One-Pan Chicken and Potatoes
This super-easy one-pan Chicken and Potatoes is our go-to recipe that the kids (and adults) will love! This recipe combines a few simple ingredients and a classic Spanish-style marinade (olive oil, lemon juice) with smoked paprika and ground cumin for extra flavor.
This recipe is great when served on its own, or with some steamed greens or your favorite veg for a healthy, nutritious, and balanced meal. Of course, the huge bonus of this recipe is it’s made in one large casserole dish or oven pan and comes together in around 1 hour from start to finish!
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Serving:
Main for 6-8
Ready in:
Under 1 Hour
Skill level:
Easy
Serve with:
Fav Grains and Greens
Watch step-by-step recipe video
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How to Make One-Pan Chicken and Potatoes
Ingredients
- 35oz. (1kg) chicken thighs (skinless, bone-in)
- 25oz. (700g) small baby potatoes (or similar), halved or cut into 1-2 inch pieces
- Cherry tomatoes (optional)
- Extra Virgin Olive Oil
- Fresh lemon juice from one lemon
- Crushed garlic cloves (x3) – Optional
- 1 tbsp Paprika (we love La Vera smoked paprika)
- 1 tsp Ground Cumin
- Salt & Pepper to taste
- A few fresh sprigs of thyme (optional)
- Fresh parsley and a few lemon wedges for garnish
Equipment
- 1 oven baking tray (or large casserole dish)
- Wooden cutting board
- Chef knife
- Lemon Juicer
- Garlic crusher
- Cooking Tongs (for serving)
Step-by-Step Instructions
Step 1 – Preheat oven and prep chicken and potatoes
- Preheat oven to 200°C / 400°F
- Add chicken and halved baby potatoes into a large pan.
- Add the cherry tomatoes and drizzle everything with a generous glug of olive oil, make sure you add plenty of oil over the head of garlic.
- Add the crushed garlic, lemon juice, smoked paprika, cumin, and season generously with some salt and freshly cracked black pepper.
- If using, add a few sprigs of fresh thyme, then mix all the ingredients together by hand, ensuring the sauce coats the chicken evenly.
- Before baking ensure the garlic head is facing cut side up.
Step 2 – Bake
- Bake for around 40-45 minutes or until the chicken is cooked through and the potatoes are golden.
- Use a meat thermometer to ensure the chicken is cooked. The internal temperature should read 74°C/165°F.
Step 3 – Serve
- Serve straight from the casserole dish and garnish with some fresh chopped parsley and a few fresh lemon wedges.
Kid-Friendly Chicken and Potatoes
The beauty of this recipe is that it’s kid-tested and approved. I had the pleasure of making dinner for my nieces and nephews, and they absolutely loved it. As it’s super easy to make, they were able to help with the prep work (cutting potatoes and the cherry tomatoes). The finished dinner was a success, and they even came back for a second helping of the potatoes!
Of course, this recipe is easily adjusted to suit personal taste, and while there are a few herbs and spices, none are too intense in flavor and cater to even the fussiest of eaters.
More Chorizo Recipes
- Easy 5-Ingredient Spanish Chicken Chorizo Dinner
- Chorizo in Red Wine Tapas Recipe (Chorizo al Vino Tinto)
- Sheet Pan Chicken Chorizo and Rice (Easy Weeknight Dinner Recipe)
- Mushrooms Stuffed with Chorizo and Garlic (Champiñones Rellenos con Chorizo)
- Easy Sheet Pan Chicken Thighs with Chorizo and Roast Veg
- Rioja-Style Potatoes with Chorizo (Patatas a la Riojana)
- Roasted Potatoes with Chorizo and Thyme
- Chicken Chorizo Chili One-Pot (Spicy Chili Recipe)
- Smoky Spanish chorizo stew with spinach and chickpeas
Nutrition Facts
| Nutrient | Amount | % Daily Value (DVI) |
|---|---|---|
| Calories | ~525 kcal | 26% |
| Protein | ~40 g | 80% |
| Total Fat | ~28 g | 43% |
| – Saturated Fat | ~6 g | 30% |
| Carbohydrates | ~26 g | 9% |
| – Dietary Fiber | ~4 g | 14% |
| – Sugars | ~3 g | – |
| Cholesterol | ~145 mg | 48% |
| Sodium | ~650 mg* | 28% |
| Potassium | ~1100 mg | 23% |
| Vitamin C | ~35 mg | 39% |
| Vitamin A | ~900 IU | 18% |
| Iron | ~3 mg | 17% |
One-Pan Chicken and Potatoes - 2 Minutes Prep, Ready in an Hour!
Equipment
- 1 oven baking tray (or large casserole dish)
- Wooden cutting board
- Chef knife
- Lemon Juicer
- Garlic crusher
- Cooking Tongs (for serving)
Ingredients
- 35 oz. 1kg chicken thighs (skinless, bone-in)
- 25 oz. 700g small baby potatoes (or similar), halved or cut into 1-2 inch pieces
- Cherry tomatoes optional
- Extra Virgin Olive Oil
- Fresh lemon juice from one lemon
- Crushed garlic cloves x3 - Optional
- 1 tbsp Paprika we love La Vera smoked paprika
- 1 tsp Ground Cumin
- Salt & Pepper to taste
- A few fresh sprigs of thyme optional
- Fresh parsley and a few lemon wedges for garnish
Instructions
Step 1 - Preheat oven and prep chicken and potatoes
- Preheat oven to 200°C / 400°F
- Add chicken and halved baby potatoes into a large pan.35 oz. 1kg chicken thighs (skinless, bone-in), 25 oz. 700g small baby potatoes (or similar), halved or cut into 1-2 inch pieces
- Add the cherry tomatoes and drizzle everything with a generous glug of olive oil.Cherry tomatoes
- Add the garlic, lemon juice, smoked paprika, cumin, and season generously with some salt and freshly cracked black pepper.Extra Virgin Olive Oil, Fresh lemon juice from one lemon, Crushed garlic cloves, 1 tbsp Paprika, 1 tsp Ground Cumin, Salt & Pepper to taste
- If using, add a few sprigs of fresh thyme, then mix all the ingredients together by hand, ensuring the sauce coats the chicken evenly.A few fresh sprigs of thyme
Step 2 - Bake
- Bake for around 40-45 minutes or until the chicken is cooked through and the potatoes are golden.
- Use a meat thermometer to ensure the chicken is cooked. The internal temperature should read 74°C/165°F.
Step 3 - Serve
- Serve straight from the casserole dish and garnish with some fresh chopped parsley and a few fresh lemon wedges.Fresh parsley and a few lemon wedges for garnish
Video
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