One-Pan Baked Chicken and Potatoes

This baked chicken and potatoes recipe is my go-to lunch when I want something warm and filling without spending hours in the kitchen. Everything goes into one pan, the oven does most of the work, so if you are looking for an easy chicken and potato recipes that doesn’t need a long ingredients list, this is a good place to start. 

The chicken comes out tender with a golden, slightly crispy skin on top, and the potatoes soak up all the olive oil and herbs while they bake. That combination of oregano and parsley is simple, but it really does the job.

One thing I learned after making this a few times, pre-cooking the chicken thighs in salted water before the oven makes a big difference. The meat stays juicy and doesn’t dry out. And do not throw that water away. I always strain it and keep it as a light homemade chicken broth for soup later in the week.

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Key Features

• Prep time: 15 minutes
• Cook time: 1 hour 15 minutes
• Total time: 1 hour 30 minutes
• Difficulty: Easy
• Dietary: Gluten Free, Dairy Free
• Servings: 2

What You’ll Need

For this chicken and potato one pan recipe, you don’t need any special equipment. Just an oven-safe baking dish and a medium pot for pre-cooking the chicken.

That is all you need for this chicken and potato one pan meal. 

Why You’ll Love This Baked Chicken and Potatoes

• One pan, minimal cleanup, a classic baked chicken potato combo 
• Simple everyday ingredients, nothing expensive or hard to find
• High protein and naturally gluten free
• Easy chicken and potato recipes you will keep coming back to
• Switch up with whatever vegetables or spices you have

I like serving this next to something cool and fresh, like a garlicky cucumber and yogurt salad.

Ingredients

For this chicken thigh and potato recipe, you only need a handful of basic ingredients. Nothing fancy, just the good stuff. 

For the vegetables:

• 500g potatoes
• 1 large carrot
• 1 medium onion
• 1-2 tbsp olive oil
• 1/2 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

For the chicken:

• 2 chicken thighs
• 1/2 tsp dried oregano
• Salt and black pepper to taste

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How to Make My One-Pan Baked Chicken and Potatoes

This chicken thigh and potato combination is simple, filling, and beginner friendly. Here are the steps:

Step 1 – Prep the vegetables

Peel and cut the potatoes, carrot, and onion into large chunks. Place them into a lightly oiled baking dish. Season with salt, black pepper, and dried parsley, drizzle with olive oil, and toss everything together so it’s all evenly coated.

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Step 2 – Pre-cook the chicken

Bring a pot of water to a boil and add a pinch of salt. Add the chicken thighs and cook for 30 to 45 minutes, depending on size. This step keeps the meat juicy and makes sure it’s fully cooked before it goes into the oven.

Pro tip: Save the water! Strain it after, and you have a simple homemade chicken broth ready to go. Just add a little more salt if needed and use it as a base for soup.

Step 3 – Season the chicken

Carefully remove the chicken thighs from the water. Season both sides with salt, black pepper, and oregano.

Step 4 – Add water to the dish

Before putting the dish in the oven, pour half a cup of water (125ml) into the baking dish. This keeps everything moist while it bakes covered and helps the vegetables cook through nicely.

Step 5 – Assemble and bake

Preheat the oven to 220°C (430°F). Place the seasoned chicken thighs on top of the vegetables in the baking dish. Cover with a lid (or foil) and bake for 30 minutes. Making chicken in the oven with potatoes this way gives you the best of both, juicy inside, crispy outside. 

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Step 6 – Uncover and finish

Remove the lid and bake for another 10 to 15 minutes until the chicken skin is golden and as crispy as you like it. Some people like it lightly golden, some like it more done, totally up to you.

Substitutions and Variations

This chicken and potato meal is very easy to adapt. Here are a few ideas:

Instead of	Try this
Potatoes	Sweet potatoes
Carrot	Zucchini, bell pepper, or parsnip
Oregano	Rosemary, thyme, or paprika
Olive oil	Avocado oil
Chicken thighs	Any bone-in chicken pieces

You can honestly use whatever vegetables you have in the fridge. This easy chicken and potato recipe works with almost any combination as long as you cut everything into similar sized pieces so it all cooks evenly. I think these are some of the most versatile chicken and potato recipes you can make on a busy day. 

Storage and Reheating

• Fridge: store in an airtight container for up to 2 days
• Freezer: yes, you can freeze it. Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: warm it in the oven at 180°C (350°F) for 10 to 15 minutes. You can also use the microwave, just add a splash of water to keep the chicken from drying out.

This is a great chicken potato meal to prep on Sunday and eat through the week. 

FAQ

Made this? Leave a rating or drop a comment below, I’d love to hear how it turned out for you!