This One-Pan Chicken and Potatoes recipe is packed with juicy chicken, tender veggies, and plenty of flavor with minimal cleanup.
author’s note
Classic Comfort, Minimal Mess!
My husband has always been the definition of a “meat and potatoes” guy. While I’m constantly testing new recipes with fun ingredients and different flavors, he would happily eat a simple roasted chicken dinner every single week.
So I wanted to create a version that still felt classic but tasted anything but boring.
After a few rounds of testing, this became the clear winner.
The garlic and Italian seasoning give the chicken incredible flavor, while the chicken broth keeps everything moist as it roasts. My favorite part, though, is what happens to the vegetables. The potatoes absorb all those savory juices, the onions become soft and sweet, and the carrots develop the perfect caramelized edges.
One-Pan Chicken and Potatoes Ingredients
| Ingredient | Notes |
|---|---|
| Minced garlic | Use jarred 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. |
| 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 and Carrots | Slice onions thinly. Look for fresh large carrots for the best texture and flavor. |
Featured Comment
“This is my go to on a busy day. The chicken and veggies cook perfectly!!! I may go slightly heavy hand with the seasoning but cannot hurt.”
– Carol
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.
CHELSEA’S RECIPE TIP
Top Tips For One-Pan Chicken and Potatoes
- Don’t skip the broiler: It gives the chicken gorgeous, crispy skin.
- Use a large sheet pan: Crowding the ingredients causes them to steam instead of roast.
- Spray the chicken with cooking spray: A light coating before baking encourages better browning.
- Let the chicken rest: This helps the juices stay inside the meat.
- Spoon the pan juices over everything: That’s where so much of the flavor lives.
Storage
- Store one pan chicken and potatoes: 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 Recipe
Appetizers
Herb Bread (No-Knead)
Cooking Guides
How to Cook Quinoa
Green Salads
Grapefruit Salad
One-Pan Chicken and Potatoes
Equipment
- 13×18-inch sheet pan see note 1
Ingredients
- 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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for my family and not only was it the easiest dinner, it also was SOO delicious! My kids loved all of it which is such a win! Thanks for an amazing dinner that will be joining the regular rotation.
Yay! I’m so thrilled to hear this! Thanks Cody!