There’s something incredibly comforting about the smell of chicken and potatoes roasting in the oven. It’s the kind of aroma that makes the whole house feel warm and inviting.

I first made this dish on a rainy Sunday afternoon when I wanted something simple yet satisfying, something that didn’t require a trip to the store. A quick scan of my pantry revealed the basics: chicken thighs, a bag of russet potatoes, olive oil, garlic, and a few herbs from the windowsill.

It turned into one of those “happy accidents” — the chicken came out perfectly golden and juicy, while the potatoes were crispy on the edges and fluffy inside. It was the sort of meal you want to keep making again and again.

And here’s the hook — this recipe isn’t just delicious, it’s flexible. Whether you’re cooking for a busy weeknight dinner, prepping a make-ahead meal, or hosting friends, it adapts beautifully to your schedule and taste.

Why I Love This Recipe

There are countless chicken and potato recipes out there, but here’s why this one stands out.

First, it’s unfussy. You’re not juggling multiple pans or complicated steps. It’s a one-pan wonder that makes your kitchen smell like you’ve been cooking for hours, when really, you’ve just let the oven do all the work.

Second, it’s deeply flavorful without requiring exotic ingredients. The magic comes from the combination of simple seasonings, the natural juices of the chicken basting the potatoes, and a roasting method that gives you the best of both worlds — tender meat and crispy spuds.

Lastly, it’s a true crowd-pleaser. Kids love it, adults love it, and even picky eaters can’t resist crispy potatoes and succulent chicken. I’ve made this for family dinners, casual gatherings, and even as part of a Sunday meal prep. Each time, it gets rave reviews.

Ingredients for Chicken and Potatoes Recipes

Here’s the thing — the beauty of this recipe is that you probably already have most of the ingredients in your kitchen. You don’t need to overcomplicate it; a few high-quality basics will carry the dish.

Chicken: Bone-in, skin-on thighs or drumsticks are my favorite for this recipe because they stay juicy and develop the best flavor. You can also use bone-in breasts, but keep an eye on the cooking time so they don’t dry out.
Potatoes: Russet potatoes roast beautifully with crispy edges, but Yukon Golds or even baby potatoes work just as well. The key is to cut them into even chunks for even cooking.
Olive Oil: Extra-virgin olive oil helps crisp up the potatoes and keeps the chicken skin golden.

Garlic: Fresh garlic cloves, smashed or minced, infuse the dish with deep flavor.
Fresh Herbs: Rosemary, thyme, or oregano pair beautifully with both chicken and potatoes. Fresh is best, but dried works too.
Seasonings: Salt, freshly ground black pepper, and a pinch of paprika or smoked paprika for depth.

Optional: A squeeze of lemon juice at the end to brighten the flavors.

I always encourage readers to use what they have — if you’ve got sweet potatoes instead of russets, use them. If you have fresh parsley but no rosemary, swap it in. The point is to make this recipe work for you.

How Much Time Will You Need

This recipe doesn’t rush you, but it also won’t keep you in the kitchen all night.

Prep time: Around 15 minutes to peel, chop, and season everything.
Cook time: 45–55 minutes, depending on the size of your chicken pieces and your oven’s accuracy.
Total time: Just over an hour, from pulling out ingredients to serving a golden, crispy, fragrant meal.

How to Make This Chicken and Potatoes Recipes

The beauty of this recipe is in its simplicity. Here’s the step-by-step guide:

Step 1: Prepare your ingredients
Wash and peel your potatoes (if desired), then cut them into even-sized chunks — about 1½ inches thick. Pat your chicken dry with paper towels to help the skin crisp up in the oven.

Step 2: Season generously
Place the potatoes in a large mixing bowl. Drizzle with olive oil, add salt, pepper, and paprika, then toss to coat. Do the same with the chicken, rubbing oil and seasonings all over, making sure to get some under the skin.

Step 3: Arrange in the roasting pan
Choose a large roasting pan or baking sheet with sides. Spread the potatoes evenly, leaving space for the chicken. Nestle the chicken pieces among the potatoes so the juices will drip onto them as they cook.

Step 4: Add flavor boosters
Scatter garlic cloves and fresh herbs over the pan. If you’re using rosemary, I like to tuck whole sprigs between the chicken pieces.

