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.
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!
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.
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 & 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!
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
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Preheat oven to 375°F. Line a rimmed 12in x 18in baking sheet with foil or even better, parchment paper.
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Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
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Pat dry chicken with a paper towel.
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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.
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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.
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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.
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Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.
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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.
Marina | Let the Baking Begin
This recipe came out beautifully!! My family loved it! It was super easy and quick to make!
I make this all the time and have been for the past couple of years. Thanks so much for the recipe!
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!
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!
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.
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 🙂
I made it tonight. Yummy!! This is going in my “keeper” file. Thank you!
have you ever added cabbage wedges to this and if so, when would you add them.
I have not, but I would probably add them 30 minutes in, if you want them to be somewhat crispy.
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.
You are absolutely right Katheryn. I would add them last 12 minutes of the cooking time.
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
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 🙂
Thanks so much
Sorry I missed that you were asking about frozen not fresh veggies the first time.
I also added chicken cube for more taste 🙂 mom’s secret
Note: Your should NEVER wash chicken. This is a well known fact relating to safe cooking. Do please rectify
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!
Lemon and rosemary sound lovely! Hope you enjoyed your dinner!
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!
Delicious & oh so quick & easy! This was a hit with my husband. Thank you for sharing.
Hello, looks delish, can I use skinless/boneless thighs its what i have at home.
Thank you
Yes you can. Just start checking for doneness after about 50-60 minutes.
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!
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
We make this same dishes but add a few slices of bacon on top. Been making it that way for many years.
Sounds like a great idea, thanks for sharing!
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!
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.
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.
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
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).
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
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!
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
This was delicious! So simple and easy to throw together on a busy weeknight. Thanks for sharing!
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!!
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.
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!!
If I only have boneless and skinless thighs, does the cooking time change?
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 🙂
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!
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!
Great feedback! Thanks for sharing Hannah!
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?
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.
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!
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.
If you prepare it the night before, won’t the potatoes turn brown? Do you add the olive oil?
I’ve made this before and it was DELICIOUS! The chicken was so flavorful and it was so easy.
I want to add some split chicken breasts though. Can I do that in the one pan? Or should I just add it after the thighs/drums cook for a bit?
Thanks Stacie for your feedback!
Chicken breasts cook for about 20 minutes only, so add them to the baking dish about 20 minutes before everything else is done and you should be good 🙂
I’ve made this before a couple times and it was so good. This time I’m going to add more chicken and veggies. I covered the bottom of pan with veggies and potatoes so no room for chicken on pan, can I pile the chicken on top of the vegetables and potatoes?
Hi Tanjya,
You can definitely pile the chicken on top, but that will prevent the veggies from crisping up. I like to use a big jelly-roll sheet for this dish because then I can spread everything out allowing each piece to be nicely crisped up. The more crowded, the less crisping.
I have learned to never WASH chicken the cooking process will kill bacteria, if you wash it you have to use anti bacterial wash on every area it has been in contact with and the wash area has to be de-contaminated!
That’s a great tip! I use the “comet” cleaner on my sink after each time I do something in the kitchen so I guess anything that gets on there gets killed, but for those that don’t it’s probably best to follow your advice.
I made this tonight i put balsamic vinegar ( my addition) onion garlic olive oil fine diced onion in a jar and shook it up put the chicken potatoes carrots in a bowl and poured over the the mix from the jar i mixed it with my hand then put in a tray with baking parchment and baked !!! to die for , we made peas and cabbage for some freshness x
As a new mom to a 3 month old, dinners that I can prep during my little guy’s nap are key. I prepped it in the morning, put it in the fridge and then cooked it at dinner time. Not only was it easy to prepare, but SOO delicious. I took the advice of another commenter and added half a bag of frozen peas.. who knew frozen peas could be so yummy! I also added a little bit of white wine to the pan to keep the chicken moist since I removed the skin (trying to be healthy!) Thanks for the great recipe! I will definitely be adding this to the rotation!!
I have mine in the oven right now and oh man! If this tastes even half as good as it smells, I may just die and go to food heaven! I’m trying this recipe for my blog, and I’ll be sure to send my readers over here to try it for themselves!! Thank you so much for sharing this!! Feel free to stop by and visit me!
Myhouseholddisorder.wordpress.com
This sounds right up our alley! However, hubby is now on a low-carb restriction so I was wondering if we could use rutabaga or turnips instead of potatoes. If so, what size should we cut them and how should the baking time be adjusted?
