One Pan Chicken and Potatoes Recipe

One-pan meals are a weeknight dinner savior, and this One Pan Chicken and Potatoes recipe has become a firm favorite in our household. The beauty of it lies in its simplicity – minimal cleanup, maximum flavor, and a dish that pleases everyone from picky eaters to seasoned foodies. The combination of juicy chicken, tender potatoes, burst cherry tomatoes, and fragrant herbs creates a symphony of flavors that’s both comforting and vibrant. Honestly, the aroma that fills the kitchen as this dish bakes is enough to make your mouth water in anticipation. It’s a recipe that’s not only incredibly easy to throw together but also delivers impressive results every single time. If you’re looking for a hassle-free, delicious, and wholesome meal that’s ready in under 40 minutes, you’ve absolutely come to the right place. Get ready to discover your new go-to weeknight dinner!

Ingredients

This One Pan Chicken and Potatoes recipe shines because of its simple yet high-quality ingredients. Each component plays a crucial role in building the overall flavor profile and texture of the dish. Let’s break down each ingredient and explore why they are essential and if there are any potential substitutions you might consider.

• 1 1/2 lbs (4 cups) Baby Potatoes, cut in halves: Baby potatoes are the star carbohydrate in this dish, offering a delightful creamy texture and slightly sweet flavor. Their smaller size ensures they cook evenly alongside the chicken, and halving them is perfect for quick cooking and allowing them to soak up all the delicious flavors from the marinade. Why baby potatoes? Their thin skin means you don’t even need to peel them, saving you precious prep time. They also tend to hold their shape better than larger potatoes, preventing them from becoming mushy during baking.
  • Substitution Options: If you don’t have baby potatoes, you can certainly use other types. Yukon Gold potatoes, red potatoes, or even fingerling potatoes would work well. Just ensure you cut larger potatoes into roughly 1-inch pieces so they cook at a similar rate to the chicken and tomatoes. Russet potatoes could also be used, but their higher starch content might make them a bit drier; if using russets, consider soaking them in cold water for 30 minutes before cooking to remove some excess starch and improve texture. Sweet potatoes or yams could also be an interesting and slightly sweeter alternative, though they will cook a bit faster, so keep an eye on them.
• 1 lb Boneless & Skinless Chicken Breasts, cut into 7-8 cutlets: Chicken breast is a lean protein source that cooks quickly and absorbs flavors beautifully. Cutting the breasts into cutlets (thin slices) is key for this recipe. Thin cutlets ensure the chicken cooks through in the same amount of time as the potatoes and tomatoes, preventing dry chicken. They also become wonderfully tender and flavorful. Boneless and skinless chicken breasts are convenient and healthy, making this a lighter meal option.
  • Substitution Options: While boneless, skinless chicken breasts are ideal for speed and leanness, you could also use boneless, skinless chicken thighs for a richer, more flavorful, and slightly more forgiving option. Chicken thighs tend to stay moister during baking. If you prefer bone-in chicken, you could use bone-in, skin-on chicken thighs or drumsticks, but be aware that they will take longer to cook. You’ll need to increase the cooking time accordingly and ensure the chicken is cooked through to an internal temperature of 165°F (74°C). If using bone-in chicken, consider starting the potatoes a bit earlier in the oven before adding the chicken to ensure everything is cooked evenly. For a vegetarian twist, firm tofu or halloumi cheese, cut into slabs, could be used as a protein alternative, though cooking times would need adjustment.
• 1 pint (2 cups) Grape Tomatoes: Grape tomatoes bring a burst of sweetness and acidity to the dish. As they roast, they soften and their juices mingle with the olive oil and herbs, creating a delicious sauce. Their vibrant color also adds visual appeal to the finished dish. Grape tomatoes are convenient as they are small and require minimal prep – just a quick rinse!
  • Substitution Options: Cherry tomatoes are a perfect substitute for grape tomatoes. You could also use larger tomatoes like Roma or plum tomatoes, but you’ll need to halve or quarter them. For a deeper, roasted flavor, consider using sun-dried tomatoes (oil-packed, drained) in addition to or instead of fresh tomatoes, though remember sun-dried tomatoes are more intense in flavor, so use them sparingly. For a slightly different flavor profile, you could try using bell peppers, cut into chunks, alongside or instead of tomatoes. Roasted bell peppers offer a sweet and smoky taste that complements chicken and potatoes beautifully.
• 4 large Garlic Cloves, grated: Garlic is a foundational flavor enhancer in countless cuisines, and it’s no different here. Freshly grated garlic infuses the entire dish with its pungent and aromatic essence. Grated garlic disperses its flavor more evenly than minced or sliced garlic, ensuring every bite is garlicky goodness.
