You know those nights when you’re racing against the clock, the kids are hangry, and the last thing you want is a sink full of dishes? This roasted chicken and potatoes recipe has been my weeknight superhero for years – one pan, minimal prep, and maximum flavor. I still remember the first time I threw this together during a particularly chaotic Thursday. The smell of garlic and paprika filled the kitchen, the potatoes crisped up beautifully, and my then-picky seven-year-old actually asked for seconds. That’s when I knew this dish would become our family’s go-to. The best part? It’s practically foolproof. Just toss everything together, pop it in the oven, and let the magic happen while you set the table (or pour yourself a well-deserved glass of wine).
Why You’ll Love This Roasted Chicken and Potatoes Recipe
Trust me, this recipe is about to become your new best friend. Here’s why:
- One-pan wonder: Less cleanup means more time for that glass of wine I mentioned
- Crispy & juicy perfection: Golden chicken skin and tender potatoes in every bite
- Weeknight magic: From fridge to table in about an hour—no fancy skills needed
- Flavor bomb: That garlic-paprika marinade? It’ll make your kitchen smell like a five-star bistro
- Crowd-pleaser: Even my picky nephew devours this—and that’s saying something
The first time I made this, my husband asked if I’d been slaving away for hours. Little did he know I’d spent more time choosing my Netflix show than prepping dinner!
Ingredients for Roasted Chicken and Potatoes
Here’s everything you’ll need for this simple but magical one-pan meal:
- 6–8 bone-in, skin-on chicken pieces (I use a mix of thighs and legs—the skin keeps the meat juicy while it roasts)
- 1.5 lbs baby gold potatoes, halved (their creamy texture is perfect here—just slice the bigger ones into quarters)
- 2 tbsp olive oil (the good stuff—it makes all the difference)
- 2 tbsp tomato paste (this is our flavor secret weapon!)
- 4 garlic cloves, minced (fresh is best—none of that jarred stuff)
- 1 tbsp paprika (smoked if you want extra depth)
- 1 tsp each of onion powder, dried thyme, and salt
- ½ tsp black pepper (freshly cracked if you can)
- ½ tsp crushed red pepper flakes (optional, but I love the subtle kick)
- ½ cup chicken broth (helps create that amazing pan sauce)
- Fresh parsley, chopped (for that pretty finishing touch)
See? Nothing fancy—just pantry staples that transform into something spectacular. I always double check my ingredients before starting—nothing worse than realizing you’re out of garlic mid-recipe!
Equipment Needed for Roasted Chicken and Potatoes
You’ll just need a few basics for this recipe—nothing fancy! Grab a sturdy roasting pan (I love my trusty old metal one), a medium mixing bowl, and a meat thermometer to check that chicken’s perfectly done. That’s it—let’s get cooking!
How to Make Roasted Chicken and Potatoes
This is where the magic happens! Don’t let the fancy results fool you—the process couldn’t be simpler. Follow these steps, and you’ll have a golden, crispy masterpiece in no time.
Step 1: Prepare the Marinade
First, grab that mixing bowl and get ready to make magic. Whisk together the olive oil and tomato paste until they’re best friends—you want no lumps left. Then toss in all those gorgeous spices (paprika, thyme, onion powder, salt, pepper, and red pepper flakes if you’re feeling spicy) along with the minced garlic. Slowly pour in the chicken broth while whisking—it should look like a smooth, slightly thick liquid. I always taste a tiny bit on my finger at this point to adjust seasonings. More garlic? More paprika? Your call!
Step 2: Coat Chicken and Potatoes
Now for the fun part! Toss your chicken pieces and halved potatoes right into the roasting pan (I use a 9×13 metal pan—ceramic works too but may need extra cooking time). Pour that glorious marinade over everything and use your hands to massage it in. Get under that chicken skin if you can—this is where the flavor lives! Make sure every potato piece gets some love too. Spread everything out in a single layer—crowding means steaming, not roasting, and we want that crispiness!
Step 3: Roast to Perfection
Pop that beauty into a 400°F oven—middle rack, please! Set your timer for 30 minutes. When it dings, take the pan out (careful, it’s hot!) and flip those potatoes with a spatula. This is the golden rule for even browning. Back in the oven it goes for another 20-30 minutes until the chicken hits 165°F internally (use that thermometer—the juices should run clear) and the potatoes are fork-tender. Your kitchen will smell amazing right about now!
Optional: Broil for Extra Crispiness
If you’re like me and adore super crispy skin (who doesn’t?), turn on the broiler for just 3-5 minutes at the end. Watch it like a hawk though—that broiler can go from golden to black in seconds! I speak from experience after a few “extra crispy” mishaps. When it’s perfect, pull it out and let it rest for 5 minutes before serving. The wait is torture, but it helps the juices redistribute.
See? I told you it was easy! Now grab those plates—dinner’s ready!
