Creamy Crockpot Potato Soup Recipe

If you’re looking for a comforting, fuss-free meal that bursts with flavor and brings everyone to the table with smiles, you simply have to try this One Pan Baked Chicken and Potatoes. It’s a gorgeous combination of crispy, golden chicken thighs paired with tender, savory baby potatoes all roasted together in one pan. The herbs and spices create a mouthwatering aroma that fills your kitchen, making this dish both a joy to cook and even more delightful to eat.

Ingredients You’ll Need

These ingredients are wonderfully simple yet incredibly vital to the success of this dish. Each component plays a part in building layers of flavor, texture, and color that result in a perfectly balanced meal.

• Olive oil: Adds a lovely richness and helps everything roast to a beautiful golden brown.
• Bone-in, skin-on chicken thighs: These provide juicy, flavorful meat with delectably crispy skin.
• Baby potatoes: Their size ensures they cook evenly and get perfectly crisp edges while remaining fluffy inside.
• Red onion: Offers a gentle sweetness and slight tang as it caramelizes in the oven.
• Garlic cloves: Minced to infuse the dish with that classic, irresistible garlic aroma and flavor.
• Dried oregano: Brings a warm, earthy herbal note that complements the chicken superbly.
• Fresh thyme: Adds a bright, fragrant touch that’s perfect with roasted dishes.
• Paprika: Gives a mild smoky flavor and a beautiful pop of color.
• Salt and freshly ground black pepper: Essential for seasoning and enhancing every other ingredient.

How to Make One Pan Baked Chicken and Potatoes

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 425°F (220°C). Lightly oiling your baking pan is key — it prevents sticking and helps everything develop that lovely roasted finish.

Step 2: Combine All Ingredients

In a large bowl, toss the chicken thighs, baby potatoes, chopped red onion, garlic, olive oil, dried oregano, fresh thyme, paprika, salt, and pepper together. This step is where all those wonderful flavors mingle and start infusing each piece evenly, ensuring every bite is delicious.

Step 3: Spread and Roast

Lay the mixture out evenly on your prepared pan, making sure the chicken skin is facing up so it crisps nicely. Place it in the oven and roast for about 45 minutes, or until the chicken is cooked through and the potatoes are tender with golden edges.

How to Serve One Pan Baked Chicken and Potatoes

Garnishes

Fresh thyme sprigs are a classic garnish that not only look charming but also add a fresh, herbal note to the finished plate. A light sprinkle of flaky sea salt just before serving enhances the crispy skin and potatoes beautifully.

Side Dishes

This dish shines on its own but pairs wonderfully with a simple green salad dressed in lemon vinaigrette or steamed green beans for added color and crunch. A dollop of garlic yogurt or a tangy tzatziki can also elevate the flavors and add a creamy contrast.

Creative Ways to Present

For an inviting family-style meal, serve the chicken thighs and potatoes directly from the baking pan placed at the center of the table. Alternatively, plate individual servings with a garnish of finely chopped fresh herbs and a wedge of lemon to squeeze over for a bright finish.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator. The One Pan Baked Chicken and Potatoes will keep beautifully for up to 3 days, making it a perfect option for easy lunches or quick dinners later in the week.

Freezing

This dish freezes well, too. Cool the chicken and potatoes completely, then transfer them to a freezer-safe container or bag. They’ll last up to 2 months in the freezer. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for about 15-20 minutes to restore that crispiness on the chicken skin and rewarm the potatoes without drying them out. Avoid microwaving if you want to keep the textures just right.

FAQs

Can I use other types of chicken instead of thighs?

Yes! While chicken thighs are preferred for their juicy texture and skin crispiness, bone-in chicken breasts or drumsticks can be used, but adjust cooking times accordingly to ensure doneness.

What if I don’t have baby potatoes? Can I use regular potatoes?

Absolutely! Just cut regular potatoes into bite-sized pieces to mimic the size and cooking time of baby potatoes. This helps them cook evenly alongside the chicken.

Is it possible to make this recipe gluten-free?

Definitely! This recipe is naturally gluten-free as long as your spices and ingredients don’t contain any hidden gluten. Always double-check seasoning labels to be certain.

Can I add other vegetables to the pan?

Of course! Vegetables like carrots, bell peppers, or zucchini can be tossed in with the chicken and potatoes. Just keep in mind their cooking times to avoid over- or undercooking.

How can I make the chicken skin extra crispy?

Pat the chicken skin dry with paper towels before tossing with oil and seasonings. Also, placing the chicken skin-side up on the pan and roasting uncovered helps achieve that perfect crispy finish.

Final Thoughts

This One Pan Baked Chicken and Potatoes is the kind of recipe that feels like a warm hug from the inside out: simple, satisfying, and irresistibly delicious. It’s perfect for busy weeknights or relaxed weekends when you want comforting food without the fuss. I can’t wait for you to try it and make it your own go-to dinner!

Print