Recipe
One Pot Chicken & Potatoes
One sheet pan, a pile of chicken thighs, and potatoes that soak up every dripping. It is a low-mess roast that feeds a hungry crowd and leaves you with a single pan to wash. Salt, pepper, garlic, olive oil — this is proof you do not need a long marinade to eat well.
Ingredients
- 5-6 carrots, cut in 1-2 inch pieces5-6 carrots, cut in 1-2 inch pieces
- 328 chicken thighs
- Black ground pepperBlack ground pepper
- 16 tspground pepper or 5 cloves garlic, crushed
- Kosher saltKosher salt
- 3-4 Tbsp olive oil.3-4 Tbsp olive oil.
- 41 onion, cut in quarters
- 6-8 large potatoes, cut in quarters or halves6-8 large potatoes, cut in quarters or halves
- 15-20 garlic cloves, whole15-20 garlic cloves, whole
Instructions
- Preheat oven to 375F. Line a rimmed 12in x 18in baking sheet with foil or even better, parchment paper.Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.Pat dry chicken with paper towel.
- Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with salt, ground pepper and garlic.
- Drizzle with olive oil. Carefully toss everything to coat.
- Place in the oven and bake for 1 hour 20 minutes. Check for doneness -if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.
- Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.
Cook's notes
- Skin-on, bone-in thighs give the crispiest results; the skin also protects the meat while the potatoes get tender.
- Spread everything in a single layer so the chicken browns instead of steaming.
- Five minutes of broiling at the end adds color; watch carefully so garlic does not scorch.
Recipe questions
- Can I use breast instead of thighs?
- Thighs are the right choice here because they stay juicy at the longer roast time. If you swap breasts, pull them out earlier and finish the potatoes alone.
- Do the potatoes actually get crispy?
- They caramelize in the chicken drippings rather than crisping like fries — which is exactly what you want them to soak up. For extra color, toss them once halfway through.
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