Tips for the Best Roasted Chicken and Potatoes
After making this dish more times than I can count, I’ve picked up some foolproof tricks to guarantee perfection every time:
- Dry that chicken! Pat the skin thoroughly with paper towels before marinating—it makes all the difference for crispy skin (my husband calls this my “chicken spa treatment”).
- Thermometer is key—don’t guess when the chicken’s done. Insert it into the thickest part without touching bone. 165°F means juicy, safe meat every time.
- Room temp potatoes halve more evenly if you let them sit out for 30 minutes before cutting—no more flying potato chunks!
- Resist opening the oven except to flip potatoes—that heat loss is the enemy of crispiness.
Follow these, and you’ll get rave reviews guaranteed!
Ingredient Substitutions and Variations
This recipe is super flexible—here’s how I’ve tweaked it over the years when pantry staples run low or picky eaters demand changes:
- Potato swap: Sweet potatoes work beautifully (just cut them smaller since they cook faster). Yukon golds or red bliss potatoes are great too—I’ve even used fingerlings when feeling fancy!
- Chicken choices: Bone-in breasts work if you prefer white meat—just reduce cooking time by 10 minutes. For weeknights, sometimes I cheat with pre-cut chicken pieces (shh!).
- Spice adjustments: No paprika? Try smoked cumin. Not into heat? Skip the red pepper flakes entirely—my sister does this for her kids.
- Dietary tweaks: Use coconut oil instead of olive oil for dairy-free, and swap vegetable broth to make it fully plant-based (though you’ll miss that chicken goodness).
The beauty? It’s hard to mess up—experiment and make it yours!
Serving Suggestions for Roasted Chicken and Potatoes
Oh, the possibilities! While this dish shines on its own, I love rounding it out with a simple arugula salad (just toss with lemon and olive oil) or roasted green beans. And please—don’t skip the crusty bread for soaking up those glorious pan juices! My family fights over the last bits every time.
Storage and Reheating Instructions
Leftovers? Lucky you! Store cooled chicken and potatoes in an airtight container—they’ll keep beautifully in the fridge for 3-4 days. For longer storage, freeze portions for up to 2 months (though the potatoes lose some texture). When reheating, skip the microwave unless you like soggy skin—instead, pop everything back in a 350°F oven for 15-20 minutes until heated through. Pro tip: Add a splash of broth to prevent drying out. The chicken skin won’t be quite as crisp, but the flavor stays amazing!
Nutritional Information for Roasted Chicken and Potatoes
Each serving (about 1 piece of chicken with potatoes) clocks in around 530 calories with 32g protein. Remember: nutrition varies based on ingredients—especially if you go heavy on that delicious crispy skin like I do!
FAQs About Roasted Chicken and Potatoes
Here are the questions I get asked most about this one-pan wonder—along with my tried-and-true answers:
Can I use boneless chicken for this recipe?
Absolutely! Boneless thighs work great—just reduce cooking time by about 15 minutes since they cook faster. Chicken breasts tend to dry out, but if you must use them, keep the skin on and check early for doneness.
Why won’t my potatoes get crispy?
Three culprits: overcrowding the pan (spread them out!), skipping the flip halfway through (that’s your golden crispy window), and not roasting at high enough heat. Also—pat those potatoes dry after washing!
Can I prep this ahead for busy weeknights?
Yes! Mix the marinade and coat everything up to 24 hours ahead. Store covered in the fridge, then just pop the whole pan in the oven when ready. The flavors actually improve with a little marinade time!
What’s the best way to get that delicious pan sauce?
After removing the chicken and potatoes, scrape up those browned bits with the remaining juices—I add a splash of white wine or lemon juice for brightness. Drizzle it over everything before serving—pure gold!
Final Thoughts
There you have it—my foolproof roasted chicken and potatoes that never fails to impress. Give it a try this week and watch it become your new family favorite! I’d love to hear how yours turns out—leave a comment or rating below. Happy cooking, friends!
Print
50-Minute Roasted Chicken and Potatoes—Pure Crispy Delight
- Total Time: 1 hr 10 min
- Yield: 4–6 servings 1x
- Diet: Low Lactose
Description
Juicy roasted chicken with crispy potatoes, all cooked in one pan for an easy family dinner.
Ingredients
- 6–8 bone-in, skin-on chicken pieces (legs + thighs)
- 1.5 lbs baby gold potatoes, halved
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 4 garlic cloves, minced
- 1 tbsp paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Whisk together tomato paste, olive oil, garlic, paprika, thyme, onion powder, salt, pepper, and chicken broth to make the marinade.
- Toss chicken and potatoes with the marinade in a roasting pan until evenly coated.
- Bake at 400°F (200°C) for 50–60 minutes until chicken is crispy and potatoes are tender, flipping potatoes halfway.
- Optional: Broil for 3–5 minutes for extra crispiness.
- Garnish with parsley and serve hot.
Notes
- For crispier skin, pat chicken dry before marinating.
- Adjust red pepper flakes to taste.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg