Try One-Pan Chicken and Potatoes for a flavor-packed dinner that delivers every time: juicy chicken, onions, carrots, and potatoes, all roasted to perfection with barely any effort.
author’s note
Classic Comfort, Minimal Mess!
I married a total “meat and potatoes” guy, and while I love getting creative in the kitchen, few things make him happier than a classic dinner.
Luckily, the rest of us love it too, especially this One-Pan Chicken and Potatoes. It has all the rich, comforting flavors of a meal that took hours, but it’s actually so simple.
Easy prep, one-pan cleanup, and the kind of hearty dinner that keeps everyone full. It stores great for leftovers and is super budget-friendly. Honestly, it’s a must-try!r a quality meal. It’s a must try!
One-Pan Chicken and Potatoes Ingredients
- Minced garlic: Use jarred for to keep things simple but fresh is delicious.
- Seasonings: Taste and adjust if you want more of anything.
- Olive oil: Use extra virgin for the most flavor.
- Chicken broth: Adds moisture to the dish.
- Dijon mustard: Optional, adds a tangy touch. Make sure it’s dijon not yellow mustard.
- Chicken thighs: Choose skin-on, bone-in for more flavor and juiciness.
- Golden potatoes: Cut each piece to a similar size; no peeling required.
- Yellow onions: Slice thinly.
- Carrots: Look for fresh, large carrots for the best texture and flavor.
How To Make One-Pan Chicken and Potatoes
- Marinate chicken: Coat in marinade and set aside.
- Preheat oven: Heat to 350°F and grease the pan.
- Prepare veggies: Toss in oil, salt, and pepper on the pan.
- Assemble dish: Place chicken and pour broth into pan.
- Bake: Cook until veggies are tender and chicken is done, then broil for a crispy finish.
- Serve: Let rest, then spoon pan juices over the top.
Storage
Storing One-Pan Chicken and Potatoes
- Store: In an airtight container, for 3-5 days.
- Freeze: Freeze for up to 3 months.
- Reheat: Thaw if frozen, then warm in the oven or microwave.
What To Serve On the Side:
Salads
Caesar Salad
Appetizers
Herb Bread (No-Knead)
Cooking Guides
How to Cook Quinoa
Green Salads
Grapefruit Salad
One-Pan Chicken and Potatoes
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!
Equipment
- 13×18-inch sheet pan see note 1
Ingredients
Chicken 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
- 6 bone-in, skin-on chicken thighs 2-1/4 pounds, see note 2
Veggies
- Cooking spray
- 2 heaping cups baby gold potatoes unpeeled, 13.5 ounces, cut to 1-inch pieces
- 1-1/2 large yellow onions halved and sliced into 1-inch thick chunks
- 1-1/2 cups carrots peeled; 8.5 ounces, cut to 1-1/2 inches long x 1/2-inch thick, 3 carrots
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- Fresh thyme optional
- Hearty buttered bread optional, for dunking in sauce
Instructions
- 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.
- Preheat oven to 350°F (175°C). Generously grease a rimmed 13×18-inch sheet pan with cooking spray.
- On the greased pan, combine potatoes, onions, carrots, salt, pepper, and oil. Toss well, then spread out in an even layer. Make space on the pan to nestle in the chicken. Scrape any leftover marinade on top of the chicken. Carefully pour one cup of chicken broth over the veggies. Spray everything generously with cooking spray.
- Bake for 50–55 minutes, or until the veggies are crisp-tender and the chicken is golden. Switch the oven to broil and move the tray to the top shelf. Broil for 1–2 minutes, watching carefully, until there’s a slight char on top.
- Remove from oven and let stand 5–10 minutes. Spoon pan juices over the veggies and chicken. Add fresh thyme if desired. Serve with the liquid spooned on top. Enjoy with crusty buttered bread to dredge up that extra pan sauce. (yum!)
Recipe Notes
Note 1: Use a sheet pan with sides (13×18-inch sheet pan). A smaller pan crowds ingredients, hindering even cooking. A larger pan causes broth to evaporate too quickly.
Note 2: This recipe’s cook time is tailored for bone-in, skin-on chicken thighs. Other cuts can become too dry from the long oven time. Additionally, the skin and fat from these thighs add a lot of flavor to the veggies.
Storage: Keep in an airtight container for 3–5 days. Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 715kcal | Carbohydrates: 33g | Protein: 40g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 214mg | Sodium: 1015mg | Potassium: 1212mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10610IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
First recipe I make from Chelsea’s collection that I don’t like. The chicken did not taste of the marinade at all, the veggies were so fat, due to the chicken’s fat. I was so disappointed because there’s a lot of love in this recipe. Also, I have to say, chicken thighs is not my favorite cut, so there’s that. However, as I said, it’s the first time I’m not pleased with the results and I’ve made one new recipe a night for the past 2 weeks! Always delicious ❤️
**Equipment says a pan 15×21 and Note #1 says a pan 13×18** maybe my pan was too small 🤔
Dangit, I’m so sorry this wasn’t a hit for you! The spacing really is key. I updated the recipe card to note the larger pan in all the right places. Thanks for catching that!
I realized looking at the picture that we may not use the same cut and it may have been my mistake. My first language is French and though I’m comfortable with the terms, and usually look up the BEEF cuts I want to make sure are correct, I kind of assumed chicken thighs was actually what you would name a chicken LEG (In French ‘your’ chicken leg is what we would refer to as ‘thigh’ and ‘your’ thigh would be our ‘upper thigh’). So I had the full chicken thigh/leg combo on the pan hahah so it may no have helped with 1) the space on the pan and 2) the amount of fat that was released.
I will try with the proper cut 😉
I would love to try the one pan chicken and potatoes recipe, but you don’t do email. So I guess I’m now going to be trying anything you make. And i find that just plain sad, because then I’ll never be buying any cookbooks of yours.
I share emails! Would you like me to subscribe you to the email list?
I found the marinade. Ignore my request.
It looks delicious. What’s in the marinade?
I just made this for dinner and it was delicious! I followed the exact measurements and instructions and it turned out great. I will definitely add this to the rotating menu. 🙂
So thrilled to hear this! Thanks so much Natasa!
If I did chicken breast instead, do you have any advice on an oven temp and how long to do it?
Chicken breast will be too dry in this recipe!
Is there a way to sub sweet potatoes instead of regular potatoes in this recipe?
Absolutely! You can just switch them in place of the regular! 🙂