One-Pan Roasted Chicken and Potatoes - Fast and Beginner-Friendly Recipe

This is one of my weekly staples, and it’s easy to see why. All you have to do is toss all the ingredients together in an oven-safe dish and you can live your life as your food cooks. Yay for hassle-free recipes!

You can use boneless-skinless chicken thighs like I did in this video or bone-in with skin. It’s up to you really. Just be sure to bake the chicken for an additional 10 minutes, as bone-in takes a bit longer to cook all the way through. In terms of seasoning, use whatever you have on hand and that you like. It’s super customizable.

Pro tip: Use red, white, or yellow potatoes that have a thinner skin (as opposed to Russet), so you can save time not having to peel them.

Directions:

1. Preheat your oven to 450 F (230 C). Wash and cut your potatoes into equal-sized pieces, place in an oven-safe dish. Season with salt and dry oregano.

2. Season the chicken thighs to your liking and toss to coat them evenly. I used: salt and pepper, paprika, cayenne pepper powder, garlic powder, and cumin.

3. Heat up 2 cups of stock. You can use vegetable, chicken, beef, whatever you have on hand works! If you don’t have stock, you can use a bouillon like I did, and dissolve it into 2 cups of water.

4. Place the seasoned chicken thighs on top of the potatoes in the oven-safe dish, then add your warm stock. Cover the dish with aluminum foil and bake for 30 minutes, covered. (Bake for 40 minutes if you are using bone-in chicken.)

5. Optional: Remove the aluminum foil, set your oven to Broil on high and bake for an additional 3 minutes, uncovered, to get a golden and toasty top layer. Serve, and enjoy! ¡Buen provecho!

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