One Pot Chicken & Potatoes

One Pot Chicken & Potatoes, simple & delicious dinner idea. Just toss in the baking dish with seasoning & roast! By LetTheBakingBeginBlog.com

People kept asking me if  you can use other parts of the chicken to make the One Pot Meal {Drumsticks & Potatoes}, so I decided to make it with thighs and show you that it works just as wonderful. This time I added a whole lot of garlic & one chopped up onion, because I later made gravy with the drippings leftover from the chicken. Should l tell you that it was aah-mazing?!

One Pot Chicken & Potatoes, simple & delicious dinner idea. Just toss in the baking dish with seasoning & roast! By LetTheBakingBeginBlog.com

One Pot Chicken & Potatoes

4.6 from 11 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Entree
Serves: 4 servings

Ingredients

  • 8 chicken thighs
  • 6-8 large potatoes, cut in quarters or halves
  • 5-6 carrots, cut in 1-2 inch pieces
  • 1 onion, cut in quarters
  • 15-20 garlic cloves, whole
  • Kosher salt
  • Black ground pepper
  • 4 tsp ground pepper or 5 cloves garlic, crushed
  • ½ tsp paprika (optional)
  • 3-4 Tbsp olive oil.

Instructions

  1. Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper.
  2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
  3. Rinse the chicken under running water & also pat dry with paper towel.
  4. Add chicken, potatoes and carrots, onion & garlic to the lined baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Toss everything to coat.
  5. Place in the oven and bake for 1 hour 20 minutes. Check for doneness, if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
  6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.
  7. Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

One Pot Chicken & Potatoes, simple & delicious dinner idea. Just toss in the baking dish with seasoning & roast! By LetTheBakingBeginBlog.com

 

Join 3,000 other food lovers enjoying weekly recipes.

Comments

Leave a comment

Rate this recipe:  

  • Oksana

    Can you make a separate post on how to make the gravy using the left over juice? I would love to make this meal along with the gravy! Thanks!

    · Reply
    • Next time I make this dish, I will try to take pictures and make a post about it 🙂 meanwhile, you can go to olgasflavorfactory.com and she has a post on how to do it as well 🙂

      · Reply
      • mick

        I want to try this but do you cook the meal on a baking sheet or in baking dish? Would it make a difference if you cooked the meal in either one?

        · Reply
        • I don’t think it makes a difference as long as you spread them far enough from each other. If everything’s too close together, the potatoes will never get crispy 🙂

          · Reply
      • Amanda

        Hi,

        I’m not really a fan of dark meat so I wanted to try it with chicken breasts instead. I understand that they aren’t as juicy though. Should I add some water to the pan or something in order to keep them from drying out or sticking? What are your thoughts on black truffle salt or white truffle oil? I was thinking of adding the tiniest bit (barely a smidge) of the black truffle salt instead of regular salt, what do you think? I feel like it might be the best idea ever or completely ruin the dish by over powering it. Also, what are your thoughts on butter instead of oil?

        · Reply
    • Kadee

      Hi, can I use russet potato for this recipe? Anyone?

      · Reply
  • Simple and GORGEOUS! Chicken and potatoes are probably one of my favourite things to eat and always a huge hit with the family! Pinning it. 🙂

    · Reply
    • You can never go wrong with meat & potatoes))

      · Reply
  • Victoria

    Add a bag of frozen peas on top for the last 20 minutes. It is a great color addition. My family loves this dish and it so easy!!!!

    · Reply
    • That sounds like a great idea! I bet some frozen broccoli would do the same thing! Thanks for the idea!

      · Reply
  • I love recipes with simple ingredients that taste so good. Chicken and potatoes is one of my go to meals 🙂 I like it with out the gravy. That way the next day I can mix spaghetti with the juices!

    · Reply
    • Spagetti & juices! Yum! I like how you think 😉

      · Reply
  • Marysya

    this was delicious and a quick meal for several days for a working mom. Thanks!

    · Reply
  • This was amazing. The chicken came out golden — I did turn on the broiler for about a minute. Perfection. While I’m sure this would be just as awesome without my additions, I did add some fresh chopped rosemary and a little lemon zest to the seasoning before tossing. It totally elevated the gravy, too. Wasn’t a strong lemon flavor, just a brightness to the taste.

