5 Secret Tips For Perfect One Pan Chicken and Potatoes

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 4 persons

• This crispy chicken and potatoes recipe uses just one pan for easy cleanup
• The secret herb mixture creates restaurant-quality flavor with pantry staples
• Perfect for busy weeknights – prep ahead and have dinner ready in under an hour
• Learn the exact timing trick that ensures both chicken and potatoes finish cooking together

Why You’ll Love This One Pan Chicken and Potatoes Recipe

Ever stood in your kitchen at 6 PM, hungry and tired, with no energy to make dinner and clean a sink full of dishes afterward?

This one pan chicken and potatoes recipe solves that problem. By cooking everything together, you’ll have a complete meal with minimal cleanup. The chicken turns golden and crispy while the potatoes absorb all those savory juices.

Nutrition Information

Nutrient	Amount per Serving
Calories	420
Protein	32g
Carbohydrates	38g
Fat	16g
Fiber	4g
Sodium	620mg

What You’ll Need

Ingredients

Ingredient	Amount	Notes
Bone-in, skin-on chicken thighs	8 (about 2 lbs)	Pat dry with paper towels
Baby potatoes	1½ lbs	Halved if larger than 2 inches
Olive oil	3 tablespoons	Divided
Garlic	4 cloves	Minced
Dried rosemary	1 teaspoon
Dried thyme	1 teaspoon
Paprika	1 teaspoon	Sweet or smoked
Salt	1½ teaspoons	Divided
Black pepper	¾ teaspoon	Divided
Lemon	1	Half juiced, half cut into wedges
Fresh parsley	¼ cup	Chopped, for garnish

Kitchen Tools

Tool	Purpose
12-inch cast iron skillet or oven-safe pan	For cooking everything
Mixing bowls	For seasoning ingredients
Measuring spoons	For precise seasoning
Paper towels	For drying chicken
Meat thermometer	To check doneness
Tongs	For turning chicken
Cutting board	For preparation
Sharp knife	For cutting potatoes
Garlic press (optional)	For mincing garlic

Substitutions

• Chicken: Bone-in chicken breasts work too (adjust cooking time)
• Potatoes: Sweet potatoes or butternut squash cubes
• Herbs: 1 tablespoon each fresh rosemary and thyme instead of dried
• Dietary needs: For lower sodium, reduce salt and use salt-free seasonings

Step-by-Step Instructions

Preparation

1. Gather all ingredients and tools:
   • Take everything out before starting to avoid rushing mid-recipe.
   • Place your tools on the counter within easy reach.
   • Measure all seasonings into small bowls so they’re ready to use.
   • Beginner tip: Read through the entire recipe first so you understand the flow.
2. Preheat your oven to 425°F (220°C):
   • Turn on your oven before doing anything else.
   • Allow at least 15 minutes for your oven to fully preheat.
   • Position the rack in the middle of the oven.
   • Beginner tip: An oven thermometer can confirm your oven is actually at the right temperature.
3. Prepare the chicken:
   • Remove chicken thighs from packaging.
   • Check for and remove any excess fat with kitchen scissors if desired.
   • Using multiple paper towels, pat each chicken thigh completely dry on all sides.
   • Important: Really dry the chicken thoroughly – this is crucial for crispy skin!
   • Place dried chicken in a medium bowl.
   • Beginner tip: Wash hands thoroughly with soap after handling raw chicken.
4. Prepare the potatoes:
   • Rinse potatoes under cold water.
   • Scrub gently with hands or a vegetable brush to remove any dirt.
   • Dry potatoes with a clean kitchen towel.
   • Place potatoes on a cutting board.
   • Using a sharp knife, cut any potatoes larger than 2 inches in diameter in half.
   • Try to make all potato pieces roughly the same size for even cooking.
   • Place cut potatoes in a separate large bowl.
   • Beginner tip: Don’t peel the potatoes – the skins get deliciously crispy!
5. Prepare the garlic:
   • Place garlic cloves on cutting board.
   • Using the flat side of your knife, press down firmly on each clove to crush it slightly.
   • Remove the papery skin.
   • Mince the garlic by chopping it very finely until you have small pieces.
   • Alternative: Use a garlic press if you have one.
   • Beginner tip: Pre-minced garlic from a jar works too if you’re short on time.
6. Make the seasoning mixture:
   • In a small bowl, measure and add:
     • 2 tablespoons olive oil
     • All the minced garlic
     • 1 teaspoon dried rosemary
     • 1 teaspoon dried thyme
     • 1 teaspoon paprika
     • 1 teaspoon salt
     • ½ teaspoon black pepper
   • Stir with a spoon until everything is well combined into a paste-like mixture.
   • Beginner tip: Rub dried herbs between your fingers to release more flavor before adding.

