.
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