Who doesn’t love the simplicity of a one-pot meal? With this roasted chicken and potatoes recipe, you’ll enjoy a comforting, wholesome dinner with minimal cleanup.
Juicy, golden chicken paired with perfectly tender potatoes creates a complete meal that’s flavorful and satisfying. Here’s how this recipe comes together and why it deserves a spot in your rotation.
Why This One-Pot Recipe Works
This dish transforms everyday ingredients into a show-stopping meal. By roasting chicken and potatoes together in one skillet, the flavors combine beautifully, creating a dish that tastes far more complex than it is to prepare.
The chicken’s natural juices infuse the potatoes with savory richness, while a touch of paprika, thyme, and lemon zest adds a burst of flavor. The result? A hearty, satisfying dinner you’ll want to make again and again.
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Using a skillet instead of a roasting pan also gives the potatoes a delicious crusty texture. Plus, with fewer dishes to clean, you’ll save time and energy, making this a weeknight dinner hero.
Tips for Perfectly Roasted Chicken & Potatoes
- Choose the Right Chicken: Opt for a 4-pound whole chicken for even cooking and juicy meat. Smaller or larger chickens may require adjustments to the cooking time.
- Cut Potatoes Evenly: Slice Yukon Gold potatoes into 1-inch rounds for even roasting. Uneven cuts can lead to inconsistent cooking.
- Season Generously: Don’t skimp on the paprika, thyme, and lemon zest for maximum flavor. Massaging the seasoning into the chicken ensures it seeps deep into the meat.
For the best results, ensure the chicken is thoroughly dried with paper towels before seasoning to help the skin crisp up,
How to Make It Your Own
This one-pot recipe is easily customizable to fit your taste preferences or dietary needs:
- Vegetable Swaps: Replace the potatoes with sweet potatoes, carrots, or a mix of root vegetables for a different twist.
- Herb Options: Swap thyme for rosemary, sage, or parsley for a fresh herbal note.
- Spice It Up: Add chili powder or cayenne pepper for a touch of heat.
Pairing Suggestions for a Complete Meal
While this recipe is a complete dish on its own,you can elevate it by serving it alongside light sides or accompaniments:
- A Fresh Salad: A crisp green salad with a simple vinaigrette pairs perfectly with the rich chicken and potatoes.
- Crusty Bread: Use bread to soak up the savory drippings for an added treat.
- White Wine: A chilled glass of Chardonnay complements the dish’s flavors beautifully.
One-Pot Convenience for Busy Days
The beauty of this one-pot recipe lies in its simplicity. With everything cooking in a single skillet, prep and cleanup are a breeze.
It’s the perfect choice for busy weeknights or when you’re hosting guests and want to impress without spending hours in the kitchen.
Plus, the comforting aroma of roasted chicken filling your home makes it a crowd-pleaser every time.
Whether you’re cooking for family, friends, or just yourself, this roasted chicken and potatoes recipe proves that easy meals can also be incredibly delicious.
Easy Roasted Chicken with Potatoes One-Pot-Recipe
Equipment
- 12-inch oven-safe nonstick skillet with a tight-fitting lid
Ingredients
- 3 tablespoons vegetable oil divided
- 2 teaspoons minced fresh thyme
- 1½ teaspoons smoked paprika
- 1½ teaspoons grated lemon zest plus lemon wedges for serving
- 2½ teaspoons table salt divided
- 1 teaspoon pepper divided
- 1 4-pound whole chicken, giblets discarded
- 2 pounds Yukon Gold potatoes peeled, ends squared off, and sliced into 1-inch-thick rounds
Instructions
Prepare the Chicken:
- Adjust the oven rack to the lower-middle position and preheat to 400°F.
- Combine 2 tablespoons of vegetable oil, thyme, paprika, lemon zest, 1 teaspoon salt, and ½ teaspoon pepper in a bowl.
- Pat the chicken dry with paper towels. Using your fingers, gently loosen the skin from the breast and thighs. Rub the oil mixture over the chicken and underneath the skin onto the meat.
- Tie the chicken legs together with kitchen twine and tuck the wing tips behind the back.
Prepare the Potatoes:
- Toss the potatoes with the remaining 1 tablespoon oil, 1½ teaspoons salt, and ½ teaspoon pepper.
- Arrange the potatoes flat-side down in a single layer in a 12-inch oven-safe skillet. Place the skillet over medium heat and cook the potatoes, without moving them, until browned on the bottom, about 7–9 minutes.
Cook the Chicken and Potatoes:
- Place the prepared chicken, breast side up, on top of the potatoes and transfer the skillet to the oven.
- Roast until the chicken breast registers 160°F and the thighs reach 175°F, about 1 to 1 hour 45 minutes.
- Remove the skillet from the oven using potholders. Transfer the chicken to a carving board and let it rest while finishing the potatoes.
Finish the Potatoes and Serve:
- Cover the skillet handle with a potholder, return the potatoes to the oven, and roast until tender, about 20 minutes.
- Carve the chicken and serve with the potatoes and lemon wedges.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.