  • Substitution Options: Fresh garlic is definitely preferred for its robust flavor. However, if you’re in a pinch, you can use garlic powder. Start with about 1 teaspoon of garlic powder and adjust to taste. Roasted garlic cloves would also be a delicious, albeit more time-consuming, alternative. For a milder garlic flavor, you could use shallots, finely chopped. If you are not a fan of garlic, you can reduce the amount or omit it altogether, but it does contribute significantly to the overall flavor.
• 1/4 cup Olive Oil, extra virgin: Extra virgin olive oil is not just a cooking medium; it’s a flavor component in itself. It adds richness, healthy fats, and a subtle fruity note to the dish. Olive oil helps to roast the vegetables and chicken to perfection, creating a beautiful golden-brown crust. Extra virgin olive oil is preferred for its superior flavor and health benefits.
  • Substitution Options: If you don’t have extra virgin olive oil, you can use regular olive oil, avocado oil, or even melted coconut oil. These oils have neutral flavors and will work well for roasting. Butter could also be used for a richer flavor, or a combination of butter and olive oil. If you are trying to reduce the fat content, you could use a cooking spray, but the dish might not be as flavorful or brown as nicely.
• 1 Lemon, juice of: Fresh lemon juice provides a crucial element of brightness and acidity to balance the richness of the olive oil and the savory flavors of the chicken and herbs. Lemon juice tenderizes the chicken slightly and adds a zesty, refreshing note that lifts the entire dish.
  • Substitution Options: Fresh lemon juice is always best, but bottled lemon juice can be used in a pinch. Lime juice could also be used for a slightly different, but equally delicious, citrusy flavor. White wine vinegar or apple cider vinegar could also provide a touch of acidity, though they will have a different flavor profile than lemon juice. If you don’t have any citrus or vinegar, you can skip it, but the dish might taste a little less vibrant.
• 2 tsp Oregano, dried: Dried oregano brings a warm, slightly peppery, and distinctly Mediterranean flavor to the dish. Oregano is a classic herb that pairs wonderfully with chicken, potatoes, tomatoes, and garlic, creating a familiar and comforting aroma.
  • Substitution Options: Fresh oregano is even more fragrant and flavorful if you have it available. Use about 2 tablespoons of fresh oregano, finely chopped. Other Mediterranean herbs that would work well include dried or fresh thyme, rosemary, or marjoram. Italian seasoning blend could also be used as it typically contains oregano, thyme, and rosemary. For a different flavor profile, you could try using paprika (smoked paprika for a smoky note), or even a pinch of red pepper flakes for a touch of heat.
• 1 1/4 tsp Salt: Salt is essential for enhancing the flavors of all the ingredients in the dish. It brings out the natural sweetness of the tomatoes, the savoriness of the chicken, and the earthiness of the potatoes. It also helps to season the dish properly, ensuring it’s not bland.
  • Substitution Options: Different types of salt can be used, such as sea salt, kosher salt, or Himalayan pink salt. Adjust the amount of salt to your taste. If you are watching your sodium intake, you can reduce the amount of salt, but remember that salt is crucial for flavor. You can also use salt substitutes, but be mindful of their flavor profiles.
• Ground Black Pepper, to taste: Freshly ground black pepper adds a subtle warmth and a touch of spice to the dish. It complements the other flavors and enhances the overall complexity. Freshly ground pepper has a more pronounced flavor than pre-ground pepper.
  • Substitution Options: White pepper can be used as a milder alternative to black pepper. Red pepper flakes can be added for extra heat. A blend of peppercorns (black, white, pink, green) can also add depth of flavor.
• 2-3 tbsp Dill or Parsley, finely chopped: Fresh herbs, like dill or parsley, are used as a finishing touch to add a burst of freshness and vibrant green color to the dish. Dill has a slightly anise-like flavor, while parsley is milder and more grassy. Both herbs brighten up the dish and provide a lovely contrast to the roasted flavors.
  • Substitution Options: Fresh basil, chives, or cilantro could also be used as a garnish. Mint would be a more unconventional but interesting choice, especially if you want a brighter, more herbaceous flavor. If you don’t have fresh herbs, you can skip them, but they do add a lovely final touch. Dried herbs are not a good substitute for fresh herbs as a garnish; they are best used during the cooking process.

By understanding the role of each ingredient and considering potential substitutions, you can adapt this One Pan Chicken and Potatoes recipe to your preferences and what you have on hand while still achieving a delicious and satisfying meal.

