Join 11,000+ other food lovers enjoying weekly recipes.

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 & Potatoes

One Pan Chicken and Potatoes | by Let the Baking Begin!
4.93 from 206 votes

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!

Author: Marina | Let the Baking Begin
Course: dinner
Cuisine: American
Keyword: one pan chicken and potatoes
Calories: 645 kcal
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Servings: 5 people



  1. Preheat oven to 375°F. 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 a paper towel.

  4. Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with 1 Tbsp salt, 1 tsp ground pepper, and 4 tsp garlic. Drizzle with 3-4 tbsp 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*
Fat 38g58%
Saturated Fat 9g56%
Cholesterol 177mg59%
Sodium 1601mg70%
Potassium 1506mg43%
Carbohydrates 38g13%
Fiber 7g29%
Sugar 4g4%
Protein 36g72%
Vitamin A 10445IU209%
Vitamin C 31.3mg38%
Calcium 117mg12%
Iron 8.5mg47%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

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.

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

Join 11,000+ other food lovers enjoying weekly recipes.


Leave a comment

Please give this recipe a STAR RATING

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Jane

    I love this recipe! The seasonings were perfect and the chicken skin was crispy. I use baby red potatoes that I cut in half. My experience with chicken thighs said the recipe time was too long. I cooked it for 40 minutes, added some asparagus and cooked it 7 minutes more. It was absolutely perfect.

    · Reply
  • Janet Smith

    Now have tried several of your recipes. I’ve a family of picky eaters and of mixed ages,AND all I have served them have been a great success. Thank you

    · Reply
  • Jenna

    To be honest, I didn’t expect much from this dish but holy cannoli! It was SO YUM!! So simple, easy and tastes delish! I had all the ingredients already so didn’t need a trip to the shop. I really can’t believe how yum this was, will definitely be making again

    · Reply
  • Sarah Turner

    Recipes good..but don’t go telling people they can use aluminum foil when they shouldn’t. You use aluminum foil, and all the food ends up sticking to the aluminum foil. Should have just trusted my instincts and made it on the pan instead.

    · Reply
    • Hi Sarah, I’m glad you enjoyed the recipe.
      I can only share what worked for me. As you can see on the picture, there was enough juice around the ingredients to prevent sticking. But if that doesn’t work for you, it’s ok to use parchment paper.

      · Reply
  • Jeffrey Chaney

    Easy and excellent THANK YOU

    · Reply
  • Jeannie

    it’s not specified in the recipe …bone in thighs or boneless thighs ? Bone in thighs makes sense if you’re baking the chicken for 1 hour and 20 min as the recipe says to do. Thank you !! Can’t wait to try this recipe !

    · Reply
  • Beverly Sturgeon

    Fixed tonight was delicious

    Wish I could show the picture turned out perfect big hit!

    · Reply
  • Busi

    The chicken was indeed aaaaahh mazing

    · Reply
  • I brined my chicken thighs beforehand, and they were nice and tender. I forgot the salt and I did not miss it. I used rosemary from my garden and it added a very nice flavor~both in the brine and in the oven. so I only used garlic cloves and garlic salt + evoo and garden fresh rosemary. my chicken thighs did have to go under the broiler and they still were not very crispy dark; however because mine did not even take a full hour, I was hesitant to leave them to a full crisp. I absolutely did not need the # of potatoes suggested ! two of us ate 3 thighs and I had a huge bowl of potatoes left having used 3 large ones ! we both thoroughly enjoyed this meal. yes, very easy, though brining does add to the level of time and effort though I think it is worth the tenderness one obtains. Love the flavor the chicken, onion and garlic gives to the potatoes and carrots; reminds me of my Mom’s cooking of years past.

    · Reply
  • Marie

    I am eating this right now, but had to jump on here to comment. I didn’t expect much from this recipe, but it was easy so I decided to try it. Wow! It’s better than I expected. It’s delicious. The chicken is tender and juicy with a nice crunchy crust. The vegetables (I added bell pepper and poblano pepper) and potatoes are perfectly cooked. Everything is full of flavor. I’ll definitely be making this one again. I’ll experiment with other spices, as well. Thanks for a great dinner!

    · Reply
  • Jenifer

    Easy and delicious! Go to Sunday dinner!

    · Reply
  • Tanya

    What a great recipe! I only needed to cook this for an hour. This was so delicious and cooked perfectly. It even browned perfectly.

    · Reply
  • Jackson

    I’m Jackson, I’m a chef who loves food, I’m always interested in new foods. One Pan Chicken & Potatoes is great! I just finished them tonight, taste is great and i had a great dinner with my little family. Thanks for your sharing.
    Sincerely grateful!

    · Reply

    · Reply
  • My Hubby’s favorite, & I always serve this with company!! I love how the kitchen smells sooooo good!!

    · Reply
  • Lorelei

    Super simple and delicious! Everyone who enjoys a fast, one-pan meal should try this. Thank you for sharing!

