Easy Chicken Bake - One-Pan Crispy Potato Dinner

A chicken bake works because the potatoes sit under the meat and soak up everything that drips down. Get the slices thin and even, about a quarter inch, and they cook in the same time as the thighs.

You need one baking dish, one bowl, and a knife. That's the whole cleanup. Bone-in skin-on thighs stay juicy where breasts dry out, so start there unless you have a reason not to.

Dinner's done. Go put your feet up.

About the Ingredients

6 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)

Bone-in thighs are the right call here because they stay juicy. If you only have boneless thighs, cut the bake time by about 12 minutes and check at 25 minutes.

2 lb (900 g) Yukon Gold or russet potatoes, sliced 1/4 inch thick

Yukon Gold holds shape and goes creamy; russet goes softer and soaks up more juice. Don't use waxy red potatoes, they stay firm and don't absorb the pan drippings.

1 large yellow onion, sliced thin

Yellow onion sweetens as it bakes. A red onion works but turns a little sharper and pinker in the pan.

3 tbsp olive oil

Regular olive oil, not extra virgin, is fine for roasting. Avocado oil works the same way if that's what's in the cupboard.

1 tbsp smoked paprika

Smoked paprika gives the rub its color and depth. Sweet paprika works but the finished dish tastes flatter, so add a half teaspoon of cumin if you swap.

2 tsp garlic powder

Granulated garlic, not garlic salt, so you control the salt separately. Two minced fresh cloves work too.

1 tsp dried oregano

Crush it between your fingers before adding. Dried thyme is the closest swap.

1 1/2 tsp kosher salt, plus more for the potatoes

Kosher salt flakes are coarser than table salt. If you only have table salt, use 1 teaspoon total, or it will taste too salty.

3/4 tsp black pepper

Fresh ground if you have it. Nothing bad happens with pre-ground.

1/2 cup (120 ml) low-sodium chicken broth

The broth keeps the bottom of the pan from scorching and steams the potatoes. Water plus a teaspoon of Better Than Bouillon is a fine stand-in.

1 lemon, cut into wedges, for serving

A squeeze at the table cuts the richness. Skip it if you don't have one, the dish still works.

Frequently Asked Questions

Step-by-Step Instructions

1. Heat the oven and prep the dish

Set a rack in the middle of the oven and heat to 425F (220C). Lightly oil a 9×13-inch baking dish. Don't use a smaller dish, the potatoes need the surface area.

2. Toss the potatoes and onion

In a large bowl, toss the sliced potatoes and onion with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and a few grinds of pepper. Spread them in the dish in an even, slightly overlapping layer.

3. Add the broth

Pour the chicken broth around the edges of the dish, not over the top. It should sit at the bottom and steam the potatoes while they roast.

4. Make the rub

In the same bowl, stir together the smoked paprika, garlic powder, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Pat the chicken thighs dry with paper towel, then rub them all over with the remaining 1 tablespoon olive oil and the spice mix.

5. Arrange the chicken

Set the thighs skin-side up on top of the potatoes, spacing them so they don't touch. Crowded pieces steam instead of brown.

6. Bake uncovered

Bake 40 to 45 minutes, until the skin is deep golden and the potatoes at the edge of the dish are browned and bubbling. Start checking at 35 minutes if your oven runs hot.

7. Check the temperature

A instant-read thermometer in the thickest part of a thigh, not touching bone, should read 175F (79C). If it's under, bake 5 more minutes and check again.

8. Rest and serve

Let the dish sit 5 minutes on the counter. Serve straight from the pan with lemon wedges on the side.

Tips & Tricks

• Don't crowd the pan. Six thighs in a 9×13 dish is the limit. If you squeeze in eight, the potatoes steam instead of browning and you get pale, soggy slices.
• Dry the chicken skin with a paper towel before you rub it. Wet skin steams and stays flabby. Dry skin crisps.
• Slice the potatoes evenly, and if you're not confident with a knife, use a mandoline. Uneven slices mean some are raw when others are mush.
• Check the chicken at the bone, not the surface. A thigh reads 175F (79C) at the bone when it's done. If the thermometer hits 165F (74C) near the outside but the bone area is cooler, give it 5 more minutes.

Delicious Variations

Greek style

swap the paprika for 1 tablespoon dried oregano, add 1/2 cup crumbled feta over the potatoes before baking, and finish with lemon.

Mustard and honey

whisk 2 tablespoons Dijon and 1 tablespoon honey into the oil before rubbing the chicken. Skip the smoked paprika so the flavors don't fight.

Sausage and potato bake

replace the chicken with 1.5 lb (680 g) of sliced smoked sausage and cut the bake time to 30 minutes. The potatoes need the same 40 minutes, so add them first, then the sausage at the 10-minute mark.

How to Store Chicken Bake

Get the potatoes sliced thin and even, dry the chicken skin, and the rest is oven time. If you make it, the lemon at the end is worth not skipping.

Easy Chicken Bake – One-Pan Crispy Potato Dinner

This easy chicken bake layers seasoned chicken thighs over sliced potatoes and bakes in one pan until the edges go golden and the meat is tender.

15 minPrep time45 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 6 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
• 2 lb (900 g) Yukon Gold or russet potatoes, sliced 1/4 inch thick
• 1 large yellow onion, sliced thin
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt, plus more for the potatoes
• 3/4 tsp black pepper
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 lemon, cut into wedges, for serving

📋 Instructions

1. 1Heat the oven and prep the dish — Set a rack in the middle of the oven and heat to 425F (220C). Lightly oil a 9×13-inch baking dish. Don't use a smaller dish, the potatoes need the surface area.
2. 2Toss the potatoes and onion — In a large bowl, toss the sliced potatoes and onion with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and a few grinds of pepper. Spread them in the dish in an even, slightly overlapping layer.
3. 3Add the broth — Pour the chicken broth around the edges of the dish, not over the top. It should sit at the bottom and steam the potatoes while they roast.
4. 4Make the rub — In the same bowl, stir together the smoked paprika, garlic powder, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Pat the chicken thighs dry with paper towel, then rub them all over with the remaining 1 tablespoon olive oil and the spice mix.
5. 5Arrange the chicken — Set the thighs skin-side up on top of the potatoes, spacing them so they don't touch. Crowded pieces steam instead of brown.
6. 6Bake uncovered — Bake 40 to 45 minutes, until the skin is deep golden and the potatoes at the edge of the dish are browned and bubbling. Start checking at 35 minutes if your oven runs hot.
7. 7Check the temperature — A instant-read thermometer in the thickest part of a thigh, not touching bone, should read 175F (79C). If it's under, bake 5 more minutes and check again.
8. 8Rest and serve — Let the dish sit 5 minutes on the counter. Serve straight from the pan with lemon wedges on the side.

👨🍳 Chef's Note: If your oven runs hot, drop the temperature to 400F (205C) and add 5 minutes. The potatoes are the real timer here, not the chicken.

Servings: 6

Cuisine: American

Course: Main Course

Easy Recipes for Everyday Cooking15 minutes45 minutes65 minutes

Nutrition (per serving): 485 kcal · 32g protein · 28g carbs · 26g fat