This One Pan Chicken and Potatoes recipe is going to become a favorite comfort food for your family! You can use a whole chicken as shown for more variety in your meal time.
Serve this one-pan chicken dinner with our Cucumber Cabbage Salad or Tomato Feta Salad.
Table Of Contents
Recipe Details
I am all about making easy recipes for dinner time. This One Pan Chicken and Potatoes dish is a favorite because it takes minimal prep work and my whole family loves it.
- TASTE: This dish is full of savory chicken, flavorful veggies, and Cajun seasoning. It tastes like the comfort of home.
- TEXTURE: The chicken is juicy and the vegetables are tender. The skin of the chicken is deliciously crisp after searing.
- TIME: This recipe takes an hour and 15 minutes.
- EASE: With only one cast iron pan and a handful of kitchen staples, this dish is so easy to make.
What You’ll Need
Ingredient Notes
- Chicken– You can use a whole chicken that’s been cut up or your favorite sections, like chicken thighs or breasts. I like to cook a little of everything.
- Potatoes– I used baby potatoes because they have great flavor and are just the right size. But other varieties work, too.
- Vegetables- Carrots, Mushrooms, Onion, and Garlic will be used to add earthy, pungent flavors that will really enhance the savory chicken and tender potatoes in this one pan meal.
- Seasonings- We’ll use Cumin, Cajun Seasoning, and Salt for extra flavor.
Add-ins and Substitutions
- Substitute different cuts of meat- This One Pan Chicken and Potatoes works great with light or dark meat. But you can also make it with beef, pork, or turkey.
- Add other vegetables- Try this recipe with celery, asparagus, spinach, sweet potatoes, zucchini, eggplant, or tomatoes. You can also squeeze a fresh lemon over it.
- Substitute seasonings- Make this dish with cayenne pepper, chili powder, onion powder, rosemary, thyme, sage, or Berbere seasoning.
- Add cheese- Make this with gooey delicious cheese melted on top. You can place the cast iron pan in the oven and broil it for 5 minutes to get a golden brown top.
How to Make One Pan Chicken and Potatoes
- Combine the seasonings and chicken. In a bowl, mix the chicken, cumin, Cajun seasoning, salt, and garlic with a sprinkle of olive oil.
- Sear the chicken. Place a cast iron pan over medium-high heat and add some olive oil to coat the bottom of the pan. Then brown both sides of each chicken piece and remove.
- Combine the veggies and seasoning. Cut the potatoes, mushrooms, and onions, then mix them with the carrots, garlic, oil, and seasonings.
- Bake. Place the seasoned vegetables into the cast iron pan and add the browned chicken on top. Cover with foil and bake at 400 degrees Fahrenheit for 1 hour. Remove the foil for the last 15 minutes of cooking.
Pro Tip: Oil the cast iron pan well because the chicken will stick to it otherwise and burn. It will be easier to remove after browning if there is a generous covering of oil on the bottom.
Recipe Tips
- Leave the chicken skin on- If you want to keep the chicken extra moist, then leave the skin on. If you prefer not to eat it, you can always remove it before plating.
- Brine the chicken- If you want your meat even moister, you could brine it for 30 minutes in water and salt. This is especially useful when cooking chicken breasts, which tend to be dry.
- Keep the veggies a similar size. As you cut the mushrooms, onion, and potatoes, keep their sizes uniform so they will cook evenly. This will also make it easier to serve and get a little of everything.
- Brown the top. Finish the cooking process without the foil because it will give the top of the chicken time to brown and crisp up. The vegetables will also caramelize some.
FAQs
Yes, you can. But if you are cooking them at the same time, be sure to check the internal temperature of the chicken to make sure it’s fully cooked. However, if you sear the chicken, you can partially cook it and also get a delicious crisp on the skin.
You can brine the chicken to make it moister in a mixture of water and salt. Also, cooking the chicken with its skin on will help hold the juices in for a more tender, moister meat.
