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One Pan Chicken and Potatoes

10 minutes + 60 minutes baking

super easy


This One Pan Chicken and Potatoes is so easy to make. Juicy chicken nestled in crispy potatoes, finished with herbs for and extra twist. Weeknight dinner that is easy to prepare and is sure to be a hit at any dinner table!

And if you snapped some photos of it, share it with me so I can repost it in my stories!

Want more one pan chicken recipes? Try also this Mediterranean Baked Chicken Dinner!



Adjust Servings
8 chicken drumsticks and thighs
400 grams potatoes
2 tablespoons olive oil
juice and zest of 1/2 lemon
6 garlic cloves
1 tablespoon greek yogurt
1 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon ground black pepper
fresh herbs to garnish
Nutritional Information
496 Calories
22 g Fat
54 g Protein
17 g Carbs
1 g Sugars


Preheat the Oven
Begin by setting your oven to 200°C. In a large bowl, whisk together the olive oil, lemon juice, zest, minced garlic, Greek yogurt, paprika, cumin, dried thyme, salt, and pepper until well combined. Lay the chicken pieces in a large baking dish. Pour the flavorful marinade over the chicken, ensuring each drumstick and thigh is generously covered.
Toss in the quartered potatoes among the chicken. Give everything a good mix so that the potatoes are also lovingly coated in the marinade.
Mark as complete
Bake to Golden Perfection
Transfer the baking dish to the preheated oven. Allow the chicken and potatoes to roast for about 60 minutes. Halfway through, give the contents a gentle stir to ensure even cooking and browning. Broil for last 5 minutes so the chicken gets golden brown and crispy.
Once baked to golden-brown perfection, remove from the oven and let it rest a few minutes. Sprinkle with your chosen fresh herbs. Enjoy!
Mark as complete
Keep the skin on your chicken drumsticks and thighs. It will become crispy during baking and adds extra flavor.
Don’t just pour the marinade. Use your hands to massage it onto the chicken and potatoes. This ensures all the nooks and crannies are covered in flavor.
You can use boneless chicken thighs or breasts. Just adjust the cooking time as boneless pieces may cook faster.
Allow your chicken and potatoes to cool to room temperature before storing to prevent extra moisture (which can make them soggy) in the container. Place leftovers in an airtight container and store in the refrigerator. They should be consumed within 2-3 days for the best taste and safety.

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