One-Pan Chicken and Potatoes

One-Pan Chicken and Potatoes is a delightful dish that brings together juicy chicken, creamy potatoes, sweet carrots, and crispy onions in one easy-to-make meal. Perfect for family dinners or gatherings, this recipe showcases the comforting flavors of roasted vegetables and succulent chicken. With minimal cleanup required, you’ll love the convenience and taste of this one-pan wonder.

Why You’ll Love This Recipe

• Easy Preparation: With just one pan needed, you can spend less time cleaning up and more time enjoying your meal.
• Flavorful Ingredients: The combination of garlic, Italian seasoning, and Dijon mustard creates a mouthwatering marinade that infuses the chicken and veggies with rich flavor.
• Versatile Dish: This recipe works well for weeknight dinners, special occasions, or meal prep for busy days ahead.
• Nutritious Meal: Packed with protein from the chicken and vitamins from the veggies, this dish is both hearty and healthy.
• Crowd-Pleasing: One-Pan Chicken and Potatoes is sure to impress guests with its delicious taste and beautiful presentation.

Tools and Preparation

Before diving into the cooking process, gather your tools to streamline your experience. Having everything ready will make preparing this dish a breeze.

Essential Tools and Equipment

• Baking sheet (13×18 inches)
• Mixing bowl
• Whisk
• Measuring spoons
• Cooking spray

Importance of Each Tool

• Baking sheet: A large surface allows for even cooking of all ingredients while providing ample space for everything to roast perfectly.
• Mixing bowl: Necessary for combining marinade ingredients thoroughly before coating the chicken.
• Whisk: Helps ensure a smooth marinade without clumps for an even flavor distribution.

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)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 1 cup chicken broth

For Garnish

• Fresh thyme (optional)
• Hearty buttered bread (optional, for dunking in sauce)

How to Make One-Pan Chicken and Potatoes

Step 1: Prepare the Marinade

In a mixing bowl, combine all marinade ingredients except for the chicken. Whisk until smooth. Add the chicken thighs to the bowl and toss until they are well coated. Optionally, cover the bowl and marinate overnight or let it stand at room temperature while you prepare the vegetables.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C). Generously grease your baking sheet with cooking spray to prevent sticking.

Step 3: Combine Vegetables on Sheet Pan

On your greased baking sheet, combine baby gold potatoes, sliced onions, carrots, salt, pepper, and olive oil. Toss well to ensure even coating. Spread out in an even layer on the pan. Create space in the center of the pan to nestle in your marinated chicken thighs.

Step 4: Add Chicken Thighs

Scrape any remaining marinade over the chicken thighs placed on top of the vegetables. Carefully pour one cup of chicken broth over everything on the pan. Spray again generously with cooking spray.

Step 5: Bake Until Golden

Bake in your preheated oven for 50–55 minutes or until the veggies are crisp-tender and the chicken has turned golden brown. Switch your oven setting to broil and move your tray to the top shelf. Broil for an additional 1–2 minutes while carefully watching until there’s a slight char on top.

Step 6: Serve Your Dish

Remove from oven and let it rest for about 5–10 minutes. Spoon pan juices over both veggies and chicken before serving. If desired, garnish with fresh thyme. Enjoy your One-Pan Chicken and Potatoes with some crusty buttered bread to soak up that delicious sauce!

How to Serve One-Pan Chicken and Potatoes

One-Pan Chicken and Potatoes is not just a meal; it’s an experience that brings warmth and comfort to the dinner table. Here are some serving suggestions to elevate your dish.

Pair with Fresh Salad

• Mixed Greens Salad – A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette balances the richness of the chicken and potatoes.
• Caesar Salad – The creamy dressing and crunchy croutons add a delightful contrast to the tender chicken.

Serve with Crusty Bread

• Hearty Buttered Bread – Perfect for soaking up the delicious pan juices, crusty bread enhances every bite.
• Garlic Bread – This flavorful addition complements the garlic in the dish while adding an aromatic touch.

Add a Splash of Sauce

• Extra Pan Sauce – Drizzling more of the pan juices over your serving adds moisture and flavor.
• Chimichurri Sauce – This vibrant sauce provides a fresh kick that pairs well with roasted flavors.

How to Perfect One-Pan Chicken and Potatoes

Perfecting your One-Pan Chicken and Potatoes can lead to even better results. Here are some tips to achieve that ideal dish.

• Use Fresh Ingredients – Fresh herbs and vegetables enhance flavor significantly compared to dried or frozen options.
• Marinate Longer – Allowing the chicken to marinate overnight intensifies flavor, making each bite more delicious.
• Evenly Cut Vegetables – Cutting your veggies into uniform sizes ensures they cook at the same rate for even tenderness.
• Monitor Cooking Time – Keep an eye on both chicken and veggies; overcooking can lead to dryness in the chicken.
• Broil for Texture – Broiling at the end adds a nice char, giving your dish an appealing look and texture.
• Experiment with Seasonings – Feel free to adjust spices based on personal taste; adding some heat can make it even more exciting!

