Description
This baked chicken and potatoes recipe is made in one pan and is easy to throw together with thighs or drumsticks, potatoes, and a simple sauce.
Ingredients
Scale
- 8 chicken thighs and drumsticks (about 2 ½ pounds)
- 1 ½ pounds baby potatoes (halved)
- ¼ cup olive oil
- ¼ cup lemon juice
- 6 garlic cloves (pressed)
- 1 teaspoon 7 spice
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Step: Preheat oven to 400°F. Dry the chicken and potatoes well with a paper towel and place on a 9 x 13 oven-safe rimmed baking dish.
- Step: In a small bowl, whisk together the olive oil, lemon juice, garlic, 7 Spice, paprika, salt and pepper. Drizzle over the chicken in the pan. Add the potatoes and use your hands to evenly coat the chicken and potatoes with the sauce.
- Step: Bake uncovered for 55-65 minutes until the potatoes are fork tender and the chicken is cooked through. Broil for 3-5 more minutes if needed for a golden brown color.
- Step: Allow the chicken to rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
Store any leftovers in an airtight container for up to 4 days. You can switch out the spices based on your preferences. Patting ingredients dry helps ensure crispy skin.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 762 kcal
- Sugar: 2 g
- Sodium: 1345 mg
- Fat: 49 g
- Saturated Fat: 12 g
- Unsaturated Fat: 37 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 47 g
- Cholesterol: 173 mg
Keywords: baked chicken, one pan meal, roasted potatoes, dinner recipe