Here’s The Deal (Or, Why I Love Making This)

I’m not even going to pretend I’m some TV chef over here; I make this one pan chicken and potatoes probably twice a month because it’s just… easy. Like, ‘got a million things to do, forgot to defrost anything, the potatoes on the counter are starting to sprout little beards’ kind of easy. I first made it when I’d just moved into my first flat with the world’s tiniest oven and, honestly? It’s still in my regular rotation. My family knows what’s for dinner when they walk in and catch that rosemary-and-garlic smell wafting from the kitchen. That’s usually accompanied by me, slightly frazzled, waving a spatula and insisting it’s almost done. (It never actually is—but that’s part of the charm, right?)

Why I Keep Coming Back To This

I make this when I don’t have the bandwidth for anything fancy, and my family goes absolutely bonkers for it because the potatoes get all crispy on the bottom and the chicken is juicy. My eldest says it’s basically ‘Sunday dinner, but on a Tuesday, and not as stressful.’ Also, I used to dread washing up, but one pan means I’m not elbow-deep in suds at 10pm, trying to scrub burnt bits off something. (Can you tell I’ve been burned before? Removing set-in potato starch should be an Olympic sport.)

If you want, you can even pretend it’s healthy because—veggies! Protein! But I usually just call it ‘food that gets eaten, no one grumbles and the fridge is magically emptier afterward’.

What Goes In (Get Creative!)

4 bone-in, skin-on chicken thighs (I’ve used drumsticks when that’s all I had. Boneless is fine, but watch the time—tends to cook faster and can dry a bit.)
500g (about a pound) of potatoes, sliced into thick wedges (Honestly, whatever’s knocking around the veg drawer. Yukon gold, red, or even last week’s baking potatoes.)
1 red onion, sliced (or yellow, or shallots. Or skip it if onions aren’t your thing.)
2-3 cloves garlic, roughly chopped (Full disclosure: I often do 5. No vampires in this house.)
2 tbsp olive oil (I’ve used melted butter when I’m feeling decadent. Even veggie oil works in a pinch.)
A handful of fresh rosemary (or 1–2 tsp dried; thyme’s good too. My gran swore by sage but, eh, that’s not really my jam.)
Salt & pepper (I use a frightening amount of pepper. Use judgement.)
Optional: 1 lemon, cut into thick slices (gives a nice tang but skip if you’re out)
Optional: a wee sprinkle of smoked paprika or chili flakes, if you want a kick

So, How Do You Actually Make It?

Preheat your oven. 200°C (about 400°F), or whatever your oven does best. Mine says it runs hot but, between us, I think it’s exaggerating.
Big baking tray or roasting pan, please! Chuck your potatoes, onion, and garlic onto it. Drizzle over the olive oil and toss everything around with your hands (or a spatula, if you’re fancy and don’t like getting messy). Season with salt, pepper, rosemary (and paprika or chili flakes, if you’re up for it).
Arrange the chicken. Plop those thighs skin side up on top of the veg. Nestle the lemon wedges in wherever you can. I push a bit of garlic under the chicken for extra flavor; sometimes it gets a bit burnt and sticky but honestly, that’s the best part.
Roast. Right—in the oven it goes, uncovered, for about 45 minutes. Maybe a smidge less if your chicken’s on the smaller side. After about 30 minutes, I usually take a peek, maybe baste things with the oily juices or give the potatoes a little stir. (This is the point where I sometimes sneak a potato—just to check for seasoning, of course.)
Finish it up. If you want super crispy skin, you can whack the grill/broiler on for the last 3–4 minutes. I don’t always bother, but when I do, my partner calls it ‘life-changing.’
Rest for a second. Let it all sit for 3–5 minutes before you serve, so the juices get a chance to do their thing. I’d like to say I always wait—usually I’m poking at the tray with a fork, but the spirit’s willing and all that.

Messy Notes from a Serial Improviser

If you overcrowd the pan (been there…), the potatoes might steam instead of crisp. Not a disaster! Still tastes good, but less crunchy.
I once tried using parsnips for half the potatoes—worked okay, but was a little weirdly sweet for my usual taste.
You can absolutely add sliced carrots or peppers if you’ve got odds and ends to use up (just cut them thicker so they don’t burn).

When I Went Off Script: Variations & Experiments

Tossing in a tablespoon of Dijon mustard with the oil is surprisingly zingy; my sister raves about it.
Swapped in sweet potatoes once; actually, I find it works better if you toss them in halfway through or they go mushy.
Tried a barbecue sauce drizzle once—my youngest called it ‘crime against chicken.’ He’s got strong feelings; your mileage may vary.
I also once threw feta and olives on top for a Mediterranean vibe… not traditional at all but honestly, it slapped.

What You’ll Need (Or Improvise!)

One large roasting tray or baking sheet. If you only have a smaller one, just crowd things, and rotate halfway.
I use a fish slice to serve, but tongs or a big spoon’re fine.
If your oven’s old or unreliable—join the club! You might need to check things a bit sooner or later.

Keeping Leftovers (If You Have Any)

Pop leftovers in an airtight container in the fridge. They’ll be fine for up to 2 days, although honestly, in my house, they rarely make it past breakfast the next day. I think this actually tastes better the next day—don’t ask me why, it just sort of… mingles better? That’s my story, anyway.

How I Like To Serve This

I usually just plop everything onto a big chopping board in the middle of the table. We add a simple green salad on the side if I’m trying to look virtuous, otherwise just dollop of mayo or a quick gravy. My dad insists on a hunk of crusty bread for mopping up, which isn’t traditional but oh well.

Lessons Learned The Hard Way (Pro Tips… Kinda)

I once tried rushing the oven pre-heat because we were starving; the potatoes ended up kinda soggy. Moral: patience is boring but worth it.
I sometimes forget the lemon. It’s fine. But, if you do remember—don’t slice them too thin or they’ll just burn and go sad.
Don’t skimp on the oil. Seriously. Dry potatoes are just… dreary.

FAQs (Real Questions I’ve Heard… or Asked Myself)

Can I use boneless chicken? Sure thing! But it’ll cook way faster—maybe check at the 30-minute mark. You’ll miss the crispy skin, though.
What about other veggies? Go wild, honestly. Carrots, fennel, even chunks of zucchini work (just keep them chunky). I did try broccoli once and, eh, it went a bit sad and floppy.
I don’t have fresh rosemary—is dried okay? Yup! Just use less, it’s stronger. Or try thyme. Or skip it altogether.
My pan’s too full—help! It happens! You can use two pans, or just crowd them up; just know the potatoes might not be as crispy (but the flavor’ll be there!).
What if the potatoes aren’t cooked through? Stick them back in for a bit. Or, actually, next time try slicing them thinner. Live and learn, right?

And now I’m hungry—again. All this writing about chicken, and no plate in front of me. Isn’t that just the way?

One Pan Chicken and Potatoes