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With just one skillet, you can make baked chicken and potatoes with ease. The chicken cooks directly on top of the potatoes to add flavor while also cutting down on the number of dishes to clean.

EatingWell.com, October 2021


Credit: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee

Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Heat a large cast-iron skillet over medium-high heat for 5 minutes. Stir together rosemary, thyme, basil, pepper and paprika in a small bowl. Pat chicken dry and sprinkle evenly with 1/4 teaspoon salt and 1 tablespoon of the spice mixture.

  • Add 1 tablespoon oil to the hot skillet; swirl to coat (use caution as the handle will be hot). Add the chicken, skin-side down; cook over medium-high heat, undisturbed, until golden brown and crisp on the bottom, 5 to 6 minutes. Flip and cook until lightly browned on the other side, about 2 minutes. Transfer to a plate.

  • Meanwhile, toss together potatoes, garlic and the remaining 3/4 teaspoon salt, 1 tablespoon oil and remaining spice mix in a large bowl. Spread evenly in the hot skillet. Arrange the chicken, skin-side up, on top of the potato mixture.

  • Bake until a thermometer inserted into the thickest portion of the chicken (not touching the bone) registers 170°F and the potatoes are tender, about 25 minutes. Remove from oven; let rest for 5 minutes. Serve with lemon wedges.

Nutrition Facts

1 chicken thigh & 1 cup potatoes
347 calories; fat 13g; cholesterol 128mg; sodium 721mg; carbohydrates 30g; dietary fiber 5g; protein 29g; sugars 3g; niacin equivalents 8mg; saturated fat 3g; vitamin a iu 222IU; potassium 372mg.