Craving something hearty, delicious, and ridiculously easy to make? Consider this your new go-to weeknight dinner that will have everyone asking for seconds. Chicken and potatoes baked to perfection in one pan—what could be better?
Why This Recipe Works
- One-pan wonder means minimal cleanup and maximum flavor as the chicken juices mingle with the potatoes during baking
- The high-heat roasting technique creates incredibly crispy skin on the chicken while keeping the meat juicy and tender inside
- Simple seasoning blend of garlic, herbs, and olive oil enhances the natural flavors without overwhelming the dish
- Potatoes absorb all the delicious pan drippings, becoming golden brown and packed with savory goodness
- Versatile recipe that works equally well for busy weeknights or impressive enough for weekend entertaining
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds total)
- 4 bone-in, skin-on chicken drumsticks (about 1.5 pounds total)
- 2 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons kosher salt, divided
- 1 lemon, cut into wedges for serving
- 2 tablespoons fresh parsley, chopped for garnish
Equipment Needed
- Large rimmed baking sheet (13×18 inches)
- Mixing bowls (one large, one medium)
- Sharp chef’s knife
- Cutting board
- Measuring spoons and cups
- Tongs
- Instant-read thermometer
- Paper towels
Instructions
Prep Your Ingredients and Preheat the Oven
Position your oven rack in the center position and preheat your oven to 425°F. While the oven heats up, pat the chicken pieces completely dry with paper towels—this is crucial for achieving that beautifully crispy skin we all crave. In a small bowl, combine 2 tablespoons of olive oil with the minced garlic, chopped rosemary, thyme leaves, paprika, onion powder, black pepper, and 1 teaspoon of kosher salt. Whisk this aromatic mixture until well combined and set it aside to let the flavors meld while you prepare the potatoes. Cut your Yukon Gold potatoes into uniform 1-inch chunks to ensure even cooking, and place them in a large mixing bowl. Toss the potatoes with the remaining 1 tablespoon of olive oil and the remaining 1/2 teaspoon of kosher salt until evenly coated.
Season and Arrange Everything on the Baking Sheet
Take your dried chicken pieces and rub the herb and oil mixture all over them, making sure to get under the skin and into every nook and cranny for maximum flavor penetration. Arrange the seasoned chicken pieces skin-side up on one half of your large rimmed baking sheet, leaving some space between each piece to allow for proper air circulation and even browning. Spread the oiled potato chunks in a single layer on the other half of the baking sheet, making sure they’re not overcrowded—overcrowding leads to steamed potatoes rather than crispy ones. If your baking sheet seems too crowded, use two sheets rather than cramming everything together. The chicken should have about 1 inch of space around each piece, and the potatoes should be in a single layer with some breathing room between them.
Initial High-Temperature Roasting Phase
Place the baking sheet in your preheated 425°F oven and set your timer for 25 minutes. During this initial high-heat phase, the chicken skin will begin to render fat and become beautifully golden brown and crispy while the potatoes start to develop a lovely crust on the outside. Resist the temptation to open the oven door during this time—every time you open the door, you lose valuable heat and disrupt the cooking process. The high temperature helps create that perfect Maillard reaction on both the chicken skin and potato surfaces, developing complex flavors and textures that lower temperatures simply can’t achieve. You’ll know this phase is working when you start to smell the incredible aromas of roasting garlic and herbs filling your kitchen.
Check Doneness and Continue Cooking
After 25 minutes, carefully remove the baking sheet from the oven using oven mitts. The chicken skin should be golden brown and crispy, and the potatoes should be starting to turn golden around the edges. Using tongs, flip each potato piece to ensure even browning on all sides—this step is essential for achieving perfectly crispy potatoes. Insert an instant-read thermometer into the thickest part of the chicken thighs without touching bone; the temperature should read between 155-160°F at this point. If the potatoes are browning too quickly, you can move them to a cooler part of the sheet or tent the chicken loosely with foil. Return the baking sheet to the oven and continue cooking for another 15-20 minutes.
