Chicken and Potatoes – 5 Ingredients Only!
I like a fuss-free meal that does not break the bank, and it’s easy enough to make on a weeknight. This five-ingredient chicken and potatoes recipe is all that and even more. A mouthwatering one-sheet dinner, made with just a few ingredients, with minimum dishes to clean and 10 minutes to prep, it is guaranteed to be enjoyed by the whole family.
Making easy and delicious one-pan chicken meals for the family to enjoy is a quest I will never stop pursuing. I already have the popular One Pan Garlic Chicken and Rice and One Pan Mediterranean Chicken under my belt, making weeknight cooking less stressful and more enjoyable. These types of meals are such a time saver, and they also take away the pressure of meal planning.
Table of contents
This sheet pan dinner is probably one of the first meals I have made for my husband. Since then, it has become a staple in our house, and the meal I make when I want something quick, homemade, frugal, and that the whole family will love. To save even more time on this recipe, I sometimes buy peeled and washed potatoes and mix everything and roast.
The zesty Ranch makes this simple dish more scrumptious and appealing, adding flavor to the crispy potatoes and juicy chicken. Mixing and cooking the ingredients on a sheet pan means no other dishes for me to clean, making it the perfect dish for a busy weeknight when I am looking for the comfort of a homemade meal that requires minimal effort and delivers big flavor.
Why you will love this recipe
- One pan: I only need one baking sheet to cook this whole meal, and it all goes together in the same oven.
- Just a few ingredients, too: Besides the chicken and potatoes, I only need seasonings to finish up this meal.
- Quick prep time: With only 10 minutes of preparation time, I have to wait for it to cook for the rest of the time. That’s how easy it is.
- Everyone loves it: Who doesn’t love chicken and potatoes? This is always a crowd pleaser, and a recipe I can rely on when I need a meal that everyone will love.
What you will need
- Chicken: I recommend using bone-in chicken with the skin on for this recipe to keep it from drying out. However, trim away the excess fat. I prefer using thighs, but breasts can also be used for this recipe.
- Potatoes: I prefer using Yukon Golds, cut into quarters. They are buttery and creamy. Any potatoes will work, but waxy ones work best.
- Seasonings: I use my homemade Ranch seasoning for its tangy flavors of buttermilk, garlic, onion, and spices. But I also add freshly minced garlic and ground thyme for more flavor.
How to make
Preheat the oven: First, preheat the oven to 375 degrees F and line a heavy-duty sheet pan with aluminum foil, then drizzle oil on top.
Prep the potatoes: Now, I peel the potatoes, cut them into quarters, and soak them for one hour in cold water, replacing the water every 30 minutes to remove excess starch. After, I drain and rinse the potatoes, patting them dry with paper towels.
Mix the seasoning: In the meantime, I mix half of the ranch seasoning with three tablespoons of olive oil in a measuring cup. When the potatoes are dry, I place them in a large bowl and pour the ranch mixture on top, ensuring they are completely coated.
Transfer: Then, the potatoes are placed on the prepared baking sheet in a single layer, with plenty of space between them.
Coat the chicken: I mix the remaining ranch seasoning, minced garlic, and three tablespoons of olive oil in a measuring cup before adding it to a bowl with the chicken thighs.
Combine: After they are coated, I place them skin-side up on the pan with the potatoes, making sure there is plenty of space between them.
Bake and serve: I bake it for one hour, flipping the potatoes after 30 minutes to ensure they cook evenly on all sides. The chicken should be brown and crispy on top when it is done, and a meat thermometer should read 155 degrees F. It will continue to heat up and reach 160 degrees F as it rests.
Expert tip
What kind of potatoes to use
I don’t recommend using russets because the skin gets too hard and the insides get too soft. They will work if they are left whole, but then they take too long to cook. I prefer to use Yukon Golds and cut them into quarters or wedges. Others like to use baby potatoes or small wax potatoes, cut in half. Fingerlings are another popular choice.
More tips to consider:
- Rest the meat before serving so the juices can be reabsorbed.
- Leave the skin on the chicken to protect the meat from drying out.
- Use a large, heavy-duty sheet pan for this or even two pans stacked together. Mine is 13×18 inches with a 1-inch rim.
- Don’t use a thin cookie sheet. This will burn your food.
- I highly recommend using small potatoes cut in half or large potatoes cut into quarters, so they cook through.
- Soaking the potatoes in water first helps remove the starch, making them crispy.
- Remember to pat dry the potatoes so they are not soggy.
Recipe variations and add-ins:
- Sweet potatoes: Swap out the potatoes for sweet potatoes and cut them into wedges for a different taste.
- Make it turkey too: To go with the sweet potatoes, switch the chicken to turkey. Choose boneless turkey breast cutlets, and the cooking time will be about the same.
- Add veggies: To make this a heartier meal, add some veggies to your pan, such as asparagus spears, green beans, or carrots.
- Buffalo chicken: Use my sweet and spicy homemade buffalo sauce to turn this one-pan chicken into buffalo chicken. It goes great with this buffalo chicken mac and cheese, too.
- Italian style: Turn dinner into an Italian feast by replacing the ranch seasoning with Italian seasoning. Then, add some fresh tomatoes, Parmesan cheese, and mozzarella.