    · Reply
  • […] One Pot Chicken and Potatoes | Let the Baking […]

    · Reply
  • Kym

    do you cook it covered or uncovered

    · Reply
  • This is wonderful! I have MS and was looking for something easy enough to prepare for dinner last night. Some days are good (as far as being on my feet) but yesterday wasn’t one of them. This fit the bill – not a whole lot of prep and I could rest while it was cooking. The flavor was fantastic! I added a bit of rosemary to the seasonings and then used a lemon-pepper blend instead of all the straight pepper. I halved the recipe because there’s just the 2 of us, thinking I’d get 2 meals out of it. Nope! It was so good that we ate 2 pieces of chicken each! Hubby says this is definitely a keeper and even the kitties loved the taste of the gravy I made from the drippings. Thank you!

    · Reply
  • Gail

    Can you use chicken breast…would prefer white meat.

    · Reply
    • You can try, but you run the risk of them being on the dry side.

      · Reply
  • Hayley

    Are they boneless thighs? Or bone-in?

    · Reply
    • I used bone-in, but either bone-in or boneless can be used.

      · Reply
  • […] here at Worth Cooking {pin it} Baked Chicken on a Bed of Root Vegetables @ Right At Home {pin it} One Pot Chicken (thighs) and Potatoes @ Let The Baking Begin {pin it} Roasted Chicken (whole) and Root Vegetables @ Simple Bites {pin it} One Pan Crispy Chicken […]

    · Reply
  • Georgia

    It was very good, but I didn’t end up with any broth at the bottom. I followed your recipe but used chicken breasts instead. Could that be why?

    · Reply
    • Yes, chicken breast is naturally dryer than dark meet. Thanks for using my recipes Georgia!

      · Reply
  • Steff

    Looks supper tasty! Are there onions in there or have you tried adding them? Also when you say ground pepper or garlic can you use both? And last question…..skin on or off? Thanks cant wait to try!

    · Reply
    • Thanks Steff!
      Yes you can definitely use both garlic and the ground pepper. Skin on if you want maximum flavor. If you’re watching your figure, you can do it without the skin. Good luck! 🙂

      · Reply
  • […] Tuesday — One pot chicken thighs and potatoes […]

    · Reply
  • Northern Homeland | Whole30 Challenge

    […] One Pot Chicken, Potatoes, and Veggies (I added sweet potatoes) […]

    · Reply
  • Mick

    My sister made this and her husband had thirds, he thought it was delicious. Question though, According to the recipe it mentions a baking sheet at first then it says to put in a baking pan? I think it means a baking pan not a baking sheet? How did you make the gravy? Can’t wait to try this.

    · Reply
    • Sheet and pan are pretty much the same thing, according to me haha. So just use a jelly-roll sheet pan or whatever else baking platform you have 🙂

      For the gravy, here’s a good recipe by a fellow blogger. Just use the pan drippings and add enough chicken broth to bring it to the 2 cups of liquid it calls for.
      http://www.olgasflavorfactory.com/miscellaneous/the-best-turkey-gravy/

      · Reply
  • Question- on pinterest it say s 5 cloves of garlic. Here it says 15-20. Which is accurate and do you mince it to drizzle on top? This looks delicious, planning on making it Thursday for the boyfriend and myself yummy!

    · Reply
    • Hi Alana!
      I like eating whole roasted garlic and that’s why I included 15-20 cloves. If you don’t eat whole roasted cloves, than mince 2-3 cloves and toss the potatoes with them, it will just flavor the potatoes 🙂 Enjoy!

      · Reply
  • Ali

    Hello Marina,
    just wanted to tell you, this dish is really good. I made it today for dinner and my whole family gobbled it so quick and they were very happy. (I am not big fan of garlic, but I used the amount from the recipe and the flavor was delicious.) Thank you for the recipe.
    My goal is to try all the recipes you posted. Keep up the good recipes coming. I love to cook and try new food that other people LOVE to make.

    · Reply
    • Ali, that’s awesome! Thanks so much for such wonderful feedback!