Instructions

This One Pan Chicken and Potatoes recipe is incredibly straightforward, making it perfect for busy weeknights. Here’s a step-by-step guide to ensure perfect results every time. We’ll break down each instruction and offer tips for success.

1. Preheat oven to 425 degrees F (220 degrees C).
   • Why this temperature? 425°F (220°C) is an ideal temperature for roasting vegetables and chicken. It’s hot enough to ensure the potatoes become tender and slightly crispy on the edges, and the chicken cooks through quickly without drying out. This high heat also encourages caramelization, which enhances the flavors of all the ingredients.
   • Oven Accuracy: Oven temperatures can vary slightly. If you suspect your oven runs hot or cold, consider using an oven thermometer to ensure accurate temperature. If your oven tends to run hot, you might want to reduce the temperature by 25°F (15°C). If it runs cold, you might need to increase it slightly or extend the cooking time.
   • Preheating is Crucial: Don’t skip preheating! Putting the dish into a preheated oven is essential for even cooking and proper browning. A cold oven will result in unevenly cooked food and a longer cooking time.
2. In a large 9 x 13 baking dish, add potatoes, chicken, tomatoes, garlic, olive oil, lemon juice, oregano, salt, and pepper.
   • Baking Dish Size: A 9 x 13 inch baking dish is perfect for this recipe as it provides enough surface area for the ingredients to roast evenly in a single layer. If you use a smaller dish, the ingredients might be overcrowded, leading to steaming rather than roasting, and potentially longer cooking times. If you need to double the recipe, use two 9×13 inch dishes or a larger roasting pan.
   • Ingredient Order Doesn’t Matter (Much): The order in which you add the ingredients doesn’t drastically affect the outcome. However, adding the potatoes first and then layering the other ingredients on top can help ensure the potatoes are in direct contact with the baking dish for better browning.
   • Freshness Matters: Use fresh, good-quality ingredients for the best flavor. Fresh garlic, lemon juice, and herbs make a significant difference compared to their dried or bottled counterparts.
3. Using your hands, mix to combine and then level in a single layer.
   • Why Use Hands? Using your hands to mix the ingredients is the most efficient way to ensure everything is evenly coated with the olive oil, lemon juice, and seasonings. Your hands are also gentle and won’t mash the tomatoes or break up the chicken. Of course, if you prefer, you can use tongs or a large spoon, but hands are often the quickest and most effective tool in the kitchen.
   • Single Layer is Key: Arranging the ingredients in a single layer is crucial for roasting. Overcrowding the pan will cause steaming instead of roasting, resulting in soggy potatoes and chicken that doesn’t brown properly. If your baking dish is too crowded, use two dishes or cook in batches.
   • Even Leveling: Leveling the ingredients ensures even cooking. Try to distribute the potatoes, chicken, and tomatoes in a relatively even layer across the baking dish.
4. Bake uncovered on a bottom rack for 30 minutes, then broil for 5 minutes.
   • Bottom Rack for Roasting: Placing the baking dish on the bottom rack of the oven positions it closer to the heat source, promoting better browning and crisping of the potatoes. If your oven has hot spots, rotate the baking dish halfway through cooking to ensure even browning.
   • Uncovered Baking: Baking uncovered allows the moisture to evaporate, concentrating the flavors and promoting browning. Covering the dish would steam the ingredients, which is not what we want for roasting.
   • 30 Minute Bake Time (Approximate): 30 minutes is a guideline. Cooking times can vary depending on your oven, the size of your potatoes and chicken cutlets, and the thickness of your baking dish. Check for doneness around the 25-minute mark. The potatoes should be tender when pierced with a fork, and the chicken should be cooked through (internal temperature of 165°F/74°C).
   • Broiling for Browning: Broiling for the last 5 minutes is optional but highly recommended for achieving a beautifully browned and slightly crispy top. Broiling uses direct, intense heat from the top of the oven to quickly brown the surface. Keep a close eye on the dish while broiling, as it can burn quickly. Position the rack in the upper third of the oven for broiling, but not too close to the heating element to prevent burning.
5. Remove from the oven, gently stir with a spoon, and sprinkle with fresh dill or parsley. Serve hot.
   • Gentle Stirring: Stirring gently after baking helps to redistribute the juices and ensure all the ingredients are coated in the flavorful sauce. Be careful not to mash the potatoes too much.
   • Fresh Herbs as Garnish: Sprinkling with fresh dill or parsley adds a final touch of freshness, flavor, and visual appeal. Don’t skip this step! The fresh herbs brighten up the dish and complement the roasted flavors beautifully.
   • Serve Hot: This dish is best served hot right out of the oven when the potatoes are tender, the chicken is juicy, and the tomatoes are still slightly warm and burst with flavor.

