Easy One-Pan Roasted Chicken and Potatoes

When you’re craving a cozy, high-protein dinner but don’t have much energy to spare, this easy one-pan recipe for roasted chicken thighs and potatoes is the ideal solution. Simply toss chicken leg pieces and cubed potatoes in a yummy spice mix, then let the oven do the rest of the work. You’ll be rewarded with perfectly juicy meat and fluffy taters that taste like they took hours to make, but all in, you’re looking at just 15 minutes of super easy prep.

For more easy one-pot chicken recipes, check out my one pot chicken and rice with vegetables, one pot chicken quinoa, and one pot chicken bulgur next!

I originally published this recipe in 2019 and have since updated it with new photos, improved instructions, and extra success tips.

Why You’ll Love One Pan Chicken and Potatoes

• Tried & Tested – The original video for this recipe has more than 1.2 million views and 17,000 likes, making it one of my longtime reader and viewer favorites.
• Quick & Easy – With just 15 minutes of hands-on prep and simple pantry-staple seasonings, this is the kind of recipe you can throw together on even your busiest weeknights. No fancy techniques, no babysitting the stove. Just toss, roast, and enjoy!
• Customizable – Swap in your favorite veggies, switch up the spice blend, or use a different cut of chicken. This roasted chicken and potatoes recipe is endlessly adaptable to whatever you have on hand or whatever flavors you’re craving.

Ingredients & Substitutions

• Chicken Thighs & Drumsticks – Go for bone-in, skin-on pieces here. They stay so much juicier in the oven and the skin gets wonderfully crispy. Boneless will work in a pinch, but keep an eye on the cook time since they’ll cook faster.
• Potatoes – Cut into quarters or roughly 1½-inch (4cm) pieces so they cook evenly alongside the chicken. Any all-purpose or waxy potato variety like Yukon gold, red, or fingerling are all great choices.
• Onion – Cut into large chunks so it roasts alongside everything else without turning to mush. Yellow or red onion both work beautifully.
• Garlic – Keep the cloves unpeeled and just toss them in whole—roasting them in their skins makes them soft, sweet, and spreadable, plus it saves you the peeling step.
• Olive Oil – This helps everything crisp up and get that gorgeous golden color. Any neutral or light oil will work if that’s what you have on hand.
• Dried Oregano & Dried Thyme – These two herbs bring a warm, earthy backbone to the seasoning. Feel free to swap in Italian seasoning if that’s easier.
• Paprika & Cumin – Paprika adds color and a subtle smokiness, while cumin brings a little warmth. Smoked paprika is a great swap if you want even more depth.
• Garlic Powder – Adds another layer of savory flavor to complement the fresh roasted garlic.
• Fresh Rosemary – This adds a fragrant, slightly piney note that pairs perfectly with roasted chicken and potatoes. Dried rosemary works too, but it’s decidedly sharper and pointier than the fresh kind. Just use about a third of the amount and lightly grind it between your palms.
• Salt & Black Pepper – Freshly ground pepper makes a real difference in flavor, so skip the pre-ground stuff if you can. Season generously since potatoes especially need a good amount of salt to shine.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to Make One Pan Roasted Chicken with Potatoes

Step 1: Marinate. Start by patting the chicken really dry with paper towels. (This helps get that crispy skin later on.) In a large bowl, whisk together the olive oil and all the seasonings. Add the chicken and toss until every piece is well coated. Cover and pop it in the fridge for at least 1 hour; if you have the time, letting it marinate overnight will give you even more flavor (plus make dinner tomorrow extra easy!).

Step 2: Potato Prep. Preheat the oven to 425°F (220°C). Add the potatoes to a large roasting pan or rimmed baking sheet. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with ½ teaspoon salt, and add the leaves from one rosemary sprig. Toss everything together until well coated.

Step 3: Assemble. Spread the potatoes out in a single, even layer. Scatter the onion chunks and unpeeled garlic cloves over and around them, then nestle the marinated chicken pieces in between, skin-side up so they get nice and crispy. Finish by scattering the remaining rosemary over the whole pan.