      · Reply
  • This was ABSOLUTLY DELICIOUS! My kitchen smelled sooooo good! My husbands only concern was eating the roasted garlic with the skin on….did not like it! Are we suppose to peel the garlic first? Or leave the skin on? Recipe does not state which one. Thank you, Leslie

    · Reply
    • Thanks Leslie! I am happy my recipe agreed with your tastebuds!
      I apologize for not specifying, yes the garlic is to be peeled before adding.

      · Reply
  • srb

    Saw this recipe on pinterest and thought I would give it a try. The dish got a thumbs up from the family. Hubby went back for seconds. Thanks for sharing.

    · Reply
    • coll

      do u peel the potayoes

      · Reply
      • You can peel them or not, up to you 🙂 Sometimes I peel them, sometimes I don’t feel like doing it so I don’t.

        · Reply
        • Karla Mendoza

          Can I use vegetable oil instead of olive oil?

          · Reply
          • yeap 🙂

  • Thirfty Thursdays | The Official Stork Craft Blog

    […] eaters) these are actually delicious (Do we hear angels singing?).  Take a look at our favourites here, here, and […]

    · Reply
  • ONE POT CHICKEN & POTATOES - CHIC AND COILY

    […] My new fascination is definitely one pot meals so this one is a major win. The recipe was provided by Let The Baking Begin . […]

    · Reply
  • Amy

    It’s funny, Mom was sitting at the table this morning fretting over dinner. she wanted chicken and she wanted easy. I went on Pinterest & one of the first things to pop up is this delicious sounding recipe! Can’t wait to try it tonight! Especially all that garlic!!!!

    · Reply
    • You will love it! Thanks for your comment Amy!

      · Reply
  • Karla Mendoza

    I made this today and it was so good. I’m definitely making it again but I think my stove might call for less time cause my potatoes were a little to dry and I had no juice left over at all. Not even 1 drop lol. I used a baking dish so everything was piled up on top of each other, maybe that’s why? 🙂 but it taste sooo good.

    · Reply
    • Hi Karla,
      I am not sure why you had no juice leftover because usually there’s a lot of it. Did you use the same proportions of potato to meat ratio as in the recipe? But now that I think of it, I wonder if the potatoes just absorbed it all because they were all surrounded by the meat – which is not a bad thing, you know 🙂 Try roasting this on a larger pan some time and see how crispy and yet juice your potatoes and chicken will be 🙂 Thanks for your feedback Karla! come and check my other recipes 🙂

      Marina

      · Reply
      • Karla Mendoza

        Thank you so much I love that you respond so fast. Awesome I will try it on a baking sheet next time. Thank you again my son and husband loved it!

        · Reply
    • sherri

      Marina, I am so glad you said all of your ingredients were piled on top of each other. I just put this in the oven and everything was on top of the chicken. I am using a baking sheet. It already smells so good. I may have to remove the veggies and then broil the top of the chicken to get it crispy. We’ll see 😉

      · Reply
  • One of my favorite recipes from your Blog!. Love, love that it’s SOO simple and family is Happy:O)..

    · Reply
    • Minimal effort=maximum result – my formula for happiness too lol

      · Reply
  • […] One Pot Chicken & Potatoes […]

    · Reply
  • Toni Henderson

    Thanks so much for the recipe. My family loves it because it taste wonderful. I love it because it’s so easy.

    · Reply
    • Thanks Toni! This is definitely a wonder dish 🙂

      · Reply
      • Tanya

        Hi marina,

        I’m going to try your recipe tonight. I’m looking forward to it. Just one question? Have you ever tried this in a crock pot? I’m gone all day and I hate waiting an hour and a half for dinner when I get home late at night. Is this something that could cook for 6-10 hours?

        · Reply
  • carol

    Will this work with drumsticks?

    · Reply
  • stacy

    What if you chicken is not thawed? Can you use it frozen?

    · Reply
  • brittany

    We had this for dinner tonight and it was fantastic! Thanks for sharing it!

    · Reply
  • Chantal

    I have this in the oven now, but I didn’t use any kind of gravy/juice. Is it going to turn out right?