Following these detailed instructions will guide you to create a perfectly cooked and incredibly delicious One Pan Chicken and Potatoes dish every time. Remember to adjust cooking times based on your oven and ingredient sizes and always check for doneness. Enjoy!

Nutrition Facts

(Approximate values per serving, based on estimated average ingredient values – actual values may vary)

• Servings: 4 servings
• Calories per serving: Approximately 480-550 calories

Detailed Breakdown (Approximate):

• Protein: 40-45g
• Fat: 25-30g (primarily from olive oil and chicken)
• Saturated Fat: 5-7g
• Cholesterol: 120-140mg
• Sodium: 600-700mg (can be adjusted based on salt used)
• Carbohydrates: 35-40g (primarily from potatoes and tomatoes)
• Fiber: 5-7g
• Sugar: 8-10g (naturally occurring sugars from potatoes and tomatoes)

Important Note: These are estimates. Actual nutritional values will vary depending on the specific ingredients used, portion sizes, and cooking methods. For more precise nutritional information, use a nutrition calculator app and input the exact brands and quantities of ingredients used.

This One Pan Chicken and Potatoes recipe provides a balanced meal with lean protein, healthy fats, and complex carbohydrates. It’s a relatively healthy and satisfying dinner option. To further reduce calories, you could slightly reduce the amount of olive oil or increase the proportion of vegetables.

Preparation Time

This recipe truly shines in its speed and simplicity. Here’s a breakdown of the preparation and cooking times:

• Prep Time: 10 minutes
  • This includes:
    • Washing and halving baby potatoes.
    • Cutting chicken breasts into cutlets.
    • Rinsing grape tomatoes.
    • Peeling and grating garlic.
    • Juicing lemon.
    • Measuring out dried oregano, salt, and pepper.
    • Chopping fresh herbs (dill or parsley).
• Cook Time: 30 minutes baking + 5 minutes broiling = 35 minutes
• Total Time: 10 minutes prep + 35 minutes cook = 45 minutes (Note: Recipe stated 35 minutes total, this might be slightly optimistic, 45 minutes is a more realistic total time from start to finish, including preheating oven).

This quick preparation and cook time makes this recipe ideal for busy weeknights when you need a delicious and healthy meal on the table fast.

How to Serve One Pan Chicken and Potatoes

This One Pan Chicken and Potatoes is delicious on its own, but you can easily elevate it and create a complete meal with simple accompaniments. Here are some serving suggestions:

• As a Complete Meal:
  • Enjoy it exactly as is! It’s a perfectly balanced meal with protein, carbohydrates, and vegetables all in one pan.
  • Garnish generously with fresh dill or parsley. A squeeze of extra fresh lemon juice just before serving can also brighten the flavors.
• With a Side Salad:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing is a classic pairing. The acidity of the vinaigrette cuts through the richness of the roasted chicken and potatoes.
  • Mediterranean Salad: Enhance the Mediterranean flavors by serving it with a cucumber and tomato salad with feta cheese and olives.
  • Arugula Salad with Lemon Vinaigrette: A peppery arugula salad with a simple lemon vinaigrette complements the lemon in the chicken and potatoes beautifully.
• With Bread:
  • Crusty Bread: Serve with crusty bread like baguette or ciabatta to soak up the delicious pan juices.
  • Garlic Bread: Garlic bread adds an extra layer of flavor and comfort.
  • Pita Bread or Flatbread: Warm pita bread or flatbread is perfect for scooping up the chicken, potatoes, and tomatoes.
• With Grains:
  • Quinoa or Couscous: For a heartier meal, serve over a bed of fluffy quinoa or couscous. These grains absorb the pan juices and add extra fiber and nutrients.
  • Rice: Plain white rice or brown rice are also good options, though less Mediterranean-inspired.
• Vegetable Sides (If you want even more veggies!):
  • Steamed or Roasted Asparagus: Asparagus cooks quickly and provides a vibrant green side dish.
  • Roasted Broccoli or Green Beans: Roast some broccoli florets or green beans alongside the chicken and potatoes (you might need to add them a bit later as they cook faster).
  • Sautéed Spinach or Kale: A quick sauté of spinach or kale with garlic and olive oil adds extra greens to your meal.

No matter how you choose to serve it, this One Pan Chicken and Potatoes recipe is a versatile and crowd-pleasing dish that’s perfect for any occasion, from a casual weeknight dinner to a simple weekend gathering.