Step 5: Roast to perfection
Place the pan in a preheated oven at 425°F (220°C). Roast for 45–55 minutes, turning the potatoes once halfway through for even browning. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp.

Step 6: Rest and serve
Remove the pan from the oven and let the chicken rest for 5 minutes before serving. This helps keep the meat juicy. If you like, finish with a squeeze of lemon juice for brightness.

Substitutions

One of the joys of this recipe is its flexibility. If you don’t have one ingredient, you can almost always swap it for something else.

Chicken cuts: You can use boneless, skinless thighs or breasts for a quicker cooking time (about 30–35 minutes). Just keep the potatoes in the oven a bit longer if needed.

Potatoes: Sweet potatoes, fingerling potatoes, or even parsnips can step in for a twist on flavor.
Oil: If you’re out of olive oil, melted butter or avocado oil are great alternatives. Butter adds richness, while avocado oil holds up well at high heat.
Seasonings: Try Italian seasoning, Cajun spice mix, or even curry powder for a completely different flavor profile.

Best Side Dish of Chicken and Potatoes Recipes

While this dish is satisfying on its own, pairing it with the right side can take your meal from great to unforgettable. Here are three favorites:

Steamed green beans with butter and lemon — bright, fresh, and balances the richness of the chicken.
Simple garden salad — a crisp salad with lettuce, cucumbers, and a light vinaigrette adds freshness.

Garlic sautéed spinach — a quick stovetop side that’s both healthy and flavorful.

Serving and Presentation Tips

The first bite of any dish starts with the eyes, so I like to present my chicken and potatoes in a way that feels rustic yet inviting.

Instead of serving from the roasting pan, I transfer everything to a large, warm platter. Arrange the golden chicken pieces in the center, then surround them with the roasted potatoes. Tuck in a few sprigs of fresh herbs — rosemary and thyme look beautiful against the golden tones.

For an extra touch, drizzle a little of the pan juices over the top right before serving. It gives the chicken a glossy finish and keeps it looking irresistibly moist.

If you’re serving guests, place a lemon wedge beside each piece of chicken so they can squeeze it fresh at the table.

Tips and Tricks to Make This Recipe Even Better

The secret to making this recipe truly shine lies in a few small adjustments:

Dry the chicken skin: Moisture is the enemy of crispiness. Pat it dry thoroughly with paper towels before seasoning.
Don’t overcrowd the pan: If the potatoes are packed too tightly, they’ll steam instead of roast. Give them room to crisp up.
Flip the potatoes once: Turning them halfway through roasting ensures golden edges on all sides.

Add flavor layers: Tossing the potatoes in garlic powder, smoked paprika, or Parmesan before roasting creates deeper flavor.
Use high heat: Roasting at 425°F allows both chicken skin and potatoes to caramelize beautifully.

Common Mistakes to Avoid

Even simple recipes can go wrong if you’re not mindful. Here are the pitfalls to sidestep:

Using wet potatoes: If you rinse them after chopping, dry them completely before roasting.
Skipping the preheat: Putting chicken into a cold oven delays browning and affects texture.
Under-seasoning: Potatoes especially need a generous amount of salt to bring out their flavor.

Overcooking white meat: If you use chicken breasts, check for doneness earlier to avoid dryness.
Crowding everything: Remember, air circulation is key to crisping — use two pans if necessary.

How to Store It

One of the best things about this recipe is how well it keeps.

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating: For best results, reheat in the oven at 375°F until warmed through. This helps bring back the crispiness that microwaving can’t.
Freezing: You can freeze cooked chicken for up to 2 months, but potatoes tend to lose their texture after freezing, so I recommend making those fresh.

FAQ

Can I make this ahead of time?
Yes — you can season the chicken and potatoes up to a day in advance, then roast when ready to serve.

Can I use boneless chicken?
Absolutely. Boneless thighs work wonderfully, but reduce the cooking time to prevent overcooking.

What potatoes work best for roasting?
Russet and Yukon Gold are my favorites for crispy edges and fluffy insides.

Can I add vegetables to the pan?
Yes, just choose ones that roast well, like carrots, Brussels sprouts, or onions. Add them at the same time as the potatoes.

Why isn’t my chicken skin crispy?
This usually happens if the chicken wasn’t patted dry or the oven temperature was too low.