Name: One Pan Chicken plus Potatoes
Yield: 4

This One-Pan Chicken and Potatoes recipe is packed with juicy chicken, tender veggies, and plenty of flavor with minimal cleanup.

author’s note

Classic Comfort, Minimal Mess!

My husband has always been the definition of a “meat and potatoes” guy. While I’m constantly testing new recipes with fun ingredients and different flavors, he would happily eat a simple roasted chicken dinner every single week.

So I wanted to create a version that still felt classic but tasted anything but boring.

After a few rounds of testing, this became the clear winner.

The garlic and Italian seasoning give the chicken incredible flavor, while the chicken broth keeps everything moist as it roasts. a reliable part, though, is what happens to the vegetables. The potatoes absorb all those savory juices, the onions become soft and sweet, and the carrots develop the reliable caramelized edges.

All the ingredients in this recipe laid out for straightforward prep.

One-Pan Chicken and Potatoes Ingredients

Ingredient	Notes
Minced garlic	Use jarred to keep things simple but fresh is satisfying.
Seasonings	check the seasoning and adjust if you want more of anything.
Olive oil	Use extra virgin for the most flavor.
Chicken broth	Adds moisture to the dish.
Chicken thighs	Choose skin-on, bone-in for more flavor and juiciness.
Golden potatoes	Cut each piece to a similar size; no peeling required.
Yellow onions and Carrots	Slice onions thinly. Look for fresh large carrots for the best texture and flavor.

Featured Comment

“This is my go to on a busy day. The chicken and veggies cook evenly!!! I may go slightly heavy hand with the seasoning but cannot hurt.”
– Carol

Combining the marinade ingredients; adding the chicken it for One-Pan Chicken and Potatoes

How To Make One-Pan Chicken and Potatoes

Marinate chicken: Coat in marinade and keep nearby.
Heat oven: Heat to 350°F and grease the pan.
Prepare veggies: Toss in oil, salt, and pepper on the pan.
Assemble dish: Place chicken and pour broth into pan.
Bake: Cook until veggies are tender and chicken is done, then broil for a crispy finish.
Serve: Let rest, then spoon pan juices over the top.

CHELSEA’S RECIPE TIP

Top Tips For One-Pan Chicken and Potatoes

Don’t skip the broiler: It gives the chicken gorgeous, crispy skin.
Use a large sheet pan: Crowding the ingredients causes them to steam instead of roast.
Spray the chicken with cooking spray: A light coating before baking encourages better browning.
Let the chicken rest: This helps the juices stay inside the meat.
Spoon the pan juices over everything: That’s where so much of the flavor lives.