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One-Pan Chicken and Potatoes

One-Pan Chicken and Potatoes
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One-Pan Chicken and Potatoes is a mouthwatering dish that effortlessly combines tender, juicy chicken thighs with creamy potatoes, sweet carrots, and crispy onions—all cooked together in one convenient pan. This recipe is ideal for busy weeknights or family gatherings, making meal prep a breeze while delivering incredible flavor. With aromatic spices like garlic and Italian seasoning, this dish is not only delicious but also nutritious. The best part? Cleanup is minimal since everything cooks in a single pan. Whether you’re serving it for dinner or enjoying the leftovers for lunch, One-Pan Chicken and Potatoes will quickly become a staple in your kitchen.

Ingredients

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  • 6 bone-in, skin-on chicken thighs
  • 2 heaping cups baby gold potatoes
  • 1–1/2 cups carrots
  • 1–1/2 large yellow onions
  • 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)
  • Cooking spray
  • Additional salt and pepper (1/2 teaspoon each)
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • Fresh thyme (optional)
  • Hearty buttered bread (optional)

Instructions

  1. In a mixing bowl, whisk together the marinade ingredients. Coat the chicken thighs thoroughly and let marinate for at least 30 minutes (or overnight for more flavor).
  2. Preheat the oven to 350°F (175°C) and grease a sheet pan with cooking spray.
  3. On the sheet pan, combine potatoes, onions, carrots, olive oil, salt, and pepper. Toss to coat evenly and create space for the chicken.
  4. Place marinated chicken in the center of the pan and pour chicken broth over all ingredients.
  5. Bake for 50-55 minutes until chicken is golden brown and vegetables are tender. Broil for an additional 1-2 minutes if desired.
  6. Let rest for 5–10 minutes before serving.

Nutrition

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