One Pan Chicken and Potatoes
Make this easy-to-prep one pan chicken and potatoes that everyone will love. It's a quick meal of juicy chicken and crispy potatoes—perfect for busy midweek dinners.
Servings: 4
Equipment
- Baking sheet or roasting tin
Ingredients
- 2 lb chicken thighs and drumsticks
- 22 oz potatoes
- 4 cloves garlic large
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1 Tbsp lemon zest
- 1 1/2 Tbsp tomato paste
- 1 tsp salt
- 1/2 Tbsp dried oregano
- 1/2 tsp black pepper
- 1 tsp paprika
- parsley to garnish
Instructions
- Preheat the oven to 400°F/200°C.
- In a small bowl, add the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Mix well to form a sauce.
- If necessary, chop the potatoes into smaller, even-sized pieces. Pat the chicken and potatoes dry with kitchen paper to remove 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.Let it rest for 5 minutes to allow the juices to redistribute, then garnish the chicken and potatoes with parsley and serve.
Video
Notes
To check for doneness: Either use a food thermometer to ensure the internal temperature of the chicken has reached 165°F/74°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: Let the chicken and potatoes cool, then transfer the leftovers to an airtight container. Store in the fridge for up to 3-4 days.
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