Go Back
+ servings
baked chicken and potatoes in a baking pan.

Oven Baked Chicken and Potatoes Recipe

Kemi
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.
4.88 from 8 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, British
Servings 6
Calories 306 kcal

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

Nutrition

Calories: 306kcalCarbohydrates: 15gProtein: 34gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 158mgSodium: 154mgPotassium: 768mgFiber: 2gSugar: 1gVitamin A: 69IUVitamin C: 17mgCalcium: 27mgIron: 2mg
Keyword baked chicken and potatoes, baked chicken thighs and potatoes, chicken and potatoes in the oven, one pan baked chicken and potatoes, oven baked chicken and potatoes
Tried this recipe?Let us know how it was!