    · Reply
  • Helan

    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

    · Reply
  • Tracy Fuhs

    This looks amazing!! My husband doesn’t like chicken thighs on the bone. If I were to add boneless thighs, would I add them about 30 minutes before the veggies were done cooking?

    · Reply
  • I actually used a whole chicken and put carrots and potatoes around the chicken. It turned out so good.

    · Reply
  • Melanie Fiacchino

    I made the one pan chicken thigh/potato recipe and wondered if the “375 for 1 hour and 20 minutes” was a typo but followed it. The thighs were so dry and over cooked they were almost inedible. Do you need to adjust the instructions?


    · Reply
    • Susan J

      I agree that an hour and 20 minutes is far too long for thighs!

      · Reply
  • Carrie

    Such a great, easy recipe with wonderful flavor! Added asparagus the last 10 and everything was absolutely perfect. This will definitely be a staple in our house for the future!

    · Reply
  • Liz

    Question about the recipe- it says in step 1 “baking sheet”, then step 4 “baking dish”, and step 7 “baking pan.” Where I live these are 3 separate things (I googled to make sure) but was hoping you could clarify!

    · Reply
    • It’s basically any baking dish/pan that will fit the ingredients and have a bit of a lip to prevent the juices from spilling. Anything that will do the job, will work. Using a larger baking pan so that there’s plenty of space around each piece will ensure the crispiness of the potatoes and the chicken. Using something smaller will prevent crisping and browning.

      · Reply

    This was so easy and came out just like the picture and delicious. However, the grease was way too much. And I do love thighs as they are so much moister and more tender, so next time I’ll try thighs without the skin. Perhaps that will reduce the fat content?

    · Reply
  • Malisa

    I absolutely love how simple and delicious this recipe is. I’ve added onion powder and chicken bouillon powder to give it a richer flavor from time to time. Fun story, this was the first dish I made my s.o. To this day he doesn’t know if he’s more impressed with my cooking or the way I eat chicken lol needless to say, it’s been over 2.5 years since that meal. So many happy memories with this dish.

    · Reply

    I’ve not made this yet, but will do tonight. Confused about the garlic. Ingredients say “15-20 garlic cloves”, but directions say to add “4 tsp”????

    · Reply
    • Hi Leslie,
      The 15-20 whole garlic cloves are added to in with the potatoes (whole), but the 4 tsp are added in as seasoning to coat and toss the potatoes and the chicken in.

      · Reply


    · Reply
  • Kaylan

    Would it be possible to try this in an instant pot to cut down on cook time?

    · Reply
  • Lisa

    My picky family allllll loved this, gave me a thumbs up and told me I’m allowed to make it again. Followed recipe exactly except that I tossed it all together in a bowl and then put it on the lined baking sheet. I used baby carrots and they got shriveled a bit so I would add them towards the end of cooking next time. Mine was done in 1 hour. Make sure you keep the skin on the chicken, it’s the best part. All the fat seeped into the potatoes and mmm mmm good! It’s in my rotation now- making it this week with drumsticks. Delicious. Thank you!!

    · Reply
  • Beth Eisenberg

    I like this recipe but did cut the cooking time to about an hour, which made for a perfect result.
    Since no weights of meat are given, Perhaps mine were smaller than yours. I do prefer recipes that have that kind of information, but this tasted great .

    · Reply
  • Thighs with bone-in and skin?

    · Reply
  • Doris cermenello

    Hi, can I use chicken breasts and legs my family doesn’t like thighs. Do I have to modify my recipe thank you

    · Reply
    • Hi Doris,
      Here’s what it says in the post –

      “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.”

      If you’re going to use drumsticks, then just follow the recipe as written. THey cook in about the same amount of time as the chicken thighs.

      · Reply
  • Shel

    Sooo good! I’m not a very experienced cook, and this came together beautifully! Thanks for such a great recipe!! I added Brussels sprouts about 25 min before it was done cooking. Such great flavor!

    · Reply
  • Renee

    Use this often and it has become my favorite. I live alone and can’t keep fresh potatoes and carrots on hand often, but guess what? Your recipe works with canned carrots and canned sliced potatoes! The veggies are a little crinkly and crunchy, but I like them like that and they still taste yummy. Thanks for the recipe. 🙂

    · Reply
  • Steph

    Hi, I’m wanting to make this but with half as much chicken and boneless thighs at that. Would this change the cooki g times at all?

    · Reply
  • Noel

    So good and yet so simple. Whole family loved it. Will definitely be making it again!

    · Reply
  • Chris

    This was awesome and will be a staple in my Sunday lunch rotation. So tasty and filled the kitchen with an awesome aroma as it baked. I used boneless skinless thighs and maybe could have shortened the cook time by about 10 mins. . otherwise perfect. loved lining the pan with parchment, made clean up so easy. Fabulous recipe. .easy and so good. . entire family loved it. Thank you!

    · Reply
  • Whitney

    How did you make the gravy from the juices?

    · Reply
  • Rima

    Came across this recipe today! And i just HAD to make it! AMAZING! It is officially saved in my go to recipes for when idk what to cook! Thank you sooo much!!!