Assembly

7. Season the chicken:
   • Measure about ⅔ of your seasoning mixture (eyeball this, it doesn’t need to be exact).
   • Using your hands, rub this portion of seasoning all over each chicken thigh.
   • Don’t forget to lift the skin and put some seasoning directly on the meat underneath.
   • Make sure every piece is well coated on all sides.
   • Beginner tip: Remove rings before handling seasoning and chicken; wash hands immediately after.
8. Season the potatoes:
   • Add the remaining 1 tablespoon olive oil to the bowl with potatoes.
   • Add the remaining ⅓ of the seasoning mixture.
   • Sprinkle in the additional ½ teaspoon salt and ¼ teaspoon pepper.
   • Using clean hands or a large spoon, toss until all potatoes are evenly coated with seasoning.
   • Beginner tip: The potatoes should look glossy with seasoning covering all sides.

Cooking

9. Heat your skillet:
   • Place your cast iron skillet or oven-safe pan on the stovetop.
   • Turn heat to medium-high.
   • Allow the pan to heat for 2-3 minutes until it’s hot (you can test by sprinkling a few drops of water – they should sizzle and evaporate quickly).
   • Beginner tip: Don’t add oil to the pan – the chicken skin has enough fat already.
   • Warning: The handle will get very hot – always use oven mitts when touching it!
10. Sear the chicken:
    • Using tongs, carefully place each chicken thigh skin-side down in the hot skillet.
    • Arrange them in a single layer with a little space between pieces if possible.
    • Allow to sear for exactly 5 minutes – set a timer!
    • Do not move or flip the chicken during this time – this helps create crispy skin.
    • You should hear a steady sizzle (not a loud splattering).
    • Beginner tip: If the sizzling sounds too aggressive, slightly lower the heat.
    • Warning: Some splatter may occur – use a splatter screen if you have one.
11. Flip chicken and add potatoes:
    • After 5 minutes, use tongs to carefully flip each chicken piece skin-side up.
    • Immediately add the seasoned potatoes to the spaces around the chicken pieces.
    • Use a spoon to arrange the potatoes in an even, single layer.
    • Make sure potatoes aren’t sitting on top of chicken or stacked on each other.
    • If any spices are left in the potato bowl, scrape them out onto the potatoes in the pan.
    • Beginner tip: If your pan seems overcrowded, use a larger pan or remove 1-2 chicken pieces.
12. Transfer to oven:
    • Using oven mitts, carefully transfer the entire skillet to the preheated oven.
    • Place it on the middle rack.
    • Set a timer for 35 minutes.
    • Warning: Remember the handle is extremely hot! Leave your oven mitts nearby as a reminder.
13. Check for doneness:
    • After 35 minutes, carefully remove the skillet from the oven (using oven mitts!).
    • Insert a meat thermometer into the thickest part of the largest chicken thigh, avoiding touching bone.
    • The temperature should read at least 165°F (74°C).
    • Pierce a potato with a fork – it should slide in easily when potatoes are done.
    • If either chicken or potatoes aren’t done:
      • Return to oven for additional 5-minute intervals until done.
      • If chicken is done but potatoes aren’t, remove chicken to a plate and continue cooking potatoes.
    • Beginner tip: Chicken juices should run clear, not pink, when fully cooked.

Finishing

14. Add lemon juice:
    • Cut your lemon in half.
    • Squeeze the juice from half the lemon all over the chicken and potatoes.
    • Be careful of hot splatters when the juice hits the hot pan.
    • Cut the remaining half into small wedges for serving.
    • Beginner tip: Hold your hand under the lemon while squeezing to catch any seeds.
15. Rest the dish:
    • Allow the chicken and potatoes to rest in the hot skillet for 5 minutes.
    • This helps the juices redistribute in the chicken for moister meat.
    • Beginner tip: Use this time to prepare a simple side salad if desired.
16. Garnish and serve:
    • Sprinkle the chopped fresh parsley over everything.
    • Use a clean spoon to scoop some of the pan juices over the chicken.
    • Arrange lemon wedges around the edge of the pan or on a serving platter.
    • Serving suggestion: Serve straight from the skillet for a rustic presentation, or transfer to a serving platter.
    • Give each person 2 chicken thighs and a quarter of the potatoes.
    • Beginner tip: The skillet stays hot for a long time, so place it on a trivet or heat-resistant surface.

Troubleshooting

Common Issues and Solutions

Chicken skin isn’t crispy enough:

• Make sure to pat the chicken completely dry before seasoning.
• Check that your oven is fully preheated to 425°F.
• Don’t overcrowd the pan – chicken needs space.
• Try placing the skillet higher in the oven for the last 5 minutes of cooking.

