One Pan Chicken and Potatoes
A simple, comforting dish of juicy chicken thighs and crispy potatoes baked in one pan, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in, skin-on) Bone-in skins add flavor.
- 4 medium potatoes (cut into wedges) Cut evenly for consistent cooking.
- 2 tablespoons olive oil For coating.
- 1 teaspoon garlic powder Adds flavor.
- 1 teaspoon paprika For color and flavor.
- Salt and pepper to taste To enhance flavors.
- Fresh herbs for garnish (optional) Can include rosemary or thyme.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, toss the chicken thighs and potato wedges with olive oil, garlic powder, paprika, salt, and pepper until well coated.
- Arrange the chicken and potatoes in a single layer in a baking dish or sheet pan.
Cooking
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are crispy and golden brown.
- Remove from the oven and let rest for a few minutes.
- Garnish with fresh herbs if desired and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat in the oven or microwave.