If you need a quick, no-fuss dinner that delivers big flavor, this one pan chicken and potatoes is the answer. Juicy, skin-on chicken roasts alongside crispy golden potatoes, all coated in a zesty lemon-garlic tomato sauce. It’s simple, hearty, and perfect for busy weeknights.
With minimal prep and just one pan, you’ll have a full family meal on the table in under an hour — and barely any cleanup afterward.
Why You’ll Love This Recipe
Quick & Easy
Just mix the sauce, toss everything together, and bake.
Juicy Chicken, Crispy Potatoes
Bone-in, skin-on chicken stays tender while the potatoes roast beautifully in the flavorful pan juices.
One Pan = Easy Cleanup
Everything cooks together in a single sheet pan or roasting dish.
Family-Friendly
Bright lemon, garlic, and tomato flavors make this a crowd-pleaser.
Ingredients
- 2 lb chicken thighs and drumsticks (bone-in, skin-on)
- 22 oz potatoes (baby potatoes or chopped larger potatoes)
- 4 large garlic cloves, minced
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1 Tbsp lemon zest
- 1 1/2 Tbsp tomato paste
- 1 tsp salt
- 1/2 Tbsp dried oregano
- 1/2 tsp black pepper
- 1 tsp paprika
- Fresh parsley (for garnish)
How to Make One Pan Chicken and Potatoes
1. Preheat the Oven
Preheat to 400°F (200°C).
2. Make the Sauce
In a small bowl, mix olive oil, garlic, tomato paste, lemon juice, lemon zest, salt, oregano, black pepper, and paprika until well combined.
3. Prep the Chicken and Potatoes
If needed, cut potatoes into evenly sized chunks.
Pat both the chicken and potatoes dry with paper towels to help them crisp while roasting.
4. Assemble
Arrange the chicken and potatoes in a large sheet pan or roasting tin without overcrowding.
Pour the sauce over everything and use your hands to coat the chicken and potatoes thoroughly.
5. Bake
Roast uncovered for about 40 minutes, or until:
- The potatoes are fork-tender
- The chicken reaches an internal temperature of 165°F (74°C)
6. Rest & Serve
Let the chicken rest for 5 minutes before serving to keep it juicy.
Garnish with fresh parsley and serve warm.
Tips for the Best Results
- Pat the chicken dry to achieve crispier skin.
- Cut potatoes evenly so they cook at the same rate.
- Don’t overcrowd the pan or the potatoes will steam instead of roast.
- Use skin-on chicken for maximum flavor and moisture.
- Let it rest before serving to lock in the juices.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through to maintain crispiness.
This one pan chicken and potatoes is simple, satisfying, and packed with bold lemon-garlic flavor. It’s the kind of reliable weeknight dinner you’ll come back to again and again.
Leave a Comment