When life gets busy, you crave a hearty, home-cooked meal without the hassle of juggling multiple pots and pans. That’s where this one pan chicken and potatoes recipe steps in—delicious, satisfying, and simple to prepare. Whether you’re looking for a weeknight dinner solution or a dish to impress your guests, this recipe delivers all the goodness of crispy, juicy chicken paired with tender, flavorful vegetables.

Why You’ll Love This Recipe

Imagine juicy chicken with perfectly crisp skin nestled atop golden-brown potatoes, carrots, and red onions, all infused with a rich, aromatic sauce. This dish is perfect because:

It’s made in just one pan, saving you time and effort.
You can customize the ingredients to suit your preferences.
It’s a healthy, well-balanced meal packed with flavor.

So, roll up your sleeves—let’s dive into this ultimate one-pan wonder.

Ingredients You’ll Need

Here’s everything you’ll need to whip up this incredible meal:

Category	Ingredients
Chicken	4–6 pieces of chicken thighs, breasts, or legs
Vegetables	2 cups potatoes (cubed), 1 cup carrots (sliced), 1 red onion (sliced), 4 cloves garlic (smashed)
Sauce	3 tbsp olive oil, juice of 1 lemon, 1 tsp chili flakes, 1 tsp thyme, 1 tsp Herbes de Provence, salt and pepper to taste
Broth	1 cup chicken or vegetable broth

Feel free to swap ingredients based on what you have on hand, like white onions instead of red or rosemary instead of thyme.

How to Make One Pan Chicken and Potatoes

Step 1: Preheat Your Oven

Set your oven to 375°F (190°C) and let it preheat while you prepare the ingredients.

Step 2: Make the Sauce

In a medium bowl, mix:

Olive oil for richness
Lemon juice for tanginess
Chili flakes for a hint of heat
Thyme and Herbes de Provence for earthy, aromatic notes
Salt and pepper for seasoning

Stir well to create a balanced and flavorful sauce.

Step 3: Prepare the Chicken and Vegetables

Prep the Veggies: Cube the potatoes, slice the carrots and red onion, and smash the garlic cloves.
Arrange on the Pan: Spread the vegetables on a sheet tray, skillet, or oven-safe pan.
Add Sauce: Toss the veggies with half the sauce, ensuring everything is evenly coated.
Top with Chicken: Place the chicken pieces on top and drizzle the remaining sauce over them.

Step 4: Add the Broth

Pour one cup of chicken or vegetable broth over the entire pan. This will keep the chicken moist and help create a flavorful base.

Roasting Instructions

Roast in the Oven: Bake for 50 minutes to 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Baste Midway: Halfway through cooking, spoon some of the sauce and broth over the chicken to enhance flavor and crispiness.
Optional Finish: For extra-crispy vegetables, remove the chicken when fully cooked and continue roasting the veggies for an additional 10–15 minutes.

Tips for the Perfect One Pan Chicken and Potatoes

Choose Your Chicken Wisely: Skin-on pieces get crispier, but skinless works if you prefer a lighter option.
Cut Vegetables Evenly: This ensures everything cooks at the same rate.
Play with Spices: Don’t have thyme or Herbes de Provence? Swap them for oregano, rosemary, or paprika for a different flavor profile.
Use a Meat Thermometer: Avoid overcooking by checking the chicken’s temperature.

Serving Suggestions

This dish pairs beautifully with:

A crisp green salad with a tangy vinaigrette
Steamed green beans or asparagus
Crusty bread to soak up the sauce

Nutritional Information

Nutrient	Amount (Per Serving)
Calories	450
Protein	35g
Carbohydrates	30g
Fat	20g

FAQs About One Pan Chicken and Potatoes

1. Can I make this recipe ahead of time?
Yes, you can prep the chicken and vegetables with the sauce and refrigerate them for up to 24 hours. Bake fresh when ready to serve.

2. What’s the best pan to use?
A heavy-duty sheet tray, cast-iron skillet, or any oven-safe pan with a rim works well to hold the juices.

3. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a natural sweetness and pair wonderfully with the chicken.

4. How can I make this dish spicier?
Increase the chili flakes or add a pinch of cayenne pepper to the sauce for more heat.

5. What should I do with leftovers?
Store in an airtight container and refrigerate for up to 3 days. Reheat in the oven to retain crispiness.

6. Can I make this dish vegetarian?
Yes! Replace the chicken with hearty vegetables like zucchini, eggplant, or cauliflower, and use vegetable broth.

Conclusion

This one pan chicken and potatoes recipe is more than just a meal—it’s a comforting, satisfying experience that’s easy to make and impossible to resist. Whether you’re cooking for family or yourself, it’s a foolproof way to create something special with minimal effort.

So, gather your ingredients, preheat that oven, and let the magic happen. You’re just one pan away from a memorable meal.