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One-Pan Chicken and Potatoes

A weeknight savior featuring crispy-skinned chicken thighs with golden, herb-kissed potatoes that soak up savory juices in one pan.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs)
  • 2 lbs baby potatoes, halved
  • 3 tablespoons olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup chicken broth
  • 2 tablespoons fresh parsley, chopped

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F. Pat chicken thighs completely dry with paper towels. Season both sides generously with salt, pepper, paprika, rosemary, and thyme.
  2. Heat 2 tablespoons olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Place chicken skin-side down and sear undisturbed for 5-6 minutes until golden brown. Flip and sear the other side for 3 minutes, then transfer chicken to a plate.
  3. In the same pan with the drippings, toss halved potatoes with remaining olive oil, salt, and pepper. Add sliced onions and minced garlic, stirring everything together.
  4. Nestle the seared chicken thighs skin-side up among the potatoes. Pour chicken broth around the edges, not over the chicken skin. Roast for 35-40 minutes until chicken reaches 165°F internally and potatoes pierce easily with a fork.
  5. Remove from oven and let rest 5 minutes, then sprinkle with fresh parsley before serving.

Notes

Pat chicken completely dry for crispy skin. Don't pour broth over chicken skin to keep it crispy. Let rest 5 minutes before serving. Can season chicken and cut potatoes up to 4 hours ahead. Refrigerate leftovers up to 3 days or freeze up to 2 months. Reheat in 350°F oven for 15-20 minutes to restore crispiness.