One Pan Chicken and Potatoes

A skillet filled with golden-brown, crispy chicken thighs, potatoes, mushrooms, and fresh herbs in a savory broth, all cooked together and garnished with chopped parsley—a delicious crispy chicken thighs recipe.

5 from 3 reviews

One-pan dinners don't get much easier than this. Perfectly cooked chicken thighs simmer in a fragrant broth, with tender potatoes and savory mushrooms.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Main Course

Cuisine: American

Keyword: chicken thigh recipe, chicken thighs, easy chicken recipe, one pan dinner, one pan recipe

Servings: portions

Author: The Modern Nonna

Equipment

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!

Video

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.

Nutrition