One Pan Chicken and Potatoes is the kind of dinner that earns a permanent spot in your rotation: seasoned bone-in thighs roasting on top of garlicky potato wedges until the skin crackles and the potatoes soak up every drop of savory pan juice. Everything goes into one skillet, so there is no pile of dishes waiting for you afterward.
The trick is parboiling the potatoes for a few minutes before they hit the pan. That brief simmer roughens their surface and gives them a head start, so the potatoes turn deeply golden in the same 35 minutes it takes the chicken to reach a safe 175F (79C). A simple smoked paprika and garlic rub does the heavy lifting on flavor, and lemon wedges roasted alongside brighten the whole pan.
Serve it straight from the skillet with a green salad or crusty bread to mop up the pan drippings. It is weeknight-simple but handsome enough to bring to the table when company comes over.
Why You'll Love This Recipe
About the Ingredients
6 bone-in, skin-on chicken thighs (about 2.25 lb / 1 kg)
Bone-in thighs stay juicier than boneless at high heat; if you only have boneless skinless thighs, reduce the roast time to about 20 minutes. Look for thighs of even size so they cook at the same rate.
1.75 lb (800 g) russet or Yukon Gold potatoes, cut into 1-inch wedges
Russets get the crispiest edges, while Yukon Golds stay creamier inside. If using baby potatoes, halve them and skip the parboiling step.
2 tbsp olive oil, divided
Regular olive oil handles the 425F (220C) heat well; avocado oil is a good high-heat swap if you have it.
1 tbsp smoked paprika
Smoked paprika brings a subtle campfire depth; sweet paprika works but will taste flatter, so add a pinch of cumin to compensate.
1 tsp garlic powder
Garlic powder coats the chicken more evenly than fresh garlic, which can burn at this temperature. Onion powder is a fine substitute.
1 tsp dried oregano
Crush the oregano between your palms before sprinkling to release more aroma. Dried thyme is an easy swap.
3/4 tsp fine sea salt, plus more for the potato water
Fine sea salt dissolves quickly into the rub; if using kosher salt, use about 1 tsp since the crystals are larger.
1/2 tsp freshly ground black pepper
Fresh-cracked pepper tastes noticeably brighter than pre-ground. Use a little less if you are sensitive to heat.
1 medium lemon, cut into 4 wedges
Roasting the lemon softens its acidity and sweetness; a splash of white wine vinegar squeezed over at the end works if you have no lemon.
2 tbsp chopped fresh parsley, for serving
Flat-leaf parsley adds a fresh finish; chopped chives or a sprinkle of fresh thyme leaves are good alternatives.
Tips & Tricks
Do not skip parboiling the potatoes
Six minutes in salted boiling water roughs up their surface so they crisp instead of steaming in the pan.
Pat the chicken skin very dry
Moisture is the enemy of crispy skin, so blot the thighs with paper towels and rub the oil and spices right before roasting.
Give the potatoes room to breathe
Spread them in a single layer with a little space between wedges; crowding traps steam and leaves them pale and soft.
Pro Tips
Step-by-Step Instructions
1. Heat the oven and pan
Preheat the oven to 425F (220C) and place a 12-inch cast-iron or heavy oven-safe skillet on the middle rack to heat for 10 minutes. A hot pan gives the potatoes a head start on browning the moment they touch it.
2. Parboil the potatoes
Bring a large pot of salted water to a boil and cook the potato wedges for 6 minutes, until a knife slides in with slight resistance. Drain well and let them steam-dry in the colander for 2 minutes.
3. Mix the spice rub
In a small bowl, stir together the smoked paprika, garlic powder, oregano, salt, and pepper. This blend seasons both the chicken and the potatoes so every bite is flavorful.
4. Season the chicken
Pat the chicken thighs completely dry with paper towels, then rub 1 tbsp of the olive oil all over the skin. Sprinkle the spice rub over both sides, pressing it in so it adheres.
5. Toss the potatoes
In a bowl, toss the drained potatoes with the remaining 1 tbsp olive oil and a pinch of salt. Their rough, oiled surface is what will turn crisp in the oven.
6. Arrange in the hot skillet
Carefully pull the hot skillet from the oven and add the potatoes in a single layer, cut-side down. Nestle the chicken thighs skin-side up among them and tuck the lemon wedges into the gaps.
7. Roast until golden
Roast uncovered for 35 minutes, until the chicken skin is deep golden brown and an instant-read thermometer in the thickest part of a thigh reads 175F (79C). The potatoes should be crisp at the edges and tender inside.
8. Rest and serve
Let the pan rest for 5 minutes, then squeeze the roasted lemon over everything and scatter with fresh parsley. Serve straight from the skillet with the pan juices spooned over the top.