    · Reply
  • 전세계의 최신 영어뉴스 듣기 - 보이스뉴스 잉글리쉬

    […] time and energy by serving this recipe for simple chicken, potatoes and veggies all baked from one pot. The flavors mesh together as they bake, your mouth […]

    · Reply
  • Shauna

    Hello, I’m trying this recipe tonight. How long would you recommend cooking if I’m using boneless skinless thighs? Thank you for the recipe!

    · Reply
    • It would be about the same amount of time, just start checking with a fork for tenderness (chicken thigh) around 1 hour 10 minute mark.

      · Reply
  • […] One pot chicken and potatoes with green beans […]

    · Reply
  • […] Monday: One pot chicken thighs with green beans added […]

    · Reply
  • patty

    I have a question I don’t have a baking sheet just a glass pan. Will that be ok to use ?

    · Reply
    • A glass pan would be fine, but if you use the listed amount of ingredients there would probably not be enough space to spread them enough to get the potatoes crispy. So you can use a glass dish but for best results it’s likely best to half the ingredients for crispiness. Or just use the baking dish and use the full amount of ingredients if you don’t care for the potatoes to be crispy.

      · Reply
  • Catherine Trammell

    I have just prepared this dish and stuck it in the oven. I just want to tell you all that this smells so very good. My whole house smells wonderful. We can’t wait to eat it. Thank you so much for your recipe and I’ve subscribed to your news.

    · Reply
  • […] delicious, and easy. This recipe from Let The Baking Begin Blog takes only 5 to 10 minutes to prep, and then you can sit back and relax while your oven does the […]

    · Reply
  • Anona Davis

    Could you make this into a crock pot recipe?

    · Reply
  • What am I going to eat? – erinswhole30

    […] One Pot Chicken and Potatoes – I’m intrigued by the amount of garlic in this one! […]

    · Reply
  • One Pan Roasted Chicken & Vegetables - Don't Sweat The RecipeDon't Sweat The Recipe

    […] adapted from letthebakingbegin […]

    · Reply
  • Karla

    Made this recipe last nigh. It was delicious! Thanks for the recipe.

    · Reply
  • melissa

    Can Turkey thighs be substituted in this recipe?

    · Reply
  • Day 4 – erinswhole30

    […] #3 – One Pot Chicken and Potatoes, Tomato Basil […]

    · Reply
  • […] ONE POT CHICKEN @Let the Baking Begin! […]

    · Reply
  • Tip
    Elena

    I made this Friday night using 4 drums and thighs. I prepared it Thursday night, covered the pain with plastic and let it sit in the fridge overnight. THAT I think intensified the flavor. Put it in the oven the next night around 5:30 for hour and a half, then upped temp to 424 for an additional 10 min to carmelize the vegetables. IT WAS DELICIOUS! I the garlic cloves added a nice depth without overpowering. My husband, who can be very wary when I try something new, practically licked his plate clean. I’m going to make this again and again – also try with split breasts too, but I think the darker meat of the thighs and legs handle the long cook and high temp better without drying out. Words cannot express how utterly delicious, tasty, flavorful and rich this utterly SIMPLE recipe was.

    Try prepping night before and letting everything marinate overnight. I think you’ll be even happier next time you make it.

    · Reply
    • Diane F

      Did you add the olive oil also ?

      · Reply
    • Thank you for such wonderful feedback! I think the meat would definitely benefit from marinating overnight, but the potatoes might not, since they have a tendency to brown if left out for too long. So marinating the meat from night before and then adding the potatoes right before baking might be the best way to go 🙂

      · Reply
  • Tip
    Donna Carney

    I made this x2 in crockpot, added chicken broth, used split breast and cooked on high for 4 hrs. It was great!

    · Reply
  • Maria

    Hello! I am going to make this tonight for dinner. I was just wondering if it comes out to garlicky with all of the garlic used.. Thank you!!

    · Reply
    • Hi Maria,
      Because the garlic is not pressed it is not overpowering at all. I just like the roasted garlic cloves, especially smashed with a fork on a piece of toasted bread 🙂

      · Reply
      • Maria

        Thank u sooo much!! 🙂

        · Reply
  • Hi, I am going to fix this tonight and I have a convection roast setting on my oven and am wandering if anyone has tried that or if I should just do the bake setting. My husband saw the recipe and wanted me to add some fresh broccoli and asparagus too. I am wandering when I should add those because I don’t think they will take as long as the potatoes and chicken. Thanks

    · Reply
    • I think you should add them about 20 minutes before the chicken and potatoes are done baking. I haven’t done this myself, but think that it enough time for the asparagus and broccoli to roast.

