Discover the easiest recipe for One Pan Chicken and Potatoes, a family-friendly dinner packed with juicy chicken thighs, tender baby potatoes, and a flavorful Middle Eastern-inspired marinade. Perfect for busy weeknights, this baked dish is healthy, delicious, and requires minimal cleanup. Learn how to make this golden-brown, oven-roasted meal, complete with tips, substitutions, and serving ideas. Whether you’re looking for a quick dinner recipe, a one-pan meal, or a new way to enjoy chicken and potatoes, this recipe has you covered!
Ingredients:
8 chicken thighs and drumsticks
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:
Preheat your oven to 400°F (200°C). Pat the chicken and potatoes dry with a paper towel and arrange them in a 9×13-inch oven-safe rimmed baking dish.
In a small bowl, whisk together olive oil, lemon juice, pressed garlic, 7 spice blend, paprika, salt, and black pepper. Drizzle this mixture evenly over the chicken and potatoes in the pan.
Use your hands or a spoon to ensure the chicken and potatoes are thoroughly coated with the sauce.
Bake uncovered for 55-65 minutes, or until the potatoes are fork-tender and the chicken is fully cooked with an internal temperature of 165°F (74°C).
For a golden-brown finish, broil the dish for an additional 3-5 minutes, keeping a close eye to prevent burning.
Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley before serving. Enjoy!
Why You’ll Love This Recipe
Easy and Convenient: Everything cooks together in one pan, making cleanup a breeze.
Perfectly Juicy Chicken: The chicken stays tender and flavorful, with crispy golden skin.
Flavor-Packed: The 7 spice blend, lemon, and garlic create a mouthwatering marinade.
Family-Friendly: A hearty, satisfying meal that everyone will enjoy.
Tips
Dry the chicken and potatoes thoroughly to help them roast instead of steam.
Cut potatoes into similar-sized halves to ensure even cooking.
Use a meat thermometer to check the chicken’s internal temperature for doneness.
Broiling at the end adds a beautiful golden color and crispy texture.
Variations and Substitutions
Vegetable Swap: Replace potatoes with carrots, sweet potatoes, or green beans.
Spice Alternatives: If you don’t have 7 spice, use a mix of ground allspice, cinnamon, nutmeg, and cloves.
Lemon Boost: Add lemon zest for extra citrusy flavor.
Boneless Chicken: Use boneless, skinless chicken thighs, but reduce cooking time to 30-35 minutes.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
Yes, but reduce the cooking time to prevent drying out. Chicken breasts typically take about 25-30 minutes at 400°F.
What is 7 spice?
7 spice is a Middle Eastern spice blend typically made from ground allspice, cinnamon, black pepper, cloves, nutmeg, coriander, and cardamom.
Can I make this dish ahead of time?
Yes! Marinate the chicken and potatoes in the sauce up to 24 hours in advance, then bake when ready.
Serving
Serve alongside a fresh green salad or roasted vegetables for a complete meal.
Pair with crusty bread to soak up the delicious juices.
Add a dollop of yogurt or tzatziki for a creamy, tangy touch.
Suggestions
Garnish with fresh parsley, cilantro, or dill for a burst of color and flavor.
For a spicy kick, sprinkle red chili flakes or drizzle with hot sauce before serving.
Make it a festive meal by adding a side of rice pilaf or couscous.
One Pan Chicken and Potatoes
Ingredients
8 chicken thighs and drumsticks
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
Directions
Preheat your oven to 400°F (200°C). Pat the chicken and potatoes dry with a paper towel and arrange them in a 9×13-inch oven-safe rimmed baking dish.
In a small bowl, whisk together olive oil, lemon juice, pressed garlic, 7 spice blend, paprika, salt, and black pepper. Drizzle this mixture evenly over the chicken and potatoes in the pan.
Use your hands or a spoon to ensure the chicken and potatoes are thoroughly coated with the sauce.
Bake uncovered for 55-65 minutes, or until the potatoes are fork-tender and the chicken is fully cooked with an internal temperature of 165°F (74°C).
For a golden-brown finish, broil the dish for an additional 3-5 minutes, keeping a close eye to prevent burning.
Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley before serving. Enjoy!
