Recipe Library
One-Pan Baked Chicken & Potatoes
Rosemary, thyme, and basil coat juicy chicken thighs that roast over thin slices of baby Yukon Gold potatoes. Garlic and lemon perfume the pan while the skin turns golden and crackling and the potatoes soak up every savory drop.
- Total
- 55 min
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 4
Nutrition per Serving
- Calories
- 347
- Protein
- 29g
- Carbs
- 30g
- Fat
- 13g
- Fiber
- 5g
- Sugar
- 3g
- Sodium
- 721mg
Ingredients
- 1 tablespoon dried rosemary
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried basil
- 1 teaspoon ground pepper
- 1/2 teaspoon paprika
- 2 pounds bone-in, skin-on chicken thighs (4 pieces)
- 1 teaspoon salt, divided
- 2 tablespoons olive oil, divided
- 24 ounces baby Yukon Gold potatoes, sliced 1/4-inch thick
- 2 large cloves garlic, thinly sliced
- 1 medium lemon, cut into wedges
Instructions
- Preheat oven to 400°F. Heat a large cast-iron skillet over medium-high heat for 5 minutes. Stir together rosemary, thyme, basil, pepper and paprika in a small bowl. Pat chicken dry and sprinkle evenly with 1/4 teaspoon salt and 1 tablespoon of the spice mixture.
- Add 1 tablespoon oil to the hot skillet; swirl to coat (use caution as the handle will be hot). Add the chicken, skin-side down; cook over medium-high heat, undisturbed, until golden brown and crisp on the bottom, 5 to 6 minutes. Flip and cook until lightly browned on the other side, about 2 minutes. Transfer to a plate.
- Meanwhile, toss together potatoes, garlic and the remaining 3/4 teaspoon salt, 1 tablespoon oil and remaining spice mix in a large bowl. Spread evenly in the hot skillet. Arrange the chicken, skin-side up, on top of the potato mixture.
- Bake until a thermometer inserted into the thickest portion of the chicken (not touching the bone) registers 170°F and the potatoes are tender, about 25 minutes. Remove from oven; let rest for 5 minutes. Serve with lemon wedges.