One Pan Chicken and Potatoes

One Pan Chicken and Potatoes recipe is a simple, easy and delicious dinner idea that can be thrown together in minutes. Just toss chicken thighs, potatoes and carrots in the baking dish with seasoning & bake!

Chicken thighs are not the only meat you can make this one pan chicken and potato bake with. Use Chicken Drumsticks and Potatoes if that is what you have and it will be just as good.

One Pot Chicken & Potatoes, simple & delicious dinner idea. Just toss in the baking dish with seasoning & bake.

With this recipe there are no dishes to wash and the baked chicken thighs are juicy and crispy. Garlic makes the chicken and potatoes very fragrant and delicious! Don’t be afraid that it’s too much garlic. The cloves are not crushed, so they add just enough flavor without being overpowering.

People kept asking me if  you can use chicken thighs to make the One Pan Meal {Drumsticks & Potatoes}, so I decided to make it with chicken thighs and show you that it works just as wonderful. This time I added a whole lot of garlic & one chopped up onion, because I later made gravy with the drippings leftover from the chicken. Should l tell you that it was aah-mazing?!

Following this recipe you’ll get very crispy chicken thighs, with crackly skin. The baked potatoes and carrots absorb the juices from the baked chicken thighs and create the most amazing meal ever!

One Pot Chicken & Potatoes, simple & delicious dinner idea. Just toss in the baking dish with seasoning & bake.

Can I make this with Chicken Breast? 

Yes! Just bake the potatoes for about 40 minutes before adding the chicken breast. Cook the chicken until the internal temperature registers at 160F.

Can I Make this with Sweet Potatoes?

Yes! Just make sure to bake the chicken for about 30 minutes before adding the sweet potatoes, as they tend to cook quicker.

What should I bake the One Pan Chicken and Potatoes in? 

Using a large rimmed baking sheet for this recipe is the best if you would like your chicken and vegetables to crisp up well. The air has enough room to circulate therefore this would work great.
If you use a glass baking dish or a deep baking sheet, this would prevent the chicken and potatoes from browning. So this would be ok to use, but not the best.

One Pot Chicken & Potatoes, simple & delicious dinner idea. Just toss in the baking dish with seasoning & bake.

Can I use other vegetables with the chicken and potato bake?

Yes. If using zucchini, asparagus or other quick roasting vegetable and add them the last 20 minutes of baking time. Frozen peas are also fine. I would add them the last 5 minutes of baking.

Can I use different seasoning for this Baked Chicken and Potatoes Recipe?

You sure can! You can add dry ranch seasoning (with no salt), or rosemary, or thyme, or whatever else you like and then bake chicken and potatoes as the rest of the recipe states. You’re the boss, you decide 😉

Bon Appetite!

One Pan Chicken and Potatoes | by Let the Baking Begin!
4.91 from 21 votes
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One Pan Chicken & Potatoes

One Pan Chicken & Potatoes recipe is a simple, easy and delicious dinner idea that comes together in minutes. Just toss chicken thighs, potatoes and carrots in the baking dish with seasoning & roast! There are no dishes to wash and the baked chicken thighs are juicy and crispy. Garlic makes the chicken and potatoes very fragrant and delicious!

Course dinner
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 5 people
Calories 645 kcal
Author Marina | Let the Baking Begin

Ingredients

  • 8 chicken thighs
  • 6-8 large potatoes cut in quarters or halves
  • 5-6 carrots cut in 1-2 inch pieces
  • 1 onion cut in quarters
  • 15-20 garlic cloves whole
  • 1 Tbsp Kosher salt
  • 1 tsp Black ground pepper
  • 4 tsp garlic powder or 5 cloves garlic crushed
  • ½ tsp paprika optional
  • 3-4 Tbsp olive oil

Instructions

  1. Preheat oven to 375F. Line a rimmed 12in x 18in baking sheet with foil or even better, parchment paper.

  2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.


  3. Pat dry chicken with paper towel.


  4. Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Carefully toss everything to coat.


  5. Place in the oven and bake chicken and potatoes for 1 hour 20 minutes. Check for doneness -if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.


  6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.


  7. Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.

Nutrition Facts
One Pan Chicken & Potatoes
Amount Per Serving
Calories 645 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 9g 45%
Cholesterol 177mg 59%
Sodium 1601mg 67%
Potassium 1506mg 43%
Total Carbohydrates 38g 13%
Dietary Fiber 7g 28%
Sugars 4g
Protein 36g 72%
Vitamin A 208.9%
Vitamin C 37.9%
Calcium 11.7%
Iron 47.1%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

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Garlic Ranch Baked Chicken Thighs Recipe

Check this other amazing Baked Chicken Thigh recipe.  The juicy chicken thighs are always a hit at a dinner table! You can easily use the seasoning in the above recipe for One Pan Chicken and Potatoes recipe as well.

