Description
One Pan Chicken and Potatoes is a simple yet flavorful dish that transforms your weeknight dinners into a delightful culinary experience. Juicy chicken thighs roast alongside crispy baby potatoes, all infused with aromatic herbs and spices, making this meal both comforting and visually appealing. Perfect for busy nights, this recipe requires minimal cleanup, allowing you to enjoy your evening without the hassle of extensive cooking.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 2 tsp fresh rosemary, chopped
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss chicken thighs with olive oil, rosemary, garlic powder, paprika, salt, and pepper until evenly coated.
- Halve the baby potatoes and add them to the bowl; toss to combine.
- Spread the chicken and potatoes in a single layer on a large baking sheet.
- Roast for 30-35 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and potatoes are tender.
- Drizzle lemon juice over the dish before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 410
- Sugar: 2g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 115mg