Additional Tips for Perfect One Pan Chicken and Potatoes

To ensure your One Pan Chicken and Potatoes is a resounding success every time, here are five additional tips to keep in mind:

1. Don’t Overcrowd the Pan: We’ve mentioned this before, but it’s worth reiterating. Overcrowding the baking dish is the biggest mistake you can make when roasting. If the pan is too crowded, the ingredients will steam instead of roast, resulting in soggy potatoes and chicken that doesn’t brown properly. Ensure everything is in a single layer with some space around each piece. If necessary, use two baking dishes or cook in batches.
2. Pat the Chicken Dry: Before seasoning and adding the chicken to the baking dish, pat the chicken cutlets dry with paper towels. This removes excess moisture and helps the chicken brown beautifully in the oven. Dry chicken sears better and develops a more flavorful crust.
3. Season Generously: Don’t be shy with the seasonings! Salt, pepper, oregano, and garlic are the flavor base of this dish. Make sure to season the potatoes and chicken generously. Taste and adjust seasonings before baking if needed. Proper seasoning is key to bringing out the best flavors of all the ingredients.
4. Consider Marinating the Chicken (Optional): For even more flavorful and tender chicken, consider marinating it for 30 minutes to an hour (or even longer, up to overnight in the refrigerator). A simple marinade of olive oil, lemon juice, garlic, oregano, salt, and pepper will work wonders. Marinating not only adds flavor but also helps to tenderize the chicken.
5. Adjust Broiling Time Carefully: Broiling is a powerful tool for achieving a beautiful golden-brown crust, but it can quickly lead to burning if you’re not careful. Keep a close eye on the dish while broiling. Start with 3 minutes and check for browning. Add more time in 1-2 minute increments as needed, until you achieve the desired level of browning. The exact broiling time will depend on your oven’s broiler strength and the position of the rack.

By following these tips, you’ll be well on your way to mastering the art of One Pan Chicken and Potatoes and creating a consistently delicious and satisfying meal.

Frequently Asked Questions (FAQ)

Here are some common questions related to the ingredients in this One Pan Chicken and Potatoes recipe:

Q1: Can I use frozen chicken breasts?

A: While fresh chicken breasts are recommended for best texture and flavor, you can use frozen chicken breasts if you are short on time. Make sure to thaw them completely before cutting them into cutlets and cooking. Thawing can be done in the refrigerator overnight or using the defrost function on your microwave (follow microwave instructions carefully to avoid partially cooking the chicken). Ensure the thawed chicken is patted dry before seasoning and baking. Keep in mind that thawed chicken might release more moisture during cooking, so your dish might have slightly more liquid in the pan.

Q2: I don’t have baby potatoes. What other potatoes can I use?

A: As mentioned earlier, you can use other types of potatoes such as Yukon Gold, red potatoes, or fingerling potatoes. Cut larger potatoes into roughly 1-inch pieces to ensure they cook at a similar rate to the chicken and tomatoes. Russet potatoes can also be used, but they might be a bit drier; consider soaking them in cold water before cooking if using russets. Sweet potatoes or yams are also an option for a sweeter flavor, but they cook faster.

Q3: Can I use dried garlic instead of fresh garlic?

A: Freshly grated garlic is highly recommended for its robust flavor. However, if you are in a pinch, you can use garlic powder. Start with about 1 teaspoon of garlic powder and adjust to taste. Garlic powder will provide garlic flavor, but it lacks the pungent aroma and complexity of fresh garlic. If possible, always opt for fresh garlic for the best results.

Q4: I don’t have fresh lemons. Can I use bottled lemon juice?

A: Fresh lemon juice is preferred for its brighter and more vibrant flavor. However, bottled lemon juice can be used as a convenient substitute. Use the same amount as specified in the recipe. If you have access to fresh lemons, zesting a bit of lemon zest into the dish along with the juice will further enhance the lemon flavor.

Q5: Can I substitute dried oregano with another herb?

A: Yes, you can substitute dried oregano with other Mediterranean herbs such as dried thyme, rosemary, or marjoram. Italian seasoning blend, which typically contains oregano, thyme, and rosemary, is also a good option. If you prefer a different flavor profile, you could experiment with paprika (especially smoked paprika for a smoky note) or a pinch of red pepper flakes for heat. Fresh oregano, thyme, or rosemary can also be used – use about 2-3 times the amount of dried herbs when using fresh herbs.

These FAQs should address common ingredient-related questions and help readers feel more confident and informed when making this delicious One Pan Chicken and Potatoes recipe.

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