One Pan Chicken and Potatoes 6 709x1065 1

One Pan Chicken and Potatoes

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1 One Pan Chicken and Potatoes
1.1 INGREDIENTS TO MAKE THE RECIPE:
1.1.1 Chicken: I’m using a mixture of bone-in chicken thighs and drumsticks which make the dish really flavorful and juicy. You can use chicken breast, but the oven time should be reduced and you may need to cut the potatoes smaller to cook quicker.
1.2 HOW TO MAKE CHICKEN AND POTATOES IN ONE PAN
1.3 TIPS FOR MAKING THE RECIPE

One Pan Chicken and Potatoes

This tasty family supper of chicken and potatoes is simple to prepare and will delight all ages. Ease of use, juicy, and delicious!

This one-pan chicken and potatoes dish is a terrific go-to for an easy family dinner because it’s quick to prepare. Roasted chicken drumsticks and thighs with seasoning are paired with potatoes and are quite simple to prepare. The chicken turns out juicy and is really easy to clean up!

INGREDIENTS TO MAKE THE RECIPE:

Chicken: I’m using a mixture of bone-in chicken thighs and drumsticks which make the dish really flavorful and juicy. You can use chicken breast, but the oven time should be reduced and you may need to cut the potatoes smaller to cook quicker.

Potatoes: You can use any types of potatoes with this dish. I love throwing in baby potatoes and cutting them in half or quarter to cook evenly.

Sauce: The sauce is made up of olive oil, lemon juice, 7 Spice, paprika, salt and pepper. Whisk them well together until emulsified. You can switch out the spices if you’d like.

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HOW TO MAKE CHICKEN AND POTATOES IN ONE PAN

  • Put the chicken and the potatoes in a baking dish that is big enough for both of them. Pour the sauce over the top.
  • To the baking dish, add the chopped potatoes.
  • Using your hands, thoroughly combine all the ingredients until they are thoroughly covered in sauce. Once the potatoes are soft and the chicken is well cooked, bake.

TIPS FOR MAKING THE RECIPE

  • Before adding the chicken and potatoes to the meal, pat them dry. Eliminating surplus moisture will assist in making things crisp during roasting instead of steaming.
  • On chicken thighs, apply skin. In addition to crisping up, the skin will keep the flesh from drying out. My children are ardent admirers!
  • Coat the chicken and potatoes with the sauce using your hands. This will guarantee that everything has a thick layer of taste coating it. The sauce’s oil will also contribute to the crispy edges.
  • Before serving, give the chicken at least five minutes to rest. When meats are rested before to serving, the juices re-distribute, making every bite more succulent, delicious, and juicy.

 

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