      · Reply
  • 21 Delicious One-Pot Chicken Dinners : Eat-Best.com

    […] This version cooks everything on a baking sheet, but a dutch oven would work too. Get the recipe. […]

    · Reply
  • 21 Delicious One-Pot Chicken Dinners : Grandmas Cooking

    […] This version cooks everything on a baking sheet, but a dutch oven would work too. Get the recipe. […]

    · Reply
  • Ok, I hope ours comes out good. It is in the oven now. Should have read the comments before starting. First, We didnt perfectly peel the garlic, and we also smashed them. Oops. We used boneless thighs. We cut up 4 baker russet potatoes, large chunks but smaller than quarters. And about 7 carrots ( our daughter really loves carrots ) and a medium sized yellow onion. We put it all in a huge mixing bowl, ground Sea Salt on it and Cracked Pepper, drizzled with olive oil and tossed. Then we split the batch. Put half in a freezer Ziploc and half in a glass baking casserole dish. I set the timer for 80 minutes, but I predict it may take longer because the ingredients are piled up a bit. Fingers crossed! It smells delicious!

    · Reply
  • One Pot Chicken & Potatoes

    […] Find the recipe at letthebakingbeginblog.com […]

    · Reply
  • […] Via: letthebakingbeginblog.com […]

    · Reply
  • One Pot Chicken & Potatoes - Hair & Beauty Pinterest

    […] Via: letthebakingbeginblog.com […]

    · Reply
  • 18 Of The Most Delicious Things You Can Do To Chicken Thighs | LOLFOLLOWS

    […] Recipe here. […]

    · Reply
  • Tea

    This sounds right up our alley! However, hubby is now on a low-carb restriction so I was wondering if we could use rutabaga or turnips instead of potatoes. If so, what size should we cut them and how should the baking time be adjusted?

    · Reply
    • Hi Tea,
      I’m sorry I’ve never worked with rutabaga or turnips, so I can’t give you any guidance there 🙁

      · Reply
      • Tip
        Tea

        We did it. Hubby, who is the cook, bought a ‘baga the size of a newborn’s head and diced it. We used the baby carrots already in our fridge. The ‘baga turned out pretty soft, so a 2 inch cube would have been better. The baby carrots were great. We had no juices for gravy (just oil left) and a little problem with sticking, plus burned corners in the foil-lined pan. Still, we hoovered this up and it’s gonna be made again! Thank you for an easy-to-make delicious dish!

        · Reply
        • Hi Tea,
          I’m happy to hear that you guys enjoyed this dish! To prevent the sticking, try using parchment paper. That stuff is awesome for dishes like these that like to stick.

          · Reply
    • Tea, this would be even more delicious with turnips and rutabagas. Cut them about the size you see in Marina’s potatoes. They will cook at about the same rate. (I know from experience making root vegetable hash.) Check them after an hour of cooking. Parsnips and celeriac would be good additions, too, as would yams.

      · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • I have mine in the oven right now and oh man! If this tastes even half as good as it smells, I may just die and go to food heaven! I’m trying this recipe for my blog, and I’ll be sure to send my readers over here to try it for themselves!! Thank you so much for sharing this!! Feel free to stop by and visit me!
    Myhouseholddisorder.wordpress.com

    · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • Ashley

    As a new mom to a 3 month old, dinners that I can prep during my little guy’s nap are key. I prepped it in the morning, put it in the fridge and then cooked it at dinner time. Not only was it easy to prepare, but SOO delicious. I took the advice of another commenter and added half a bag of frozen peas.. who knew frozen peas could be so yummy! I also added a little bit of white wine to the pan to keep the chicken moist since I removed the skin (trying to be healthy!) Thanks for the great recipe! I will definitely be adding this to the rotation!!

