One-Pan Chicken and Potatoes
Introduction
One-Pan Chicken and Potatoes
This one-pan chicken and potatoes recipe is a hearty, comforting dish that’s perfect for busy weeknights or when you’re looking for a quick yet flavorful meal. Combining juicy chicken, perfectly roasted potatoes, and a handful of simple ingredients, this recipe delivers an explosion of flavors—without requiring much cleanup. It’s a convenient and satisfying meal that the whole family will love.
Detailed Ingredients with Measures
Chicken and Seasoning
– Bone-in chicken thighs or drumsticks (about 4-6 pieces)
– Salt (to taste)
– Black pepper (to taste)
– Paprika (1 teaspoon)
– Garlic powder (1 teaspoon)
– Olive oil (2 tablespoons)
Potatoes and Vegetables
– Baby potatoes (500 grams/roughly 1 lb) cut into halves or quarters
– Fresh rosemary or thyme (2-3 sprigs, for flavor)
– Garlic cloves (4-5, minced or sliced)
Sauce
– Lemon juice (1/2 lemon)
– Chicken or vegetable broth (100 ml, optional for added moisture)
Prep Time
A Simple Process, Ready in Minutes
Preparation for this delicious one-pan dish only takes about 15-20 minutes. Begin by marinating the chicken with olive oil and the seasoning blend. While the chicken absorbs the flavors, gently wash and prep the baby potatoes and vegetables. With the prep completed efficiently, you’ll be well on your way to a fuss-free, flavorful dinner.
Cook Time, Total Time, Yield
Perfectly Timed for Tender Chicken and Crispy Potatoes
Cook time for this recipe is about 40-50 minutes, depending on your oven and the size of the chicken and potatoes. The total time from preparation to serving is roughly 1 hour. With this recipe, you can feed up to 4-6 people, making it an ideal choice for family dinners or small gatherings.
“`html
Detailed Directions and Instructions
Prepare the Ingredients
1. Start by preheating your oven to 400ºF (200ºC).
2. Wash and peel the potatoes. Cut them into cubes or wedges of medium size for even cooking. If using baby potatoes, you can halve or quarter them instead.
3. Season the chicken thighs with salt and pepper on both sides. You can use chicken thighs with skin-on and bone-in or boneless, based on your preferences.
Prepare the Flavor Base
1. In a small bowl, combine the minced garlic, lemon juice, olive oil, chopped fresh herbs (parsley, thyme, oregano), and paprika. Mix everything well to create the marinade or flavor base.
Coat the Chicken
1. Place the seasoned chicken thighs into a large bowl or directly onto a baking pan. Pour half of the marinade over the chicken and ensure each piece is evenly coated.
Season the Potatoes
1. Add the cubed potatoes to the same bowl (or baking pan) and pour the remaining marinade over them. Toss thoroughly to evenly coat the potatoes with the mixture.
Arrange and Assemble the Dish
1. Arrange the coated chicken and potatoes on a large baking sheet or roasting pan. Ensure the chicken pieces and potatoes are spread evenly, leaving some space around the items for better roasting. Skin-side-up for the chicken helps with crispiness.
Bake Everything
1. Place the baking pan in the preheated oven and bake for 40-50 minutes. After 20-25 minutes, flip the chicken and potatoes to ensure even cooking. Return to the oven for the remaining cook time.
2. Check the chicken for doneness by ensuring the internal safe temperature reaches 165ºF (75ºC). Insert a thermometer into the thickest part of the chicken to confirm.
3. If the potatoes are not crispy enough, you can turn on the broiler for 3-4 minutes at the end for additional browning.
Garnish and Serve
1. Remove the baking dish from the oven and let it cool for 5 minutes. Garnish with some fresh herbs or parsley before serving.
2. Optionally, serve with a side of fresh salad or steamed vegetables for a complete meal.
Notes
On Chicken Options
1. Bone-in, skin-on chicken thighs provide the best flavor and crispy texture. However, boneless thighs or chicken breasts can also be used but adjust the baking time accordingly.
