One-pan chicken and potatoes with lemon and thyme is the perfect meal to feed the family when you’re short on time. Delicious juicy Chicken thighs with crispy potatoes cooked to perfection and seasoned with some smoked paprika, garlic, lemon, and fresh thyme. Who doesn’t love a no-fuss dinner option?
With just 5 minutes of prep and everything coming together in one large pan or dish, this chicken and potatoes recipe is a sure-fire winner for those busy weeknight dinners. Once prepped, pop it in the oven and it’s ready in under an hour!
Serve with your favorite grains and a side serving of green beans for a balanced and filling meal!
Comfort Food | Winter | One-Pot | Chicken
Table of contents:
How to Make One-Pan Chicken and Potatoes
Ingredients
- 35oz. (1 kg) chicken thighs or drumsticks
- 24oz. (700g) potatoes, cut into 1-inch cubes
- Salt and pepper (for seasoning)
- A few sprigs of fresh Thyme (for garnish)
For the sauce
- 6 cloves of garlic
- 2 Tbsp Extra Virgin Olive Oil
- Juice from 1 lemon
- 1 Tbsp Spanish La Vera Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp salt
- Cracked black pepper (to taste)
Equipment
Step-by-Step Instructions
- Preheat oven to 200°C / 400°F
- Place the chicken and potatoes in a large oven-safe baking dish. Add some fresh thyme to the chicken.
- Add sauce ingredients to a small bowl or jar, and whisk for 1 minute or until combined
- Drizzle the sauce over the chicken and potatoes
- Mix with your hands until the chicken and potatoes are coated with the sauce.
- Bake uncovered for 45-50 minutes until the potatoes are fork-tender, around halfway through ladle some of the sauce and juices over the chicken.
- Serve chicken and potatoes with your favorite leafy greens or steamed veg. Drizzle the chicken with sauce right before serving.
Cooking Tips and FAQs:
- Skin-on or skinless chicken thighs: It’s totally up to you on this one. Skinless are healthier, but skin-on chicken thighs crisp up wonderfully in the oven.
- Can other chicken cuts be used with this recipe? Chicken drumsticks or chicken quarters will also work great for this recipe and the cooking time will remain around the same always use a Meat thermometer to check the chicken is done).
- Your chicken is cooked when the thickest part of the chicken reaches an internal temperature of 165°F (74°C)
- Use your hands to combine ingredients: This will ensure that everything is well-coated and covered with flavor.
- Let chicken rest after cooking: Let the chicken rest for 5 minutes before serving. This allows the meat to retain its juiciness and absorb the sauce’s flavor.
- Does the chicken need to be marinated? Nope! We have great results making this recipe without marinating the chicken, however, if you have the time, marinating for an hour or two before cooking will give a flavor boost!
- How long does it keep? Chicken and potatoes are best served as soon as they are made. Store any leftovers in the fridge for up to 5 days in an airtight container. Leftover chicken should be reheated in the oven at 350°F for 20 minutes or so until warmed through.
- Potatoes: You can use any type of potatoes for this recipe. Small potato varieties such as baby potatoes are ideal. Red potatoes are also great for some extra color.
Origin of Chicken & Potatoes Recipe
Oven roasted Chicken and potatoes are a match made in heaven, and it’s no surprise that you’ll find various versions of this dish made in every corner of the Mediterranean.
That said, there are a few subtle clues found in the ingredients list (fresh thyme, smoked paprika) that would (perhaps) persuade most that this recipe would lean more toward Spain as its origin.
Classic Chicken and potato recipes
The oldest known recipe combining chicken and potatoes appears to date back to 17th-century Europe, particularly in French and English cookbooks. One of the earliest documented examples can be found in François Pierre La Varenne’sLe Cuisinier François (published in 1651, France), a foundational text of modern French cuisine.
Healthy Mediterranean Dinner Ideas
Eating the Mediterranean way isn’t difficult or expensive. At the core of Mediterranean cuisine, you’ll find a focus on unprocessed locally sourced fresh ingredients, cooked in a way to bring out the flavor, and this recipe is no exception.
Juicy chicken thighs (skin on or off, you decide) are combined with baby potatoes and a selection of spices, some good quality olive oil, and lemon juice. Herbs are some fresh thyme which smells amazing while cooked and adds a subtle layer of flavor.
One Pan Chicken
To make, this recipe is delightfully simple! It can easily be whipped up in one pan with around 5 minutes of prep (chop a few potatoes and make a sauce). Then it goes into the oven and is ready in a little under an hour, perfect for a busy weeknight dinner option.
Serving Suggestions
For a balanced meal, serve your Chicken and potatoes with your favorite leafy greens or steamed veg. Steamed green beans and squash work great and have lots of color. Another great option is to include spicy Mediterranean chicken as part of a rice or veggie bowl.