    · Reply
  • Evanz

    This looks so good.I’ll be trying this one soon for sure! Thanks for posting!

    · Reply
    • Thank you Evanz!

      · Reply
    • Carla

      Delicious! This is what’s for dinner tonight, it’s my second time making it

      · Reply
      • Emma Alex

        Yup Its so delicious, I have tried before and will try again soon. Thanks Carla

        · Reply
  • Julia Hoffmann

    This is the best baked chicken with veggies that I’ve ever had! Everything was crisp on the outside, tender on the inside and very flavorful. Thank you for the recipe-I’m glad I followed it precisely.

    · Reply
  • Allyson

    I got this recipe from my daughter and have probably made it 5 times since. Super easy, super tasty! I recommend this to everyone who loves a quick, one pan dinner!

    · Reply
  • Kathy

    Marina, this recipe was perfect! Mine looked like your picture and tasted fantastic! I put all cut up carrots and potatoes, onions, garlic , spices and chicken in a big bowl and mixed with plastic gloves by hand, and then placed everything on the parchment lined baking sheet, while the oven heated to 375 degrees. An hour and 20 minutes went by, and I let everything cook for another 10 minutes, and perfection! Will use this recipe often, so delicious! And the chicken thighs were perfect! Cooked all the way through! No redness at all! Thank you for a great recipe!

    · Reply
  • Alon

    Did everything to the T. The plate and even coming out of the oven looks super good…. flavor not so much… doesn’t have any… i choose to put a bit more than the recommended amount of spices ( i love spices) couldn’t taste any of them…
    all of it was plain. Marina any thoughts… ? Anything i should do differently?

    · Reply
    • Hi Alon,
      I’m sorry it didn’t come out as flavorful as you’d like. The blend and the amounts of spices are adjusted to my taste, but if there’s a seasoning mix you like better you can easily adjust the recipe by using it instead of the one I give in the recipe, or just increase the amount of spices until it is at the desired level. Some cultures use more spices than others and for those that do, the typical amount in the American recipes might seem bland. Not sure if that’s the case here, but do feel free to double or triple the amount or the kind of spices used in this recipe.

      · Reply
  • Lori

    Love this recipe!! Quick question-if I wanted to add whole baby mushrooms, ok to put them the same time as the potatoes/carrots & same cooking time? Thanks 🙂

    · Reply
  • Dorothy Ausmus

    I made this using only half the amount. 4 potatoes, 4 thighs, etc on a rimmed cookie sheet on parchment paper. Don’t know how in the world you can get the
    Full recipe on a cookie sheet! Mine was so crowded!
    Stopped the oven at 1 hour. Everything was good but hard on the outside. Overcooked! And the parchment paper was cooked too!

    · Reply
    • Hi Dorothy,
      The recipe instructions say to use a baking sheet pan which is 12 inches by 16 inches. A cookie sheet is a different size. The ingredients listed in the recipe fit just fine in the baking sheet, just like you see on the pictures. The reason your chicken was tough on the outside was that it had more space for the heated air to circulate around thus speeding up the cooking time, drying them out more and faster.

      · Reply
  • Lin Medwid

    Are you using bone-in chicken thighs for the Chicken and Potato recipe? Thanks.

    · Reply
  • Heidi

    This has all the great components but if want want dry chicken that can bounce of walls don’t cook for so long. Chicken thighs can cook I like 20-30 minutes. This timing is way off. I would add the chicken the last 30 minutes of cooking

    · Reply
    • Hi Heidi, do the pictures look like the chicken was dry :D? Cuz it definitely wasn’t 😉

      · Reply
      • Wow! You’re super defensive to your readers.

        · Reply
        • Juliette

          Heidi got a good answer to her rudely worded comment.

          · Reply
          • My intention was not to be rude at all, I’m sorry if it came off that way. When I post recipes I test them numerous times before sharing and I’m always confused why when people get a different result than what my pictures (of food made following the same exact recipe) show, they think it’s the recipe’s fault.

            I’m always here to help troubleshoot if something went wrong and someone needs advice on how to make it right, because we live in different environments, with different kitchen equipment. But, I understand that sometimes you just want to get your frustration out regardless of what the reason for the failure is. It’s alright, too.

          • Juliette

            Heidi’s words were rude, not you Marina!

        • Maira Melon

          Yup Summer its much informational i want to thank for sharing this info.

          · Reply
  • Sarah

    I make this bi-weekly. It is perfect. Delish, easy, and comforting. I make one change just because its what I have. I put olive oil and lots of Trader Joe’s 21 Seasoning Salute into a small bowl and brush the mixture onto the chicken, over and under the skin, with a silicone pastry brush. It makes the skin crispy and allows the chicken to really get flavorful.

    · Reply
  • Kayla

    This recipe is easy to follow and delicious to eat! I didn’t measure the olive oil & wish I had. Other than that, perfect!

    · 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
  • 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

As seen in