Hi Tea,
I’m sorry I’ve never worked with rutabaga or turnips, so I can’t give you any guidance there 🙁
We did it. Hubby, who is the cook, bought a ‘baga the size of a newborn’s head and diced it. We used the baby carrots already in our fridge. The ‘baga turned out pretty soft, so a 2 inch cube would have been better. The baby carrots were great. We had no juices for gravy (just oil left) and a little problem with sticking, plus burned corners in the foil-lined pan. Still, we hoovered this up and it’s gonna be made again! Thank you for an easy-to-make delicious dish!
Hi Tea,
I’m happy to hear that you guys enjoyed this dish! To prevent the sticking, try using parchment paper. That stuff is awesome for dishes like these that like to stick.
Tea, this would be even more delicious with turnips and rutabagas. Cut them about the size you see in Marina’s potatoes. They will cook at about the same rate. (I know from experience making root vegetable hash.) Check them after an hour of cooking. Parsnips and celeriac would be good additions, too, as would yams.
Ok, I hope ours comes out good. It is in the oven now. Should have read the comments before starting. First, We didnt perfectly peel the garlic, and we also smashed them. Oops. We used boneless thighs. We cut up 4 baker russet potatoes, large chunks but smaller than quarters. And about 7 carrots ( our daughter really loves carrots ) and a medium sized yellow onion. We put it all in a huge mixing bowl, ground Sea Salt on it and Cracked Pepper, drizzled with olive oil and tossed. Then we split the batch. Put half in a freezer Ziploc and half in a glass baking casserole dish. I set the timer for 80 minutes, but I predict it may take longer because the ingredients are piled up a bit. Fingers crossed! It smells delicious!
Hi, I am going to fix this tonight and I have a convection roast setting on my oven and am wandering if anyone has tried that or if I should just do the bake setting. My husband saw the recipe and wanted me to add some fresh broccoli and asparagus too. I am wandering when I should add those because I don’t think they will take as long as the potatoes and chicken. Thanks
I think you should add them about 20 minutes before the chicken and potatoes are done baking. I haven’t done this myself, but think that it enough time for the asparagus and broccoli to roast.
Hello! I am going to make this tonight for dinner. I was just wondering if it comes out to garlicky with all of the garlic used.. Thank you!!
Hi Maria,
Because the garlic is not pressed it is not overpowering at all. I just like the roasted garlic cloves, especially smashed with a fork on a piece of toasted bread 🙂
Thank u sooo much!! 🙂
I made this x2 in crockpot, added chicken broth, used split breast and cooked on high for 4 hrs. It was great!
I made this Friday night using 4 drums and thighs. I prepared it Thursday night, covered the pain with plastic and let it sit in the fridge overnight. THAT I think intensified the flavor. Put it in the oven the next night around 5:30 for hour and a half, then upped temp to 424 for an additional 10 min to carmelize the vegetables. IT WAS DELICIOUS! I the garlic cloves added a nice depth without overpowering. My husband, who can be very wary when I try something new, practically licked his plate clean. I’m going to make this again and again – also try with split breasts too, but I think the darker meat of the thighs and legs handle the long cook and high temp better without drying out. Words cannot express how utterly delicious, tasty, flavorful and rich this utterly SIMPLE recipe was.
Try prepping night before and letting everything marinate overnight. I think you’ll be even happier next time you make it.
Did you add the olive oil also ?
Thank you for such wonderful feedback! I think the meat would definitely benefit from marinating overnight, but the potatoes might not, since they have a tendency to brown if left out for too long. So marinating the meat from night before and then adding the potatoes right before baking might be the best way to go 🙂
Can Turkey thighs be substituted in this recipe?
Hi Melissa, I am not sure, I’ve never done it with turkey thighs so I am not sure how long they would cook…
Made this recipe last nigh. It was delicious! Thanks for the recipe.
Could you make this into a crock pot recipe?
You probably could, but the potatoes would not be as crispy as they are when you make them in the oven.
I would probably use red potatoes if doing this in a crock pot. Red potatoes do not turn to mush and hold their firmness better than other potatoes.
I have just prepared this dish and stuck it in the oven. I just want to tell you all that this smells so very good. My whole house smells wonderful. We can’t wait to eat it. Thank you so much for your recipe and I’ve subscribed to your news.
I have a question I don’t have a baking sheet just a glass pan. Will that be ok to use ?
A glass pan would be fine, but if you use the listed amount of ingredients there would probably not be enough space to spread them enough to get the potatoes crispy. So you can use a glass dish but for best results it’s likely best to half the ingredients for crispiness. Or just use the baking dish and use the full amount of ingredients if you don’t care for the potatoes to be crispy.
Hello, I’m trying this recipe tonight. How long would you recommend cooking if I’m using boneless skinless thighs? Thank you for the recipe!
It would be about the same amount of time, just start checking with a fork for tenderness (chicken thigh) around 1 hour 10 minute mark.
