One-Pan Roasted Chicken and Potatoes
Crispy chicken and golden potatoes roasted together with onions, chilies, garlic, and tomatoes. A simple one-pan dinner full of bold flavor.
Equipment
- 1 | Large baking tray or foil pan |
- 1 | Mixing bowl |
- 1 | Sharp knife |
- 1 | cutting board |
- 1 | Whisk or spoon |
Ingredients
- 2 | lbs | chicken drumsticks and thighs |
- 1.5 | lbs | potatoes | sliced
- 1 | large | onion | sliced
- 2 | | red chilies | sliced
- 2 | | green chilies | sliced
- 1 | head | garlic | halved
- 1 | cup | cherry tomatoes |
- 3 | tbsp | olive oil |
- 2 | tbsp | tomato paste |
- 1/2 | cup | plain yogurt |
- 1 | tsp | salt |
- 1 | tsp | black pepper |
- 1 | tsp | paprika |
Instructions
- Preheat oven to 400°F.
- Slice potatoes and arrange in a single layer on a baking tray.
- Top with sliced onion and chilies.
- Mix yogurt with 1 tablespoon olive oil in a small bowl.
- Toss chicken with tomato paste, remaining oil, salt, pepper, and paprika.
- Place marinated chicken on top of the potatoes; add garlic halves and cherry tomatoes.
- Roast 45–50 minutes until chicken is golden and potatoes are tender.
- Rest 5 minutes, spoon juices over the top, and serve.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat in a 350°F oven until warmed through.
Remove chili seeds for milder heat.
Use boneless thighs if preferred for easier serving.
Reheat in a 350°F oven until warmed through.
Remove chili seeds for milder heat.
Use boneless thighs if preferred for easier serving.