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Easy chicken and potatoes recipe with roasted potatoes

Easy Chicken and Potatoes Recipe

Easy chicken and potatoes recipe with juicy seasoned chicken and tender golden roasted potatoes. A simple one-pan dinner perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Potatoes
  • 1½ pounds baby potatoes halved
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Optional Garnish
  • 2 tablespoons fresh parsley chopped
  • Lemon wedges for serving

Method
 

  1. Preheat the oven to 425°F (220°C). Pat the chicken breasts dry and pound thick breasts to an even thickness if needed.
  2. Season the chicken with olive oil, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
  3. Wash and halve the baby potatoes. Toss them with olive oil, paprika, garlic powder, Italian seasoning, salt, and black pepper.
  4. Lightly grease a large baking dish or sheet pan. Arrange the potatoes around the edges and place the seasoned chicken in the center.
  5. Bake for 35–45 minutes, depending on the thickness of the chicken and size of the potatoes. The chicken should reach an internal temperature of 165°F (74°C) and the potatoes should be fork-tender.
  6. Remove from the oven and let the chicken rest for about 5 minutes before slicing.
  7. Garnish with fresh parsley and serve with lemon wedges if desired.

Notes

  • Cut potatoes into similar-sized pieces for even cooking.
  • Don't overcrowd the pan if you want golden, roasted potatoes.
  • For the safest result, check the chicken with an instant-read thermometer and make sure it reaches 165°F (74°C).
  • Chicken thighs can be used instead of chicken breasts.
  • You can add vegetables such as broccoli, carrots, bell peppers, zucchini, or green beans.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat gently until heated through.