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One Pan Baked Chicken and Potatoes – Easy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bone-in, skin-on chicken thighs (4–6 pieces, about 2 to 2.5 pounds)
  • Yukon Gold or red potatoes (1.5 to 2 pounds), cut into 1-inch chunks
  • Yellow onion (1 medium), sliced into wedges (optional but recommended)
  • Garlic (4 cloves), minced or thinly sliced
  • Olive oil (3–4 tablespoons)
  • Smoked paprika (1–2 teaspoons)
  • Dried thyme (1 teaspoon)
  • Dried oregano (1 teaspoon)
  • Salt and black pepper
  • Lemon (1), for zest and wedges
  • Fresh parsley (a handful), chopped for garnish
  • Optional add-ins: cherry tomatoes, sliced bell peppers, or green beans

Method
 

  1. Preheat the oven: Set your oven to 425°F (220°C). A hot oven is key for crispy skin and caramelized potatoes.
  2. Prep the pan: Line a large rimmed sheet pan with parchment for easy cleanup, or lightly oil the pan to prevent sticking.
  3. Dry the chicken: Pat the chicken thighs dry with paper towels. Dry skin = crisp skin. Place them on the pan, spacing them out.
  4. Season the potatoes: In a bowl, toss potato chunks and onion wedges with 2 tablespoons olive oil, 1 teaspoon salt, plenty of pepper, smoked paprika, thyme, and oregano. Add the garlic and toss again.
  5. Arrange on the pan: Scatter the potatoes and onions around the chicken. If adding cherry tomatoes or peppers, wait until later so they don’t overcook.
  6. Oil and season the chicken: Drizzle the thighs with 1–2 tablespoons olive oil. Sprinkle generously with salt, pepper, smoked paprika, and a pinch of thyme.
  7. Roast: Bake for 35 minutes. Rotate the pan halfway through for even browning.
  8. Add quick-cooking veggies (optional): If using cherry tomatoes, bell peppers, or trimmed green beans, toss them with a little oil and salt and add to the pan after the first 20 minutes.
  9. Check doneness: The chicken is done at an internal temperature of 165°F (74°C). The potatoes should be tender and golden at the edges.
  10. Finish with lemon: Zest half a lemon over the pan, then squeeze a little juice on the potatoes for brightness. Slice the remaining lemon into wedges for serving.
  11. Optional broil: For extra-crispy skin, broil on high for 1–2 minutes. Watch closely—things crisp fast.
  12. Garnish and serve: Scatter chopped parsley over the top. Serve directly from the pan with lemon wedges.