Easy Roasted Chicken and Potatoes
A simple, one-pan roasted chicken and potatoes recipe that delivers crispy, golden potatoes and juicy, flavorful chicken with minimal prep and cleanup. Ideal for busy weeknights.
Ingredients
- 1.5 lbs Chicken thighs or breasts, bone-in or boneless
- 1.5 lbs Yukon Gold or red potatoes, cut into chunks
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Dried rosemary (or thyme)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, toss the potato chunks with 1 tablespoon of olive oil, half the salt, and half the seasonings. Spread them out on the baking sheet, leaving space between pieces.
- In the same bowl, toss the chicken with the remaining olive oil, salt, pepper, and spices. Place the chicken pieces on the baking sheet, skin side up if using skin-on.
- Roast in the oven for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender. Flip the potatoes halfway through for even browning.
- Let rest for 5 minutes before serving. Optional: garnish with fresh herbs or a squeeze of lemon.
Notes
Avoid overcrowding the pan to ensure potatoes crisp up properly. Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.