How to cook a one-pan potato and chicken dinner?

Easy sheet-pan potato and chicken meal

A one-pan roast is efficient and tasty: choose bone-in chicken pieces for juiciness and cut potatoes into similar-sized pieces for even cooking. Toss potatoes in oil, salt, and seasonings and give chicken a quick rub or marinade. Arrange everything on a single sheet pan so the chicken juices mingle with the potatoes.

Cookware and temps: Preheat the oven to 400–425°F (200–220°C). Use a rimmed sheet pan or baking dish to catch juices. If potatoes need longer, start them earlier or cut chicken smaller. Flip or turn potatoes halfway for even browning.

Basic steps:

1. Preheat oven and prepare pan.
2. Season potatoes with oil, salt, pepper, and herbs.
3. Season chicken with salt, pepper, garlic, and lemon or smoked paprika.
4. Arrange on the pan with space between pieces; roast until chicken reaches 165°F (74°C) and potatoes are golden.

Flavor combos:

• Lemon-rosemary: lemon wedges, fresh rosemary, garlic.
• Paprika-smoked: smoked paprika, cumin, oregano, and a drizzle of olive oil.
• Honey-mustard glaze: brush on chicken during the last 10 minutes for caramelized coating.

Finishing touches: Rest the chicken a few minutes before serving and garnish with parsley or lemon zest. The goal is a crispy potato exterior and juicy chicken, all from one tray for easy cleanup and balanced flavors.