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7-Ingredient Chicken and Potato Bake Recipe

7-Ingredient Chicken and Potato Bake

A Mediterranean-style one-pan dinner featuring crisp chicken thighs, tender roasted potatoes, lemon, garlic, and oregano. Serve the pan juices over everything for a simple, satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 thighs, about 2 1/2-3 lb total Bone-in, skin-on chicken thighs
  • 1 1/2 lb, halved Baby Yukon Gold or red potatoes
  • 1 thinly sliced or cut into wedges Lemon
  • 4 cloves, minced or thinly sliced Garlic
  • 2 tablespoons Extra-virgin olive oil
  • 1 teaspoon Dried oregano
Seasoning
  • 1 teaspoon, plus more as needed Kosher salt
  • 1/2 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Pat the chicken thighs thoroughly dry with paper towels, then season them with the oregano, kosher salt, black pepper, garlic, olive oil, and lemon.
  2. Arrange the halved potatoes in a large baking dish or on a rimmed sheet pan. Toss them with some of the olive oil, garlic, salt, and pepper, then place them cut-side down for better browning.
  3. Nestle the seasoned chicken thighs skin-side up among the potatoes. Tuck the lemon slices or wedges around and beneath the chicken so their juices flavor the pan.
  4. Roast uncovered for 45 to 55 minutes, until the chicken skin is browned, the potatoes are tender, and the thickest part of the chicken reaches at least 165°F. For especially tender thighs, an internal temperature of 175-185°F is ideal.
  5. Let the bake rest for 5 minutes before serving. Spoon the lemony pan juices over the chicken and potatoes.

Notes

Dry the chicken skin well before seasoning so it browns instead of steaming. If the chicken finishes before the potatoes, transfer it to a plate and continue roasting the potatoes until tender.