One pan and a handful of ingredients are all you need for this easy chicken and potatoes recipe!

Hearty root veggies are lightly seasoned and added to a pan with chicken thighs to create an oven-baked meal with no fuss!

close up of Chicken and Potatoes on a baking sheet

An Easy Favorite

We love this recipe because it’s a quick way to make a roast chicken dinner.

The ingredients are easy to find and easy to prep and clean up is easy too!

We like the oven method because the veggies come out roasted, browned, and crispy, just like the chicken skins!

Ingredients and Variations

CHICKEN Choose bone-in and skin on chicken for the best flavor. We prefer thighs in this recipe but chicken breasts will work too.

POTATOES Use thin skinned potatoes (like red or yellow) or baby potatoes because they don’t need peeling and hold their shape well.

VARIATIONS This recipe is a no-fail blend of root veggies and protein that’s a whole meal in itself! For a little more color and variation, we like to substitute (or add!) sweet potatoes, turnips, or radishes.

top view of uncooked Chicken and Potatoes

How to Bake Chicken & Potatoes

This recipe comes together fast and you’ll love how great it tastes.

  1. Oil and season chicken thighs and set them aside.
  2. Combine veggies, garlic, leftover olive oil, and salt & pepper.
  3. Place seasoned vegetables on a prepared sheet pan and position chicken between vegetables. Cook according to recipe below.

Flavor Tip:  Once the meal has cooked, remove the chicken and stir the vegetables into all of the juices on the pan. This adds great flavor!

plating Chicken and Potatoes from a baking sheet

Serve with…

Busy nights call for easy, fuss free meals. This is a complete meal on one pan and can stand alone.

We sometimes add a light, crisp tossed salad, and a side of homemade french bread.

Leftovers

  • Chicken and potatoes reheat well in the oven or microwave.
  • Chop the leftovers and fry in the morning to serve as a breakfast hash. Top with a poached egg.

One-Dish Recipes

Did you make these Easy Chicken & Potatoes? Be sure to leave a rating and a comment below! 

Chicken and Potatoes on a white plate
4.96 from 25 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Chicken and Potatoes

This recipe is full of fresh veggies and juicy chicken, cooked all in one pan for an easy weeknight dinner!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4

Ingredients  

  • 6 bone-in chicken thighs or bone-in chicken breasts
  • 2 tablespoons olive oil divided
  • ¾ teaspoon lemon pepper seasoning
  • 1 pound baby potatoes quartered
  • 8 ounces carrots about 2 medium, cut into ½" pieces
  • ½ medium onion chopped
  • 3 cloves garlic minced
  • salt & pepper to taste

Instructions 

  • Preheat oven to 400°F.
  • Drizzle 1 tablespoon olive oil over the chicken thighs and season with lemon pepper seasoning.
  • In a medium bowl, combine potatoes, carrots, onion, garlic, remaining olive oil, and salt & pepper to taste. Toss well.
  • Place vegetables on a non-stick or parchment-lined baking sheet. Nestle chicken pieces in between the vegetables.
  • Roast 45-50 minutes or until potatoes are tender and chicken reaches 165°F.
  • Remove chicken from the pan and use a spatula to stir vegetables in the juices on the pan.
  • Serve immediately.

Notes

Chicken and potatoes will last up to  3 days in the fridge in an airtight container, and about 2 weeks in the freezer in a zippered bag with the date labeled on the outside.
4.96 from 25 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 657 | Carbohydrates: 28g | Protein: 38g | Fat: 43g | Saturated Fat: 11g | Cholesterol: 212mg | Sodium: 214mg | Potassium: 1132mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9641IU | Vitamin C: 27mg | Calcium: 57mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Always love your recipes. We are doing keto and I’m wondering if brussel sprouts could sub for potatoes without altering cook time or temperature? Also would aluminum foil serve as non-stick material on baking sheet?5 stars

    1. Hi Mary, we have only made this recipe as listed, but that substitution should work well. You will have to let us know how it turns out! If lining the baking pan, we recommend using parchment paper but foil should work in a pinch. Hope that helps!

  2. I will need to make both white and dark meat for our family. I believe that thighs take longer, so should I wait a while to add the breast meat to the pan? This recipe looks delicious!

    1. If using bone-in chicken thighs and bone-in chicken breasts you should be able to add them both at the same time. Hope that helps Carol!

  3. This is becoming my Sunday dinner. But I add large clumps of cauliflower, too. So good,oven baked!5 stars

  4. This recipe we discovered in March 2021 has become a family favorite. I have found in my oven the potatoes need a little longer than 45-50 minutes at 400 degrees. We add mushrooms, celery, and more fresh herbs like basil, oregano, and a couple of bay leaves. So amazing. Love how you just need to chop everything up and grease up a roasting dish. Everybody knows when it’s time to eat because the house smells awesome!5 stars

    1. The amounts for the ingredients are listed on the recipe card. You can scroll down to it, or click Jump to Recipe at the top of the post! Enjoy Debbie!

  5. I have prepared many of your recipes. I love them. I share them with my daughter. Your site is the best. Thank you.