One Pan Chicken and Potato Bake
Elevate your weeknight dinners with this flavor-packed One Pan Chicken and Potato Bake, a simple yet irresistible recipe that brings bold flavors to your table with minimal cleanup. Juicy, bone-in chicken thighs and tender, golden baby potatoes are tossed in a vibrant marinade of olive oil, zesty lemon juice, garlic, and aromatic spices like rosemary, thyme, and smoked paprika. Roasted to perfection in a single dish, this hearty and wholesome meal is crispy on the outside, tender on the inside, and bursting with savory goodness. Perfectly balanced for busy evenings, this easy and versatile recipe is ready in under an hour and makes a satisfying meal for the whole family. Garnish with fresh parsley for a pop of color and serve straight from the pan for an effortless, crowd-pleasing dinner everyone will love. A must-try for lovers of one-pan meals and oven-baked recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 3 pieces garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash the baby potatoes and cut them in half. If the potatoes are larger, quarter them instead.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper to create the marinade.
Place the chicken thighs and potatoes in a large baking dish or sheet pan. Drizzle the marinade over the chicken and potatoes, ensuring everything is evenly coated.
Arrange the chicken thighs skin-side up, ensuring they are not overlapping with the potatoes. Spread the potatoes out in a single layer for even cooking.
Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
If desired, switch the oven to broil for the last 2-3 minutes to further crisp up the chicken skin and potatoes.
Remove the pan from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 4.4 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3583 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
