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This one-pan chicken and potatoes recipe is destined to become a go-to option for a quick and tasty weeknight dinner. Baked with ancho chili flakes and an assortment of dried herbs, this dish is not just flavorful but also suitable for any gathering. Plus, cleanup is a breeze since you only need one pot or pan!
What ingredients do you require for this one pan baked chicken and potatoes?
Chicken: Feel free to use your preferred type of chicken. Chicken thighs, breasts, or legs all work well. I personally prefer skin-on for added crispiness, but skinless options are also suitable.
Vegetables: The potatoes are the stars of this dish along with the chicken. I also like to incorporate carrots, garlic, and red onion. The sweetness and color of the red onion are delightful, but you can opt for white or yellow onion instead.
For the sauce: To create the sauce for the chicken and potatoes, combine olive oil, lemon juice, chili flakes, thyme, herbes de Provence, and a pinch of salt and pepper. You can use any seasonings you have on hand—feel free to get creative with rosemary, fresh oregano, or basil!
Broth: To complete the one-pan dish, use vegetable and/or chicken broth which helps keep the chicken juicy and makes everything deliciously saucy!
Instructions for making this sheet pan chicken recipe
Create your sauce
Start by preheating your oven to 375°F.
In a medium bowl, whip up your sauce by combining olive oil, lemon juice, ancho chili flakes, thyme, herbes de Provence, salt, and pepper. Stir until well blended.
Prep your chicken and vegetables
Place the prepared and diced potatoes, carrots, onion, and garlic into your sheet tray, oven-safe pan, or skillet. Pour half of your sauce over the vegetables and mix well. Add the chicken on top and drizzle the remaining sauce over it, ensuring even coating. Pour the broth over the entire mixture.
Bake and serve
Bake the chicken for 50 minutes to 1 hour, or until fully cooked and the potatoes are tender enough to pierce with a fork. Halfway through, I like to ladle some sauce and broth over the chicken for added moisture and crispiness.
*Depending on the size of your chicken and potatoes, you may remove the chicken once cooked, allowing the vegetables to crisp and char longer if desired.
Serve alongside your favorite salads and side dishes—enjoy!
Tips, Tricks, and Substitutions for Baked Chicken and Potatoes
You can incorporate melted butter, honey, your favorite herbs, mustard, capers, artichokes, or any vegetables and spices you enjoy!
Absolutely! You can substitute any potato variety you prefer, whether it’s red, yellow, Yukon gold, baby potatoes, or russets. Just keep in mind that some types may cook faster, requiring adjustments to your cooking time.
Yes, you can skip the ancho chili flakes. Although they add a delightful smoky flavor, you could replace them with other chili flakes or smoked paprika to retain some flavor.
It depends on your preference! For a crispy skin, roasting uncovered is ideal. However, covering the chicken can help retain moisture. I usually add broth when roasting uncovered to maintain moisture but will cover if I want to braise the chicken.
Discover More Chicken Recipes for Dinner Inspiration!
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-
4
bone-in chicken thighs,
chicken breasts or chicken legs will suit just fine -
4
medium potatoes,
2 yellow, 2 red, cut into small chunks -
4
carrots,
peeled and diced -
1
red onion,
chopped into small pieces -
5-6
garlic cloves -
1/2
cup
extra-virgin olive oil -
1
lemon,
juiced -
1
teaspoon
ancho chili flakes,
or substitute with regular chili flakes -
1
teaspoon
thyme -
1
teaspoon
herbes de Provence -
salt and pepper to taste -
1/4
cup
broth,
chicken or vegetable works great! -
optional: a squeeze of fresh lemon
-
Preheat your oven to 375°F.
-
In a medium bowl, prepare your sauce by mixing olive oil, lemon juice, ancho chili flakes, thyme, herbes de Provence, salt, and pepper. Stir until combined.
-
Add the prepared and cubed potatoes, carrots, onion, and garlic to your sheet tray or oven-safe pan. Pour half of your sauce over and mix well. Place the chicken on top, followed by the remaining sauce, ensuring all sides are coated.
-
Pour the broth over everything.
-
Roast the dish for 50 minutes to 1 hour, until the chicken is fully cooked and the potatoes are fork-tender.
-
If desired, remove the chicken when it’s cooked, and continue roasting the vegetables for a crispier texture.
-
Enjoy your delicious meal with your favorite salads and sides!
Calories:
606
kcal
,
Carbohydrates:
13
g
,
Protein:
25
g
,
Fat:
51
g
,
Saturated Fat:
10
g
,
Polyunsaturated Fat:
8
g
,
Monounsaturated Fat:
30
g
,
Trans Fat:
0.1
g
,
Cholesterol:
142
mg
,
Sodium:
215
mg
,
Potassium:
589
mg
,
Fiber:
3
g
,
Sugar:
5
g
,
Vitamin A:
10375
IU
,
Vitamin C:
22
mg
,
Calcium:
59
mg
,
Iron:
2
mg
Nutritional information is automatically computed and should be used as an approximate guide.