Garlic Ranch Baked Chicken Thighs are crispy on the outside and very tender on the inside. Just toss the chicken thighs with ranch seasoning and garlic, then bake! This recipe is our go to recipe for busy weeknight dinners.

Join 8,000+ other food lovers enjoying weekly recipes.

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  • […] One Pan Chicken and Potatoes– Another simple meal your family will love! […]

    · Reply
  • HollyT

    I’ve made this three times now. Every single time, I have used my Instant Pot electric pressure cooker and then put it on a parchment covered sheet pan to broil for 5 minutes. I made it the first time as a last minute dinner for a friend and they loved it. We had it again for dinner tonight as today was super hectic and it was fantastic! I normally do not care for thighs, but they are great in this recipe. My son made a quick antipasto while it cooked.

    · Reply
    • That’s a great tip! Thank you for sharing Holly! Do you mind telling me what setting and how long you cooked it for? I think other readers will find this information useful as well!

      Thanks a bunch!

      · Reply
  • Lisa F.

    My entire family loved this recipe!

    · Reply
  • Kseniya

    We made this a few times already, what a great recipe! Thank you for posting this!

    · Reply
  • Shannon

    Could you include sweet potatoes as well with this dish?

    · Reply
  • […] 4. One-Pot Chicken & Potatoes […]

    · Reply
  • […] Snacks! 2/5 — Grilled Chicken Sandwiches 2/6 — Cilantro Lime Chicken Tacos 2/7 — One Pan Chicken and Potatoes 2/8 — Leftover Night 2/9 — Pepperoni Pizza Grilled Cheese 2/10 — Chicken Romano […]

    · Reply
  • Grace

    Made this last night with drumsticks. Came out perfect and I like having everything in one pan. Next time I will turn the drumsticks after 45 min because they were cooked but one side looked “anemic”.

    · Reply
  • Angela

    We made this tonight & it was terrific! We used drumsticks instead of thighs. We also did half russet potatoes & half red potatoes. I had to sub the olive oil with regular butter. Even my super picky eater asked for seconds!

    · Reply
  • Wendy Welu Connolly

    DELICIOUS. The smell of garlic filled the house . Will make it again.

    · Reply
  • Veronica

    I have a question and it made be a dump question but iam going to ask any way . Because if I was confused iam sure other inexperienced home coos are confused as well. I saw recipe for whole chicken 3 pounds. Use celery and margarine, onion power , salt and pepper. I went to store buy ingredients for recipe. Had two whole young chicken for ten dollars and thirty cents and one roasting chicken for six to seven dollars. My question is there difference between roasting chicken and whole chicken. I went with two whole yonge chicken for ten dollars. Because recipe say it need be a whole chicken.Did I make a mistake. Please help.

    · Reply
    • I am not sure what the correct answer to your question is. May be someone who has a recipe for that type of chicken would be best to answer that question? For this recipe you would need to use chicken thighs, which are the same kind everywhere 🙂

      · Reply
  • Melissa

    This recipe came out beautifully!! My family loved it! It was super easy and quick to make!

    · Reply
  • Jennifer

    I make this all the time and have been for the past couple of years. Thanks so much for the recipe!

    · Reply
  • Skylan Winn

    Hello! This sounds completely delicious. I do not have carrots, and I was wondering if you could add a different vegetable. I was thinking of adding summer squash instead of carrots. Do you think this would work? Thank you!

    · Reply
    • Hi Skylan,
      Summer squash would only take about 15 minutes to bake. So I would roast the drumsticks and add the summer squash the last 15 minutes of the baking time.

      Hope this helps!

      · Reply
  • Karen

    I made this last night Easy and delicious. I did not have any of the juices that appear in your photos but i will make this again and add some broth or wine half way through.

    · Reply
    • I think it depends on how big your baking pan is and how spread out the ingredients are. The further apart they are, the less juices you will get. I personally prefer the potatoes and chicken crispy, so if you didn’t get any juice I don’t think that’s bad 🙂

      · Reply
  • Juliette

    I made it tonight. Yummy!! This is going in my “keeper” file. Thank you!

    · Reply
  • Beverly

    have you ever added cabbage wedges to this and if so, when would you add them.

