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.
I was so excited to make this for family. I went back and read directions because it’s been in the oven for 40 min and I saw that I forgot to put the chicken broth in the mix! Oh my goodness I just added it & cooking for 25 more minutes. I hate new recipes because I always do things wrong. Wish we luck that it still tastes good.
Oh no! Don’t worry, I think it’s going to turn out just fine. Adding the broth now should help everything come together as it finishes baking. And please don’t be so hard on yourself, we’ve all missed an ingredient before! I hope your family loves it, and I’d love to hear how it turns out.
Sure sounds good. I will make this
Enjoy!
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.
I’m so thrilled to hear this! Thanks Carol!
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! 🙂