One Pan Chicken And Potatoes

5 from 3 votes
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This easy one pan chicken and potatoes is the perfect quick dinner of juicy chicken and crispy potatoes – a must-have for busy weekday nights.

One pan baked chicken and potatoes

When you don’t have much time to cook, this easy one pan chicken and potatoes is the perfect dinner option. With just a few ingredients, you get wonderfully juicy chicken with a rich tomato and herb flavor. And like the best sheet pan meals, it’s all cooked in one dish, so there’s practically no clean-up afterward. It might be the easiest one pan chicken recipe I’ve ever put together!

One pot chicken and potatoes

Watch how to make it


ingredients for chicken and potatoes
  • Chicken: I use a mixture of bone-in chicken thighs and drumsticks for this chicken and potatoes recipe. This tends to give the best flavor and is often cheaper than other cuts.
  • Potatoes: I’ve used baby potatoes to reduce prep time, but you can use your favorite kind of potato. I recommend any that roast or crisp up well.
  • Lemons: Juice and zest
  • Garlic: Grated or minced
  • Tomato Paste
  • Olive Oil
  • Seasonings: Salt, black pepper, paprika, dried oregano.
  • Parsley (to garnish)

How to make chicken and potatoes in one pan

Make The Sauce: In a small bowl, mix the olive oil, garlic, tomato paste, lemon juice and zest, salt, black pepper, paprika, and dried oregano until it forms a sauce.

steps for making sauce for chicken and potatoes

Assemble: If the potatoes are larger, cut them into smaller pieces. Pat dry the chicken thighs, drumsticks, and sliced potatoes with kitchen paper. This will remove any moisture and help them crisp up.

Preheat the oven to 400°F/200°C. Lay the chicken and potatoes on a large sheet pan or roasting tin—you’ll want a tin big enough to comfortably hold them all without overcrowding. Then, pour over the sauce, using your hands to rub it into the chicken skin so it absorbs the flavor. You can also toss the chicken and potatoes to coat.

Steps for making chicken and potatoes

Bake: Bake the chicken and potatoes at 400°F/200°C for about 40 minutes uncovered or until the potatoes are fork tender and the chicken is cooked through. Garnish with fresh chopped parsley to serve.

A serving of baked chicken and potatoes

If you try this one pot chicken and potatoes recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations—tag me on Instagram @Alphafoodie!

One Pan Chicken and Potatoes

5 from 3 votes
By: Samira
This easy sheet pan chicken and potatoes is the perfect quick dinner of juicy chicken and crispy potatoes and a must-have for busy weekday nights.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4


  • sheet pan or roasting tin


  • 2 lb chicken thighs and drumsticks
  • 22 oz potatoes
  • 4 cloves garlic large
  • 1/4 cup olive oil
  • 1 1/2 Tbsp tomato paste
  • 1 Tbsp salt
  • 1/2 Tbsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • parsley to garnish


  • Preheat the oven to 400°F/200°C.
  • Add the olive oil, minced garlic, tomato paste, salt, dried oregano, black pepper, and paprika to a small bowl and mix together to form a sauce.
  • Pat the chicken and potatoes dry with kitchen paper to get rid of any moisture.
  • Arrange the chicken and potatoes on a large sheet pan or in a roasting tin. Pour over the sauce, rubbing it in so everything is fully coated.
  • Bake at 400°F/200°C for 40 minutes or until the potatoes are tender and the chicken cooked through. Garnish with parsley and serve.



To check for doneness: Either use a food thermometer to ensure the internal temperature of the chicken has reached 165°F/75°C or use a fork or knife to cut into the thickest part of the chicken to verify the juices run clear and there’s no pinkness.
To store: Allow the chicken and potatoes to cool, then transfer the leftovers into an airtight container. Keep in the fridge for up to 4 days.  
Course: Main
Cuisine: American
Shelf life: 4 Days


Calories: 489kcal, Carbohydrates: 31g, Protein: 24g, Fat: 30g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 0.1g, Cholesterol: 82mg, Sodium: 1856mg, Potassium: 918mg, Fiber: 3g, Sugar: 1g, Vitamin A: 447IU, Vitamin C: 12mg, Calcium: 52mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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