This particular one-pan meal starts with tossing chicken and vegetables in an easy sauce while the oven heats, and ends with everyone sitting down to dinner an hour later.
Quick Marinade for Extra Flavor
I like to give the chicken a quick marinade in the sauce – a mix of paprika, mustard, lemon juice, and olive oil – while chopping up the vegetables. It doesn’t need to marinate for long, but I find it makes the chicken just that much more flavorful and tender.
How to Make Chicken and Potatoes
Chicken, vegetables, and sauce all go into the baking dish, and then the real action happens in the oven. All the flavors mingle while the chicken and vegetables roast. To keep the tomatoes from cooking down too much, add them about halfway through the baking time. This gives them enough time to warm through, but they still retain some of their fresh flavor and bright color.
Swap the chicken thighs for legs or bone-in skin-on chicken breasts. (Chicken breasts will cook a little faster, so check the temperature earlier.) Swap the baby potatoes for any other kind of potato or sweet potato, cut into bite-sized chunks White, yellow, or sweet onions can be swapped for the red onions Add any veggies you have on hand! Green beans, Brussels sprouts, or zucchini would all be good additions Swap the paprika marinade for your favorite chicken marinade or chicken dry rub (here’s the one we like!)
Storing & Reheating Leftovers
Leftovers will keep for up to 5 days and can be reheated in the microwave or in a low oven. The chicken can be marinated and frozen for up to 3 months. Thaw before cooking with the potatoes, onions, and tomatoes.
More One-Pan Chicken Recipes
Honey Mustard Chicken One-Pot Chicken and Orzo Skillet Chicken Puttanesca Sheet Pan Chicken with Roasted Broccoli and Potatoes Salsa Verde Chicken Bake
Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake at 400°F for 30 minutes, uncovered.
