One Pan Roasted Chicken and Potatoes
This One Pan Roasted Chicken and Potatoes recipe is the perfect weeknight meal. Simply toss the chicken thighs and potatoes with oil, lemon juice and my homemade spice blend for a deliciously simple dinner.
If you’re a sauce girlie like me, top this dish with a drizzle of my irresistible homemade yogurt sauce. It takes everything to the next level. Plus, it adds a nice cooling flavor to the spice blend. Recipes are listed below with ingredients.
Why You’ll Love This Recipe
High-quality chicken. This recipe calls for high-quality bone in, skin on chicken thighs from Smart Chicken. If you’re new here, Smart Chicken is the reason I stared eating chicken again after 9 years without! Smart Chickens are fed high quality diets, never given antibiotics or hormones and are humanely handled.
Air chilled difference. Smart Chicken is also air chilled versus water chilled. This means the chicken is cooled in air versus water after processing. Resulting in more tender chicken that isn’t soggy and full of water like other brands can be.
This recipe was sponsored by Smart Chicken. While I was compensated for my time, all opinions are my own!
Recipe Ingredients
- Chicken: This recipe calls for 2 lbs. of bone in, skin on chicken thighs from Smart Chicken. Option to use drumsticks instead.
- Potatoes: This recipe calls for 1.5 lbs. of yellow baby potatoes. Slice them in half.
- Oil: You’ll need avocado oil for this recipe. Option to use olive oil instead.
- Lemon: This recipe calls for fresh squeezed lemon juice. Fresh squeezed makes huge difference.
- Spice blend: Combine kosher salt, smoked paprika, garlic powder, dry ground mustard, black pepper, and cayenne pepper.
Variations
Remove the spice. Option to omit the cayenne pepper if you do not like spicy flavors.
Swap the paprika. Also, you can swap regular paprika for smoked paprika. However, smoked paprika adds great depth of flavor.
Add the yogurt sauce. If you’re feeling extra saucy, top this dish with a drizzle of my homemade yogurt sauce. It’s so good! Instructions below.
How to Make
Preheat the oven to 400 degrees Fahrenheit. Pat the chicken and potatoes dry with a clean kitchen towel or paper towels. This promotes extra crispy skin. Add the chicken and potatoes to a rimmed oven-safe baking dish that can hold everything.
Mix the Sauce
Combine the avocado oil, fresh squeezed lemon juice, kosher salt, smoked paprika, garlic powder, dry ground mustard, black pepper and cayenne pepper. Mix well. Drizzle this sauce over the chicken and potatoes. Use your hands to make sure everything is well coated.
Bake
Bake uncovered for 55-65 minutes or until the chicken juices run clear and the potatoes are fully cooked through. Broil for 2-3 minutes for extra crispy skin!
The chicken should reach an internal temperature if 165 degrees Fahrenheit to ensure doneness. Cooking time will slightly vary based on the size of the chicken thighs.
Make Yogurt Sauce
Add whole milk Greek yogurt to a bowl. Add the extra virgin olive oil, fresh squeezed lemon juice, grated garlic, kosher salt and water. Option to add more water until the sauce reaches your desired thickness.
Assemble
One the chicken has rested for 5-10 minutes drizzle everything with the yogurt sauce. Serve and enjoy.
Frequently Asked Questions
Yes! You can use drumsticks instead. If you use chicken breasts the cooking time will vary. You’ll need to cook it for less time.
Sure! Option to try whatever spices you enjoy most.
Leftover chicken and potatoes can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat the leftovers in the microwave until warmed through.
If you make the yogurt sauce, leftovers can be stored in separate airtight container in the refrigerator for up to 3-4 days.
Other Chicken Recipes to Consider Trying
- Pan Roasted Feta Chicken
- Oven Baked Chicken Thighs
- Crispy Baked Chicken Thighs
- Air Fryer Chicken Drumsticks
- Air Fryer Chicken Cordon Bleu
- Buffalo Chicken Sliders with Gorgonzola Slaw
One Pan Roasted Chicken and Potatoes
Equipment
- 1 baking dish 9 x 13
Ingredients
Chicken and Potatoes
- 2 lbs. chicken thighs, bone-in, skin-on, Smart Chicken
- 1.5 lbs. baby potatoes
- ¼ cup avocado oil
- 2 tablespoons lemon juice, fresh squeezed
- 1.5 teaspoons kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon dry ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 1 tablespoon parsley, chopped small as garnish
Yogurt Sauce
- 1 cup whole milk Greek yogurt
- 1.5 tablespoons lemon juice, fresh squeezed
- 1.5 tablespoons extra-virgin olive oil
- 1 clove garlic, grated or minced
- kosher salt, to season, about 1/2 teaspoon
- 1 tablespoon water, plus more based on preferred thickness
Instructions
How to Make
- Preheat the oven to 400 degrees Fahrenheit. Pat the chicken and potatoes dry with a clean kitchen towel or paper towels. This promotes extra crispy skin. Add the chicken and potatoes to a rimmed oven-safe baking dish that can hold everything.
Mix the Sauce
- Combine the avocado oil, fresh squeezed lemon juice, kosher salt, smoked paprika, garlic powder, dry ground mustard, black pepper and cayenne pepper. Mix well. Drizzle this sauce over the chicken and potatoes. Use your hands to make sure everything is well coated.
Bake
- Bake uncovered for 55-65 minutes or until the chicken juices run clear and the potatoes are fully cooked through. Broil for 2-3 minutes for extra crispy skin!The chicken should reach an internal temperature if 165 degrees Fahrenheit to ensure doneness. Cooking time will slightly vary based on the size of the chicken thighs.
Make Yogurt Sauce
- Add whole milk Greek yogurt to a bowl. Add the extra virgin olive oil, fresh squeezed lemon juice, grated garlic, kosher salt and water. Option to add more water until the sauce reaches your desired thickness.
Assemble
- Once the chicken has rested for 5-10 minutes drizzle it with the yogurt sauce and chopped fresh parsley. Enjoy!
