Easy Weeknight One-Pan Herb Chicken and Potatoes
This easy one-pan recipe features tender chicken and crispy potatoes seasoned with a blend of herbs and spices, perfect for a quick and delicious weeknight meal.
Equipment
- oven
- large baking sheet
- parchment paper
- knife
- cutting board
- tongs (optional)
Ingredients
Chicken and Potatoes
- 1.5 lbs boneless, skinless chicken thighs (or breasts, cut into 1-inch pieces)
- 1.5 lbs small waxy potatoes (Yukon Golds or red potatoes), cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
For Garnish (Optional)
- Fresh parsley or chives, chopped Optional for garnish:
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Cut potatoes into 1-inch pieces; if using chicken breasts, cut them into similar 1-inch pieces. Mince the garlic.
Combine and Season
- On the lined baking sheet, combine chicken and potatoes, then drizzle with olive oil. Add minced garlic, oregano, thyme, smoked paprika, onion powder, garlic powder, salt, and black pepper.
- Toss everything on the baking sheet until uniformly coated; arrange chicken and potatoes in a single layer, ensuring they are not overcrowded.
Roast and Serve
- Roast for 25-35 minutes, flipping halfway through, until chicken reaches 165°F (74°C) and potatoes are tender and browned.
- Remove from the oven, garnish with fresh parsley or chives if desired, and serve immediately.
Notes
For best results, do not overcrowd the baking sheet. If necessary, use two baking sheets to ensure even cooking and browning.