    · Reply
  • Katheryn

    I want to cook this tonight. I don’t have carrots, can I use frozen squash and frozen zucchini? I guessing if I can, I probably need to wait closer to the end of cooking.

    · Reply
    • You are absolutely right Katheryn. I would add them last 12 minutes of the cooking time.

      · Reply
      • Katheryn

        Thank you, also do I need to have them completely thawed up before adding them and also if I need to have them thawed out, do I need to press most of the liquid out

        · Reply
        • I haven’t done it with frozen veggies, but I would think that you would add them frozen and just give them a bit more time to cook. So instead of doing 10-12 minutes, I would probably do 18-20, but this is just a guess because I haven’t done it myself. So with this being said, no do not press out the liquid 🙂

          · Reply
          • Katheryn

            Thanks so much

        • Sorry I missed that you were asking about frozen not fresh veggies the first time.

          · Reply
  • Angela

    I also added chicken cube for more taste 🙂 mom’s secret

    · Reply
  • Kate Murphy, Ireland

    Note: Your should NEVER wash chicken. This is a well known fact relating to safe cooking. Do please rectify

    · Reply
  • Lera

    Thank you, Marina, so much! It is so easy – I love the recipes which are easy to prepare! I am doing it RIGHT now! Yes, I love spices, so I will put some rosemary and lemon, too!

    · Reply
  • Jen

    THIS WAS AMAZING! Such fantastic flavour for so little work! I will 10,000% make this again. I added fresh rosemary and thyme but otherwise made as directed. My husband practically licked his plate clean – he ate 3 servings! Thanks so much for such a simple, delicous recipe!

    · Reply
  • Jody Russell

    Delicious & oh so quick & easy! This was a hit with my husband. Thank you for sharing.

    · Reply
  • Jackie

    Hello, looks delish, can I use skinless/boneless thighs its what i have at home.
    Thank you

    · Reply
  • Jeanne

    This is the basics of a working mom’s go-to meal. So easy and can be changed up in so many ways. I use this to clear out the frig of veggies. Just throw whatever veggies I have on a baking sheet, toss with EVOO, salt, pepper, garlic and herbs of my choice (usually basil), put the seasoned chicken on top and voila! Dinner in about 1 1/2 hours. Mine is in the oven now (red and yellow potatoes — had to use them up, carrots, red peppers, onions, chicken thighs). Thanks for this!

    · Reply
  • […] One Pot Chicken and Potatoes via Let the Baking Begin […]

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  • Ал Dost

    One Pot Chicken Potatoes I have made this for many years. My mother used to make it way back in the 50 s. Very tasty and easy

    · Reply
  • Cindi

    We make this same dishes but add a few slices of bacon on top. Been making it that way for many years.

    · Reply
  • Jamie

    This recipe looks awesome! I just have one question. The ingredient list says 15-20 whole garlic cloves, and then it says 5 crushed garlic cloves later on. Are those 5 crushed garlic cloves extra for garnish or something? Or am I supposed to add all of it together in the oven? Same question for the black pepper too, it’s listed twice. Thank you!

    · Reply
  • Tip
    elise

    I’m using your recipe right now to cook dinner– it’s in the oven. I did want to point out that the US Department of Agriculture, the CDC and other experts tell you to NEVER wash chicken. Firstly, washing chicken doesn’t get rid of the pathogens and bacteria living on the chicken (cooking is required for that), and secondly, it puts you and others at risk, as the splashing water can spread the bacteria around your kitchen. So, unless you wash it to enhance the flavor in some way, it’s not worth the time, nor is it worth the health risk.

    · Reply
    • Henley

      I used to never wash chicken either, but I started doing it so I could pat it completely dry. It yields crispier skin and moister chicken.

      I do not understand the absolute fear of water splashing around-turn the water down on low, and learn to angle your chicken in such a way that water runs off instead of splashing around.

      Now that I’ve started rinsing my chicken, I can’t stop doing it and will not stop doing it because my chicken always tastes better than my un-rinsed chicken dishes.

      I also rinse my pork. It’s simple to clean a sink.

      · Reply
  • Grace

    Wow! I tried it for the first time and it turned out good. The recipe is so simple that you just can find the ingredients in the kitchen. Very healthy food and good for the family. Thanks Marina for sharing this recipe. I will try another recipe next time

    · Reply
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  • If you truly were baking them at the temperature stated in the recipe, in 2.5 hours you would have charcoals 🙂 Check your oven and make sure it’s set to the right temperature next time, or check with an oven thermometer that what it says it is, is the same as what it truly is (temperature).