Final Cooking and Resting Period
After the additional cooking time, remove the baking sheet from the oven and immediately check the internal temperature of the chicken—it should register 165°F in the thickest part of the meat without touching bone. The potatoes should be tender when pierced with a fork and golden brown with crispy edges. If the potatoes need more time but the chicken is done, you can transfer the chicken to a platter and return the potatoes to the oven for another 5-10 minutes. Let the chicken rest for 5-10 minutes before serving—this allows the juices to redistribute throughout the meat, resulting in incredibly moist and flavorful chicken. During this resting period, the residual heat will continue to cook the potatoes slightly while keeping them warm.
Serve and Garnish Your Masterpiece
Transfer the chicken and potatoes to a serving platter, making sure to scrape up any delicious crispy bits from the baking sheet—those are flavor gold! Squeeze fresh lemon wedges over everything to brighten the flavors and cut through the richness of the dish. Sprinkle with freshly chopped parsley for a pop of color and fresh herbal notes. Serve immediately while everything is still hot and crispy—this dish doesn’t wait well, as the crispy textures will soften if left sitting too long. The combination of juicy, herb-infused chicken and crispy, savory potatoes makes for a complete meal that needs nothing more than maybe a simple green salad on the side.
Tips and Tricks
For the crispiest chicken skin imaginable, try this pro trick: after patting the chicken dry, place it uncovered on a plate in the refrigerator for 1-4 hours before cooking. This drying time helps evaporate surface moisture, resulting in exceptionally crispy skin that will have your family fighting over the last piece. If you’re really serious about crispy skin, you can even leave it uncovered in the fridge overnight—just make sure nothing else will contaminate it.
When selecting potatoes, Yukon Golds are ideal because of their buttery texture and thin skin that doesn’t need peeling, but russet potatoes can work too if you cut them slightly larger since they tend to break down more. For extra crispy potatoes, parboil them for 5-7 minutes in salted water before roasting—this helps create a fluffy interior while the exterior gets super crispy. Drain them well and give them a good shake in the colander to rough up the surfaces, which creates more surface area for browning.
The positioning of your oven rack matters more than you might think! For even cooking and browning, make sure your rack is in the center position. If you notice the top browning too quickly but the bottom isn’t cooking through, you can move the rack down one position. Some ovens have hot spots, so rotating your baking sheet halfway through cooking can help ensure even browning—just be quick about it to avoid losing too much heat.
Don’t throw away those delicious pan drippings! After removing the chicken and potatoes, pour the rendered fat and browned bits into a small saucepan, add a cup of chicken broth, and simmer for a few minutes to create an incredible pan sauce. You can thicken it with a cornstarch slurry or just reduce it slightly for a flavorful gravy that takes this dish to restaurant-quality levels. A splash of white wine added to the deglazing liquid adds wonderful complexity.
If you want to add vegetables to make this a complete one-pan meal, sturdy vegetables like carrots, parsnips, or Brussels sprouts work beautifully. Cut them into similar-sized pieces as the potatoes and add them at the beginning. More delicate vegetables like broccoli or asparagus should be added during the last 15 minutes of cooking to prevent them from becoming mushy. Bell peppers and onions can be added at the beginning but may become very soft—if you prefer them with some texture, add them halfway through.
Leftovers reheat surprisingly well if you use the right method. Place the chicken and potatoes on a baking sheet and reheat in a 375°F oven for 10-15 minutes until warmed through and crispy again. The microwave will make the skin rubbery and the potatoes soggy, so avoid that temptation. You can also chop up leftover chicken and potatoes to make incredible breakfast hash the next morning—just sauté with some onions and top with a fried egg!
Recipe Variations
- Mediterranean Twist: Replace the rosemary and thyme with oregano, basil, and marjoram. Add kalamata olives, artichoke hearts, and cherry tomatoes during the last 15 minutes of cooking. Finish with crumbled feta cheese and a drizzle of tzatziki sauce for a Greek-inspired version that transports you to the islands with every bite.
