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One Pan Chicken And Potatoes

A comforting and flavorful dish that combines juicy chicken thighs and crispy baby potatoes, all cooked in one pan for minimal cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 bone-in skin-on chicken thighs
  • 1 pound baby potatoes
  • 3 tablespoons olive oil
  • 4 cloves garlic
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • Large baking sheet or roasting pan
  • Mixing bowl
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Wash and halve the baby potatoes.
  3. In a mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  4. Add the chicken thighs to the bowl and rub the seasoning mixture all over them.
  5. Toss the halved potatoes in the same bowl until they are well-coated.
  6. Spread the chicken thighs and potatoes evenly on a large baking sheet.
  7. Place the pan in the preheated oven and roast for 35-40 minutes.
  8. The chicken should reach an internal temperature of 165°F (75°C) and the potatoes should be fork-tender.
  9. Remove the pan from the oven and let it rest for a few minutes.
  10. Garnish with fresh parsley if desired and serve warm.

Notes

For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.