2. If using chicken breasts, check for doneness closer to 25-30 minutes to avoid overcooking.
On Potatoes
1. Baby potatoes are ideal as they require less cutting. If using larger potatoes, cut them into even sizes to ensure uniform cooking.
2. You can leave the skin on the potatoes if preferred, but wash them thoroughly beforehand.
Vegetable Additions
1. Other vegetables like carrots, zucchini, bell peppers, or cherry tomatoes can be added. Ensure they are cut into similar sizes to the potatoes for even baking.
Marinade Variations
1. Feel free to experiment with the marinade. You can add a tablespoon of Dijon mustard, honey, or a pinch of chili flakes for a unique flavor.
2. Dried herbs can be substituted for fresh herbs if needed. Adjust amounts to your taste.
Leftovers
1. Store leftover chicken and potatoes in an airtight container in the fridge for up to 3 days.
2. Reheat in the oven or on the stove to maintain the crispy texture, rather than using a microwave.
“`
Cook techniques
Prep the Ingredients
Peel and cube the potatoes into bite-sized pieces. Trim the chicken thighs if necessary and pat them dry with paper towels to ensure crisp skin.
Season the Chicken
Rub the chicken with the seasoning mixture, ensuring it’s well coated for maximum flavor.
Sear the Chicken
Use a large pan and cook the chicken skin-side down first to render fat and create crispy, golden skin.
Layer the Pan
Add the potatoes to the pan with any drippings from the chicken. This helps infuse the potatoes with extra flavor.
Arrange for Baking
Return the seared chicken thighs to the pan with the potatoes before transferring the entire pan to the oven.
Bake
Cook until the chicken is fully cooked, with crispy skin, and the potatoes are tender and golden.
Check Temperature
Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C) for safe consumption.
Garnish
Add freshly chopped herbs as a garnish to enhance the flavor and presentation of the dish.
FAQ
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts tend to dry out faster. You may need to adjust the cooking time to avoid overcooking.
What type of potatoes is best for this recipe?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well and work best for this dish.
Can I add vegetables to the dish?
Yes, you can add other vegetables like carrots or green beans. However, ensure they cook evenly by cutting them to the appropriate size.
How to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I make this recipe ahead of time?
Yes, you can partially prepare the ingredients in advance, but the dish is best served freshly cooked to maintain the crispy texture.
What can I use to season the chicken?
You can use a mix of garlic powder, smoked paprika, salt, pepper, and any herbs of your choice to enhance the flavor.
Can I use boneless chicken thighs?
Yes, boneless chicken thighs can be used, but the cooking time may be slightly reduced.
Do I need to pre-boil the potatoes?
No, there’s no need to pre-boil the potatoes as they cook well in the juices of the chicken while baking.
How do I know when the dish is done cooking?
The potatoes should be tender, and the chicken skin should be crispy and golden. Use a meat thermometer to confirm the chicken is cooked to 165°F (74°C).
Can I make this recipe in advance for meal prep?
Yes, this dish works great for meal prep. Store portions in airtight containers and reheat when ready to eat.
“`html
Conclusion
This One-Pan Chicken and Potatoes recipe is an easy, flavorful, and satisfying meal that requires minimal effort and cleanup. It’s perfect for a weeknight dinner or even a casual weekend get-together. With its delicious combination of chicken, potatoes, and a burst of fresh herbs and spices, this dish is sure to become a staple in your recipe rotation.
More recipes suggestions and combination
Garlic Butter Roasted Vegetables
Pair this dish with garlic butter roasted vegetables for a more wholesome meal packed with vibrant flavors.
Creamy Mashed Potatoes
Try serving creamy mashed potatoes as an alternative to roasted potatoes for a comforting variation.
Herb-Infused Rice
Serve alongside herb-infused rice for a well-balanced and flavorful combination.
Roasted Asparagus or Green Beans
Complement the chicken and potatoes with roasted asparagus or green beans for added color, crunch, and nutrition.
Lemon and Herb Salad
Pair the meal with a refreshing lemon and herb salad for a tangy, light side dish that contrasts beautifully with the rich flavors of the main course.
Homemade Garlic Bread
Serve with homemade garlic bread to make the meal even more satisfying and comforting.
“`
