Catching Up Over One Pan Chicken And Potatoes
Okay, so whenever I run out of steam but still want dinner to feel like dinner (you know those days), I pull out this One Pan Chicken And Potatoes thing I tossed together years ago. Honestly, my first attempt was mostly about avoiding a mountain of dishes, but, wouldn’t you know it, my picky youngest actually licked his plate (if my mother could see him now). Now it’s sort of our midweek peace treaty meal, where everyone’s too busy chewing to bicker. It’s magic—or maybe just the crispy potatoes. Incidentally, if you’re a fellow pan-hoarder (guilty as charged), this is your time to shine. Oh—and if you ever tried to get a five-year-old to eat broccoli straight up, you’ll appreciate the trick of a one-pan blend hiding the greens, ha!
Why I Keep Coming Back To This Recipe
I make this when I can’t face fussing with three pots or timing six sides. My family goes absolutely wild for it (especially the caramelized onions—I swear, they go faster than the chicken). I’ll admit, I used to overthink marinating, but trust me, tossing everything together at once works fine if you’re in a pinch. It’s also my lazy answer for Sunday ‘roasts’ when I’d rather be watching Bake Off reruns than stuffing a chicken. If you’re after ‘Wow, you cooked?!’ without sweating buckets, this is the one, friend.
The Not-So-Strict Ingredient List
- 4-6 bone-in, skin-on chicken thighs (I sometimes grab drumsticks; my cousin swears by boneless, but I think the skin’s the best bit)
- 500g potatoes, chopped into chunky bites (new potatoes are speedy, but regular old spuds work if that’s what’s rolling around your pantry—who’s judging?)
- 1 large onion, sliced (red or yellow, or heck, even a couple of shallots if that’s all you’ve got)
- 2-3 garlic cloves, smashed (more if your heart says so)
- 2 tbsp olive oil, plus a splash for luck
- 1 lemon (juice and zest—when I remember)
- 1 tsp smoked paprika (but plain works—you get the drift)
- 1 tsp dried thyme or rosemary (fresh is fancier, but who am I to fuss?)
- Salt and pepper, liberally (my gran always insisted on Maldon, but the regular stuff is fine, promise)
- Optional: a handful of green beans or broccoli florets; bell peppers; carrot chunks—honestly, whatever veggie needs using up
How I Throw It All Together
- Crank the oven up to 200°C (about 400°F, or, if yours runs hot like mine, maybe keep an eye on it). While that’s heating, grab your biggest, sturdiest pan (roasting dish, whatever—you just don’t want to cram everything in one tiny baking tray or you’ll end up with steamy, sad potatoes).
- Sling the potatoes, onions, and garlic into your pan. Drizzle with most of the olive oil, a good pinch of salt, and pepper. Toss it like you mean it—this is one place I don’t hold back. If you’re adding extra veg, chuck them in now. (This is where I sneak a stray potato slice. Judge me not.)
- Nestle the chicken thighs skin-side up on top. Give them a quick rub with olive oil, sprinkle with paprika, thyme, and a bit more salt. Grate the lemon zest over everything, then squeeze the juice right on top (save the seeds from escaping if you can, but honestly it’s not the worst thing if one slips through).
- Bake for 40–50 minutes. At about the 30-minute mark, I usually peek in; if the potatoes are looking anaemic, I shove everything about or spoon some juices over the top. Actually, let it go a bit longer if you like super crispy—just watch your nose (burned chicken smell is no joke).
- Take it out and let it sit a minute. If you’re feeling wild, throw on a handful of chopped parsley (or don’t—totally optional).
Some Notes From My Kitchen Fails
- If things look a bit soupy halfway through, don’t panic. It sorts itself out; steam just makes for softer potatoes, which I honestly don’t mind.
- I once crammed too much into a tiny dish—came out more like chicken stew. So, go big on the pan if you can.
- On second thought, leaving the lemon out once made it weirdly flat. Don’t skip it unless absolutely necessary.
Variations I’ve Actually Tried (And One I Didn’t Love)
- Spanish-Style: Swap smoked paprika for a pinch of saffron and toss in olives—so good, though my kids acted like I’d poisoned them with olives the first time.
- Asian-ish: Soy sauce instead of lemon, and a drizzle of sesame oil before serving. Potatoes might look a bit odd, but taste is ace.
- One You Can Skip: I tried adding feta near the end once, thinking it’d go all melty and lush. It just turned rubbery and strange—not my brightest move.
What If Your Kitchen Isn’t Decked Out?
I always reach for my ancient enamel roasting pan (pretty sure it predates me), but honestly, a big sheet pan or even a large Pyrex dish works a treat. Forgot to grease a nonstick? Eh, just soak it after. In a pinch, I even used a cast iron skillet—though my oven mitt wasn’t up to the challenge; I’ve still got the scar!
Keeping Leftovers (If You Get That Far)
Popped in the fridge, this keeps for maybe two days—though honestly, in my house it never lasts more than a day! The potatoes aren’t as perky after microwaving, but that’s life. I do think it tastes even better the next day, if you can hide it at the back of the shelf. Or reheat it in the oven for a bit of crispness (or, just eat it cold… breakfast champions unite?).
How We Serve It (And a Little Digression)
You can eat this as is, but I absolutely insist on a little mustard or garlic aioli on the side—so good for dunking the potatoes. Sometimes, if I’m feeling posh, a quick green salad with sharp vinaigrette (and a dusting of whatever herbs look alive in the garden). Oh, and, fun side note: my friend Kate swears by serving it over rice, which feels a little excessive to me, but hey, you do you! This aioli recipe from Serious Eats is my go-to if you fancy a homemade version.
Stuff I Learned The Hard Way (aka, Pro Tips)
- I once tried rushing the bake time. Regretted it. You’re looking for deeply golden skin and potatoes, not pale and weepy. Trust that process.
- If you accidentally toss everything with lemon juice for too long beforehand, the potatoes go sort of gluey. Better to add it right before roasting.
- Resist the urge to cover with foil—just makes everything soft (unless you’re after a different vibe, which, fair enough).
Frequently Asked (and Answered) Questions
Q: Can I use boneless chicken?
Yep! Cuts down on cooking time by about 10-12 minutes. Just keep an eye so it doesn’t dry out.
Q: Why do my potatoes sometimes stick?
Probably not enough oil or maybe your tray is, well, a bit dodgy like mine. Try a layer of parchment paper—works a treat (and less cleanup!).
Q: Is it ok to prep ahead?
Absolutely. You can even marinate the chicken and keep the veggies chopped a day ahead; just store separately so it doesn’t all get soggy. I usually do this before a big family dinner.
Q: Can I make it spicy?
Add a wee spoon of chili flakes or cayenne. Or try Bon Appetit’s spicy version—it’s a game changer!
Q: What potatoes are best?
Honestly, whatever you have. I like Yukon Golds, but old red potatoes from the back of the cupboard (if you cut out the weird bits) do just fine.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 4 cloves garlic, minced
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Preheat your oven to 400°F (200°C).
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2In a large mixing bowl, toss the halved baby potatoes with olive oil, minced garlic, dried rosemary, dried thyme, paprika, salt, and black pepper.
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3Arrange the chicken thighs and seasoned potatoes in a single layer on a large baking sheet or oven-safe pan.
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4Drizzle a bit more olive oil over the chicken and sprinkle with additional salt, pepper, and herbs if desired.
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5Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
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6Garnish with freshly chopped parsley before serving. Enjoy!
Approximate Information for One Serving
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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