One-Pan Chicken and Potatoes

5 from 1 vote

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!

Prep Time20

Cook Time55

Total Time1 15

Course: Dinner

Cuisine: American, Healthy

Keyword: One Pan Chicken and Potatoes

Servings: servings

Author: Chelsea Lords

Cost: $17.92

Equipment

Large sheet pan (15" x 21") 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 skin-on, bone-in 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 peeled carrots 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

US - Metric

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 13x18-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!)

Notes

Note 1: Use a sheet pan with sides (13x18-inches). 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