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There’s something truly comforting and satisfying about a one-pan meal that combines juicy chicken and perfectly roasted potatoes in one dish. This recipe brings together tender chicken thighs and drumsticks with crispy baby potatoes, all flavored with a vibrant mix of spices and lemon. Ideal for busy weeknights or a cozy weekend dinner, this dish is easy to prepare, flavorful, and promises minimal cleanup. You’ll find yourself turning to this recipe time after time when you want a hassle-free, nourishing meal that feels like home.
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Healthy One Pan Chicken and Potatoes for Dinner
- Total Time: 70 minutes
- Yield: 8 servings
Description
An easy and delicious one-pan meal combining juicy chicken thighs and drumsticks with crispy baby potatoes roasted in a lemon garlic and 7 spice marinade.
Ingredients
8 chicken thighs and drumsticks (about 2 ½ pounds)
1 ½ pounds baby potatoes, halved
¼ cup olive oil
¼ cup lemon juice
6 garlic cloves, pressed
1 teaspoon 7 spice blend
1 teaspoon paprika
2 teaspoons salt
1 teaspoon black pepper
Instructions
1. Preheat oven to 400°F (200°C). Dry the chicken and potatoes well with paper towels and place in a 9 x 13-inch oven-safe rimmed baking dish.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, 7 spice, paprika, salt, and pepper.
3. Drizzle the mixture over chicken and potatoes. Toss using your hands to coat evenly.
4. Bake uncovered for 55-65 minutes until potatoes are fork-tender and chicken is cooked through.
5. Broil for 3-5 minutes if needed for a golden brown finish.
6. Let chicken rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
Drying the chicken and potatoes helps achieve crispy skin.
Use baby potatoes for even roasting.
Marinate up to 24 hours for enhanced flavor.
Check chicken internal temperature reaches 165°F (74°C).
Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients for One Pan Chicken and Potatoes
| Ingredient | Quantity |
|---|---|
| Chicken thighs & drumsticks | 8 pieces (about 2 ½ pounds) |
| Baby potatoes (halved) | 1 ½ pounds |
| Olive oil | ¼ cup |
| Lemon juice | ¼ cup |
| Garlic cloves (pressed) | 6 |
| 7 Spice blend | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 2 teaspoons |
| Black pepper | 1 teaspoon |
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Dry the chicken pieces and baby potatoes thoroughly with paper towels to ensure crispiness.
- Arrange the chicken and potatoes in a 9 x 13-inch oven-safe rimmed baking dish, spacing them evenly.
- Prepare the marinade: In a small bowl, whisk together olive oil, lemon juice, pressed garlic, 7 spice blend, paprika, salt, and black pepper until well combined.
- Coat the chicken and potatoes by drizzling the marinade over them in the baking dish. Use your hands to toss and ensure every piece is evenly coated with the flavorful sauce.
- Bake uncovered for 55 to 65 minutes, until the potatoes are tender when pierced with a fork and the chicken reaches an internal temperature of 165°F (74°C).
- Optional broil: For a golden, crispy finish, broil the dish for 3 to 5 minutes at the end of cooking.
- Rest the chicken for 5 minutes before serving to keep it juicy. Garnish with fresh parsley for a burst of color and freshness.
Helpful Tips for Making the Best One Pan Chicken and Potatoes
- Dry the chicken and potatoes well before seasoning; this helps achieve a crispy outside.
- Use baby potatoes for even roasting and a tender interior.
- Adjust spices according to your taste: Add extra paprika or 7 spice for more robust flavor.
- Make it ahead: You can marinate the chicken and potatoes up to 24 hours before baking for deeper flavor.
- Serve with a side salad or steamed veggies for a complete, balanced meal.
Frequently Asked Questions (FAQs)
1. Can I use boneless chicken instead of bone-in thighs and drumsticks?
Yes, boneless chicken can be used, but it will cook faster and may dry out more easily. Bone-in chicken retains more moisture and flavor, making it preferable for this recipe.
2. What type of potatoes work best for this recipe?
Baby potatoes are ideal because they roast evenly and become tender quickly. You can also use Yukon gold or russet potatoes cut into even pieces for similar results.
3. How do I check if the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C). Alternatively, cut into the thickest part of the chicken and ensure the juices run clear with no pinkness.
4. Can I marinate the chicken and potatoes ahead of time?
Yes, marinating for up to 24 hours enhances the flavors, making the dish even more delicious.
5. How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.
Conclusion
One Pan Chicken and Potatoes is the perfect easy, flavorful meal for busy days when you want something comforting without extra fuss. Juicy, spiced chicken pairs beautifully with crispy, tender potatoes all made in one dish for minimal cleanup. With simple ingredients and straightforward steps, this recipe is an excellent go-to for weeknight dinners or cozy family meals. Try it with a fresh herb garnish and a side salad for a complete, satisfying dinner that everyone will love. Give it a try and make this one-pan wonder a staple in your cooking repertoire!