A One-Pan Dinner I Could Practically Cook in My Sleep
You know, this baked chicken and potatoes recipe actually started as my “I’m too tired to fuss” weeknight savior—honestly, half the time I’m making it in my slippers and hoping nobody drops by to witness the mess. Once, I whipped this up after a long day spent wrangling grocery bags and teenagers, and the aroma still reminds me of collapsing onto the couch with the family to eat straight from the pan (don’t tell my mother-in-law!). If you’re craving something hearty but can’t deal with a stack of dirty dishes—this is the winner.
Why You’ll Love This (Or At Least Why I Keep Making It)
I make this when I’ve got a pile of potatoes but zero brain cells left for meal planning. My people—especially my daughter—go wild for the garlicky potatoes (she calls dibs on the extra crispy bits in the corners, every time). Frankly, I like it because everything cooks in the same pan, and there’s nothing to babysit – just whack it all in. Oh and if you, like me, ever spaced out and put the chicken in the oven still half-frozen? No shame. Turns out fine, just maybe add a bit more time (been there—promise).
Gather Your Stuff (Don’t Panic If You’re Missing Something)
- 4 bone-in, skin-on chicken thighs (breasts work too, but less juicy—sometimes I use a mix if that’s what’s left in the freezer)
- 700g (about 1.5 lbs) potatoes, cut into 2 inch chunks (waxier varieties like Yukon Gold are great, but, honestly, whatever’s on sale does the trick)
- 2 tbsp olive oil (sunflower oil works in a pinch—my sister swears by it)
- 1 tsp smoked paprika (regular is fine if you can’t find smoked, or skip it if you must)
- 4 garlic cloves, minced (I’ve used the pre-chopped jar stuff—no judgment, but fresh is best)
- 1 tsp dried thyme (rosemary if you’re feeling fancy; I pinch from my balcony plant sometimes)
- Salt and pepper, to taste (I never measure—just shake until it looks right)
- 1 lemon, cut in wedges (optional, but kind of brightens things up at the end)
How I Actually Throw This All Together
- Preheat your oven to 220°C (425°F). If you forget and put the pan in a cold oven, it’ll just take a bit longer—no biggie.
- Grab your trusty baking tray or any large roasting tin. If you remember, line it with baking paper to save on scrubbing (I forget half the time).
- In a big bowl—or honestly, sometimes right on the tray—toss the potatoes, 1 tablespoon olive oil, half the garlic, half the paprika, the thyme, salt and pepper, until it all looks glossy and happy. (This is where I sneak a taste of raw potato, don’t judge.)
- Spread the potatoes out over the bottom of the tray. Nestle the chicken thighs on top, skin side up. Drizzle them with the rest of the olive oil, rub with the remaining garlic and paprika, and a pinch more salt and pepper.
- Bake for about 40 minutes. At this stage, don’t panic if the chicken skin isn’t crispy and golden yet—it will get there.
- After 40 minutes, crank the oven up to broil/grill for another 5-8 minutes, or until the chicken is bronzed and sizzling and the potatoes have some awesome browned edges. (Watch it though, because the line between golden and ‘oops, burnt’ is pretty thin—ask me how I know…)
- Squeeze lemon wedges over everything before serving. Or leave the lemon off for those citrus-averse family members—I won’t tell.
Notes (or, Things I Figured Out the Hard Way)
- If you can, dry the chicken skin really well before cooking—my skin used to come out more floppy than crispy until I did this. Paper towels are your friend here.
- If your potatoes are really starchy or floury, sometimes they stick a bit. Not the end of the world, but a little extra oil helps (or just embrace the sticky bits; I think they taste great, honestly).
- On second thought, don’t overcrowd your pan too much; otherwise, the potatoes steam. Unless you like them that way—no rules here.
My Failed and Successful Twists
I once tried this with sweet potatoes instead of regular potatoes, but they got a bit too mushy for my taste. My partner likes to throw in a handful of cherry tomatoes in the last 10 minutes – it adds a pop of color and a bit of tang. Once, I sprinkled feta on it at the end—really good, give it a go if you like cheese with your roast.
Do You Really Need Special Equipment?
