Chicken and Potatoes – One Pan, Full of Flavor, Zero Fuss!
When juicy chicken meets golden roasted potatoes, magic happens in the oven. This easy, no-stress recipe delivers crispy edges, tender bites, and comforting aromas that fill the whole kitchen. Perfect for a family meal or meal prep—just toss, roast, and relax.
Ingredients:
- 6 chicken thighs or drumsticks
- 4 medium potatoes, peeled and cubed
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried thyme or rosemary
- Salt and black pepper to taste
- Optional: lemon wedges and fresh parsley for serving
structions:
Preheat oven to 200°C (400°F). Grease a baking tray or line with parchment paper.
In a large bowl, toss potatoes with half the oil, garlic powder, half the paprika, thyme, salt, and pepper.
In another bowl, coat chicken with remaining oil, paprika, salt, and pepper.
Arrange chicken and potatoes on the tray in a single layer.
Bake for 40–45 minutes, flipping potatoes and turning chicken halfway through, until both are golden and cooked through.
Serve with lemon wedges and a sprinkle of parsley if you like.
Tips:
- Use bone-in chicken for juicier results.
- Add onions, bell peppers, or carrots to roast alongside.
- For extra crispiness, broil the last 5 minutes.
- Great for leftovers—just reheat in the oven or air fryer.
FAQs:
Q: Can I use boneless chicken?
A: Yes, just reduce baking time by 10–15 minutes.
Q: What kind of potatoes work best?
A: Waxy varieties like Yukon Gold or baby potatoes roast beautifully.
Q: Can I marinate the chicken?
A: Absolutely—try marinating in yogurt, herbs, or lemon for a flavor boost.
