Name: One Pan Chicken and Potatoes Recipe
Ingredients: 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.

Ingredients

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.

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Instructions

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.

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.

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.

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.

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.

Nutrition

Serving Size: One Normal Portion
Calories: 480-550
Sugar: 8-10g
Sodium: 600-700mg
Fat: 25-30g
Saturated Fat: 5-7g
Carbohydrates: 35-40g
Fiber: 5-7g
Protein: 40-45g
Cholesterol: 120-140mg