    · Reply
  • Brenda

    I made this tonight i put balsamic vinegar ( my addition) onion garlic olive oil fine diced onion in a jar and shook it up put the chicken potatoes carrots in a bowl and poured over the the mix from the jar i mixed it with my hand then put in a tray with baking parchment and baked !!! to die for , we made peas and cabbage for some freshness x

    · Reply
  • Brenda

    I have learned to never WASH chicken the cooking process will kill bacteria, if you wash it you have to use anti bacterial wash on every area it has been in contact with and the wash area has to be de-contaminated!

    · Reply
    • That’s a great tip! I use the “comet” cleaner on my sink after each time I do something in the kitchen so I guess anything that gets on there gets killed, but for those that don’t it’s probably best to follow your advice.

      · Reply
  • tanja

    I’ve made this before a couple times and it was so good. This time I’m going to add more chicken and veggies. I covered the bottom of pan with veggies and potatoes so no room for chicken on pan, can I pile the chicken on top of the vegetables and potatoes?

    · Reply
    • Hi Tanjya,
      You can definitely pile the chicken on top, but that will prevent the veggies from crisping up. I like to use a big jelly-roll sheet for this dish because then I can spread everything out allowing each piece to be nicely crisped up. The more crowded, the less crisping.

      · Reply
  • […] Recipe Source: Let the Baking Begin […]

    · Reply
  • […] One Pot Chicken and Potatoes – Let the Baking Begin […]

    · Reply
  • » 21 Fresh Ideas For Chicken Dinners

    […] letthebakingbeginblog.com […]

    · Reply
  • One Pot Chicken Potatoes Recipe ~ simple delicious dinner idea. Just toss in the baking dish with seasoning roast! - Zuzi Cooks

    […] letthebakingbeginblog.com – Get the recipe […]

    · Reply
  • […] eaters) these are actually delicious (Do we hear angels singing?).  Take a look at our favourites here, here, and […]

    · Reply
  • […] One Pot Chicken & Potatoes – Chicken. Carrots. Potatoes. Put them in the oven. Bake ‘em. Bake ‘em. Bake ‘em. (Sounds like a cheerleading cheer or something). While this recipe takes a while to bake, it takes practically no time at all to prep. Sounds like a great weekend meal to me! […]

    · Reply
  • Stacie

    I’ve made this before and it was DELICIOUS! The chicken was so flavorful and it was so easy.

    I want to add some split chicken breasts though. Can I do that in the one pan? Or should I just add it after the thighs/drums cook for a bit?

    · Reply
    • Thanks Stacie for your feedback!
      Chicken breasts cook for about 20 minutes only, so add them to the baking dish about 20 minutes before everything else is done and you should be good 🙂

      · Reply
  • […] One Pot Chicken and Potatoes […]

    · Reply
  • 21 Fresh Ideas For Chicken Dinners | Sinister News Network

    […] letthebakingbeginblog.com […]

    · Reply
  • Diane F

    If you prepare it the night before, won’t the potatoes turn brown? Do you add the olive oil?

    · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • misstaylorp29

    I’m making this dish tonight- however, my grocery store only had boneless skinless thighs. What do you recommend for the timing with boneless? Should the potatoes go in first and then the thighs? Not sure what to do. Thanks!

    · Reply
    • I haven’t done it with boneless thighs so I’m of no help there. But if I was to try it, I would add the thighs to the baking dish about 20 minutes after the potatoes started cooking.

      · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • […] Wednesday – One Pot Chicken & Potatoes […]

    · Reply
  • 22 Tasty One-Pot Chicken Dinners | Woman Worlds

    […] One-Pan Chicken and Potatoes via […]

    · Reply
  • Angela

    Hi! I loved your recipe, but I ran into a slight problem. I used the convection setting on my oven and I found that the potatoes and chicken thighs dried out. The carrots (and yellow peppers that I added) were darker. What should I have done differently?

    · Reply
    • Just don’t use the convection setting next time 🙂 The air that circulates around the meat and potatoes does tend to dry it out, so use regular ‘bake’ setting and you should be good. If you’re using bell peppers, I wouldn’t add them until the last 20 minutes of the cooking time, otherwise they will tend to burn since they don’t need as much cooking as the rest of the ingredients.