Serving suggestions:
This is the kind of meal I like to serve on busy weeknights when I am in a hurry but want something delicious that everyone loves. I also like to add more vegetables, some steamed broccoli on the side, or this broccoli cauliflower salad. The chicken and potatoes also go great with a dipping sauce. I usually make some tartar sauce to complement the dish.
If I have a larger group to feed, I can use a full sheet pan and serve up to a dozen people. My friends and family always love dishes like this because they are so fun and lightly seasoned. That way, they can add something to it if they want to. As a hostess, I like to offer them a nice array of beverages, such as my favorite summer cocktail, this lemonade vodka club soda, or a delicious cranberry mocktail that anyone can enjoy.
How to store leftovers:
- Refrigerate: Chicken and potatoes can be stored in an airtight container in the fridge for up to three days.
- Freezing: To keep it longer, pack it in freezer bags for up to three months in the freezer.
- Defrost: Thaw overnight in the refrigerator for the best taste and texture.
- Reheating: Reheat on the stove for several minutes on medium-low or in the microwave for one or two minutes.
Frequently asked questions
They were probably cooked too long. If they were cut into small pieces and cooked for an hour, they would likely cook so much that they would get burned. On the other hand, if they were not cut into pieces, they may not have been cooked long enough. An overcooked potato is wrinkled or black on the outside and hard on the inside. Undercooked potatoes are resistant to being poked with a starchy raw taste, but still look new.
I use a meat thermometer that stays inserted the whole time it is baking. It has Bluetooth and is connected to my phone, so it tells me when the internal temperature of the thickest piece of chicken reaches 150 degrees. That way, I can get ready to remove them from the oven. I know that they will reach their desired temperature, 155 degrees F, by the time I get to them and have everything ready. Then, they will reach 160 degrees F as they rest.
For those who plan to use boneless chicken for this recipe, I recommend taking extra precautions to make sure it does not dry out. First, I would brine the chicken for 10 minutes. Then, go ahead and prepare everything according to the rest of the directions. However, cut the potatoes into smaller pieces and reduce the cooking time to 30 minutes.
If the potatoes are not completely dry or placed too close together, they will not get as crispy. They need plenty of room to get air circulation, so they are not steaming instead of frying for crispness. If it is because of the oil from the chicken, use a rack so that everything is lifted off the pan.
More chicken recipes to try:
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One Sheet Pan Chicken and Potatoes
Ingredients
- 6 chicken thighs bone-in and skin-on trimmed of extra fat
- 6-8 large potatoes cut into quarters
- 6 tablespoons olive oil
- 1 packet (1 oz) dry Ranch seasoning mix
- 6 cloves garlic minced
- 1 teaspoon ground thyme optional
Instructions
- Preheat oven to 375 degrees F.
- Line a rimmed 12×18-inch baking sheet with foil or parchment paper, then drizzle it with olive oil.
Prepare the Potatoes:
- Peel the potatoes and cut them into quarters.
- Soak the potatoes in cold water for about an hour. If you have time, replace the water after 30 minutes, because removing the starch will result in crispier potatoes.
- Discard water and pat dry the potatoes with a paper towel to remove extra moisture.
- Add potato pieces to a large bowl, add HALF of the dry Ranch seasoning mix and three tablespoons of olive oil. Toss everything to coat.
- Add the potatoes to the prepared baking sheet. Distribute them evenly, ensuring there is enough space between the potatoes to prevent overcrowding. If they are too close together, they will steam instead of becoming crispy.
Prepare Chicken:
- Pat dry chicken thighs with a paper towel and add them to a large bowl.
- Add minced garlic, remaining Ranch seasoning mix, and the remaining three tablespoons of olive oil. Toss everything to coat.
- Arrange the chicken between the potatoes on the baking sheet.
Roast:
- Place the potatoes in the preheated oven and bake for 40 minutes. After 20 minutes, turn the potato pieces over so they crisp up all around.
- The potatoes and chicken thighs are ready when golden brown and tender when pierced. If necessary, cook for another 10 minutes, but watch carefully to avoid burning the chicken.
- To make the chicken crispier, broil it for 5 minutes before removing it from the oven. Watch carefully to avoid burning the chicken.
- Remove from the oven, garnish with fresh chopped parsley, and serve.
Notes
What kind of potatoes to use
I don’t recommend using russets because the skin gets too hard and the insides get too soft. They will work if they are left whole, but then they take too long to cook. I prefer to use Yukon Golds and cut them into quarters or wedges. Others like to use baby potatoes or small wax potatoes, cut in half. Fingerlings are another popular choice.More tips to consider:
- Rest the meat before serving so the juices can be reabsorbed.
- Leave the skin on the chicken to protect the meat from drying out.
- Use a large, heavy-duty sheet pan for this or even two pans stacked together. Mine is 13×18 inches with a 1-inch rim.
- Don’t use a thin cookie sheet. This will burn your food.
- I highly recommend using small potatoes cut in half or large potatoes cut into quarters, so they cook through.
- Soaking the potatoes in water first helps remove the starch, making them crispy.
- Remember to pat dry the potatoes so they are not soggy.