One Pan Chicken And Potatoes

This juicy one-pan chicken and potatoes recipe combines Mediterranean flavors with the simplicity of a sheet pan dinner. The tangy lemon-garlic sauce infuses both the tender chicken and crispy potatoes with incredible flavor while they roast together to perfection.

I started making this dish when I needed quick dinners during busy weeknights. My family immediately requested it be added to our regular rotation, and it's now our go-to meal when we want something comforting yet impressive enough for guests.

Ingredients

• Chicken thighs and drumsticks whole pieces with skin create juicy, flavorful results
• Potatoes choose waxy varieties like Yukon Gold for the best texture when roasted
• Garlic large cloves provide bold flavor that mellows beautifully while roasting
• Olive oil use a good quality extra virgin for the best flavor profile
• Lemon juice freshly squeezed makes a huge difference in brightness
• Lemon zest contains the essential oils that add intense citrus flavor
• Tomato paste provides rich umami depth and beautiful color
• Salt enhances all the other flavors in the dish
• Dried oregano authentic Mediterranean herb that stands up well to roasting
• Black pepper freshly ground offers the most aromatic quality
• Paprika adds subtle smokiness and gorgeous color
• Parsley fresh chopped leaves add bright color and fresh flavor to finish

Step-by-Step Instructions

Prepare the oven

Set your oven to preheat at 400°F/200°C. This high temperature will ensure crispy chicken skin and caramelized potatoes. Allow at least 10 minutes for proper preheating while you prepare the remaining ingredients.

Create the marinade

Combine the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika in a small bowl. Whisk thoroughly until the tomato paste is fully incorporated and you have a smooth, emulsified sauce. The acid from the lemon will help tenderize the chicken while adding brightness.

Prepare the chicken and potatoes

Cut potatoes into evenly sized pieces about 1.5 inches in diameter to ensure they cook at the same rate as the chicken. Thoroughly pat both the chicken and potatoes dry with paper towels. This crucial step removes excess moisture which would otherwise prevent proper browning and crispiness.

Arrange and coat with sauce

Place the chicken pieces and potatoes on a large sheet pan with some space between them to allow air circulation. Pour the prepared marinade evenly over everything, then use your hands to massage the sauce into the chicken and potatoes, ensuring every surface is coated for maximum flavor penetration.

Bake to perfection

Place the pan in the preheated oven and bake for 40 minutes. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear when pierced. The potatoes should be fork-tender with crispy edges. If the chicken skin needs more color, broil for 2-3 minutes at the end.

Rest and serve

Allow the dish to rest for 5 minutes before serving. This important step lets the juices redistribute throughout the chicken for maximum juiciness. Sprinkle freshly chopped parsley over the top just before bringing it to the table for a pop of color and fresh flavor.

Bookmark

Lemon zest is truly the secret ingredient in this dish. The first time I made this recipe without it, the flavor was good but missing something special. When I added the zest, it transformed the entire dish with its intense citrus oils that infuse everything during roasting. Now my children can instantly recognize when I forget this crucial ingredient.

Make-Ahead Options

This dish is perfect for meal prep or busy weeknights. You can combine all ingredients in the baking dish up to 24 hours ahead and store covered in the refrigerator. Just remember to bring it closer to room temperature for about 20 minutes before baking for more even cooking. The flavors actually develop beautifully during this marinating time, making the finished dish even more delicious.

Easy Substitutions

The recipe is incredibly forgiving and adaptable to what you have on hand. Boneless chicken thighs work well but reduce cooking time to about 30 minutes. Sweet potatoes can replace regular potatoes for a nutritional boost and slightly sweeter flavor profile. For an herb variation, rosemary or thyme can substitute for oregano, creating an entirely different but equally delicious flavor profile. Red pepper flakes can be added for heat lovers.

Serving Suggestions

This Mediterranean-inspired dish pairs beautifully with a simple Greek salad with cucumbers, tomatoes, feta, and olives. A side of tzatziki sauce provides a cooling contrast to the warm, tangy chicken. For a complete meal, serve with warm pita bread to soak up the incredible pan juices. A light, crisp white wine like Pinot Grigio or Sauvignon Blanc complements the citrus notes perfectly.

Storage And Reheating

Leftovers keep wonderfully in an airtight container in the refrigerator for up to 3 days. For the best reheating results, place in a 350°F oven for 10-15 minutes rather than using a microwave which can make the chicken rubbery. The flavors often deepen overnight, making this dish exceptional the next day. You can also repurpose leftovers into a quick Mediterranean wrap with some fresh greens and yogurt sauce.

Recipe FAQs

→ Can I use boneless chicken instead of bone-in pieces?

Yes, boneless chicken thighs or breasts work well, but reduce cooking time by about 10 minutes since they cook faster than bone-in pieces. Use a meat thermometer to ensure they reach 165°F/74°C.

→ What type of potatoes work best for this dish?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well during roasting. Russets can also work but might become softer. Cut all potatoes into even-sized pieces (about 1-inch) to ensure they cook uniformly.

→ Can I prepare this dish ahead of time?

You can marinate the chicken and potatoes in the sauce for up to 24 hours in the refrigerator before baking. This actually enhances the flavor. Just bring everything to room temperature for about 30 minutes before baking.

→ What sides pair well with one pan chicken and potatoes?

A simple green salad, steamed vegetables like broccoli or green beans, or a Greek salad complement the Mediterranean flavors perfectly. A crusty bread is also excellent for soaking up the delicious pan juices.

→ How can I make this dish spicier?

Add red pepper flakes or cayenne pepper to the sauce mixture. For a smoky heat, increase the paprika or use hot paprika instead of regular. You could also add chopped fresh chili peppers to the pan before roasting.

→ Can I add other vegetables to the pan?

Absolutely! Carrots, bell peppers, onions, zucchini, and cherry tomatoes all work well. Add harder vegetables like carrots with the potatoes, but add softer vegetables like zucchini during the last 15-20 minutes of cooking to prevent them from becoming too soft.