This One Pan Chicken & Baby Potatoes Casserole is a dish that combines convenience, flavor, and wholesome ingredients in a single, delicious package.
Perfect for busy weeknights or lazy Sundays, this recipe promises to satisfy cravings and warm hearts with every bite. Packed with tender chicken, and crispy and savory potatoes.
Why do we love it?
Its effortless preparation and rich, satisfying flavors set this casserole apart. With just one pan, you can create a complete meal that checks all the boxes: tender chicken, creamy baby potatoes, and a savory sauce that ties everything together.
It’s a dish that invites creativity, allowing you to customize the seasonings and ingredients to suit your preferences.
With its simple preparation, rich flavors, and minimal cleanup, our One Pan Chicken & Baby Potatoes Casserole is a true kitchen hero.
Ingredients You’ll need
- 6 bone-in Chicken thighs
- 1.5 lbs Yellow baby potatoes
- Salt & Pepper
- Garlic
- Onions
- Paprika
- Olive oil
- Sweet Onion Vinaigrette
Step-by-Step Directions
- Preheat the Oven. Preheat your oven to 400 degrees F.
- Prepare Chicken. Pat dry the chicken thighs with paper towels. Season with salt, pepper, and paprika. (Leave some for the potatoes). Add the minced garlic, chopped onions, and Sweet onion vinaigrette. Mix and set aside.
- Prepare the Potatoes. In a large bowl, toss the halved potatoes with salt, pepper, paprika, and olive oil to avoid sticking.
- Arrange in a Baking dish. Grease your baking dish with olive oil to prevent it from sticking. Arrange the seasoned baby potatoes in the baking dish then put the chicken on top of the potatoes.
Pro Tips for Success
- Crispy Skin hack: If you want extra crispy chicken skin, broil the dish for the last 2-3 minutes of cooking.
- Don’t overcrowd the Pan: Make sure the chicken and potatoes have a bit of space between them so they roast instead of steam.
- Meal Prep Friendly: This dish reheats beautifully, making it a great option for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days.
This One-Pan Chicken and Baby Potatoes Casserole is proof that simple ingredients can come together to create something extraordinary. It’s wholesome, flavorful, and comforting – a perfect reminder that good food doesn’t have to be complicated.
If you’ve enjoyed this recipe, please try out some of these delicious and savory Chicken recipes. Please see below:
Easy Lemon-Herb Chicken with Vegetables
Honey-Citrus Grilled Chicken Kabobs
Whole Roast Chicken with Potatoes & Onions
Baked Chicken Thighs with Peppers & Onions
Thanks for stopping by, ENJOY! 🙂
One Pan Chicken & Baby Potatoes
Ingredients
- 6 Chicken Thighs
- 1.5 lbs Yellow Baby Potatoes or 1 bag
- 1 tsp Salt & Pepper or to taste
- 4 cloves Garlic - minced
- 1 Onion - chopped
- 1 tsp Paprika
- 2 tbsp Olive Oil
- 1/4 cup Sweet Onion Vinaigrette
Instructions
- Preheat Oven: Begin by preheating your oven to 400℉ (200℃)
- Prepare Chicken: Pat dry the chicken thighs with paper towels. Season with salt, pepper and paprika. (leave some for the potatoes) Add the minced garlic, chopped onions, and Sweet Onion Vinaigrette. Mix and set aside.
- Prepare Potatoes: In a large bowl, toss the halved baby potatoes with the remaining salt, pepper, paprika & olive oil, to prevent them from sticking.
- Arrange in Baking Dish: Grease a baking dish with a little olive oil to prevent sticking. Arrange the seasoned baby potatoes in the baking dish, then put the chicken on top of the potatoes.
- Bake: Place the baking dish in the preheated oven and bake for about 35-40 minutes or until the chicken is cooked through and the potatoes are tender.You can check the doneness of the chicken by inserting a meat thermometer into the thickest part of the thigh, it should register 165 ℉ (75 ℃)
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