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    […] chicken thighs (w/ skin & bone in), potatoes and carrots roasted in one pan for about an hour. (https://letthebakingbegin.com/2014/05/one-pot-chicken-potatoes/) 4. What are your top 3 favorite kitchen tools/appliances that you can’t live without? The 3 […]

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  • shanna

    I love this dish I have made it twice like this but just added some bay leaves too. When finished you can either mash up the potatoes and use the garlic in them or just keep the roasted garlic for another recipe. Thanks for sharing

    · Reply
  • Walter

    Just made it. Used 2 whole garlic bulbs. Baked for 1-1/2hrs. Potatoes not done. Turned chicken over and covered pan for 30 minutes more. Came out perfect. Wife wants to add baby corn, baby bella mushrooms and more garlic cloves next time. Keeper for sure!

    · Reply
  • shanna

    I cooked using leg quarters so that I could make a chicken chowder and it was so good in fact my husband just wanted to eat this and not put it into the soup but its great The next time I make it I will not put it in the soup, its so good

    Thanks for sharing

    · Reply
  • This was delicious! So simple and easy to throw together on a busy weeknight. Thanks for sharing!

    · Reply
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  • Dave

    I’m sure this recipe is GREAT just as written but instead of the salt, pepper and paprika I give everything a pretty good dose of Cavenders Greek seasoning and this has become one of my favorite comfort food meals!!! And to make it even bbetter it’s really cheap to make!!

    · Reply
    • Patricia Casto

      Patricia I WILL BE MAKING THIS FOR DINNER TONIGHT ONLY I WILL PUT EVERYTHING IN MY XL PRESSURE COOKER I LOVE IT EVERYTHING COMES OUT SO TENDER AND YUMMY THANKS SO MUCH FOR THIS GREAT RECEIPE.

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  • Pati

    I’ve been making this dish for years. I boneless chick theighs(very tender) I do add a little more canola oil to my recipe and white wine as well. It is so deilicious . When everything is just about done I add abo 8 ounces of cooked chopped spinach to the baked chicken. It absorbs the flavor and is yummy!!

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  • Blair

    If I only have boneless and skinless thighs, does the cooking time change?

    · Reply
    • I think it would. You would probably only need to cook it for 1 hour, instead of 1 hour and 20 minutes. Just pierce the chicken and potatoes with a fork close to the hour mark and check to see if it’s soft. If it is, you’re done. If not, just continue cooking until it is 🙂

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  • Saleh Mahmoud

    Thank you so much for this recipe! My wife was late at work and I wanted to make something that doesn’t require too much cleaning afterwards, let me tell you this: I love the one pot idea and you have won me as a follower for this blog 🙂 🙂

    I did 10 drumsticks (not whole thighs) with 8 medium potatoes & carrots, they were rather small, and after reading the comments I added peas & corn in the last 20 minutes, I also added some chopped parsley. I added both garlic cloves & sweet pepper.

    It says serves 4 people, but in fact we finished almost the entire plate! my wife loved it! So thank you for an easy to follow & delicious recipe, and thank you again for a recipe that doesn’t require too much cleaning around!

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  • Hannah (@1CuriousWriter)

    So just made this, easy and delicious. I used boneless chicken breast and covered it with tin foil. That seems to solve the “too-dry” issue. Thanks!

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  • Angela

    Hi! I loved your recipe, but I ran into a slight problem. I used the convection setting on my oven and I found that the potatoes and chicken thighs dried out. The carrots (and yellow peppers that I added) were darker. What should I have done differently?

    · Reply
    • Just don’t use the convection setting next time 🙂 The air that circulates around the meat and potatoes does tend to dry it out, so use regular ‘bake’ setting and you should be good. If you’re using bell peppers, I wouldn’t add them until the last 20 minutes of the cooking time, otherwise they will tend to burn since they don’t need as much cooking as the rest of the ingredients.

      But overall, just use the ‘bake’ setting next time instead of convection and you should be good.

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  • misstaylorp29

    I’m making this dish tonight- however, my grocery store only had boneless skinless thighs. What do you recommend for the timing with boneless? Should the potatoes go in first and then the thighs? Not sure what to do. Thanks!

    · Reply
    • I haven’t done it with boneless thighs so I’m of no help there. But if I was to try it, I would add the thighs to the baking dish about 20 minutes after the potatoes started cooking.

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  • Diane F

    If you prepare it the night before, won’t the potatoes turn brown? Do you add the olive oil?

    · Reply

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