One-Pan Chicken and Potatoes

One-Pan Chicken and Potatoes is a delightful dish that brings together juicy chicken thighs with creamy potatoes, sweet carrots, and crispy onions all cooked in one pan. This recipe is perfect for busy weeknights or family gatherings, making it an ideal choice for various occasions. The convenience of using just one pan means less cleanup, while the combination of flavors ensures a satisfying meal that everyone will love.

Why You’ll Love This Recipe

• Easy Preparation: With minimal chopping and mixing required, you’ll spend less time in the kitchen and more time enjoying your meal.
• Flavorful Ingredients: The blend of garlic, Italian seasoning, and paprika infuses the chicken and vegetables with mouthwatering flavors.
• Healthy Option: Packed with protein from chicken and nutrients from the veggies, this dish is both satisfying and nutritious.
• One-Pan Convenience: Cooking everything in one pan not only saves time but also makes cleanup a breeze!
• Versatile Meal: This recipe works great for dinner parties, family dinners, or even meal prep for the week ahead.

Tools and Preparation

To make One-Pan Chicken and Potatoes efficiently, having the right tools can make a big difference. Below are some essential items you’ll need to prepare this delicious meal.

Essential Tools and Equipment

• Large bowl
• Whisk
• Rimmed sheet pan (13×18 inches)
• Cooking spray
• Knife
• Cutting board

Importance of Each Tool

• Large bowl: Perfect for mixing ingredients thoroughly, ensuring that every piece of chicken is well coated in marinade.
• Rimmed sheet pan: The generous size allows you to spread out all ingredients evenly for even cooking.
• Cooking spray: Helps prevent sticking and promotes that beautiful golden color on your chicken.

Ingredients

For the Marinade

• 2 tablespoons minced garlic
• 1 tablespoon Italian seasoning
• 1 tablespoon olive oil
• 1-1/2 teaspoons paprika
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup chicken broth
• 2 teaspoons Dijon-style mustard (optional)

For the Main Dish

• 6 bone-in, skin-on chicken thighs (2-1/4 pounds)
• Cooking spray
• 2 heaping cups baby gold potatoes
• 1-1/2 large yellow onions (halved and sliced into 1-inch thick chunks)
• 1-1/2 cups carrots (peeled; cut to 1-1/2 inches long x 1/2-inch thick)
• Fresh thyme (optional)
• Hearty buttered bread (optional, for dunking in sauce)

How to Make One-Pan Chicken and Potatoes

Step 1: Prepare the Marinade

In a large bowl, combine all marinade ingredients except for the chicken. Whisk until smooth. Add the chicken thighs to the bowl and toss until they are well coated. Optionally, cover and marinate overnight or let stand at room temperature while preparing the vegetables.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C). Generously grease a rimmed sheet pan with cooking spray to ensure nothing sticks.

Step 3: Arrange the Vegetables

On the greased pan, combine baby gold potatoes, sliced onions, carrots, salt, pepper, and olive oil. Toss well to mix everything together. Spread the vegetables out in an even layer on the pan. Make space in the center of the pan to nestle in the marinated chicken thighs.

Step 4: Bake Everything Together

Scrape any leftover marinade over the chicken thighs before carefully pouring one cup of chicken broth over all the veggies. Spray everything generously with cooking spray again. Bake in your preheated oven for 50–55 minutes or until veggies are crisp-tender and chicken is golden brown.

Step 5: Broil for Extra Crispiness

Once done baking, switch your oven to broil mode. Move the tray to the top shelf and broil for an additional 1–2 minutes. Keep a close eye on it to achieve a slight char on top without burning.

Step 6: Serve Up Your Dish

Remove from oven and let stand for about 5–10 minutes. Spoon some of those delicious pan juices over both veggies and chicken before adding fresh thyme if desired. Serve hot with crusty buttered bread to soak up any remaining sauce! Enjoy your One-Pan Chicken and Potatoes!

How to Serve One-Pan Chicken and Potatoes

Serving One-Pan Chicken and Potatoes can elevate your dining experience. This dish pairs well with various sides and toppings that complement its flavors.

Pair with Fresh Herbs

• Thyme or Rosemary: Sprinkle freshly chopped herbs on top just before serving for added flavor and freshness.

