Easy One Pan Chicken and Potatoes

This is the lazy weeknight hero that somehow still feels like a Sunday dinner. Crispy-edged potatoes, garlicky chicken with blistered skin, lemony pan juices that taste like you’ve been babysitting a skillet for hours (you have not). It’s sheet-pan-easy and it smells like the best parts of a roast chicken dinner without any of the three-sink chaos.

My husband calls this “the pan” like it’s a proper noun. As in: “Are we doing the pan tonight?” The kids pick off the crunchy potato bits before I even get plates out, and I swear half the time I eat mine standing at the stove with a fork, just poking around for the crispy shards. It’s become our back-pocket meal for Tuesdays when everything is slightly unraveling and we still want dinner to taste like we tried.

How to Make It

Crank the oven to 425°F and grab your biggest sheet pan. Not your sad little warped one—give those potatoes room to breathe. Halve a pound and a half of baby potatoes (quarter the big guys) and toss them right on the pan with olive oil, salt, pepper, and a little smoked paprika if you’re feeling bold.

In a bowl, mix olive oil, minced garlic, Dijon, lemon juice, paprika, thyme, and a drizzle of honey. Pat 4 bone-in, skin-on chicken thighs dry (paper towels, don’t skip) and rub that mixture under and over the skin. Slide them onto the sheet pan, nestle everything together, and scatter a few onion wedges or lemon slices if you have them. Into the oven it goes.

Roast 20 minutes, then scoot the potatoes around with a spatula so they crisp on all sides. If you want green beans, throw a handful on now. Back in for another 15–20 minutes, until the chicken hits 165°F and the potatoes are golden and unapologetically crunchy. If you want extra crispy skin, broil for 2–3 minutes—watch it like a hawk. Rest 5 minutes so the juices calm down, then spoon those pan juices over everything and try not to burn your mouth because you will want to.

✔Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Chicken thighs (bone-in, skin-on): The skin self-bastes and turns shattery. Boneless works too—just start the potatoes first so they don’t hog all the oven time.
– Baby potatoes: Halved so the cut sides get that griddle-y, crisp thing. Russets or sweet potatoes also work—just cut to 1-inch chunks.
– Olive oil: Helps everything brown. If you skimp, you’ll steam instead of crisp. Learned that the hard, soggy way.
– Garlic: Minced or grated. If it’s burning, it’s probably sitting on top—tuck it under the chicken skin or into the potatoes.
– Smoked paprika: Gives “Did you grill this?” energy. Regular paprika is fine; chili powder works in a pinch.
– Dijon mustard: Tiny bit for tang and body. If you hate mustard, relax—you won’t taste “mustard,” just… flavor.
– Lemon (juice + slices): Brightens the whole pan. Lime works too, or a splash of vinegar if that’s what you’ve got.
– Thyme or rosemary: Dried or fresh. Don’t have it? Italian seasoning or a pinch of oregano does the job.
– Honey: Optional, but it helps caramelize those potatoes. Maple syrup swaps in easy.

✔Recipe Steps

1. Preheat oven to 425°F and line a large sheet pan (optional) for easy cleanup.
2. Toss halved baby potatoes on the pan with olive oil, salt, pepper, and paprika.
3. Stir together olive oil, minced garlic, Dijon, lemon juice, honey, and thyme.
4. Pat chicken dry, rub with the mixture (under and over the skin), and place on the pan.
5. Roast 20 minutes, flip/stir potatoes, add green beans or lemon slices if using, and roast 15–20 minutes more until chicken reaches 165°F.
6. Broil 2–3 minutes to crisp, rest 5 minutes, then spoon pan juices over everything and serve.

What to Serve It With

– A quick salad: arugula + lemon + parmesan. Done.
– Garlicky yogurt or tzatziki for drizzling.
– Crusty bread to mop up the pan juices (non-negotiable).
– Steamed broccoli or asparagus tossed with butter and lemon zest.

✔Tips & Mistakes

– Don’t crowd the pan. If things touch too much, they steam and sulk instead of crisp.
– Pat the chicken dry. Moisture is the enemy of golden skin.
– High heat is your friend. 425°F gives you crispy edges without drying out the meat.
– Flip the potatoes once. That contact with the pan is where the magic happens.
– Check temp, not time. Pull chicken at 165°F; boneless cooks quicker.
– Want extra browning? Skip parchment and roast directly on metal.

✔Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
Fridge it in a sealed container for 3–4 days. Reheat on a sheet pan at 375°F for 10–12 minutes to bring back the crisp. Microwave works in a pinch, but the skin will get soft (still tasty). Cold leftovers are shockingly good straight from the container, and if you chop everything and fry it with an egg in the morning—breakfast hash heaven.

✔Variations and Substitutions

– Boneless/skinless chicken: Start potatoes 10 minutes early, then add chicken for 18–22 minutes total.
– Sweet potatoes: Swap 1:1, but cut a little larger so they don’t go mushy.
– Veg add-ins: Carrots, Brussels sprouts, or bell peppers can pile on—add at the 20-minute mark.
– Spice shift: Go cumin + coriander for a warm vibe, or sprinkle za’atar at the end.
– No honey? Use maple, a pinch of sugar, or skip—it’s still great.
– Dairy-free and gluten-free as written. If a recipe calls for soy anywhere, swap tamari or coconut aminos, easy.

Write me the frequently asked questions and answers Easy One Pan Chicken and Potatoes in the same way as the example below.

Frequently Asked Questions

Easy One Pan Chicken and Potatoes

Crispy, juicy chicken thighs and tender potatoes roasted together on one sheet pan with garlic, lemon, and rosemary. Minimal prep, easy cleanup, and big weeknight flavor.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.5 lb bone-in, skin-on chicken thighs about 6 to 8 pieces
• ▢ 1.5 lb baby gold potatoes, halved
• ▢ 2 tbsp olive oil
• ▢ 2 tbsp fresh lemon juice
• ▢ 4 clove garlic, minced
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp dried oregano
• ▢ 1 tbsp fresh rosemary, chopped or 1 tsp dried rosemary
• ▢ 1 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper
• ▢ 1 tsp onion powder
• ▢ 0.25 cup low-sodium chicken broth keeps potatoes moist
• ▢ 1 lemon lemon, cut into wedges for serving

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a large rimmed sheet pan with foil or parchment for easier cleanup.
• Pat chicken dry. In a large bowl combine smoked paprika, dried oregano, onion powder, 0.5 tsp salt, 0.25 tsp black pepper, 1.0 tbsp olive oil, and 1.0 tbsp lemon juice. Add chicken and toss to coat evenly.
• In a separate bowl, toss potatoes with remaining 1.0 tbsp olive oil, 0.5 tsp salt, 0.25 tsp black pepper, minced garlic, chopped rosemary, and remaining 1.0 tbsp lemon juice.
• Spread potatoes on the sheet pan cut-side down. Nestle chicken thighs skin-side up on top. Pour chicken broth around the potatoes (not over the chicken skin).
• Roast for 35 minutes, until the chicken is golden and registers 165°F in the thickest part and potatoes are tender. For extra-crispy skin, broil 2 to 3 minutes at the end.
• Rest 5 minutes. Taste and adjust salt if needed. Serve with lemon wedges and a sprinkle of extra rosemary.

Notes

Swap thighs with bone-in drumsticks or boneless chicken breasts (reduce cook time to 22 to 25 minutes for breasts). Add quick-cooking veggies like green beans in the last 10 minutes. If using table salt instead of kosher, start with 0.5 tsp and adjust.