One Pan Chicken and Potatoes
Bone-in chicken thighs and baby potatoes roasted together in a bold balsamic garlic marinade for an easy, flavor-forward one pan dinner.
Equipment
- 9x13-inch baking dish or sheet pan
- Small mixing bowl
- Instant-read thermometer
- Paper towels
Ingredients
- 6 chicken thighs, bone-in and skin-on Patted dry with paper towels before coating
- 1 lb baby potatoes, halved Cut to uniform size for even cooking; Yukon Gold or red potatoes also work
- 0.25 cup olive oil
- 2 tbsp balsamic vinegar Sub lemon juice and zest for a brighter flavor
- 4 cloves garlic Minced
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cumin
- 0.25 tsp coriander
- salt To taste
- black pepper To taste
- fresh parsley, chopped For garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs and potatoes dry with paper towels to help achieve crispier results.
- Place the chicken thighs and halved potatoes in a 9x13-inch baking dish or rimmed sheet pan.
- In a small bowl, combine olive oil, balsamic vinegar, minced garlic, paprika, garlic powder, onion powder, cumin, coriander, salt, and black pepper.
- Mix well until the marinade is fully combined.
- Drizzle the marinade evenly over the chicken and potatoes.
- Toss everything together to ensure the chicken and potatoes are thoroughly coated.
- Arrange the potatoes around or between the chicken pieces, avoiding placing them on top of the chicken so the skin can crisp properly.
- Bake uncovered for 50-60 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F (74°C) at the thickest part. Check at the 45-minute mark as oven temperatures vary.
- For extra crispy skin, broil for 3-5 minutes at the end of cooking. Watch closely as the balsamic sugars can brown quickly under the broiler.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
- Garnish with freshly chopped parsley and serve directly from the pan.
