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.
We also love this sheet pan chicken and veggies on busy weeknights!
Table of contents
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.
Ingredients Needed
- 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 spice 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.
FAQs
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
- Baked chicken thighs recipe
One Pan Chicken and Potatoes
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Quick question.
When putting in into the oven does the baking time changes based on the amount of chicken? or should leave it in the oven for the same amount of time? I adapted the recipe for 1 person (200 g of chicken)
It should stay the same, but you may want to check on it before it’s done to ensure as recipe has not been tested with a smaller amount.
I wanted to test this for a friend who’s a mom, very busy and not big on cooking. Ridiculously easy, delicious, and healthy! A+.
I used chicken breasts. Just squashed them a bit so they were more uniform in thickness.
I popped the potatoes into a bag, poured in a bit of oil, S& P, shake-a-shake. Spread them on the sheet and used the same bag for the tomatoes – less oil and just a bit of salt. Rubbed a bit of oil over the breasts before baking.
The lemon juice finish, such a nice touch.
I was worried about the chicken being dry. I never buy breasts for that reason.
Nope, Fork tender and flavoursome. A few of my bigger potato pieces were a bit under, but I’ll take that over dry chicken. Just realized I missed the broil step. I’ll try that next time
Kid friendly and I’d make this for friends. Easy. Tasty.
Once again Olena delivers!!
So happy to hear Margaret!
This was really yummy & easy!! I modified and added cherry tomatoes, peppers, broccoli and it was loved by all!! Thank you!!
Sounds like the perfect additions, so glad you your family enjoyed it!
Easy and tasty dish, love it!
Awesome, happy to hear!
It was fast and tasted good, I increased the recipe for my bigger family and they really enjoyed it. I had no leftovers.
Thank you so much for this recipe! Our son has celiac and ulcerative colitis so I have to cook with simple ingredients. He said it was the most delicious thing he had eaten in a long time. Xox
So happy to hear this Susan!
Cooked this for the first time tonight and it was fantastic. Beautiful, too. I used boneless skinless thighs and tripled the recipe on a full sheet pan. Added some fresh rosemary and thyme and reduced the dried oregano a bit.
Awesome! Glad you enjoyed it Amy!
I made this recipe tonight and it turned out amazing. Both my wife and I absolutely loved it ??
Yay! So happy to hear this Garry!
My broiler does not work, can I do this recipe in just the oven?
Sure.
Love this ! Very tasty and just enough for the 2 of us .
Fantastic! Glad you enjoyed the recipe, Nina.