Ready in 35 minutes, this One Pan Chicken and Potatoes recipe is healthy, juicy, and foolproof family meal with zero cleanup. The perfect Mediterranean-inspired dinner for busy weeknights!
We also love this sheet pan chicken and veggies and spatchcock chicken on busy weeknights!
Why You’ll Love This Recipe
Simple yet delicious one pan chicken and potatoes recipe is a healthy dinner idea both adults and kids loved, and here is why your family will love it too:
- One pan, zero stress: Everything, chicken and veggies, cooks in the same baking dish. that means minimal prep and cleanup.
- Budget-friendly: 30 minute meal that doesn’t break the bank made with chicken breasts and baby potatoes that you likely have in your kitchen already.
- Foolproof results: I was concerned the meat would come out dry and vegetables overcooked, but this method yields juicy chicken and tender vegetables every time.
- Flavorful: Fresh lemon, garlic, and oregano create a Mediterranean vibe with zero marinating time required.
- Lunch-ready: One pan chicken and potatoes is perfect for a family of 4, but if you are cooking for 2, leftovers are perfect for a healthy desk lunch.
Reader’s Review
This was fantastic! Full of flavor, juicy and simple. I made the exact recipe and promptly saved it to my favorites!
Stacey
Ingredients for One Pan Chicken and Potatoes
- 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 black pepper are to die-for flavor combo. Don’t have dried oregano or garlic? Use homemade Italian seasoning or garlic powder instead.
- 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. I think rimmed baking sheet will work too.
Mix: Using your hands mix to combine and then level mixture 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
- Don’t overcrowd the pan: For the best “roast” (and to avoid steaming), make sure your ingredients are in a single layer. If you’re doubling the recipe, use two separate 9×13 dishes.
- Pat the potatoes dry: After washing and halving your potatoes, give them a quick pat with a paper towel. This helps the olive oil and spices stick better and encourages browning.
- Boneless skinless chicken thighs: You can also make this as roasted chicken thighs and potatoes if you prefer dark meat.
- 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: Cut them into 2-inch pieces, but only use yellow (Yukon Gold) or red potatoes. Their waxy texture holds up during the 30-minute bake, whereas russet potatoes tend to fall apart
- The final broil: Don’t skip the last 5 minutes of broiling! It’s the secret to getting those “blistered” tomatoes and a little golden color on the chicken.
Serving Ideas
This one-pan meal is a complete dinner on its own, but if you want to add some extra greens or a fresh crunch, these are my favorite pairings:
- Fresh salads: A light lemon kale salad or a simple green salad, or cucumber salad cuts through the heartiness of the potatoes.
- Steamed or Roasted Veggies: Saute garlic green beans while chicken and potatoes are in the oven.
- Bread: A crusty piece of Greek yogurt bread is perfect for soaking up the juices from the roasted tomatoes.
How to Store and Reheat
Store: Any leftovers can be stored in an airtight container in the fridge up to 4 days. I find this one pan chicken recipe is the perfect size for a family of 4 for 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.
I don’t recommend it. Frozen chicken releases too much water, which will “steam” the dish instead of roasting it.
The “secret” is the grape tomatoes! As they roast, they burst and release moisture, acting as a basting liquid for the chicken. Just be sure to stick to the 30-35 minute cook time.
More Chicken Recipes to Try
- Instant Pot chicken and potatoes
- Chicken stew
- Baked chicken and peppers
- Chicken with tomatoes
- Mediterranean chicken skillet
One Pan Chicken and Potatoes
Equipment
Ingredients
- 1 1/2 pounds baby potatoes, cut in halves (4 cups)
- 1 pound boneless skinless chicken breasts, cut into 7-8 cutlets
- 1 pint grape tomatoes, (2 cups)
- 4 large garlic cloves, grated
- 1/4 cup olive oil, extra virgin
- 1 lemon, juice of
- 2 teaspoons oregano, dried
- 1 1/4 teaspoons salt
- Ground black pepper, to taste
- 2-3 tablespoons 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy! What a great and easy recipe!
So glad you liked it! Easy and tasty is always the best combo!
Another winner! Easy and tasty. My family enjoyed it.
So happy it was a hit, Amanda! Easy and tasty is always a winning combo.