Crispy Chicken and Potatoes – A One Pan Family Favorite

Chicken and potatoes — it’s one of those timeless, comforting meals that brings everyone to the table. Whether it’s a weeknight dinner or a casual Sunday lunch, this rustic one-pan dish delivers on flavor, texture, and ease.

Golden roasted potatoes soak up the savory juices of bone-in chicken thighs, creating a crispy, tender combination that’s deeply satisfying. Fragrant garlic, rosemary, and olive oil bring everything together in a dish that’s both wholesome and irresistibly delicious.

This recipe for crispy chicken and potatoes is rooted in Mediterranean and European farmhouse cooking, where simple ingredients are transformed through slow roasting and patience. It’s hearty, simple, and perfect for feeding a crowd or prepping ahead for several meals.

Ingredients Overview

Here’s a closer look at what you’ll need to make this chicken and potatoes dish taste its best:

• Bone-In, Skin-On Chicken Thighs: This cut of chicken offers the juiciest results and crisps up beautifully in the oven. The skin protects the meat from drying out while rendering fat into the pan — flavor gold.

• Yukon Gold or Baby Potatoes: Choose waxy varieties like Yukon golds or baby reds. They roast to a creamy interior and crispy exterior, and they hold their shape well.

• Garlic Cloves: Crushed garlic infuses the entire dish with deep flavor. Roasted garlic also becomes sweet and mellow, adding depth to the potatoes.

• Fresh Rosemary and Thyme: These herbs pair beautifully with roasted poultry and potatoes. Use fresh if available — their oils release better during roasting.

• Olive Oil: Extra-virgin olive oil is ideal for roasting, helping everything brown while lending a fruity, earthy flavor.

• Salt and Black Pepper: Essential for seasoning. Be generous, especially with the potatoes.

• Paprika (optional): Adds warmth and color to the chicken skin.

Ingredient Tips & Swaps

• Chicken Breasts: If using bone-in chicken breasts, reduce oven temperature slightly and check for doneness early, as they dry out faster than thighs.

• Vegetable Oil: In place of olive oil, avocado oil or grapeseed oil work well for higher-heat roasting.

• Dried Herbs: Use half the quantity if substituting dried rosemary or thyme.

• Vegetable Additions: Add halved Brussels sprouts, carrots, or chunks of fennel in the last 20 minutes of cooking for extra color and nutrition.

• Dietary Needs: For gluten-free eaters, this recipe is naturally compliant. For low-fat diets, remove the chicken skin before roasting (though you’ll lose that signature crispness).

Step-by-Step Instructions

This dish comes together in just a few steps and uses a single roasting pan. Here’s how to get the perfect balance of crispy skin and fork-tender potatoes:

1. Prep the Ingredients

Preheat your oven to 425°F (220°C). Pat chicken thighs dry with paper towels — moisture is the enemy of crisp skin. Season them generously with salt, pepper, and paprika on both sides.

Scrub the potatoes and cut them into halves or quarters, depending on size. You want uniform pieces so they cook evenly.

2. Season Everything Together

In a large mixing bowl, toss the potatoes with olive oil, crushed garlic, salt, pepper, and chopped rosemary. Let them sit while the oven heats to absorb the seasoning.

3. Arrange in the Pan

Use a large cast iron skillet or rimmed sheet pan. Place the seasoned potatoes in a single layer, cut-side down — this helps create that golden crust.

Nestle the chicken thighs on top of the potatoes, skin-side up. As the chicken roasts, its juices will baste the potatoes underneath.

4. Roast Without Disturbing

Place the pan in the oven and roast for 45–50 minutes, or until the chicken skin is deeply golden and the potatoes are crisp-tender. Don’t flip or stir — letting everything roast undisturbed helps build a deep caramelized crust.

If needed, broil for 2–3 minutes at the end to crisp the chicken skin even more.

5. Rest and Serve

Remove the pan from the oven and let it rest for 5 minutes. This allows juices to redistribute and intensify flavor.

Spoon the garlic-infused potatoes around the chicken and serve straight from the pan.

Tips, Variations & Substitutions

Cooking Tips

• Dry the Chicken Well: Moisture on the skin creates steam, which prevents crisping. Use paper towels liberally.

• Cut Potatoes Evenly: Uniform sizing ensures even roasting and prevents some pieces from burning.

• Use a Hot Oven: A 425°F oven allows both chicken and potatoes to brown and finish cooking at the same time.

• Don’t Overcrowd: Give everything room in the pan — overcrowding traps moisture and results in soggy skin.

Variations

• Mediterranean Style: Add lemon wedges, Kalamata olives, and capers in the final 10 minutes of roasting.

• Provencal: Include tomatoes, herbes de Provence, and a drizzle of white wine or vermouth.

• Spicy: Toss the chicken in smoked paprika, cayenne, or harissa paste for a bold kick.

Dietary Adjustments

• Low-Carb: Swap potatoes for chunks of cauliflower or rutabaga.

• Vegan: Replace chicken with portobello mushroom caps or marinated tofu, and add extra olive oil for richness.

• Low-Sodium: Use herbs, garlic, and citrus to amplify flavor instead of extra salt.

Serving Ideas & Occasions

Chicken and potatoes are a perfect fit for:

• Family Dinners: Serve with a green salad or steamed broccoli for balance.

• Meal Prep: The dish reheats well and holds up for several days in the fridge.

• Dinner Parties: Present it in a cast iron skillet with fresh herbs — rustic and inviting.

• Cold Weather Comfort: Pair with a glass of red wine or warm apple cider on chilly evenings.

The crispy chicken skin, savory roasted garlic, and golden potatoes bring cozy, satisfying vibes to any table.

Nutritional & Health Notes

This chicken and potatoes recipe offers a smart balance of protein, complex carbohydrates, and healthy fats.

• Protein: Chicken thighs provide high-quality protein and essential B vitamins.

• Carbohydrates: Potatoes offer fiber, potassium, and slow-burning carbs for steady energy.

• Healthy Fats: Olive oil supports heart health and satiety.

For those watching calories, removing the chicken skin can reduce fat intake, though it sacrifices some flavor. Pairing this meal with a fiber-rich green vegetable adds extra nutrients and volume without adding many calories.

For portion control, aim for one chicken thigh and about 1 cup of potatoes per serving.

FAQs

Q1: Can I use boneless chicken thighs or breasts?

Yes, but boneless cuts cook faster. Reduce cooking time to 25–30 minutes and check for doneness early. You may want to par-cook the potatoes first to ensure they’re fully tender.

Q2: Why is my chicken skin not crispy?

Crispy skin requires a hot oven, dry chicken, and enough space in the pan. Make sure the chicken is patted dry and not overcrowded, and avoid basting or flipping mid-roast.

Q3: Can I add vegetables like carrots or onions?

Absolutely. Add carrots, onions, or Brussels sprouts during the last 20 minutes of roasting so they don’t overcook. Toss them in olive oil and herbs for even flavor.

Q4: How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven until warmed through to restore crispness — microwave reheating makes skin soggy.

Q5: Can I make this recipe ahead?

Yes, you can season everything and store it covered in the fridge for up to 24 hours before roasting. Let the dish sit at room temperature for 20 minutes before placing in the oven.

Q6: What potatoes work best?

Yukon Golds, fingerlings, and baby red potatoes hold their shape and develop a crispy exterior. Avoid russet potatoes — they can fall apart or turn mushy.

Q7: What’s the internal temperature for cooked chicken thighs?

Chicken thighs are fully cooked at 165°F, but for best texture and flavor, aim for 175°F–185°F. This breaks down connective tissue and makes the meat more tender.

Print