Description
When life gets busy, this one pan chicken and potatoes recipe comes to the rescue! Juicy chicken with crispy skin sits atop tender potatoes and vegetables, all infused with a tangy, aromatic sauce. It’s the perfect solution for an easy, hearty dinner.
Ingredients
Chicken
- 4–6 pieces 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
Instructions
- Preheat the Oven
- Set the oven to 375°F (190°C).
- Prepare the Sauce
- Mix olive oil, lemon juice, chili flakes, thyme, Herbes de Provence, salt, and pepper in a bowl.
- Prep the Vegetables
- Cube the potatoes, slice carrots and onions, and smash the garlic cloves.
- Spread the vegetables on a sheet tray or oven-safe pan and toss with half the sauce.
- Add the Chicken
- Place the chicken pieces on top of the vegetables and drizzle with the remaining sauce.
- Add the Broth
- Pour 1 cup of broth over the pan for moisture and flavor.
- Roast in the Oven
- Bake for 50–60 minutes or until the chicken reaches 165°F (74°C) and the potatoes are tender.
- Baste the chicken halfway through cooking for extra flavor.
- Optional Step
Remove the chicken once cooked and roast the vegetables for an additional 10–15 minutes for extra crispiness.
Notes
Tips for Success:
- Use skin-on chicken for extra crispiness.
- Cut vegetables evenly for consistent cooking.
- Customize the spices to your taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American