This oven baked chicken and potatoes recipe is a classic sheet-pan meal that requires little effort in the kitchen! chicken thighs and potatoes are seasoned with herbs and spices, then cooked to perfection. The final result is juicy, crispy, flavorful, and tender. Learn how to bake chicken and potatoes in the oven.
Oven Baked Chicken And Potatoes Recipe
This oven baked chicken and potatoes recipe is super simple and will be one of your favorites in no time. You will love it because it's:
Quick & easy: This entire meal is ready in under 30 minutes, making it a perfect recipe for busy evenings. I’m all about no-fuss dinners, which is why I love this easy baked chicken and potatoes. It’s an incredibly simple, one-pan dinner that comes together in a flash. You don’t have to be a magician in the kitchen, and you don’t need fancy ingredients or equipment to make it.
One-pan: Just toss the chicken and potatoes in the seasonings of your choice, add them to your pan, and pop them in the oven. In no time, you’ll have dinner on the table, and maybe even leftovers for tomorrow. Did I mention how easy the cleanup is?
Healthy: High in protein and packed with vitamins and minerals, this oven chicken and potatoes should be a staple in everyone’s kitchen repertoire. Serve this meal for an easy weeknight dinner the whole family will love!
Customizable: There are endless ways to customize this baked chicken thighs and potatoes. You can season them with different spices, and even swap out thighs for legs or chicken breasts — the choice is yours!
No fancy tools - Just add everything to a pan, then straight into the oven! No fancy equipment is required for this one pan chicken and potatoes recipe.
This baked chicken and potatoes store and reheat well. I’ll usually take it for lunch the next day, or reheat it for dinner. It’s one recipe you really don’t want to miss out on! Let me show you how to make baked chicken potato.
Related: Oven baked chicken drumsticks, baked chicken breast
Ingredients
The detailed ingredient list, measurements, and directions are in the recipe card at the bottom of this post.
Chicken: I’m using bone-in, skin-on chicken thighs as they provide the best flavor and a perfectly crispy texture from the skin. You can also use chicken legs, but just remember the cooking times may vary since chicken legs cook faster than thighs.
Potatoes: For the most tender-yet-crispy potatoes, use Maris piper, King Edwards, or baby Yukon Gold. If you don’t have those available, the next best options are fingerling potatoes, regular Yukon Gold potatoes, red potatoes, or white potatoes. You will need to half baby potatoes or roughly cube regular-size potatoes.
Onion granules
Garlic: Garlic granules or garlic powder work fine.
Parsley, rosemary: I love the herbaceous and hearty combination of dried rosemary with parsley. If you’d prefer, Italian seasoning is an easy replacement that imparts equally savory flavors.
Salt & Black pepper: Just a pinch of each enhances the flavors of the chicken and potatoes while also adding a touch of heat.
Oil: Olive oil works well, but you can also use sunflower oil, canola oil, or vegetable oil.
How To Bake Chicken and Potatoes In The Oven
Full instructions are in the recipe card at the bottom of this post.
First, preheat your oven to 400F/200C and grab out a large baking pan.
Peel, rinse, and cut the potatoes. If you are using baby potatoes, half them. If you are using regular potatoes, roughly cut them into 2-inch pieces.
Add the paprika, parsley, rosemary, garlic powder, onion granules, black pepper, and salt in a small bow. Mix till well combined.
Add half of the olive oil and seasoning mix to the potatoes and mix till well combined.
Clean and pat the chicken thighs with paper towels until they are dry.
Add the remaining half of the olive oil and seasoning mix to the chicken and rub till all chicken sides are covered evenly.
Arrange the chicken evenly in between the potatoes on the baking pan.
Put the baking pan in the oven and bake chicken and potatoes in the oven for 45 minutes, or until the chicken is golden and crispy and the potatoes are fork-tender.
Bring out the pan, and let it rest for 5 minutes before serving.
How Long To Bake Chicken and Potatoes
This depends on the type of chicken parts being used, the size of the chicken, and how small or big the potatoes are cut into. For example, baked chicken thighs and potatoes will take longer to cook than chicken breast and potatoes as chicken breast cooks quicker than thighs.
How long to bake chicken and potatoes at 400 is 45-50 minutes.
It is cooked when the chicken thighs have at least reached an internal temperature of 165F, with no blood in it, and the skin is crispy, with the potatoes fork tender and fluffy inside.
Serving Suggestions
For an even more complete meal, add additional vegetables like:
You can also serve baked chicken and potatoes alongside garlic bread, salad, or sliced sourdough bread.
