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–+ servings
Crispy skin chicken thighs and golden roasted potatoes arranged neatly on a rimmed baking sheet.

One Pan Chicken and Potatoes Recipe

This scientifically developed sheet pan method eliminates sogginess by treating the pan as a controlled thermal system, ensuring chicken skin crisps while potatoes roast perfectly alongside it.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 762 kcal

Equipment

  • 9 x 13 oven-safe rimmed baking dish
  • Small mixing bowl
  • Paper towels
  • Digital meat thermometer

Ingredients
  

Main Components

  • 8 chicken thighs and drumsticks (about 2 ½ pounds) Bone-in, skin-on
  • 1.5 pounds baby potatoes Halved

Optimized Marinade & Seasoning

  • 1/4 cup olive oil Preferably one with a peppery finish
  • 1/4 cup lemon juice Freshly squeezed is non-negotiable
  • 6 cloves garlic Pressed
  • 1 teaspoon 7 spice
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Instructions
 

Preparation and Coating

  • Preheat oven to 400°F. Dry the chicken and potatoes thoroughly with a paper towel and place them on a 9 x 13 oven-safe rimmed baking dish, ensuring ample space between pieces for air circulation.
  • In a small bowl, whisk together the olive oil, lemon juice, pressed garlic, 7 Spice, paprika, salt, and pepper until fully emulsified.
  • Drizzle the marinade mixture over the chicken in the pan. Add the potatoes and use your hands to evenly coat all chicken pieces and potatoes with the sauce, ensuring every crevice is covered.

Roasting and Finishing

  • Bake uncovered for 55-65 minutes, or until the potatoes are fork tender and the chicken internal temperature reaches 175°F to 185°F near the bone.
  • If necessary for deeper color, broil for an additional 3-5 minutes until the skin reaches a deep amber hue.
  • Allow the chicken to rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For optimal texture, ensure the potatoes are baby potatoes, halved, and that the chicken and vegetables are thoroughly dried before seasoning to prevent steaming. If reheating leftovers, avoid the microwave; use an air fryer at 350°F for 5 minutes or broil for 3-4 minutes to restore crispness. The 7 Spice blend can be approximated by mixing equal parts allspice and black pepper with a pinch of cinnamon and nutmeg.

Nutrition

Calories: 762kcalCarbohydrates: 33gProtein: 47gFat: 49g
Keyword 7 spice blend, bone in chicken thighs, sheet pan cooking, waxy potatoes
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