      But overall, just use the ‘bake’ setting next time instead of convection and you should be good.

      · Reply
  • […] 3.2.2885 (Adapted from Let the Baking Begin!) […]

    · Reply
  • […] View the Full Recipe […]

    · Reply
  • […] One Pot Chicken and Potatoes from Let the Baking Begin Blog […]

    · Reply
  • So just made this, easy and delicious. I used boneless chicken breast and covered it with tin foil. That seems to solve the “too-dry” issue. Thanks!

    · Reply
  • 21 Fresh Ideas For Chicken Dinners | SOCIOSCENE

    […] letthebakingbeginblog.com […]

    · Reply
  • 21 Fresh Ideas For Chicken Dinners | Loka News

    […] letthebakingbeginblog.com […]

    · Reply
  • […] One Pot Chicken & Potatoes , Roasted […]

    · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • Saleh Mahmoud

    Thank you so much for this recipe! My wife was late at work and I wanted to make something that doesn’t require too much cleaning afterwards, let me tell you this: I love the one pot idea and you have won me as a follower for this blog 🙂 🙂

    I did 10 drumsticks (not whole thighs) with 8 medium potatoes & carrots, they were rather small, and after reading the comments I added peas & corn in the last 20 minutes, I also added some chopped parsley. I added both garlic cloves & sweet pepper.

    It says serves 4 people, but in fact we finished almost the entire plate! my wife loved it! So thank you for an easy to follow & delicious recipe, and thank you again for a recipe that doesn’t require too much cleaning around!

    · Reply
  • 21 Fresh Ideas For Chicken Dinners | Pinn Feed

    […] letthebakingbeginblog.com […]

    · Reply
  • Blair

    If I only have boneless and skinless thighs, does the cooking time change?

    · Reply
    • I think it would. You would probably only need to cook it for 1 hour, instead of 1 hour and 20 minutes. Just pierce the chicken and potatoes with a fork close to the hour mark and check to see if it’s soft. If it is, you’re done. If not, just continue cooking until it is 🙂

      · Reply
  • 21 Of The Most Delicious Things You Can Do To Chicken Thighs #recipes #meals #tastytreats - Recipe Repeater

    […] Sheet Pan Chicken and Potatoes | letthebakingbegin… […]

    · Reply
  • Pati

    I’ve been making this dish for years. I boneless chick theighs(very tender) I do add a little more canola oil to my recipe and white wine as well. It is so deilicious . When everything is just about done I add abo 8 ounces of cooked chopped spinach to the baked chicken. It absorbs the flavor and is yummy!!

    · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • […] (new recipes & restaurants) Made these delicious baked mushroom pork chops! Prepared this one pan chicken, potatoes, and carrots dish! Made this taco […]

    · Reply
  • Dave

    I’m sure this recipe is GREAT just as written but instead of the salt, pepper and paprika I give everything a pretty good dose of Cavenders Greek seasoning and this has become one of my favorite comfort food meals!!! And to make it even bbetter it’s really cheap to make!!

    · Reply
    • Patricia Casto

      Patricia I WILL BE MAKING THIS FOR DINNER TONIGHT ONLY I WILL PUT EVERYTHING IN MY XL PRESSURE COOKER I LOVE IT EVERYTHING COMES OUT SO TENDER AND YUMMY THANKS SO MUCH FOR THIS GREAT RECEIPE.

      · Reply
  • […] Monday// Roasted Veggies, Potatoes and Grilled Chicken. Similar to this recipe. […]

    · Reply
  • […]  coffee with coconut milk, in maybe the best mug ever   this is my go to breakfast even not on whole30. eggs, a little bacon, ans blackberries/blueberries   i was busy organizing everything in my house, so i quickly ate up some chicken salad that i had prepped and drank my fave beverage   snacky snacks: was on my way to run an errand and go to the gym, so i took this with me, cashews and clementines- delish   this was a family crowd pleaser, one pot chicken and potatoes. adapted this from http://letthebakingbeginblog.com/2014/05/one-pot-chicken-potatoes/  […]

    · Reply
  • This was delicious! So simple and easy to throw together on a busy weeknight. Thanks for sharing!

