This Baked Chicken and Roasted Potatoes recipe is a true weeknight hero. Juicy, golden-brown chicken thighs seasoned to perfection and roasted right alongside crispy, tender potatoes — all in one pan, with minimal cleanup. It’s the kind of hearty, wholesome meal that the whole family gets excited about!
A Simple, Satisfying One-Pan Dinner
I genuinely make this recipe at least a couple of times a month. It requires very little prep, uses simple ingredients you probably already have on hand, and the whole thing comes together in one baking dish. That alone is worth celebrating! The chicken gets this beautiful crispy skin while staying incredibly juicy on the inside, and those potatoes? They soak up all that delicious seasoned dripping from the chicken and get perfectly golden and crispy on the outside and fluffy on the inside. It’s total comfort food — and it’s nutritious enough that you can feel really good about serving it to your family.
This is one of those recipes I keep in my back pocket for busy nights. If you love easy one-pan dinners like this, you’ll also want to check out my Crock Pot Pork Chops and my Creamy White Chicken Enchiladas. But honestly — this one might become your most-used weeknight recipe!
Frequently Asked Questions
Can I use boneless skinless chicken thighs instead?
You can! Bone-in, skin-on thighs are going to give you the most flavor and the best texture — that bone adds a ton of flavor and keeps the meat from drying out. But if you prefer boneless, just be aware your cook time will be a bit shorter. Start checking for doneness around the 30-minute mark.
Can I use chicken breasts instead of thighs?
Absolutely. Just keep a close eye on them. Chicken breasts can dry out more quickly than thighs so you’ll want to pull them out as soon as they hit an internal temperature of 165°F. I personally prefer thighs for this recipe because they are more forgiving and so much more flavorful!
What type of potatoes work best?
I like to use baby Yukon gold potatoes or small red potatoes because they roast up beautifully and hold their shape. You can also use russet potatoes — just dice them into roughly 1-inch cubes so they cook evenly alongside the chicken.
Can I add vegetables to the pan?
Yes! This recipe is very easy to customize. You can toss in some broccoli florets, sliced bell peppers, zucchini, or green beans. Just add heartier vegetables like carrots at the start and more delicate ones like broccoli or asparagus in the last 20 minutes of baking.
Can I make this ahead of time?
You can absolutely season and prep everything the night before. Just cover the baking dish tightly with foil and store it in the refrigerator overnight. When you’re ready to cook, just let it come closer to room temperature for about 15 minutes before putting it in the oven. You may need to add a few extra minutes to the baking time since everything is starting from a cold state.
How do I store leftovers?
Allow everything to cool completely and then store in a covered airtight container in the refrigerator for up to 3 days. Leftovers reheat really well — just pop them in the oven at 350°F for about 10-15 minutes or heat them in the microwave. The potatoes tend to crisp back up nicely in the oven!
Can this be frozen?
I don’t recommend freezing the potatoes as they can get a bit mushy when thawed. But the chicken on its own freezes well — just wrap it tightly and it will keep for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- bone-in, skin-on chicken thighs — this is my top choice for this recipe. The skin crisps up beautifully and the bone keeps the meat juicy and so flavorful. You can use bone-in drumsticks as well — just keep in mind the cook time may vary slightly.
- baby Yukon gold potatoes — these are perfect for roasting. Halve them so they get that gorgeous golden crust on the cut side. Red potatoes work great here too.
- olive oil — you’ll use this to coat both the chicken and the potatoes so everything roasts up nicely. Avocado oil is also a great swap here.
- garlic powder — a pantry staple that adds great flavor without any of the fuss of fresh garlic burning in the oven.
- onion powder — works together with the garlic powder to build a really savory, well-rounded seasoning base.
- smoked paprika — this is a key ingredient! It gives the chicken and potatoes that gorgeous deep color and adds a subtle smoky flavor that really makes this dish stand out.
- dried Italian seasoning — an easy all-in-one herb blend that adds so much flavor. You can substitute with a combination of dried oregano, thyme, and basil.
- salt and pepper — season generously! Proper seasoning is what takes this from good to great.
- fresh garlic — a few cloves tossed into the pan while everything roasts adds the most wonderful aroma and flavor. Use freshly minced or the jarred kind — whichever is easiest for you!
