One Pan Chicken and Potatoes
on Dec 11, 2025, Updated Dec 27, 2025
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This One Pan Chicken and Potatoes recipe includes everything I love about a one-pan meal: minimal dishes, minimal hands-on cooking, and a fully balanced meal, including a protein, carb, and vegetable 🙌. Whether you’re short on time or dinner inspiration, this recipe is the cure. Perfectly cooked chicken thighs simmer in a fragrant broth, with tender potatoes and savory mushrooms. Dinner is served 🍽️!
Key Takeaways
- The Crispy Chicken Thighs Recipe is a one-pan meal that’s easy to prepare and clean up.
- Chicken thighs cook perfectly in a cold pan with potatoes, mushrooms, and spices, making the process hands-free.
- Variations include using chicken drumsticks, substituting shallots with onions, or incorporating different spices and herbs.
- Serve this dish with a simple green salad or fresh bread to soak up the delicious juices.
Table of Contents
Why You’ll Love this One Pan Chicken and Potatoes
This meal basically cooks itself. Chicken thighs start in a cold pan (my secret to perfect crispy chicken skin), and are later joined by potatoes, shallots, garlic, mushrooms, spices, and broth. Then, everything cooks in the oven. One-pan dinners don’t get much easier than this. Plus, it’s an incredibly adaptable recipe: almost every ingredient can be swapped out for a substitution of your choice.
Ingredients
🍗 Bone-In, Skin-On Chicken Thighs: The chicken skin slowly and evenly renders fat at the beginning of cooking, which eliminates the need for cooking oil and yields nice, crispy skin.
🧂 Salt: A sprinkling of salt before cooking helps the draw excess moisture from the chicken, resulting in crispier skin.
🧅 Shallots: Yellow onion’s sweeter, milder cousin is a bit more sophisticated.
🥔 Yellow Potatoes: I like waxy Yukons here because they hold their shape well. Fingerling potatoes work well too.
🧄 Garlic: Fresh garlic is a must for big flavor!
🍄 Button Mushrooms: Probably the most common variety of grocery store mushrooms. Remember: do not wash mushrooms; instead, wipe away any dirt with a clean towel.
🌶️ Black Pepper, Paprika, and Oregano: As the Modern Nonna, I will always encourage you to “measure with your heart,” especially for seasonings ❤️.
🫙 Broth: Seek out the highest-quality bone broth you can find. Unlike most boxed broths, bone broths simmer for much longer, extracting more nutrients from the bones.
🌿 Fresh Parsley: An optional, but beautiful garnish.
Nonna’s Tip 🍗
Do not flip the chicken until it releases easily from the pan. If the chicken sticks to the pan, it needs more time to cook.
Variations and Substitutions for One Pan Chicken and Potatoes
- Try using chicken drumsticks (legs) 🍗 instead of or in addition to thighs.
- Instead of shallots, you can also use red or yellow onions 🧅.
- Use any spices and dried herbs you like here, including chili flakes, rosemary, thyme, and more.
- If you don’t like mushrooms, you can also use a can of drained, rinsed chickpeas or artichoke hearts.
- Fresh parsley or chives make for a beautiful garnish 🌿.
Best Served With
- A simple green salad 🥗 served alongside completes the meal; try my Maroulosalata or Simple Green Salad.
- This dish is swimming in delicious juices. Soak them up with a loaf of fresh bread 🥖
- Dessert lovers can follow up this wholesome dinner with a classic, like Invisible Apple Cake 🍰 or Tiramisu.
Similar Recipes
Air Fryer Chicken Thighs
25 mins
One Pan Chicken Dinner
35 mins
Grilled Chicken Thighs
35 mins
Garlic Lemon Chicken Thighs
52 mins
Common Questions
It’s not necessary. Place the chicken thighs skin side down in a cold pan and they will naturally render enough fat to crisp up the chicken.
This recipe is best enjoyed fresh and hot. But you can make the dish a day ahead of time and reheat it in a low oven or in the microwave. The chicken will not be as crispy.
Yes you can. The chicken will not get crispy because it’s skinless. You will need to brown the chicken in a bit of cooking oil. The chicken will also cook much faster in the oven. Check for doneness after about 30 minutes (until the juices run clear and a meat thermometer inserted in the thickest part of a piece of chicken measures 165F.)
You can simply omit the mushrooms, or you can replace them with a can of drained, rinsed artichoke hearts (or frozen defrosted), or chickpeas. Olives (any variety you like) are also a great substitute.
No, this is not an error. This method of cooking skin-on chicken does not require oil. Starting in a cold pan helps render the fat off the chicken, which prevents the chicken from sticking.
One Pan Chicken and Potatoes
Equipment
- tongs
Ingredients
- 4 skin-on bone-in chicken thighs
- salt, to taste
- 4 shallots, quartered
- 4 yellow potatoes, peeled and cut into 2-inch cubes
- 6 cloves garlic, sliced
- 8 ounces button mushrooms, quartered (optional)
- black pepper, to taste
- paprika, to taste
- dried oregano, to taste
- 2 cups chicken broth, or any unsalted broth
- fresh parsley, roughly chopped, for garnish
Instructions
- Preheat the oven to 400F (200C).
- Using paper towels, pat dry the chicken and season on all sides with salt. In a cold stainless steel pan, add the chicken, skin side down. Turn the heat to medium and let it crisp up.
- By using this method of starting with a cold pan, the skin will release some fat and you don’t need to add additional oil.
- If the chicken feels “stuck” to the pan it’s not ready. The chicken will release naturally once it’s ready.
- Once crisped, about 4-8 minutes, then flip over the chicken and cook for 1 minute. Transfer to a plate.
- Reduce the heat to medium-low and add the shallots, potatoes, garlic, mushrooms (if using), and season with salt, pepper, paprika, and oregano. Let cook, stirring occasionally, for about 2-3 minutes.
- Next, nestle the chicken back in to the pan, among the potatoes, and add the broth.
- Note: I like adding broth about halfway up the chicken (not covering the chicken completely) so it can reduce and thicken.
- Place the pan in the oven and cook for 50-60 minutes, or until the broth has reduced by half. The chicken skin should still be crispy and the vegetables should be tender.
- Using protective oven mitts, remove the pan (never touch a hot metal handle) and let it rest for about 5 minutes. Garnish with fresh parsley and enjoy!
Nonna’s Notes
- Proceed with Caution: Whenever you place hot liquids in an oven, always move very carefully and intentionally. Keep kids and pets away from the oven when you’re transferring cookware in or out.
- Perfect Potatoes: I prefer waxy, yellow potatoes, like Yukons, here because they hold their shape. In a pinch, wedges of floury Russet potatoes will work too.
- Endless Flavors: There are so many ways to customize this dish: add an anchovy to the broth for some umami flavor; squeeze fresh lemon juice or garnish thinly sliced lemons over the finished dish; nestle a sprig of fresh rosemary among the potatoes; add a spoonful of capers and/or olives with the mushrooms.
- Make it Lower Carb: If you’re minimizing carbs, you can replace the potatoes with cauliflower florets or halved radishes.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love a good one-pan recipe! This was absolutely delicious, will definitely make it again.
Definitely one of the BEST one pan meals I have ever made! AMAZING!!
I threw everything in the pan, put it in the oven, and dinner was ready while I got chores done! So good!