I have this in the oven now, but I didn’t use any kind of gravy/juice. Is it going to turn out right?
There’s no gravy in the recipe 🙂 It will be great!
We had this for dinner tonight and it was fantastic! Thanks for sharing it!
What if you chicken is not thawed? Can you use it frozen?
Will this work with drumsticks?
You bet!
Thanks so much for the recipe. My family loves it because it taste wonderful. I love it because it’s so easy.
Thanks Toni! This is definitely a wonder dish 🙂
Hi marina,
I’m going to try your recipe tonight. I’m looking forward to it. Just one question? Have you ever tried this in a crock pot? I’m gone all day and I hate waiting an hour and a half for dinner when I get home late at night. Is this something that could cook for 6-10 hours?
One of my favorite recipes from your Blog!. Love, love that it’s SOO simple and family is Happy:O)..
Minimal effort=maximum result – my formula for happiness too lol
I made this today and it was so good. I’m definitely making it again but I think my stove might call for less time cause my potatoes were a little to dry and I had no juice left over at all. Not even 1 drop lol. I used a baking dish so everything was piled up on top of each other, maybe that’s why? 🙂 but it taste sooo good.
Hi Karla,
I am not sure why you had no juice leftover because usually there’s a lot of it. Did you use the same proportions of potato to meat ratio as in the recipe? But now that I think of it, I wonder if the potatoes just absorbed it all because they were all surrounded by the meat – which is not a bad thing, you know 🙂 Try roasting this on a larger pan some time and see how crispy and yet juice your potatoes and chicken will be 🙂 Thanks for your feedback Karla! come and check my other recipes 🙂
Marina
Thank you so much I love that you respond so fast. Awesome I will try it on a baking sheet next time. Thank you again my son and husband loved it!
Marina, I am so glad you said all of your ingredients were piled on top of each other. I just put this in the oven and everything was on top of the chicken. I am using a baking sheet. It already smells so good. I may have to remove the veggies and then broil the top of the chicken to get it crispy. We’ll see 😉
I think Marina has some kind of giant baking pan because it’s impossible to put all those ingredients in a single layer.
I have a 18×14 baking sheet pan. If yours is smaller, then the vegetables will be a bit more crowded.
It’s funny, Mom was sitting at the table this morning fretting over dinner. she wanted chicken and she wanted easy. I went on Pinterest & one of the first things to pop up is this delicious sounding recipe! Can’t wait to try it tonight! Especially all that garlic!!!!
You will love it! Thanks for your comment Amy!
Saw this recipe on pinterest and thought I would give it a try. The dish got a thumbs up from the family. Hubby went back for seconds. Thanks for sharing.
do u peel the potayoes
You can peel them or not, up to you 🙂 Sometimes I peel them, sometimes I don’t feel like doing it so I don’t.
Can I use vegetable oil instead of olive oil?
yeap 🙂
I think that’s why she suggested washing and scrubbing. Don’t think you’d have to wash peeled potatoes.
This was ABSOLUTLY DELICIOUS! My kitchen smelled sooooo good! My husbands only concern was eating the roasted garlic with the skin on….did not like it! Are we suppose to peel the garlic first? Or leave the skin on? Recipe does not state which one. Thank you, Leslie
Thanks Leslie! I am happy my recipe agreed with your tastebuds!
I apologize for not specifying, yes the garlic is to be peeled before adding.
Hello Marina,
just wanted to tell you, this dish is really good. I made it today for dinner and my whole family gobbled it so quick and they were very happy. (I am not big fan of garlic, but I used the amount from the recipe and the flavor was delicious.) Thank you for the recipe.
My goal is to try all the recipes you posted. Keep up the good recipes coming. I love to cook and try new food that other people LOVE to make.
Ali, that’s awesome! Thanks so much for such wonderful feedback!
Question- on pinterest it say s 5 cloves of garlic. Here it says 15-20. Which is accurate and do you mince it to drizzle on top? This looks delicious, planning on making it Thursday for the boyfriend and myself yummy!
Hi Alana!
I like eating whole roasted garlic and that’s why I included 15-20 cloves. If you don’t eat whole roasted cloves, than mince 2-3 cloves and toss the potatoes with them, it will just flavor the potatoes 🙂 Enjoy!
My sister made this and her husband had thirds, he thought it was delicious. Question though, According to the recipe it mentions a baking sheet at first then it says to put in a baking pan? I think it means a baking pan not a baking sheet? How did you make the gravy? Can’t wait to try this.
