Looking for a hearty, comforting, and easy-to-make dinner? This chicken and potatoes recipe is the perfect answer! With just a handful of pantry ingredients, you can create a golden, crispy, and flavor-packed meal in under an hour. The juicy, tender chicken pairs beautifully with roasted potatoes, making it a complete dish everyone will love. Whether you’re cooking for family, meal prepping, or hosting guests, this recipe is a go-to favorite that never disappoints.
Ingredients
- 4 bone-in, skin-on chicken thighs (or breasts if preferred)
- 1 lb (450 g) baby potatoes, halved
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 lemon, sliced (optional)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Preheat the oven:
Set your oven to 400°F (200°C) to get it nice and hot for roasting. - Prepare the chicken and potatoes:
Pat the chicken dry with paper towels. Place chicken and halved potatoes in a large mixing bowl. - Season everything:
Drizzle olive oil over the chicken and potatoes. Add garlic, paprika, thyme, rosemary, salt, and pepper. Toss everything well to coat evenly. - Arrange on a baking sheet:
Spread chicken and potatoes in a single layer on a parchment-lined baking sheet. Make sure the chicken skin faces up for maximum crispiness. - Roast to perfection:
Roast in the preheated oven for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender. - Add a burst of freshness:
Optional: Squeeze fresh lemon juice over the top and sprinkle chopped parsley before serving.
Nutrition Facts (per serving)
| Nutrient | Amount |
| Calories | 380 kcal |
| Protein | 32 g |
| Carbohydrates | 24 g |
| Fat | 18 g |
| Fiber | 3 g |
Tips & Variations
- Use different cuts: Try boneless, skinless chicken thighs or chicken breasts for a leaner option.
- Add vegetables: Include carrots, green beans, or bell peppers for a colorful and nutritious twist.
- Flavor boosters: Swap olive oil for melted butter or add a sprinkle of grated Parmesan before roasting.
- Spice it up: Add cayenne pepper or chili flakes for a mild heat.
- One-pan skillet option: Cook the seasoned chicken and potatoes in a cast-iron skillet for extra crispiness.
Serving Suggestions
Serve this chicken and potatoes recipe hot from the oven with:
- A side of steamed vegetables or a crisp garden salad
- Warm dinner rolls or garlic bread
- A drizzle of homemade gravy or a dollop of garlic aioli
- Pair with a glass of white wine or sparkling water with lemon
It’s the perfect meal for weeknights, meal prep, or even Sunday dinners!
FAQs
1. Can I make this chicken and potatoes recipe ahead of time?
Yes! You can season the chicken and potatoes up to 24 hours in advance and refrigerate. When ready, just roast as directed.
2. Can I use sweet potatoes instead of regular potatoes?
Absolutely. Sweet potatoes add a touch of sweetness and extra nutrients. Just adjust cooking time slightly — they roast faster.
3. How do I make the chicken extra crispy?
Pat the chicken dry before seasoning, and make sure it’s not overcrowded on the pan. You can also broil for 2–3 minutes at the end.
4. What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
Conclusion
This chicken and potatoes recipe is simple, satisfying, and full of classic flavors. With crispy, golden potatoes and juicy chicken seasoned to perfection, it’s a dish that brings comfort and joy to every table. Try it once, and it’ll quickly become a family favorite for any occasion!