- Spicy Southwest Style: Use chili powder, cumin, and smoked paprika instead of the herbs. Add corn kernels and black beans to the potatoes, and serve with avocado slices, lime wedges, and fresh cilantro. A dollop of sour cream or Mexican crema cools down the spice while adding creaminess to this fiesta-inspired variation.
- Lemon Herb Delight: Increase the lemon presence by adding thin lemon slices under the chicken skin before baking. Use extra thyme and add tarragon for a brighter, more citrus-forward profile. White wine can be splashed into the pan before baking for extra moisture and flavor complexity that pairs beautifully with the lemon notes.
- Coq au Vin Inspired: Replace half the olive oil with rendered bacon fat and add pearl onions and mushroom slices to the potatoes. A splash of red wine added to the pan creates a rich, French-inspired dish that feels fancy but remains incredibly easy to prepare. Fresh parsley at the end keeps it bright and balanced.
- Asian Fusion: Use soy sauce, ginger, and five-spice powder in the marinade instead of herbs. Add sliced shiitake mushrooms and baby bok choy during the last 10 minutes of cooking. Serve with sesame seeds and sliced green onions for an East-meets-West creation that brings umami depth to this classic comfort food.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead?
You absolutely can, but you’ll need to adjust the cooking time significantly. Boneless, skinless chicken breasts cook much faster than bone-in, skin-on pieces—they’ll likely be done in 20-25 minutes total. I recommend reducing the oven temperature to 400°F and checking for doneness early to prevent drying out. The potatoes may need extra time, so consider cutting them smaller or giving them a 10-minute head start before adding the chicken. Without the skin and bone, you’ll miss out on some flavor and juiciness, but it’s still a delicious healthy option.
Why are my potatoes not getting crispy?
The most common reason for soggy potatoes is overcrowding on the baking sheet. When potatoes are too close together, they steam rather than roast. Make sure they’re in a single layer with space between pieces. Also ensure your oven is fully preheated—putting food in before it reaches temperature leads to uneven cooking. Patting the potatoes completely dry after washing and using enough oil are also crucial steps. If your potatoes still aren’t crisping, try parboiling them first or increasing the oven temperature during the last few minutes of cooking.
Can I prepare this dish ahead of time?
You can definitely do some prep work in advance to make weeknight cooking easier. The chicken can be seasoned and stored covered in the refrigerator for up to 24 hours—this actually helps the flavors penetrate deeper. Potatoes can be cut and stored in cold water in the refrigerator for several hours to prevent browning. However, I don’t recommend assembling the entire dish ahead of time as the salt will draw moisture out of the potatoes, making them soggy. For best results, do your prep work but wait to combine and bake until you’re ready to eat.
How do I know when the chicken is fully cooked?
The most reliable method is using an instant-read thermometer inserted into the thickest part of the meat without touching bone—it should register 165°F. Visual cues include clear juices running out when pierced with a fork and the meat pulling away from the bone ends. The skin should be deep golden brown and crispy, and the meat should feel firm but still have some give when pressed. If you cut into a piece, the meat should be opaque throughout with no pinkness. Remember that chicken will continue to cook slightly while resting, so you can remove it at 160°F if you’re concerned about overcooking.
What’s the best way to store and reheat leftovers?
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3-4 days. For reheating, avoid the microwave unless you want soggy skin and rubbery meat. Instead, spread everything on a baking sheet and reheat in a 375°F oven for 10-15 minutes until warmed through and crispy again. You can also reheat in an air fryer at 375°F for 5-8 minutes for extra crispiness. If the chicken seems dry, sprinkle a few drops of water or broth over it before reheating to add moisture back into the meat.
Summary
This oven baked chicken and potatoes recipe delivers maximum flavor with minimal effort. Juicy, herb-infused chicken with crispy skin paired with golden roasted potatoes creates the ultimate comfort food that pleases everyone at the table.