Potatoes aren’t cooking evenly:

• Cut all potatoes to similar size.
• Make sure potatoes aren’t stacked on top of each other.
• If potatoes are still firm, remove chicken once done and continue cooking potatoes for 5-10 minutes more.
• Next time, consider par-boiling potatoes for 5 minutes before adding to the skillet.

Too much liquid in the pan:

• Don’t cover the pan while cooking.
• If your chicken releases a lot of juice, you can drain some before putting in the oven.
• Use a larger pan if possible to allow more evaporation.

Burning or smoking:

• If you see smoke while searing, lower the heat immediately.
• If your oven tends to run hot, check the dish 5-10 minutes earlier than the recipe states.
• Make sure your oven is clean – old food remnants can cause smoking.

Variations & Substitutions

Mediterranean Style

• Add ½ cup pitted kalamata olives, 1 cup cherry tomatoes, and ¼ cup crumbled feta cheese during the last 10 minutes of cooking.
• Use 1 teaspoon dried oregano instead of rosemary.
• Add 1 teaspoon lemon zest to the seasoning mix.

Lemon-Herb Version

• Add the zest of 1 lemon to the seasoning mix.
• Double the herbs and add 2 tablespoons fresh chopped dill.
• Add 3 thinly sliced lemons on top of everything before baking.

Root Vegetable Medley

• Replace half the potatoes with equal amounts of 1-inch chunks of carrots, parsnips, or turnips.
• Add 1 teaspoon of honey to the vegetable seasoning.
• Include 1 diced onion with the vegetables.

Winter Comfort Version

• Add 2 diced apples and 1 sliced onion among the potatoes.
• Use 1 teaspoon cinnamon and ½ teaspoon nutmeg instead of paprika.
• Drizzle 1 tablespoon maple syrup over everything before baking.

Storage & Reheating

Storage Instructions

• Refrigerator: Allow leftovers to cool completely (no more than 2 hours after cooking).
  • Store in an airtight container for up to 3 days.
  • Keep chicken and potatoes together to retain moisture.
• Freezer: Can be frozen for up to 1 month.
  • Place in freezer-safe containers or heavy-duty freezer bags.
  • Label with the date.
  • Note: Potatoes may change texture slightly when frozen.

Reheating Methods

1. Oven (best method for crispy results):
   • Preheat oven to 350°F.
   • Place leftovers in an oven-safe dish.
   • Add 2 tablespoons of chicken broth or water to prevent drying.
   • Cover with aluminum foil and heat for 15-20 minutes until internal temperature reaches 165°F.
   • Remove foil for the last 5 minutes to crisp up chicken skin.
   • Beginner tip: If reheating from frozen, thaw in refrigerator overnight first.
2. Microwave (quick method):
   • Place a portion in a microwave-safe dish.
   • Cover with a damp paper towel to retain moisture.
   • Heat on medium power (70%) for 2 minutes.
   • Stir the potatoes and rotate the chicken.
   • Continue heating in 30-second intervals until hot throughout (165°F).
   • Note: Skin won’t stay crispy with this method.
   • Beginner tip: Let stand for 1 minute before eating as there may be hot spots.
3. Stovetop method (good for potatoes):
   • Heat 1 tablespoon oil in a non-stick skillet over medium heat.
   • Add leftover potatoes and cook for 3-5 minutes until crispy and hot.
   • If reheating chicken too, add it to the pan after potatoes have started crisping.
   • Cover with a lid for 2-3 minutes to heat chicken through.

Safety Notes & Tips

Food Safety

• Always wash hands with soap and warm water for 20 seconds before and after handling raw chicken.
• Use separate cutting boards for meat and vegetables to prevent cross-contamination.
• Never place cooked food on a plate that previously held raw chicken.
• Verify chicken is fully cooked to 165°F (74°C) with a meat thermometer inserted into the thickest part.
• Don’t leave leftovers at room temperature for more than 2 hours.
• Refrigerate leftovers promptly in shallow containers for quick cooling.

Pro Tips

• Perfect timing: Start checking the chicken at 30 minutes if your oven runs hot.
• Even cooking: Choose chicken pieces of similar size for consistent cooking times.
• Extra flavor: Marinate seasoned chicken in the refrigerator for up to 8 hours before cooking.
• Crispier potatoes: Soak cut potatoes in cold water for 30 minutes, then dry thoroughly before seasoning.
• Make ahead: Prep and season everything in the morning, refrigerate, then cook at dinner time.
• Easy clean-up: Line your pan with foil before adding ingredients if you don’t have a non-stick or cast iron pan.
• Serving suggestion: A simple green salad with vinaigrette makes this a complete meal.
• Brighten it up: Serve with additional lemon wedges or a dollop of Greek yogurt on the side.