Add a Zesty Sauce

• Garlic Aioli: A creamy garlic aioli can add richness and a tangy taste that pairs beautifully with the chicken and potatoes.

Include a Salad

• Mixed Greens Salad: A light mixed greens salad with a vinaigrette will balance the hearty meal, adding freshness and crunch.

Serve with Bread

• Crusty Buttered Bread: Offer a side of warm, buttered bread for dipping into the savory pan juices, enhancing each bite.

How to Perfect One-Pan Chicken and Potatoes

Perfecting One-Pan Chicken and Potatoes involves a few key techniques to ensure delicious results every time.

• Marinate the Chicken: Allowing the chicken to marinate enhances flavor and tenderness, giving it a mouthwatering taste.
• Use Evenly Sized Vegetables: Cutting potatoes, carrots, and onions into similar sizes ensures even cooking, resulting in perfectly tender veggies.
• Don’t Overcrowd the Pan: Giving each ingredient enough space on the sheet pan allows for proper roasting and crispiness.
• Broil for Finish: Switching to broil at the end adds a beautiful golden char, enhancing both flavor and presentation.

Best Side Dishes for One-Pan Chicken and Potatoes

Pairing side dishes with One-Pan Chicken and Potatoes can create a balanced meal. Here are some great options to consider:

1. Garlic Green Beans: Sautéed green beans tossed in garlic add a fresh crunch that complements the dish nicely.
2. Creamy Coleslaw: A tangy coleslaw can provide a refreshing contrast to the rich chicken and potatoes.
3. Roasted Brussels Sprouts: Crispy roasted Brussels sprouts are an excellent addition, bringing both texture and flavor.
4. Quinoa Salad: A light quinoa salad with vegetables offers a healthy grain option that pairs well with this dish.
5. Steamed Broccoli: Simple steamed broccoli adds color and nutrition without overpowering the main dish.
6. Mashed Cauliflower: For a low-carb alternative, creamy mashed cauliflower is perfect for soaking up those delicious pan juices.

Common Mistakes to Avoid

Making One-Pan Chicken and Potatoes can be simple, but it’s easy to make some common mistakes. Here are a few to watch out for:

• Overcrowding the Pan: When you place too many ingredients on the pan, they won’t cook evenly. Make sure to give everything enough space.
• Skipping the Marinade: Not marinating the chicken can lead to a bland dish. Take time to let the flavors soak in for at least a few hours or overnight for best results.
• Ignoring Cooking Times: Each oven varies, and not checking your food can lead to undercooked chicken or overdone veggies. Use a meat thermometer to ensure your chicken reaches 165°F (75°C).
• Not Preheating the Oven: Failing to preheat means your food won’t start cooking immediately, which can affect texture. Always preheat your oven before baking.
• Using Cold Ingredients: Starting with cold chicken can affect cooking times and texture. Let your chicken sit at room temperature for about 30 minutes before baking.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3-4 days for optimal freshness.

Freezing One-Pan Chicken and Potatoes

• Freeze in an airtight container or freezer bag.
• Best if consumed within 2-3 months for best flavor.

Reheating One-Pan Chicken and Potatoes

• Oven: Preheat to 350°F (175°C) and heat for about 20 minutes until warmed through.
• Microwave: Use a microwave-safe dish, cover loosely, and heat on medium power in 1-minute intervals until hot.
• Stovetop: Place in a skillet over low heat with a splash of broth; stir occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making One-Pan Chicken and Potatoes:

Can I use different vegetables with One-Pan Chicken and Potatoes?

Yes! Feel free to substitute with your favorite vegetables like bell peppers or zucchini for a personal touch.

How do I make One-Pan Chicken and Potatoes healthier?

You can reduce oil usage and add more veggies to increase fiber while lowering fat content.

What type of chicken works best for this recipe?

Bone-in, skin-on chicken thighs are ideal as they remain juicy during cooking. However, you can also use breasts if preferred.

Can I prepare One-Pan Chicken and Potatoes ahead of time?

Absolutely! You can marinate the chicken the night before and chop veggies ahead of time for quicker preparation.

Final Thoughts

One-Pan Chicken and Potatoes is not just easy but also incredibly versatile. You can customize this dish by adding your favorite vegetables or adjusting spices to suit your taste. It’s perfect for busy weeknights when you want something satisfying without much fuss. Give it a try!