How To Store
One pan baked chicken and potatoes make for perfect leftovers. Just follow these easy storage instructions and you’ll have dinners for days:
To store in the fridge: Store everything in the same airtight container in the fridge for up to 2-3 days. Anything past this, and it’s better to freeze the chicken.
Freezer: If you want to extend the shelf life, add the chicken and potatoes to a freezer-safe bag or container. They will last for up to 3-4 months this way. My advice is to freeze the chicken and potatoes in single-serving portions for easier thawing.
Thaw: When you’re ready for leftovers, thaw however many servings you need in the fridge overnight.
Reheating: To reheat, bake the chicken and potatoes in the oven for 10-12 minutes at 300 F, or until warmed. You can also add everything to an air fryer in a single layer, then cook at 300 F for 6-7 minutes. For a quicker reheating method, pop them in the microwave and microwave at high settings in 30-second intervals. Just note, they won’t crisp up as nicely in the microwave.
Variations
- Vegetables: Swap out the potatoes with sweet potatoes, beets, butternut squash, or parsnips.
- Herbs and spices: Instead of rosemary and parsley, try basil, oregano, sage, thyme, taco seasoning, curry spices, Cajun, or Creole seasoning.
- Different chicken: Replace chicken thighs with drumsticks, legs, wings, or breasts. As I previously mentioned, you will need to adjust the cooking times accordingly.
Tips
- Check the temperature: Chicken needs to cook to an internal temperature of 165F/74C. I recommend investing in a meat thermometer to check the progress of the chicken thighs as they bake, especially if they are thicker than normal.
- Don’t overcrowd: If you have a lot of chicken thighs and potatoes, it’s better to use two baking pans rather than pile everything on one. If they are overcrowded, they won’t crisp up properly.
- Dry the chicken: Whether you use thighs, legs, breasts, or drumsticks, it’s essential to thoroughly dry the chicken to remove excess moisture. This is key to achieving a crispy end result over a steamed chicken texture.
FAQs
Yes, you can as I have shown in the recipe above. Cooking chicken and potatoes in a pan at the same time saves energy and time.
Yes, It is a healthy, high-protein meal that contains a multitude of vitamins and nutrients. This dish can easily be part of a balanced diet!
The best way to tell if chicken thighs are done is to use an instant-read thermometer. Chicken is considered safe to eat once it reaches an internal temperature of 165F. Insert the thermometer into the thickest part of the chicken, and avoid touching the bone if you’re using bone-in chicken.
It’s absolutely fine to bake chicken uncovered. This way, the skin turns crispy rather than steaming under the foil.
More Chicken Recipes
Air Fryer Boneless Chicken Thighs
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Oven Baked Chicken and Potatoes Recipe
Equipment
- Baking pan
Ingredients
- 6 pieces Chicken thighs
- 500 g Potatoes
- ½ tablespoon Paprika
- 1 teaspoon Parsley
- ½ teaspoon Rosemary
- ½ teaspoon Onion granules
- ½ teaspoon Garlic powder
- ½ teaspoon Black pepper to taste
- Salt to taste
- 2 tablespoons Olive oil
Instructions
- First, preheat your oven to 400F/200C and grab out a large baking pan.
- Peel, rinse, and cut the potatoes. If you are using baby potatoes, half them. If you are using regular potatoes, roughly cut them into 2-inch pieces.
- Clean and pat the chicken thighs until they are dry. Add the paprika, parsley, rosemary, garlic powder, onion granules, black pepper, and salt in a small bow. Mix till well combined.
- Add half of the olive oil and seasoning mix to the potatoes and mix till well combined.
- Add the remaining half of the olive oil and seasoning mix to the chicken and rub till all chicken sides are covered evenly.
- Arrange the chicken evenly in between the potatoes on the baking pan. Put the baking pan in the oven and bake chicken and potatoes in the oven for 45 minutes, or until the chicken is golden and crispy and the potatoes are fork-tender.
- Bring out the pan, and let it rest for 5 minutes before serving.
Notes
- Check the temperature: Chicken needs to cook to an internal temperature of 165F/74C. I recommend investing in a meat thermometer to check the progress of the chicken thighs as they bake, especially if they are thicker than normal.
- Don’t overcrowd: If you have a lot of chicken thighs and potatoes, it’s better to use two baking pans rather than pile everything on one. If they are overcrowded, they won’t crisp up properly.
- Dry the chicken: Whether you use thighs, legs, breasts, or drumsticks, it’s essential to thoroughly dry the chicken to remove excess moisture. This is key to achieving a crispy end result over a steamed chicken texture
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