One-Pan Herbed Chicken and Potatoes
This easy one-pan recipe features tender chicken and crispy potatoes seasoned with savory herbs, making it a perfect and convenient meal for any night of the week.
Equipment
- Baking Sheet
- Large Bowl (optional)
- Parchment Paper or Foil
- Spatula
- Meat Thermometer (optional)
Ingredients
Main Ingredients
- 1.5 - 2 lbs boneless, skinless chicken thighs or breasts cut into 1.5-inch pieces
- 1.5 lbs small to medium Yukon Gold or red potatoes scrubbed and cut into 1-inch cubes
Seasonings
- 2-3 tablespoons olive oil
- 3-4 cloves garlic minced, or 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika smoked paprika recommended
- 1 teaspoon dried herbs oregano, thyme, or Italian blend
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
Garnish (Optional)
- Fresh parsley or chives for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- Combine the cubed potatoes, chicken pieces, olive oil, garlic, onion powder, paprika, dried herbs, salt, and black pepper in a large bowl or directly on the baking sheet.
- Toss all ingredients together until the chicken and potatoes are evenly coated with oil and seasonings.
Cooking
- Spread the chicken and potatoes in a single layer on the prepared baking sheet, ensuring space between pieces for proper roasting.
- Roast for 20 minutes in the preheated oven.
- Remove the pan, flip the chicken and potatoes, and return to the oven for another 15-20 minutes.
- Cook until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender, golden brown, and crispy.
Serving
- Remove from the oven, let rest for a few minutes, and garnish with fresh parsley or chives if desired.
Notes
For extra flavor, marinate the chicken in the olive oil and seasonings for at least 30 minutes before roasting.