Name: One-Pan Baked Chicken & Potatoes
Total time: 50 min
Ingredients: 1 tablespoon dried rosemary; 1.5 teaspoons dried thyme; 1 teaspoon dried basil; 1 teaspoon ground pepper; 0.5 teaspoon paprika; 2 pounds bone-in, skin-on chicken thighs (4 pieces); 1 teaspoon salt, divided; 2 tablespoons olive oil, divided; 24 ounces baby Yukon Gold potatoes, sliced 1/4-inch thick; 2 large cloves garlic, thinly sliced; 1 medium lemon, cut into wedges

One-Pan Baked Chicken & Potatoes

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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.

Julia Levy

Published on October 13, 2021

One-Pan Baked Chicken & Potatoes — Photo: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee

Active Time:

20 mins

Total Time:

50 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 tablespoon dried rosemary
1 ½ teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon ground pepper
½ teaspoon paprika
2 pounds bone-in, skin-on chicken thighs (4 pieces)
1 teaspoon salt, divided
2 tablespoons olive oil, divided
24 ounces baby Yukon Gold potatoes, sliced 1/4-inch thick
2 large cloves garlic, thinly sliced
1 medium lemon, cut into wedges

Directions

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 (per serving)

347	Calories
13g	Fat
30g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 chicken thigh & 1 cup potatoes
Calories 347
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 5g	18%
Total Sugars 3g
Protein 29g	58%
Total Fat 13g	17%
Saturated Fat 3g	15%
Cholesterol 128mg	43%
Vitamin A 222IU	4%
Sodium 721mg	31%
Potassium 372mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.