The Chicken and Potatoes recipe is a comforting, one-pan meal that combines tender, juicy chicken with golden, crispy potatoes. This dish is loved for its simplicity, flavor, and versatility. Whether roasted in the oven, cooked in a skillet, or made in an air fryer, it’s a satisfying dinner that’s easy to prepare and perfect for weeknights.
With minimal ingredients and maximum flavour, this recipe highlights how delicious classic home cooking can be.
Preparation & Cooking Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
Ingredients
- 4 bone-in, skin-on chicken thighs (or breasts if preferred)
- 1 ½ lbs (about 700 g) baby potatoes, halved
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp paprika
- 1 tsp dried thyme (or Italian seasoning)
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tbsp lemon juice (optional, for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Ingredients
- Preheat oven to 400°F (200°C).
- Rinse and halve the potatoes. Pat dry with paper towels for crispier results.
- Mince garlic and chop parsley.
Step 2: Season Chicken and Potatoes
- In a large bowl, combine olive oil, garlic, paprika, thyme, salt, and pepper.
- Add the chicken and potatoes. Toss until evenly coated.
Step 3: Arrange on Baking Sheet
- Line a baking tray with parchment paper or lightly grease it.
- Place chicken pieces skin-side up, and spread potatoes around them in a single layer.
Step 4: Roast
- Bake for 40–45 minutes, flipping potatoes halfway through, until:
- Chicken reaches internal temperature of 165°F (74°C)
- Potatoes are golden brown and crispy.
Step 5: Finish and Serve
- Squeeze fresh lemon juice on top (optional).
- Garnish with chopped parsley and serve hot.
Serving Suggestions
- Serve with a side of steamed vegetables, a fresh garden salad, or warm garlic bread.
- For a creamy twist, drizzle ranch dressing or garlic butter over the potatoes before serving.
- Pairs wonderfully with roasted carrots or green beans.
Recipe Variations
- Spicy Version: Add ½ tsp chili flakes or cayenne pepper.
- Creamy Chicken & Potatoes: After roasting, mix in ½ cup of cream or cheese sauce for richness.
- Garlic Herb Butter: Melt butter with minced garlic and parsley; drizzle over the dish before baking.
- Sheet Pan Style: Add bell peppers, onions, or zucchini for a full one-pan dinner.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Carbohydrates | 25 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sodium | 640 mg |
| Cholesterol | 110 mg |
Tips for Best Results
- Use bone-in, skin-on chicken for juicier meat and crispier skin.
- Don’t overcrowd the pan — this ensures even roasting.
- Toss potatoes in oil thoroughly to make them crisp outside and soft inside.
- For faster cooking, parboil potatoes for 5 minutes before roasting.
Why You’ll Love This Recipe
- Simple ingredients, no fancy tools required
- Easy cleanup — one pan only!
- Family-friendly and perfect for meal prep
- Customizable with your favorite spices and herbs
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