Sheet and pan are pretty much the same thing, according to me haha. So just use a jelly-roll sheet pan or whatever else baking platform you have 🙂
For the gravy, here’s a good recipe by a fellow blogger. Just use the pan drippings and add enough chicken broth to bring it to the 2 cups of liquid it calls for.
http://www.olgasflavorfactory.com/miscellaneous/the-best-turkey-gravy/
That was confusing to me as well and I used a sheet because that’s what I read first. I didn’t use as much chicken because the market packages only six thighs and it was still very crowded in the sheet and I used only small to medium potatoes.. It was impossible to “toss” the whole thing as it would have been tossed all over the floor. I ended up spraying cooking oil over it.
BTW, a sheet has low sides like cookies are baked on. A pan has high walls and would definitely be better for this.
Sheet pan’s sides are about 1 inch tall, which is what I used in this recipe. This allows the chicken to brown nicely. The taller the sides, the less browning you will get on the potatoes and the chicken.
Looks supper tasty! Are there onions in there or have you tried adding them? Also when you say ground pepper or garlic can you use both? And last question…..skin on or off? Thanks cant wait to try!
Thanks Steff!
Yes you can definitely use both garlic and the ground pepper. Skin on if you want maximum flavor. If you’re watching your figure, you can do it without the skin. Good luck! 🙂
It was very good, but I didn’t end up with any broth at the bottom. I followed your recipe but used chicken breasts instead. Could that be why?
Yes, chicken breast is naturally dryer than dark meet. Thanks for using my recipes Georgia!
Are they boneless thighs? Or bone-in?
I used bone-in, but either bone-in or boneless can be used.
Can you use chicken breast…would prefer white meat.
You can try, but you run the risk of them being on the dry side.
This is wonderful! I have MS and was looking for something easy enough to prepare for dinner last night. Some days are good (as far as being on my feet) but yesterday wasn’t one of them. This fit the bill – not a whole lot of prep and I could rest while it was cooking. The flavor was fantastic! I added a bit of rosemary to the seasonings and then used a lemon-pepper blend instead of all the straight pepper. I halved the recipe because there’s just the 2 of us, thinking I’d get 2 meals out of it. Nope! It was so good that we ate 2 pieces of chicken each! Hubby says this is definitely a keeper and even the kitties loved the taste of the gravy I made from the drippings. Thank you!
do you cook it covered or uncovered
Uncovered
This was amazing. The chicken came out golden — I did turn on the broiler for about a minute. Perfection. While I’m sure this would be just as awesome without my additions, I did add some fresh chopped rosemary and a little lemon zest to the seasoning before tossing. It totally elevated the gravy, too. Wasn’t a strong lemon flavor, just a brightness to the taste.
Rosemary! Lemon zest! you’ve got a party there! Sounds amazing! Thanks for your feedback Christine!
Gremolata would go well over this. http://theflexiblechef.co.uk/classic-italian-gremolata/
this was delicious and a quick meal for several days for a working mom. Thanks!
I love recipes with simple ingredients that taste so good. Chicken and potatoes is one of my go to meals 🙂 I like it with out the gravy. That way the next day I can mix spaghetti with the juices!
Spagetti & juices! Yum! I like how you think 😉
Add a bag of frozen peas on top for the last 20 minutes. It is a great color addition. My family loves this dish and it so easy!!!!
That sounds like a great idea! I bet some frozen broccoli would do the same thing! Thanks for the idea!
I’m gonna try this with sweet potato cubes in it rather than russets. I’ll come back after tonight and let you all know how mine turned out with a pic if I can pull that off
Simple and GORGEOUS! Chicken and potatoes are probably one of my favourite things to eat and always a huge hit with the family! Pinning it. 🙂
You can never go wrong with meat & potatoes))
Can you make a separate post on how to make the gravy using the left over juice? I would love to make this meal along with the gravy! Thanks!
Next time I make this dish, I will try to take pictures and make a post about it 🙂 meanwhile, you can go to olgasflavorfactory.com and she has a post on how to do it as well 🙂
I want to try this but do you cook the meal on a baking sheet or in baking dish? Would it make a difference if you cooked the meal in either one?
I don’t think it makes a difference as long as you spread them far enough from each other. If everything’s too close together, the potatoes will never get crispy 🙂
Hi,
I’m not really a fan of dark meat so I wanted to try it with chicken breasts instead. I understand that they aren’t as juicy though. Should I add some water to the pan or something in order to keep them from drying out or sticking? What are your thoughts on black truffle salt or white truffle oil? I was thinking of adding the tiniest bit (barely a smidge) of the black truffle salt instead of regular salt, what do you think? I feel like it might be the best idea ever or completely ruin the dish by over powering it. Also, what are your thoughts on butter instead of oil?
Hi, can I use russet potato for this recipe? Anyone?
You can use any kind of potatoes for this dish 🙂