- fresh parsley — just a sprinkle over the top before serving brightens everything up and makes this look like something you’d order at a restaurant.
- lemon — a little squeeze of fresh lemon juice right at the end is totally optional but it really wakes up all the flavors. I love it!
How to Make Baked Chicken and Roasted Potatoes
Preheat your oven to 425°F. Spray a large 9×13-inch baking dish or a large rimmed sheet pan with nonstick cooking spray.
In a large bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon Italian seasoning, salt and pepper. Toss to coat evenly and then spread them out into your prepared baking dish in a single layer.
Pat the chicken thighs completely dry with paper towels — this is a really important step that helps the skin get nice and crispy! In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, 1 teaspoon salt and ½ teaspoon black pepper. Rub the remaining 1 tablespoon of olive oil all over the chicken thighs and then rub the seasoning mixture generously over all sides of the chicken.
Nestle the seasoned chicken thighs on top of the potatoes, skin-side up. Scatter the minced garlic around the potatoes in the pan.
Roast uncovered at 425°F for 40-45 minutes, until the chicken skin is deep golden brown and crispy and the potatoes are tender and roasted. The internal temperature of the chicken should reach 165°F on an instant read thermometer. If you want even more color on top, you can flip the broiler on high for the last 2-3 minutes — just keep a close eye on it so it doesn’t burn!
Remove from the oven and let it rest for about 5 minutes. Sprinkle with fresh chopped parsley and squeeze a little fresh lemon juice over the top if desired. Serve warm and enjoy!
Pro Tips for the Best Baked Chicken and Roasted Potatoes
- Pat your chicken dry! I can’t stress this enough. Using paper towels to thoroughly dry the surface of your chicken before seasoning it is the number one trick to getting that gorgeous crispy skin. Any moisture left on the surface will steam the chicken instead of roasting it.
- Don’t crowd the pan. Make sure your potatoes are spread out in a fairly even layer and aren’t piled on top of each other. Crowding the pan traps steam and your potatoes will end up soft instead of roasted and golden. If you need to, use two pans.
- Use a high oven temperature. 425°F is the sweet spot for this recipe. It’s hot enough to crisp up that chicken skin and get color on the potatoes without drying everything out. Don’t be tempted to lower the heat!
- Rest your chicken before serving. Just 5 minutes of resting time allows the juices to redistribute back through the meat. Skip this step and those juices run right out onto your plate!
- Season in layers. We’re seasoning both the potatoes and the chicken separately. This way every single bite — whether it’s chicken or potato — is packed with flavor all the way through. Don’t be shy with the seasoning!
What to Serve with Baked Chicken and Roasted Potatoes
Since your starchy side dish is already built right into this recipe, you really just need a simple vegetable to round out the meal. A crisp green salad with a light vinaigrette is always a great call. Steamed or roasted broccoli, Italian Green Beans, or some simple buttered peas would all be fantastic alongside this. And if you really want to go all out — some warm Garlic Bread or Butter Swim Biscuits would make this meal absolutely perfect!
Baked Chicken and Roasted Potatoes
Ingredients
Method
- Preheat your oven to 425°F. Spray a large 9×13-inch baking dish or rimmed sheet pan with nonstick cooking spray.
- In a large bowl, toss the halved potatoes with 2 tablespoons of the olive oil and all of the potato seasoning until evenly coated. Spread them out in a single layer in the prepared baking dish.
- Pat the chicken thighs completely dry with paper towels. In a small bowl, stir together all of the chicken seasoning ingredients. Drizzle the remaining 1 tablespoon of olive oil over the chicken thighs and rub to coat. Then rub the seasoning mixture generously over all sides of each chicken thigh.
- Nestle the seasoned chicken thighs on top of the potatoes, skin-side up. Scatter the minced garlic around the potatoes in the pan.
- Roast uncovered at 425°F for 40-45 minutes, until the chicken skin is deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F, and the potatoes are fork-tender and golden.
- For extra color and crispiness, turn the broiler to high and broil for 2-3 minutes at the end. Keep a close eye on it!
- Remove from the oven and allow to rest for 5 minutes. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice if desired. Serve warm.
