Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chicken and potato recipes

Chicken and Potato Recipes: A Comfort Food Staple

  • Author: Mammyrecipe
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Chicken and Potatoes recipe is the epitome of comfort food, combining tender, juicy chicken with crispy, golden potatoes, all roasted together in one pan. The chicken thighs, seasoned with a blend of thyme, rosemary, and garlic, are seared to golden perfection before being roasted with potato chunks that absorb all the savory flavors from the chicken. The addition of lemon wedges and a splash of chicken broth gives the dish a bright, aromatic finish. The combination of herbs, garlic, and the richness of the roasted chicken and potatoes makes this dish both hearty and satisfying, perfect for a cozy meal any time of year. The whole meal comes together effortlessly in one pan, making it both delicious and easy to clean up afterward.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (or any chicken part of your choice)
  • 4 medium potatoes, peeled and cut into chunks
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
  • 1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary)
  • Salt and pepper, to taste
  • 1 lemon, cut into wedges
  • 1/2 cup chicken broth (or white wine)
  • Fresh parsley (optional, for garnish)

Instructions

  • Preheat the oven to 400°F (200°C).
  • Prepare the potatoes:
    • Peel the potatoes and cut them into chunks.
    • In a large bowl, toss the potato chunks with 1 tablespoon of olive oil, salt, pepper, and half of the thyme and rosemary.
  • Season the chicken:
    • Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, and the remaining thyme and rosemary.
    • Heat the remaining 2 tablespoons of olive oil and butter in a large ovenproof skillet over medium-high heat.
    • Once the skillet is hot, add the chicken thighs, skin-side down. Cook for about 5 minutes until the skin is golden brown and crispy.
    • Flip the chicken over and cook for another 3-4 minutes.
  • Add the garlic:
    • Add the minced garlic to the skillet with the chicken and cook for 1 minute, until fragrant.
  • Add the potatoes and broth:
    • Add the seasoned potatoes around the chicken in the skillet.
    • Pour the chicken broth (or white wine) into the skillet.
    • Squeeze half of the lemon wedges over the chicken and potatoes. Add the remaining lemon wedges into the pan for extra flavor.
  • Roast in the oven:
    • Transfer the skillet to the oven and roast for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
  • Serve:
    • Once cooked, remove the skillet from the oven. Let the chicken rest for a few minutes before serving.
    • Optionally, garnish with fresh parsley for a touch of color and extra flavor.
    • Serve the chicken and potatoes with your favorite side or enjoy them as a hearty, one-pan meal.

Notes

  • Chicken Cuts: You can use bone-in, skin-on chicken thighs for extra flavor and juiciness. However, boneless, skinless chicken breasts or drumsticks can also be used if preferred. Just adjust the cooking time accordingly, as boneless cuts may cook faster.
  • Potato Type: Any type of potato will work for this recipe, but russet or Yukon Gold potatoes are ideal for roasting because they become soft and crispy. Waxy potatoes like red potatoes will hold their shape better but may not become as crispy.
  • Herb Variations: Fresh herbs are always a great choice, but dried thyme and rosemary work just as well if fresh isn’t available. You can also experiment with other herbs like oregano or sage for a different flavor profile.
  • Cooking Method: If you don’t have an ovenproof skillet, you can transfer the chicken and potatoes to a baking dish once the chicken is seared. Just make sure the potatoes are arranged evenly around the chicken.
  • Crispy Skin: To achieve a crispy skin on the chicken, make sure the skillet is hot before adding the chicken, and avoid overcrowding the pan. If the skin is not as crispy as you’d like, you can broil the chicken for a few minutes at the end of cooking to get it golden and crisp.
  • Leftovers: This dish keeps well in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to keep the skin crispy, or in a microwave for a quicker option, although the skin may lose its crispiness.
  • Broth Alternative: If you prefer a richer flavor, you can substitute chicken broth with white wine or even add a splash of cream for a creamy version.
  • Serving Suggestions: This dish pairs beautifully with a simple green salad, steamed vegetables, or a side of crusty bread to soak up the juices.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: per serving
  • Calories: 450-500 kcal
  • Sugar: 4g
  • Sodium: 400mg
  • Fat: 30g
  • Saturated Fat: 8g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 100mg

Keywords: Chicken, potatoes, comfort food, one-pan meal, roasted chicken, crispy skin, garlic, thyme, rosemary, oven recipe, family dinner, easy dinner, roasted potatoes, weeknight meal, savory recipe, hearty meal, lemon, garlic chicken, baked chicken, chicken thighs, potatoes recipe, simple recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mammyrecipe.com/chicken-and-potato-recipes-a-comfort-food-staple/