One-Pan Chicken and Potatoes is a delightful dish that brings together tender chicken, creamy potatoes, sweet carrots, and crispy onions in one easy-to-make meal. Perfect for family dinners or meal prep, this recipe guarantees flavors that will impress everyone at the table. The best part? Cleanup is a breeze thanks to the one-pan method!
Why You’ll Love This Recipe
- Effortless Cooking: With everything cooked in one pan, you save time on both preparation and cleanup.
- Delicious Flavors: The combination of garlic, Italian seasoning, and paprika creates mouthwatering chicken and veggies that are hard to resist.
- Versatile Meal: Great for weeknight dinners or special occasions; it pairs wonderfully with crusty bread for dipping in the savory sauce.
- Healthy Ingredients: Packed with wholesome vegetables and lean protein, this dish fits perfectly into a healthy eating plan.
- Crowd-Pleaser: The rich flavors and hearty portions make it a hit with both kids and adults alike.
Tools and Preparation
Before diving into this delicious recipe, gather your essential tools to ensure a smooth cooking experience.
Essential Tools and Equipment
- Baking sheet (13×18 inches)
- Mixing bowl
- Whisk
- Cooking spray
- Knife
- Cutting board
Importance of Each Tool
- Baking sheet: Provides ample space to cook all ingredients evenly without overcrowding.
- Mixing bowl: Allows for easy mixing of marinades and ensures even coating on the chicken.
- Whisk: Helps achieve a smooth marinade by thoroughly blending ingredients together.
Ingredients
One-Pan Chicken and Potatoes is a total crowd-pleaser with tender chicken, creamy potatoes, sweet carrots, and crispy onions. Easy to make and absolutely delicious!
For the Marinade
- 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)
For the Main Dish
- 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)
- Fresh thyme (optional)
For Serving
- Hearty buttered bread (optional, for dunking in sauce)
How to Make One-Pan Chicken and Potatoes
Step 1: Prepare the Marinade
In a bowl, combine all marinade ingredients except for the chicken. Whisk until smooth. Add the chicken and toss until well coated. Optionally, cover and marinate overnight or let stand at room temperature while preparing veggies.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). Generously grease your rimmed baking sheet with cooking spray.
Step 3: Assemble the Vegetables
On the greased pan, combine baby gold potatoes, onions, carrots, salt, pepper, and olive oil. Toss well to coat evenly before spreading them out in an even layer. Create space on the pan for the chicken.
Step 4: Add Chicken and Broth
Scrape any leftover marinade onto the chicken pieces placed in their designated spots. Carefully pour one cup of chicken broth over all vegetables. Spray everything generously with cooking spray.
Step 5: Bake Your Dish
Bake for 50–55 minutes until veggies are crisp-tender and chicken is golden brown. Switch your oven to broil mode; move the tray to the top shelf. Broil for 1–2 minutes until there’s a slight char on top—watch carefully!
Step 6: Serve Up!
Remove from oven and let stand for about 5–10 minutes. Spoon pan juices over both veggies and chicken before adding fresh thyme if desired. Serve hot with crusty buttered bread for dipping into that wonderful pan sauce. Enjoy!
How to Serve One-Pan Chicken and Potatoes
One-Pan Chicken and Potatoes is not only delicious but also versatile when it comes to serving. You can easily elevate your meal with a few simple additions. Here are some great ways to serve this dish.
Add Fresh Herbs
- Chopped Parsley: Sprinkle fresh parsley on top for a burst of color and freshness.
- Fresh Thyme: Add sprigs of thyme for an aromatic touch that complements the chicken.
Serve with Crusty Bread
- Hearty Buttered Bread: A perfect accompaniment for soaking up the savory juices from the pan.
- Garlic Bread: This adds a nice kick that pairs wonderfully with the meal.
Pair with a Salad
- Mixed Greens Salad: A light salad balances the richness of the chicken and potatoes.
- Caesar Salad: The crisp romaine and creamy dressing provide a satisfying contrast.
How to Perfect One-Pan Chicken and Potatoes
To make your One-Pan Chicken and Potatoes even better, consider these helpful tips for cooking perfection.
- Marinate Longer: Allowing the chicken to marinate overnight enhances flavor.
- Use Bone-In Thighs: Bone-in, skin-on thighs retain moisture and add richness to your dish.
- Cut Veggies Uniformly: Ensuring vegetables are similar sizes promotes even cooking.
- Monitor Cooking Time: Keep an eye on the chicken; it should reach 165°F (75°C) internally.
- Broil for Extra Crispiness: Broiling at the end adds a delightful crispy texture to the chicken skin.
- Let It Rest: Allowing the dish to rest for a few minutes before serving helps juices redistribute.