Delicious Variations
Greek-Style
Add 1/2 cup crumbled feta, a handful of Kalamata olives, and a teaspoon of dried dill to the pan during the last 10 minutes of roasting.
Lemon-Herb
Swap the smoked paprika for 1 tbsp chopped fresh rosemary and 1 tsp lemon zest, then roast lemon halves alongside for a brighter, herbier pan.
Spicy Harissa
Stir 1 tbsp harissa paste into the olive oil before rubbing the chicken for a smoky, gently spicy version that pairs well with a dollop of yogurt.
How to Store One Pan Chicken and Potatoes
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days; keep the chicken and potatoes together so the potatoes stay moist.
Freezer
Freeze cooled chicken and potatoes in a freezer-safe container for up to 3 months; the potatoes will soften slightly but remain flavorful.
Reheating
Reheat in a 400F (200C) oven for 12 to 15 minutes to re-crisp the potatoes and skin, or microwave individual portions for 2 to 3 minutes if speed matters more than crunch.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, but use bone-in, skin-on breasts and start checking them at 25 minutes since they cook faster than thighs. Pull them when the thickest part reads 165F (74C) to avoid dry meat.
Q: Do I have to parboil the potatoes?
No, but parboiling is what gives the potatoes their extra-crispy edges in a single roasting time. If you skip it, cut the potatoes smaller (3/4-inch wedges) and add 10 minutes to the roast.
Q: Why did my chicken skin come out soggy?
Soggy skin usually means the chicken was still damp or the pan was crowded, trapping steam. Pat the skin bone dry, use a hot preheated skillet, and leave space between pieces so the heat can circulate.
Q: Can I make this one pan chicken and potatoes ahead of time?
You can assemble the seasoned chicken and parboiled potatoes up to 24 hours ahead and refrigerate them separately until roasting. Add 5 minutes to the cook time since the ingredients start cold.
Q: What should I serve with one pan chicken and potatoes?
A simple green salad, steamed green beans, or crusty bread to soak up the pan juices all work beautifully. The dish is hearty enough that a light vegetable side is all you need.
Grab your skillet and give this One Pan Chicken and Potatoes a try tonight. If you make it, leave a comment and a star rating to let me know how those crispy potatoes turned out, and snap a photo to share.
One Pan Chicken and Potatoes
This one pan chicken and potatoes roasts juicy thighs with crispy golden potatoes in a single skillet for a fuss-free weeknight dinner.
🧂 Ingredients
- 6 bone-in, skin-on chicken thighs (about 2.25 lb / 1 kg)
- 1.75 lb (800 g) russet or Yukon Gold potatoes, cut into 1-inch wedges
- 2 tbsp olive oil, divided
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 3/4 tsp fine sea salt, plus more for the potato water
- 1/2 tsp freshly ground black pepper
- 1 medium lemon, cut into 4 wedges
- 2 tbsp chopped fresh parsley, for serving
📋 Instructions
- 1Heat the oven and pan — Preheat the oven to 425F (220C) and place a 12-inch cast-iron or heavy oven-safe skillet on the middle rack to heat for 10 minutes. A hot pan gives the potatoes a head start on browning the moment they touch it.
- 2Parboil the potatoes — Bring a large pot of salted water to a boil and cook the potato wedges for 6 minutes, until a knife slides in with slight resistance. Drain well and let them steam-dry in the colander for 2 minutes.
- 3Mix the spice rub — In a small bowl, stir together the smoked paprika, garlic powder, oregano, salt, and pepper. This blend seasons both the chicken and the potatoes so every bite is flavorful.
- 4Season the chicken — Pat the chicken thighs completely dry with paper towels, then rub 1 tbsp of the olive oil all over the skin. Sprinkle the spice rub over both sides, pressing it in so it adheres.
- 5Toss the potatoes — In a bowl, toss the drained potatoes with the remaining 1 tbsp olive oil and a pinch of salt. Their rough, oiled surface is what will turn crisp in the oven.
- 6Arrange in the hot skillet — Carefully pull the hot skillet from the oven and add the potatoes in a single layer, cut-side down. Nestle the chicken thighs skin-side up among them and tuck the lemon wedges into the gaps.
- 7Roast until golden — Roast uncovered for 35 minutes, until the chicken skin is deep golden brown and an instant-read thermometer in the thickest part of a thigh reads 175F (79C). The potatoes should be crisp at the edges and tender inside.
- 8Rest and serve — Let the pan rest for 5 minutes, then squeeze the roasted lemon over everything and scatter with fresh parsley. Serve straight from the skillet with the pan juices spooned over the top.