One Pan Chicken and Potatoes Recipe

Name: One Pan Chicken and Potatoes Recipe
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Ingredients: 8 Chicken Thighs and Drumsticks, about 2 ½ pounds; 2 lbs Baby Potatoes, halved; 1/4 cups Olive Oil; 1/4 cups Lemon Juice; 6 cloves of Garlic, pressed; 1 tsp 7 Spice; 1 tsp Paprika; 2 tsp Salt; 1 tsp Pepper (Black)

This simple one-pan chicken and potatoes dish roasts juicy, seasoned chicken thighs and drumsticks alongside tender halved baby potatoes for a comforting, family-friendly meal. A bright lemon-garlic marinade with warm paprika and a fragrant 7-spice blend yields crisp, golden skin and well-flavored potatoes with minimal effort. Roast straight on a rimmed baking dish for an easy cleanup and finish under the broiler for extra color. Serve after a short rest, garnished with parsley for a fresh touch.

This simple one-pan chicken and potatoes dish roasts juicy, seasoned chicken thighs and drumsticks alongside tender halved baby po... Show more

By Feelgoodfoodie · Original recipe·

Health Grade

A- · Excellent

Time

1 hr20 min

Price

2,18 €

Calories

1663 kcal

gluten free

high protein

low carb

keto

Method

Prep the chicken

Rinse the Baby Potatoes under cool water, scrub off any dirt, and halve any larger ones so they all finish cooking at the same time. Pat the Chicken Thighs and Drumsticks dry with paper towels and set them aside in a large bowl or on a tray.

Heat the oven

Set the oven to 425° F and let it fully preheat while you finish the seasoning.

Mix the marinade

In a large bowl, whisk together the Olive Oil, Lemon Juice, pressed Garlic, 7 Spice, Paprika, Salt, and Black Pepper until the mixture looks smooth and fragrant.

Coat and marinate

Add the chicken and potatoes to the bowl and toss until every piece is coated. Let them sit for 15 minutes so the flavor starts to soak in, then spread everything in a single layer in a large roasting pan or on a rimmed baking sheet, keeping the potato halves cut-side down where you can.

Roast the pan

Roast for 20 minutes, then flip the chicken pieces and turn the potatoes. Roast for another 20 minutes until the chicken is deeply browned and cooked through; if you check with a thermometer, the thickest part should read 165° F. The potatoes should be fork-tender with crisp edges.