One Pan Chicken and Potatoes Recipe

Are you looking for a new one pan meal that’s first free but flavorful? I’ve got you covered with this family favorite one pan chicken and potatoes. Hey everyone it’s Yumna and as a mom I struggle with dinner time decisions too and I often find myself turning to this one pan chicken and potatoes recipe because it’s simple to make and it has everyone’s two favorite ingredients.

Why You’ll Love This

The chicken comes out perfectly juicy, the potatoes are wonderfully tender and the cleanup is surprisingly a breeze. I use a Middle Eastern marinade that I learned from my dad and it just gives this dish the best flavor. I just know you’re gonna love it.

Ingredients

• chicken thighs and drumsticks
• baby potatoes
• For the Marinade:
  • a fourth of a cup of olive oil
  • a fourth of a cup of lemon juice
  • a teaspoon of seven spice
  • a teaspoon of paprika
  • two teaspoons of salt
  • a teaspoon of black pepper
  • six cloves of garlic

Instructions

1. Let’s get started by mixing the marinade.
2. Add a fourth of a cup of olive oil.
3. Add a fourth of a cup of lemon juice.
4. Add a teaspoon of seven spice.
5. Add a teaspoon of paprika.
6. Add two teaspoons of salt.
7. Add a teaspoon of black pepper.
8. Add six cloves of garlic.
9. Whisk it all together.
10. Pat the chicken dry with paper towels.
11. Quarter the baby potatoes.
12. Use your hands to coat the chicken and the potatoes with that wonderful marinade.
13. Stick this in the oven at 400 degrees for 55 to 60 minutes.
14. Check on the chicken make sure the internal temperature is 165.
15. Broil it for an extra couple minutes just to make sure that the skin is nice and crispy.
16. Let the chicken rest for at least five minutes before you cut into it.

Cooking Tips

Before we add the marinade to the chicken it’s really important to make sure that the chicken is dry. So removing that excess moisture is gonna help the chicken really crisp up and make sure it doesn’t steam in the oven. We want it to roast and crisp up and not steam. This is the one part of the recipe but it’s very important you guys.

You can make this recipe with chicken breast and you can make it which is bone in chicken breast as well. Various you know different kinds of chicken. So the timing will differ a little bit but my preference is to use chicken thighs and drumsticks because it has the most flavor. It has an extra fat and the skin just gets nice and crispy and just makes it extra juicy.

Also it’s important to know that the skin on the chicken actually helps it from drying out too much. So if you have our experience dry chicken when you oven bake it keep the skin on. I promise you it’ll be more juicy.

I quarter these [potatoes] to make sure that they cook evenly and quickly.

Honestly using your hands is just the best way to do it. You can use a spoon but when you use your hands it just makes sure that that marinade gets coated on every single piece of potato and underneath the skin of the chicken and just all over which is kind of hard to do with a spoon.

At this point it’s really important to let the chicken rest for at least five minutes before you cut into it because letting the chicken rest is going to help all that juice redistribute and it just ends up making it more flavorful and more juicy.

Serving Suggestions

I like to take a little bit of the pan sauce and just drizzle it all over the chicken just to make sure that it gets extra juicy.

I’m going to add some potatoes for myself because honestly those potatoes get so tender and they take all the fat and all the flavor from the chicken so it’s just the perfect way to cook the potatoes whenever you’re having chicken.

It’s all mine. We’re ready to see step. So good.