Speedy One-Pan Herb Chicken and Potatoes
This quick and easy recipe features tender chicken and potatoes seasoned with a savory herb blend, all cooked on a single sheet pan for minimal cleanup. It's a perfect meal for a busy weeknight.
Equipment
- Oven
- Large, rimmed baking sheet
- Parchment paper
- Tongs or Spatula
Ingredients
Main Ingredients
- 1.5 lbs Boneless, Skinless Chicken Thighs (or Breasts), cut into 1-inch pieces
- 1.5 lbs Baby Potatoes (or Yukon Gold), quartered or cut into 1-inch chunks
- 2-3 tablespoons Olive Oil
Seasonings
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Black Pepper or to taste
Garnish
- for garnish Fresh Parsley optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
- On the baking sheet, combine the chicken and potato pieces and drizzle with olive oil.
- Sprinkle all the seasonings over the chicken and potatoes.
Cooking
- Toss everything together on the baking sheet until evenly coated, ensuring a single layer for even cooking.
- Roast for 25-30 minutes, or until the chicken is cooked through and potatoes are tender.
- Halfway through, stir or flip the ingredients to promote even browning.
Serving
- Remove from the oven, garnish with fresh parsley if desired, and serve immediately.
Notes
For extra flavor, marinate the chicken in the oil and spices for 30 minutes before roasting. Adjust seasoning to your preference.