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Unlock the Ultimate Weeknight Dinner: The Magic of One Pan Chicken and Potatoes

Unlock the Ultimate Weeknight Dinner: The Magic of One Pan Chicken and Potatoes
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There’s nothing better than a hearty, home-cooked meal that doesn’t leave a pile of dishes behind. This One Pan Chicken and Potatoes recipe is the perfect solution for busy weeknights. Tender, flavorful chicken bakes alongside golden roasted potatoes in a bright, herby sauce that fills your kitchen with mouthwatering aromas. Simple, delicious, and satisfying—every bite feels like comfort food done right.

Ingredients

Scale

  • 2 lb chicken thighs and drumsticks

  • 22 oz potatoes, cut into chunks

  • 4 large garlic cloves, minced

  • ¼ cup olive oil

  • ½ cup lemon juice

  • 1 Tbsp lemon zest

  • 1 ½ Tbsp tomato paste

  • 1 tsp salt

  • ½ Tbsp dried oregano

  • ½ tsp black pepper

  • 1 tsp paprika

  • Fresh parsley, chopped (for garnish)

Instructions

  • Preheat oven to 400°F (200°C).

  • In a small bowl, whisk together olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, oregano, black pepper, and paprika.

  • Prepare ingredients: Pat chicken and potatoes dry with paper towels to remove moisture.

  • Arrange chicken and potatoes on a baking sheet or roasting pan. Pour the sauce over them and toss until fully coated.

  • Bake for about 40 minutes, or until chicken is cooked through (165°F/74°C internal temperature) and potatoes are tender.

  • Let rest for 5 minutes before serving. Garnish with fresh parsley and enjoy!

Notes

  • Even cooking: Cut the potatoes into similar-sized pieces so they roast evenly.

  • Crispy skin: For extra-crispy chicken, pat it dry before adding the sauce.

  • Add veggies: Toss in bell peppers, onions, or zucchini for a complete one-pan meal.

  • Meal prep idea: Leftovers reheat beautifully for lunch the next day!

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