Easy to make One Pan Chicken and Potatoes roasted with tomatoes, garlic, and oregano! Ready in 35 minutes, this simple family meal is a healthy and delicious dinner that everyone will love.
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Simple yet delicious one pan chicken and potatoes recipe is a healthy dinner idea that is super cost-effective and just plain convenient!
Not to mention the everyone loves it, so it is a win-win all around.
All action happens in the same baking dish! It took me a while to take a leap of faith, mainly because I was concerned the meat would come out dry and vegetables overcooked. None of that happened.
Everything is then baked in the oven with juicy and tender results, plus the tiny tomatoes bursting with sweetness just tops it off. Even better one pan equals easy clean up!
Another major bonus is that leftovers can be used to pack lunches for the the next day.
- Chicken: You will need one pound of chicken breasts that are cut into 7-8 cutlets for even sooking.
- Baby potatoes: Also known as new potatoes they have a thinner softer skin and are lower in starch. You might find them called creamer potatoes, too!
- Tomatoes: Grape tomatoes aren’t as juicy as cherry tomatoes so they won’t be too runny or cause too much of a mess. However, their juice is what contributes to delicious sauce!
- Oil: A good quality olive oil enhances the flavors, the health benefits and prevents sticking of this one pan chicken recipe.
- Lemon: Fresh lemon juice is the best.
- Seasoning: Dried oregano, fresh garlic cloves, salt, and pepper are to die-for flavor combo.
- Garnish: A sprinkling of fresh parsley or dill liven this dish up with fresh taste.
How to Make One Pan Chicken and Potatoes
Quick to prep, then hands off in the oven, makes this a go-to weeknight favorite!
Add ingredients to baking dish: In large 9 x 13 baking dish, add potatoes, chicken, tomatoes, garlic, olive oil, lemon juice, oregano, salt and pepper.
Mix: Using your hands mix to combine and then level in a single layer.
Bake: Bake uncovered on the bottom rack of your oven for 30 minutes, then broil for 5 minutes.
Tips for Best Results
- Boneless and skinless chicken thighs are OK instead of chicken breast for this one pan chicken recipe.
- If you choose to use bone-in or skin-on chicken, you might need to adjust your cooking time. Cook the chicken a bit first and then add the potatoes and veggies.
- Regular size potatoes cubed into 2″ pieces, but only use yellow or red potatoes, not russet potatoes. Save russets for healthy mashed potatoes.
- Pat potatoes dry: This removes excess moisture so everything roasts vs. steams.
- Seasoning: Try Italian seasoning in place of dried oregano.
How to Store and Reheat
Store: Any leftovers can be stored in an airtight container up to 4 days. I find this one pan chicken recipe is the perfect size for a family of 4 one dinner.
Do not freeze. Potatoes just don’t freeze well because there is not enough fiber to help them hold up against the ice crystals.
Reheat: Broil for about 5-10 minutes, not too close to the broiler. Remove when warmed through. You can also pan fry them on a ceramic non-stick skillet on medium heat. No oil is necessary.
Yes. You want to make sure that your chicken is neither too thick nor too thin, and the veggies are cut in uniform-sized pieces for even cooking.
There’s no need to marinate the chicken ahead of time, but if you do have a bit of extra time, feel free to do so! My greek chicken marinade would compliment the flavors in this sheet pan.
The beauty of one pan meals are that it’s already complete but here are some vegetable side dishes that would compliment this dinner nicely. Try lemon kale salad, garlic green beans, or roasted cauliflower with parmesan cheese.
Leftovers keep well for 4 days covered in the refrigerator. Try cold leftovers on a salad for an easy lunch idea!
More Chicken Recipes to Try
- Roasted chicken thighs and potatoes
- Instant Pot chicken and potatoes
- Baked chicken and peppers
- One pot chicken quinoa
- Chicken with tomatoes and garlic
One Pan Chicken and Potatoes
- 1 1/2 lbs (4 cups) baby potatoes cut in halves
- 1 lb boneless & skinless chicken breasts cut into 7-8 cutlets
- 1 pint (2 cups) grape tomatoes
- 4 large garlic cloves grated
- 1/4 cup olive oil extra virgin
- 1 lemon juice of
- 2 tsp oregano dried
- 1 1/4 tsp salt
- Ground black pepper to taste
- 2-3 tbsp dill or parsley finely chopped
- Preheat oven to 425 degrees F.
- In large 9 x 13 baking dish, add potatoes, chicken, tomatoes, garlic, olive oil, lemon juice, oregano, salt and pepper. Using your hands mix to combine and then level in a single layer.
- Bake uncovered on a bottom rack for 30 minutes, then broil for 5 minutes.
- Remove from the oven, gently stir with a spoon and sprinkle with fresh dill or parsley. Serve hot.
- Store: Refrigerate in an airtight container for up to 4 days.
- Do not freeze. Potatoes just don’t freeze well.
- Reheat leftovers in the pan: Broil for about 5-10 minutes, not too close to the broiler. You can also pan fry them on medium heat. No oil is necessary.
- Potatoes: You can use regular size potatoes cubed into 2″ pieces. Yellow potatoes or red potatoes are the best. Do not use russet potatoes.