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

Scale

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.