This one-pan roasted chicken and potatoes recipe is all about maximum flavor with minimal cleanup. I get juicy, golden chicken thighs and perfectly roasted baby potatoes infused with rosemary, garlic, and paprika—all in under an hour. It’s the kind of meal that feels like a Sunday dinner but comes together easily on a busy weeknight.
Why You’ll Love This Recipe
I love how everything cooks together in one pan, meaning fewer dishes and more time to relax. The chicken turns out incredibly juicy with crispy skin, while the potatoes soak up all the savory drippings and herby flavors. The recipe is also highly adaptable—I can swap in different herbs, add extra vegetables, or change the seasoning to suit my mood.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chicken thighs (bone-in, skin-on) – keeps the meat juicy and skin deliciously crisp
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Baby potatoes – creamy on the inside, golden on the outside
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Olive oil – helps crisp everything while adding richness
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Garlic – infuses deep, savory warmth
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Fresh rosemary – earthy and aromatic
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Thyme – subtle, woodsy flavor
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Paprika – adds color and mild smokiness
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Salt and pepper – essential flavor boosters
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Lemon – optional, for brightness at the end
directions
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Preheat the oven to 400°F (200°C).
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Scrub baby potatoes and cut into halves or quarters. Toss with half the olive oil, half the garlic, rosemary, thyme, paprika, salt, and pepper.
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Pat chicken thighs dry, then rub with remaining olive oil and garlic. Season with salt, pepper, and a pinch of paprika.
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Arrange potatoes in a single layer on a sheet pan. Nestle chicken thighs skin-side up among the potatoes.
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Roast for 40–45 minutes, until chicken reaches 165°F (74°C) internally and potatoes are tender and golden.
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For extra crispiness, broil for 3–5 minutes at the end.
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Squeeze fresh lemon juice over everything before serving, if desired.
Servings and timing
This recipe makes 4 servings and takes about 10 minutes of prep time plus 40–45 minutes of roasting.
Variations
I like swapping the rosemary and thyme for oregano and basil for a Mediterranean twist. Adding chunks of carrots, onions, or parsnips alongside the potatoes brings extra sweetness and variety. For a smoky kick, I sometimes add a pinch of chili powder or smoked paprika.
storage/reheating
I let leftovers cool completely before storing them in an airtight container in the fridge for up to 3 days. To freeze, I keep chicken and potatoes separate in freezer-safe containers for up to 2 months. When reheating, I spread them on a sheet pan and warm in a 375°F oven for 15–20 minutes. A squeeze of fresh lemon or sprinkle of herbs brings back that just-roasted flavor.
FAQs
Can I use boneless, skinless chicken thighs?
Yes, but I reduce the roasting time by 10–15 minutes and still check for doneness with a thermometer.
How do I make the potatoes even crispier?
I spread them in a single layer and avoid overcrowding the pan. Tossing halfway through and broiling at the end makes them extra crisp.
Can I add other vegetables?
Absolutely. Carrots, onions, or parsnips roast beautifully—just cut them to similar sizes so they cook evenly.
What if I don’t have fresh herbs?
I use dried rosemary or thyme instead, reducing the amount to about one-third of the fresh measurement.
How do I know when the chicken is cooked through?
I check with an instant-read thermometer—it should read 165°F (74°C) at the thickest part, and the juices should run clear.
Conclusion
I love how this dish transforms simple ingredients into something that feels special without extra work. The combination of crispy chicken, herby potatoes, and one-pan cleanup makes it a recipe I keep coming back to. It’s hearty, flavorful, and perfect for both weeknights and casual gatherings.
