Prep Time: 5 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 25 mins | Servings: 5 people
This is the perfect no-fuss dish for busy nights. Require little effort to throw together and comes out great always! A must try One-Pan Chicken and Potatoes.
Ingredients
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8 chicken thighs
6-8 large potatoes cut in quarters or halves
5-6 carrots cut in 1-2” pieces
1 onion cut in quarters
15-20 garlic cloves whole
1 tablespoon Kosher salt
1 teaspoon Black ground pepper
4 teaspoons garlic powder or 5 cloves garlic crushed
½ teaspoon paprika optional
3-4 tablespoons olive oil
How to make One Pan Chicken & Potatoes
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: With foil or parchment paper, line a rimmed 12 x 18-inch baking sheet.
Step 3: With a scrubber, rinse the potatoes and carrots thoroughly, slice them into smaller pieces, and pat dry with paper towels.
Step 4: Before adding the chicken to the prepared dish, pat them dry with paper towels. Add in the potatoes and carrots, onion, and garlic, then season with a tbsp salt, a tsp ground pepper, and 4 tsp garlic. Drizzle with 3 to 4 tbsp olive oil and carefully toss the ingredients to coat.
Step 5: Bake the chicken in the preheated oven for about an hour and 20 minutes. The dish is ready when the potatoes and chicken thighs are soft and easily pierced with a fork.
Step 6: Optional: Broil the chicken and potatoes for about 5 minutes to brown, watching them closely while broiling.
Step 7: When done, remove from the oven and enjoy right away in the baking dish. Alternately, transfer to a warm serving plate before serving.
Nutrition Facts:
Amount Per Serving: Calories 645 | Fat 38g 58% | Saturated Fat 9g 56% | Cholesterol 177mg 59% | Sodium 1601mg 70% | Potassium 1506mg 43% | Carbohydrates 38g 13% | Fiber 7g 29% | Sugar 4g 4% | Protein 36g 72% | Vitamin A 10445IU 209% | Vitamin C 31.3mg 38% | Calcium 117mg 12% | Iron 8.5mg 47%
Ingredients
- 8 chicken thighs
- 6-8 large potatoes cut in quarters or halves
- 5-6 carrots cut in 1-2” pieces
- 1 onion cut in quarters
- 15-20 garlic cloves whole
- 1 tablespoon Kosher salt
- 1 teaspoon Black ground pepper
- 4 teaspoons garlic powder or 5 cloves garlic crushed
- ½ teaspoon paprika optional
- 3-4 tablespoons olive oil
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: With foil or parchment paper, line a rimmed 12 x 18-inch baking sheet.
Step 3: With a scrubber, rinse the potatoes and carrots thoroughly, slice them into smaller pieces, and pat dry with paper towels.
Step 4: Before adding the chicken to the prepared dish, pat them dry with paper towels. Add in the potatoes and carrots, onion, and garlic, then season with a tbsp salt, a tsp ground pepper, and 4 tsp garlic. Drizzle with 3 to 4 tbsp olive oil and carefully toss the ingredients to coat.
Step 5: Bake the chicken in the preheated oven for about an hour and 20 minutes. The dish is ready when the potatoes and chicken thighs are soft and easily pierced with a fork.
Step 6: Optional: Broil the chicken and potatoes for about 5 minutes to brown, watching them closely while broiling.
Step 7: When done, remove from the oven and enjoy right away in the baking dish. Alternately, transfer to a warm serving plate before serving.