- Mediterranean Yellow Rice
- Baked Mediterranean Rice
- Mediterranean Roasted Veggie Bowls
- Tabbouleh Salad Recipe: Light, Refreshing, and Delicious
- Couscous (Different Types and How to Cook it in 5 Minutes)
- Moroccan Couscous With Roasted Veg And Tahini Dressing
For perfect fluffy steamed rice, check out this article on how to cook rice in the microwave in 15 minutes!
More Mediterranean Chicken Recipes
- One-pan Greek chicken thighs with roast veg
- Za’atar Chicken with Leek, Artichoke Hearts, and Kalamata Olives
- Baked Mediterranean Chicken Thighs
- Healthy Mediterranean Chicken in a Tangy Lemon, Oil, and Herb Marinade
- Balsamic Chicken with Lemon
- Creamy Tuscan Chicken
- Spanish-Style Chicken Thighs
- Healthy Baked Mediterranean Chicken Thighs | Easy Sheet Pan Recipe
- One-Pot Italian Chicken Thighs
- Harissa Chicken
Nutrition Facts
| Servings: 4 | |
| Amount per serving | |
| Calories | 462 |
| % Daily Value* | |
| Total Fat 22.5g | 29% |
| Saturated Fat 5.6g | 28% |
| Cholesterol 135mg | 45% |
| Sodium 166mg | 7% |
| Total Carbohydrate 36.6g | 13% |
| Dietary Fiber 5.6g | 20% |
| Total Sugars 3.4g | |
| Protein 32.7g | |
| Vitamin D 0mcg | 0% |
| Calcium 56mg | 4% |
| Iron 2mg | 13% |
| Potassium 1329mg | 28% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
One-Pan Chicken and Potatoes with Lemon and Thyme
Equipment
- Oven-Safe Casserole Dish
- Cooking tongs
- Chef Knife
- Garlic press
- Wooden Cutting Board
Ingredients
- 35 oz. 1 kg chicken thighs or drumsticks
- 24 oz. 700g potatoes, cut into 1-inch cubes
- Salt and pepper for seasoning
- A few sprigs of fresh Thyme for garnish
For the sauce
- 6 cloves of garlic
- 2 Tbsp Extra Virgin Olive Oil
- Juice from 1 lemon
- 1 Tbsp Spanish La Vera Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp salt
- Cracked black pepper to taste
Instructions
- Preheat oven to 200°C / 400°F
- Place the chicken and potatoes in a large oven-safe baking dish. Add some fresh thyme to the chicken.35 oz. 1 kg chicken thighs or drumsticks, 24 oz. 700g potatoes, cut into 1-inch cubes, A few sprigs of fresh Thyme, Salt and pepper
- Add sauce ingredients to a small bowl or jar, and whisk for 1 minute or until combined6 cloves of garlic, 2 Tbsp Extra Virgin Olive Oil, Juice from 1 lemon, 1 Tbsp Spanish La Vera Smoked Paprika, 1 tsp Ground Cumin, 1 tsp Garlic Powder, 1 tsp salt, Cracked black pepper
- Drizzle the sauce over the chicken and potatoes
- Mix with your hands until the chicken and potatoes are coated with the sauce.
- Bake uncovered for 45-50 minutes until the potatoes are fork-tender, around halfway through ladle some of the sauce and juices over the chicken.
- Serve chicken and potatoes with your favorite leafy greens or steamed veg. Drizzle the chicken with sauce right before serving.
Video
Notes
Cooking Tips and FAQs:
- Skin-on or skinless chicken thighs: It’s totally up to you on this one. Skinless are healthier, but skin-on chicken thighs crisp up wonderfully in the oven.
- Can other chicken cuts be used with this recipe? Chicken drumsticks or chicken quarters will also work great for this recipe and the cooking time will remain around the same always use a Meat thermometer to check the chicken is done).
- Your chicken is cooked when the thickest part of the chicken reaches an internal temperature of 165°F (74°C)
- Use your hands to combine ingredients: This will ensure that everything is well-coated and covered with flavor.
- Let chicken rest after cooking: Let the chicken rest for 5 minutes before serving. This allows the meat to retain its juiciness and absorb the sauce’s flavor.
- Does the chicken need to be marinated? Nope! We have great results making this recipe without marinating the chicken, however, if you have the time, marinating for an hour or two before cooking will give a flavor boost!
- How long does it keep? Chicken and potatoes are best served as soon as they are made. Store any leftovers in the fridge for up to 5 days in an airtight container. Leftover chicken should be reheated in the oven at 350°F for 20 minutes or so until warmed through.
- Potatoes: You can use any type of potatoes for this recipe. Small potato varieties such as baby potatoes are ideal. Red potatoes are also great for some extra color.