Best Side Dishes for One-Pan Chicken and Potatoes

While One-Pan Chicken and Potatoes is satisfying on its own, pairing it with complementary side dishes can create a well-rounded meal. Here are some excellent options.

1. Steamed Broccoli – This nutritious side adds color and crunch while being easy to prepare.
2. Roasted Brussels Sprouts – Tossed with olive oil, these sprouts caramelize beautifully in the oven alongside your main dish.
3. Quinoa Salad – A protein-packed option that provides a light yet filling complement to this hearty meal.
4. Grilled Asparagus – The smoky flavor from grilling pairs well with roasted chicken, enhancing overall taste.
5. Rice Pilaf – Fluffy rice seasoned with herbs makes for a great base that absorbs pan juices wonderfully.
6. Coleslaw – A tangy coleslaw adds a refreshing crunch that contrasts nicely with the richness of the potatoes.

Common Mistakes to Avoid

When making One-Pan Chicken and Potatoes, it’s easy to overlook a few key steps. Avoiding these common mistakes will ensure your dish turns out perfectly every time.

• Skipping the marinade: Not marinating the chicken can lead to bland flavors. Allow time for the chicken to soak in the marinade for at least 30 minutes or overnight for better taste.
• Overcrowding the pan: If you cram too many ingredients onto the pan, they may steam instead of roast. Make sure there’s enough space between each piece for even cooking.
• Neglecting to season vegetables: Forgetting to season potatoes and carrots can result in a dull taste. Be generous with salt, pepper, and olive oil to enhance their flavor.
• Not monitoring cooking time: Ignoring the cooking times can lead to undercooked chicken or mushy vegetables. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (75°C).
• Forgetting about broiling: Skipping the broiling step means missing out on that delightful crispy finish. Keep an eye on it while broiling to avoid burning.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container for up to 3–4 days.
• Make sure the dish has cooled before sealing it to prevent condensation.

Freezing One-Pan Chicken and Potatoes

• Freeze in a freezer-safe container for up to 3 months.
• Separate portions can be helpful for easy reheating later.

Reheating One-Pan Chicken and Potatoes

• Oven: Preheat your oven to 350°F (175°C) and bake covered for about 20 minutes until heated through.
• Microwave: Heat in short intervals, stirring occasionally, until warm; this usually takes about 2–3 minutes.
• Stovetop: Place in a skillet over medium heat, stirring occasionally until warmed throughout.

Frequently Asked Questions

Can I use boneless chicken thighs for One-Pan Chicken and Potatoes?

Yes, boneless chicken thighs can be used; however, adjust cooking times as they cook faster than bone-in thighs.

How do I make One-Pan Chicken and Potatoes healthier?

You can reduce the amount of olive oil or swap regular potatoes for sweet potatoes for added nutrition without sacrificing flavor.

What sides pair well with One-Pan Chicken and Potatoes?

Serve with a fresh green salad or steamed vegetables to complement this hearty dish.

Can I customize the vegetables used in this recipe?

Absolutely! Feel free to substitute or add other favorites like bell peppers, zucchini, or broccoli based on your preference.

How do I ensure my chicken is tender?

Marinating your chicken adequately and not overcooking it are key factors in keeping it tender and juicy throughout.

Final Thoughts

One-Pan Chicken and Potatoes is not only simple but also incredibly versatile. This dish highlights rich flavors from tender chicken and roasted veggies, making it perfect for any dinner table. Don’t hesitate to customize with your favorite vegetables or spices! Enjoy a comforting meal that brings everyone together.

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One-Pan Chicken and Potatoes

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• Author: Jennifer
• Total Time: 1 hour 10 minutes
• Yield: Serves 6

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Description

One-Pan Chicken and Potatoes is a comforting, hassle-free meal that combines juicy chicken thighs, creamy baby gold potatoes, sweet carrots, and crispy onions all cooked together in one pan.

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Ingredients

Scale 1x2x3x

• 6 bone-in, skin-on chicken thighs (2–1/4 pounds)
• 2 heaping cups baby gold potatoes
• 1–1/2 cups carrots (peeled and cut)
• 1–1/2 large yellow onions (sliced)
• 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)
• Cooking spray

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Instructions

1. In a mixing bowl, whisk together minced garlic, Italian seasoning, olive oil, paprika, onion powder, garlic powder, salt, pepper, chicken broth, and Dijon mustard. Toss in the chicken thighs until well coated. Marinate for at least 30 minutes or overnight.
2. Preheat the oven to 350°F (175°C) and grease a baking sheet with cooking spray.
3. On the prepared baking sheet, combine baby gold potatoes, sliced onions, carrots with salt and pepper. Drizzle with olive oil and toss to coat evenly.
4. Nestle the marinated chicken thighs among the vegetables. Pour any remaining marinade over the chicken and add chicken broth.
5. Bake for 50–55 minutes until chicken is golden brown and cooked through. Broil for an additional minute if desired for extra crispiness.
6. Let rest for 5–10 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 chicken thigh with vegetables
• Calories: 385
• Sugar: 3g
• Sodium: 630mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 26g
• Cholesterol: 115mg