The Best One Pan Chicken and Potatoes Recipe
Ingredients
Chicken:
- 3 lbs chicken thighs bone in skin on
- 2 lbs Yukon gold potatoes
- 1/4 cup olive oil
- 1/4 cup kewpie mayo
- 1 large lemon, juiced
- 3 tbs tomato paste
- 1/3 cup grated parmesan cheese
- 1½ tsp each paprika, onion powder, garlic powder + dried oregano
- salt and pepper to taste
Butter Sauce:
- 1/4 cup butter, melted
- 3 tbs chopped fresh parsley
- 1/2 tsp each paprika + chili pepper flakes
Instructions
- Preheat your oven to 450℉. Grab a 9x13" baking dish.
- Rinse and pat completely dry your chicken pieces.
- Peel and quarter your potatoes into medium size pieces.
- In a large bowl, toss to coat your chicken, potato pieces, oil, mayo, lemon juice, tomato paste, parmesan and all the spices listed. Get the marinade into every chicken piece. Transfer the chicken to the baking dish first in an even layer. Then top them with the potatoes. Cover the dish and bake for 45 minutes. Uncover and bake for another 15 minutes. If they still need some color, turn on the broiler and stay to watch until tan. DO NOT WALK AWAY.
Optional Butter Sauce:
- Whisk together your melted butter, chopped parsley, paprika and chili pepper flakes. Taste and adjust if needed with some salt. Plate chicken and potatoes and serve sauce on top!
Nutrition
Calories: 785kcal | Carbohydrates: 31g | Protein: 37g | Fat: 57g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 24g | Trans Fat: 0.5g | Cholesterol: 218mg | Sodium: 439mg | Potassium: 1152mg | Fiber: 4g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 41mg | Calcium: 93mg | Iron: 3mg