Step 4: Roast. Slide the pan into the oven and roast for 50–60 minutes. You’ll know it’s done when the chicken is deeply golden and cooked through and the potatoes are tender and browned at the edges. For best results, check that the thickest part of the chicken reaches at least 165°F (74°C).

Step 5: Serve. Let everything rest for 5 minutes to help the juices settle back into the chicken. Then dig in and serve warm, along with all those delicious roasted potatoes, onions, and garlic. (Once cooked, squeeze the soft roasted garlic from the skins and serve alongside the chicken.)

Video Recipe

Watch the full video to learn how to make the BEST sheet pan chicken and potatoes recipe.

Prefer the written recipe? Scroll down to the recipe box 👇

Recipe Variations & Substitutions

• White Meat Chicken – If you’d rather use chicken breasts or a whole cut-up chicken, that works too—just keep an eye on the cooking time, since breasts can cook faster and dry out if left in too long.
• Sweet Potato Swap – If you’d like a bit more color on the plate, try swapping in sweet potatoes for regular. 
• Add Extra Veggies – Feel free to bulk up the pan with extra vegetables like carrots, bell peppers, or Brussels sprouts. Just cut them into similar-sized pieces so everything roasts evenly, and add heartier veggies at the start alongside the potatoes.

Expert Tips for the Best Roasted Chicken and Potatoes

• Dry chicken = crispy skin. Don’t skip patting the chicken dry before marinating. Any extra moisture on the skin will steam instead of crisp up in the oven, so this small step makes a big difference.
• Give it time to marinate. Even 30 minutes helps, but letting the chicken sit in the marinade overnight really lets those flavors soak in and deepens the overall taste.
• Cut potatoes evenly. Try to keep your potato pieces similar in size so they all cook at the same rate. Uneven pieces mean some will be mushy while others are still firm.
• Use a meat thermometer. The best way to know your chicken is perfectly cooked (and not over or under) is to check the thickest part with a meat thermometer. Look for at least 165°F (74°C).
• Don’t overcrowd the pan. Give the chicken and potatoes enough space so they roast and brown instead of steaming. If you’re making this as sheet pan chicken and potatoes, use a large rimmed baking sheet with plenty of room between the pieces.
• Let it rest. Resist the urge to dig in right away. Letting the chicken rest for a few minutes after roasting helps the juices redistribute, keeping every bite moist.
• Roast the garlic for a treat. Don’t skip the unpeeled garlic cloves. Once roasted, they turn soft, sweet, and spreadable, almost like a treat on their own. Squeeze them right out of their skins and spread onto the chicken or potatoes for extra flavor.
• No time to marinate? You can roast the chicken immediately. It will still be delicious, although the seasoning won’t penetrate quite as deeply.

What to Serve with Roasted Chicken Thighs and Potatoes

Since the chicken and potatoes already make a hearty meal, I like to keep the sides fresh and simple. A Greek salad, creamy cucumber salad, or crunchy celery cucumber salad would all pair really well with it.

You can also serve it with my Green Goddess salad or keep things even simpler with some steamed or roasted broccoli, green beans, or asparagus on the side.

Storage, Feezing & Reheating

• Refrigeration: Store any leftover roasted chicken and potatoes in an airtight container in the refrigerator for up to 3-4 days. For best texture, try to store the chicken and potatoes separately, though it’s perfectly fine to keep them together if you’re short on containers.
• Freezing: This dish freezes well for up to 2-3 months. Let everything cool completely, then transfer to a freezer-safe container or bag. Keep in mind that the potatoes may soften slightly in texture once thawed, but the flavor will still be great.
• Reheating: For the best results, reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes to help the chicken skin regain some crispiness. If you’re in a hurry, the microwave works too, though the skin won’t be as crisp. If reheating from frozen, thaw in the refrigerator overnight first for more even heating. 

More Easy Chicken Dinner Recipes

• Baked Chicken Skewers
• Creamy Mushroom Chicken
• Easy Chicken Curry
• Crispy Fried Chicken
• Chicken Patties

FAQs