A decent-sized roasting tin is nice (I’m still using the weird warped one that came with my flat). But I’ve done this in an old glass baking dish when my usual tray was MIA—works fine, just maybe takes a few minutes longer.
How I (Try To) Store The Leftovers
Just bung any leftovers in an airtight container in the fridge. They’ll keep for up to 2-3 days—though honestly, in my house, it never lasts more than a day! Sometimes I swear the leftovers are even better, especially if you zap them under the broiler real quick.
How We Serve It (Arguments Included)
Most nights, we just bring the whole tray to the table, plop it down, and everyone digs in. Some nights I do a splash of hot sauce. My uncle swears that you have to serve this with crusty bread to mop up the juices—it’s not traditional, but it’s messy and great, so why not?
My “Don’t Skip This” Lessons
- I once tried rushing the final broil because I was running late; ended up with soggy chicken skin—which, let’s just say, was less than popular. Don’t skip that last blast of heat, it’s crucial.
- If the potatoes seem underdone, just cover the tray with foil and let them go a bit longer—they’ll eventually catch up (promise).
Real-Life FAQ (aka Questions I Actually Get Asked)
- Can I use boneless chicken? Sure thing! They cook a bit quicker though (I once made the mistake of not adjusting the time—result: dry as old boots). Maybe check them at 30 minutes.
- What potatoes work best? I prefer Yukon Gold or red potatoes; but honestly, I’ve thrown in every variety at some point. Only thing that never worked was those weird purple ones—looked odd and tasted, well, different.
- Do I have to use fresh garlic? Nope! The jarred stuff or garlic powder works in a pinch. I won’t report you to the food police.
- Can I prep this ahead? Sure can—assemble everything earlier, keep it in the fridge, then bake when you’re ready. Just don’t forget to let the dish warm up a bit before shoving it into the hot oven (cold glass in a hot oven is always a gamble, learned that the hard way).
If you made it all the way here, well, thanks for indulging my rambling. Just remember: as long as the chicken is cooked through (juices run clear and all that), and the potatoes taste good to you, you’ve officially succeeded.
Ingredients
- 4 bone-in, skin-on chicken thighs (breasts work too, but less juicy—sometimes I use a mix if that’s what’s left in the freezer)
- 700g (about 1.5 lbs) potatoes, cut into 2 inch chunks (waxier varieties like Yukon Gold are great, but, honestly, whatever’s on sale does the trick)
- 2 tbsp olive oil (sunflower oil works in a pinch—my sister swears by it)
- 1 tsp smoked paprika (regular is fine if you can’t find smoked, or skip it if you must)
- 4 garlic cloves, minced (I’ve used the pre-chopped jar stuff—no judgment, but fresh is best)
- 1 tsp dried thyme (rosemary if you’re feeling fancy; I pinch from my balcony plant sometimes)
- Salt and pepper, to taste (I never measure—just shake until it looks right)
- 1 lemon, cut in wedges (optional, but kind of brightens things up at the end)
Instructions
-
1Preheat your oven to 220°C (425°F). If you forget and put the pan in a cold oven, it’ll just take a bit longer—no biggie.
-
2Grab your trusty baking tray or any large roasting tin. If you remember, line it with baking paper to save on scrubbing (I forget half the time).
-
3In a big bowl—or honestly, sometimes right on the tray—toss the potatoes, 1 tablespoon olive oil, half the garlic, half the paprika, the thyme, salt and pepper, until it all looks glossy and happy. (This is where I sneak a taste of raw potato, don’t judge.)
-
4Spread the potatoes out over the bottom of the tray. Nestle the chicken thighs on top, skin side up. Drizzle them with the rest of the olive oil, rub with the remaining garlic and paprika, and a pinch more salt and pepper.
-
5Bake for about 40 minutes. At this stage, don’t panic if the chicken skin isn’t crispy and golden yet—it will get there.
-
6After 40 minutes, crank the oven up to broil/grill for another 5-8 minutes, or until the chicken is bronzed and sizzling and the potatoes have some awesome browned edges. (Watch it though, because the line between golden and ‘oops, burnt’ is pretty thin—ask me how I know…)
-
7Squeeze lemon wedges over everything before serving. Or leave the lemon off for those citrus-averse family members—I won’t tell.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
450cal
Protein:
30 gg
Fat:
22 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
32 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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