Best Side Dishes for One-Pan Chicken and Potatoes
When serving One-Pan Chicken and Potatoes, consider these side dishes that complement its flavors beautifully. Each option adds variety and texture to your meal.
- Steamed Broccoli: Bright green broccoli provides a healthy, crunchy contrast.
- Garlic Mashed Potatoes: Creamy potatoes enhance the savory experience without overpowering it.
- Roasted Brussels Sprouts: Their nutty flavor pairs well with the chicken’s richness.
- Quinoa Salad: A light quinoa salad brings in grains, adding fiber and nutrients.
- Green Beans Almondine: Sautéed green beans with almonds offer crunch and elegance.
- Corn on the Cob: Sweet corn is a fun, seasonal addition that kids love.
Common Mistakes to Avoid
When making One-Pan Chicken and Potatoes, it’s easy to make some common mistakes. Here are a few to keep in mind:
- Ignoring the marinade: Skipping the marinating step can lead to bland chicken. Make sure to coat the chicken thoroughly and let it sit for at least 30 minutes or overnight for better flavor.
- Overcrowding the pan: Placing too many ingredients in one pan can lead to uneven cooking. Spread everything out in a single layer for even roasting.
- Not preheating the oven: Cooking in an unheated oven might result in undercooked chicken and soggy vegetables. Always preheat your oven before baking.
- Skipping the broil step: Not broiling at the end can prevent that delicious crispy finish on the chicken. Broil for a couple of minutes to achieve that golden color.
- Neglecting seasoning adjustments: If you find yourself with leftovers, be sure to taste and adjust seasonings before serving again. Fresh herbs can brighten up day-old meals.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Keep in the refrigerator for up to 3 days.
- Make sure food is cooled down before sealing the container.
Freezing One-Pan Chicken and Potatoes
- Freeze in a freezer-safe container or bag.
- For best quality, consume within 3 months.
- Label containers with date and contents for easy identification.
Reheating One-Pan Chicken and Potatoes
- Oven: Preheat oven to 350°F (175°C). Place chicken and potatoes on a baking sheet and cover with foil. Heat for about 20-25 minutes until warmed through.
- Microwave: Place portions in a microwave-safe dish. Cover loosely and heat on medium power for 2-3 minutes, stirring halfway through.
- Stovetop: Heat a skillet over medium heat. Add a splash of broth or water along with your leftovers, cover, and cook until heated through, about 5-7 minutes.
Frequently Asked Questions
Can I make One-Pan Chicken and Potatoes ahead of time?
Yes! You can marinate the chicken a day ahead and store it in the refrigerator until you’re ready to cook.
What kind of potatoes work best for this recipe?
Baby gold potatoes are ideal because they hold their shape well during cooking, but you can also use red potatoes or Yukon Golds.
Can I substitute other vegetables?
Absolutely! Feel free to add bell peppers, zucchini, or any seasonal veggies you like to customize your One-Pan Chicken and Potatoes.
Is this recipe gluten-free?
Yes! This recipe is gluten-free as long as you use gluten-free Dijon mustard if you choose to include it.
How do I ensure my chicken is cooked through?
Use a meat thermometer; the internal temperature should reach 165°F (75°C) when fully cooked.
Final Thoughts
One-Pan Chicken and Potatoes is not only easy to prepare but also incredibly versatile. You can customize this dish by adding different vegetables or adjusting spices according to your taste. It’s perfect for weeknight dinners or family gatherings, ensuring everyone goes home happy! Try it today for a delicious meal that requires minimal cleanup!
One-Pan Chicken and Potatoes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
Description
One-Pan Chicken and Potatoes is a hearty and satisfying meal that combines succulent chicken, creamy baby gold potatoes, sweet carrots, and crispy onions, all cooked together for maximum flavor and minimal cleanup. This dish is perfect for busy weeknights or family gatherings and can be on the table in about an hour. The secret lies in a flavorful marinade featuring garlic, Italian seasoning, and paprika that infuses the chicken and vegetables with mouthwatering taste. Serve it up with crusty bread to soak up the delicious pan juices, making it a guaranteed crowd-pleaser.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 heaping cups baby gold potatoes
- 1–1/2 cups carrots
- 1–1/2 large yellow onions
- 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)
Instructions
- Preheat oven to 350°F (175°C) and grease a baking sheet.
- In a bowl, whisk together marinade ingredients. Coat chicken thoroughly.
- On the baking sheet, toss potatoes, onions, and carrots with olive oil and seasonings.
- Add marinated chicken on top of the vegetables and pour broth around them.
- Bake for 50-55 minutes until chicken is golden brown and vegetables are tender.
- Broil for 1-2 minutes for extra crispiness before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh (150g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 100mg
Keywords: For best results, marinate the chicken overnight. Feel free to customize with seasonal veggies like bell peppers or zucchini.