One Pan Chicken and Potatoes Weeknight Meal
Elevate your weeknight dinners with this irresistible One Pan Chicken and Potatoes meal, a recipe designed for maximum flavor and minimal cleanup. Juicy, bone-in, skin-on chicken thighs are seared to golden perfection and paired with tender, seasoned baby potatoes, all roasted together in a single skillet. Infused with aromatic garlic, a medley of dried herbs like thyme, oregano, and paprika, and brightened with fresh lemon slices, this dish strikes the perfect balance between comfort and vibrancy. With only 10 minutes of prep and 40 minutes in the oven, it’s an ideal hassle-free dinner for busy nights. Garnish with fresh parsley and serve straight from the pan for a rustic, crowd-pleasing presentation. Perfect for families or anyone craving a hearty, oven-roasted meal!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes (halved)
- 3 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 piece lemon (sliced)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with a paper towel and set them aside.
In a large mixing bowl, combine the halved baby potatoes, 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/2 teaspoon of dried thyme. Toss until the potatoes are evenly coated.
Heat a large oven-safe skillet or cast-iron pan over medium-high heat and add 1 tablespoon of olive oil.
Once the oil is hot, place the chicken thighs in the skillet skin-side down. Sear for 3-4 minutes until the skin is golden brown. Flip the chicken and sear for an additional 2 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the minced garlic to the skillet. Stir for 30 seconds until fragrant.
Add the seasoned potatoes to the skillet and spread them in an even layer.
Nestle the seared chicken thighs back into the skillet on top of the potatoes.
Sprinkle the remaining paprika, thyme, oregano, salt, and black pepper over the chicken and potatoes.
Add lemon slices around the skillet for flavor and presentation.
Transfer the skillet to the preheated oven and roast for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Remove the skillet from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4082 mg | 177% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 7.4 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4456 mg | 95% | |
*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.