    · Reply
  • shanna

    I cooked using leg quarters so that I could make a chicken chowder and it was so good in fact my husband just wanted to eat this and not put it into the soup but its great The next time I make it I will not put it in the soup, its so good

    Thanks for sharing

    · Reply
  • […] One Pot Chicken & Potatoes  […]

    · Reply
  • Walter

    Just made it. Used 2 whole garlic bulbs. Baked for 1-1/2hrs. Potatoes not done. Turned chicken over and covered pan for 30 minutes more. Came out perfect. Wife wants to add baby corn, baby bella mushrooms and more garlic cloves next time. Keeper for sure!

    · Reply
  • shanna

    I love this dish I have made it twice like this but just added some bay leaves too. When finished you can either mash up the potatoes and use the garlic in them or just keep the roasted garlic for another recipe. Thanks for sharing

    · Reply
  • […] chicken thighs (w/ skin & bone in), potatoes and carrots roasted in one pan for about an hour. (http://letthebakingbeginblog.com/2014/05/one-pot-chicken-potatoes/) 4. What are your top 3 favorite kitchen tools/appliances that you can’t live without? The 3 […]

    · Reply
  • […] One Pot Chicken & Potatoes by Let The Baking Begin […]

    · Reply
  • […] One Pot Chicken and Potatoes from Let the Baking Begin Blog […]

    · Reply
  • […] going to lie, I feel like I phoned it in with this One Pot Chicken and Potatoes recipe.  It looked easy, but not really exciting or different.  But since it’s one I’ve […]

    · Reply
  • I started this at 6:30 pm. It’s now 9. My potatoes are hard as a rock.

    This is bullshit.

    · Reply
    • If you truly were baking them at the temperature stated in the recipe, in 2.5 hours you would have charcoals 🙂 Check your oven and make sure it’s set to the right temperature next time, or check with an oven thermometer that what it says it is, is the same as what it truly is (temperature).

      · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • […] Add generous chunks of carrots and potato for a one-pan meal. See the recipe. […]

    · Reply
  • Grace

    Wow! I tried it for the first time and it turned out good. The recipe is so simple that you just can find the ingredients in the kitchen. Very healthy food and good for the family. Thanks Marina for sharing this recipe. I will try another recipe next time

    · Reply
  • Tip
    elise

    I’m using your recipe right now to cook dinner– it’s in the oven. I did want to point out that the US Department of Agriculture, the CDC and other experts tell you to NEVER wash chicken. Firstly, washing chicken doesn’t get rid of the pathogens and bacteria living on the chicken (cooking is required for that), and secondly, it puts you and others at risk, as the splashing water can spread the bacteria around your kitchen. So, unless you wash it to enhance the flavor in some way, it’s not worth the time, nor is it worth the health risk.

    · Reply
    • Henley

      I used to never wash chicken either, but I started doing it so I could pat it completely dry. It yields crispier skin and moister chicken.

      I do not understand the absolute fear of water splashing around-turn the water down on low, and learn to angle your chicken in such a way that water runs off instead of splashing around.

      Now that I’ve started rinsing my chicken, I can’t stop doing it and will not stop doing it because my chicken always tastes better than my un-rinsed chicken dishes.

      I also rinse my pork. It’s simple to clean a sink.

      · Reply
  • Jamie

    This recipe looks awesome! I just have one question. The ingredient list says 15-20 whole garlic cloves, and then it says 5 crushed garlic cloves later on. Are those 5 crushed garlic cloves extra for garnish or something? Or am I supposed to add all of it together in the oven? Same question for the black pepper too, it’s listed twice. Thank you!

    · Reply
  • Cindi

    We make this same dishes but add a few slices of bacon on top. Been making it that way for many years.

    · Reply
  • Ал Dost

    One Pot Chicken Potatoes I have made this for many years. My mother used to make it way back in the 50 s. Very tasty and easy

    · Reply
  • […] One Pot Chicken and Potatoes via Let the Baking Begin […]

    · Reply

As seen in

  • country-living
  • the-kitchn
  • greatist
  • msn
  • the-berry
  • the-huffington-post
  • babble
  • buzzfeed