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One Pan Chicken and Potatoes Recipe

One Pan Chicken and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 110 reviews
  • Author: Nora
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This delicious one-pan chicken and potatoes recipe is perfect for a hearty and flavorful meal. Juicy chicken thighs and crispy potatoes are coated in a zesty lemon garlic sauce, baked to perfection, and garnished with fresh parsley. It’s an easy, hands-off dish that requires minimal prep and cleanup, making it ideal for busy weeknights or a comforting family dinner.

Ingredients

Units Scale

For the Chicken:

  • 2 lb chicken thighs and drumsticks

For the Potatoes:

  • 22 oz potatoes (about 4-5 medium potatoes)

For the Sauce:

  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 cup lemon juice (about 2 large lemons)
  • 1 Tbsp lemon zest
  • 1 1/2 Tbsp tomato paste
  • 1 tsp salt
  • 1/2 Tbsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp paprika

For Garnish:

  • Fresh parsley, chopped

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
  2. Prepare the Sauce: In a small bowl, combine olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, oregano, black pepper, and paprika. Mix thoroughly until well blended.
  3. Prepare the Chicken and Potatoes: Pat dry the chicken thighs and drumsticks, and peel if desired. Wash and chop potatoes into evenly sized pieces for even cooking. Arrange chicken and potatoes on a large sheet pan or rimmed baking sheet.
  4. Coat with Sauce: Pour the prepared sauce over the chicken and potatoes, tossing gently to ensure everything is coated evenly.
  5. Bake: Roast in the preheated oven for about 40 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and potatoes are tender and golden.
  6. Rest and Garnish: Remove from oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving for fresh flavor and presentation.

Notes

  • Use a food thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
  • Chopped potatoes can be sliced into smaller pieces to accelerate cooking time if desired.
  • This dish pairs well with a side of steamed vegetables or a light salad.
  • To make this dish gluten-free, ensure your tomato paste and seasonings do not contain gluten additives.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

  • Serving Size: 1 serving (about 1/4 of recipe)
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 25 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 175 mg

Find it online: https://littlespoonbites.com/one-pan-chicken-and-potatoes-recipe/