Serving Suggestions
With delicious flavor that pairs well with everything, this One Pan Chicken and Potatoes recipe is so versatile. Here are some tasty ways to serve it.
- Salad: Serve this dish with a Cucumber Radish Salad, Tomato Garlic Salad, Avocado Corn Salad, or Caprese Salad.
- Sides: Enjoy this One Pan Chicken and Potatoes with some green veggies, such as these Sauteed Garlic Asparagus, Air Fryer Brussels Sprouts, Bacon Green Bean Salad, and Crispy Air Fryer Broccoli.
- Soups: Pair it with a bowl of Homemade Chicken Meatball Soup, Cream of Mushroom Soup, Creamy Chicken and Wild Rice Soup, or Copycat Panera Bread Broccoli Cheddar Soup.
- Bread: Serve it with some Focaccia Bread, Sourdough Bread, Cornbread Muffins, or Super Soft Brioche Dinner Rolls.
Make This Recipe in Advance
Make ahead: You can prep the chicken for this dish and then put everything together, cover with foil and store it in the fridge. When you’re ready to serve, pop the pan in the oven to cook.
Storing: Store any leftovers of this One Pan Chicken and Potatoes in an airtight container in the refrigerator for up to 4 days. Reheat it in the oven or microwave.
Freeze: You can freeze this dish in a freezer ziplock bag for up to 3 months. Thaw overnight in the fridge.
More Delicious Chicken Dishes!
This recipe was originally posted October 2, 2015, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.
Full Recipe Instructions
One Pan Chicken and Potatoes
Ingredients
For the chicken
- 1 1/2-2 lbs chicken cut up
- 1/2 tsp cumin
- 1/2 tsp Cajun seasoning
- 1/2 tsp salt
- 2 grated garlic cloves
- 2 Tbsp olive oil + extra for browning the chicken
For the vegetables
- 1 1/2 lbs baby potatoes
- 1/2 lb. baby carrots
- 8 oz crimini mushrooms
- 1/2 medium onion
- 1/4 tsp cumin
- 1/2 tsp Cajun seasoning
- 1 tsp salt
- 1 grated garlic clove
- 4 Tbsp olive oil
Instructions
- In a bowl combine the chicken, cumin, Cajun seasoning, salt, 2 pressed garlic cloves, and olive oil.
- Bring a cast iron pan over medium-high heat and add a generous drizzle of olive oil (enough to coat the bottom of the pan). Then brown both sides of each chicken piece. Then remove the chicken.
- Meanwhile cut the potatoes in half. Then cut mushrooms and onions into wedges.
- In a separate bowl, combine the potatoes, baby carrots, mushrooms, onion, cumin, Cajun seasoning, salt, 1 pressed garlic clove, and olive oil.
- Place the seasoned vegetables into the cast iron pan and add the browned chicken on top. Cover with foil and bake at 400 degrees Fahrenheit for 1 hour. Remove the foil in the last 15 minutes of cooking.
Nutrition
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SHERRY says
HOW MUCH SALT AND WATER DO WE NEED TO BRINE OUR CHICKEN AND FOR HOW LONG THANKS
Dina says
Hi Sherry 🙂 I don’t brine this chicken recipe. I mention that you can brine the chicken if you want it a little moister. I don’t have a brine recipe for this chicken. Hope that helps clarify. 🙂
Olga says
Looks amazing, will be trying this recipe next week.
Dina says
I hope you love this recipe! Let me know how it goes! 🙂
Amber says
Hi 🙂 I don’t use foil or have lids for my CI skillets. Would this change the cooking time? Can’t wait to try it! Thank you!
simplyhomecooked says
Hi Amber, the foil is used to protect the food from direct heat. If you don’t have anything oven safe to cover the cast iron chicken with then you will have to lower the temperature and cook it a little longer. I am not sure exactly what temperature and how long to bake it for since I have never tried cooking this dish without having it covered. The best way to make sure your chicken is fully cooked is by having an internal temperature of 165 degrees Fahrenheit. I hope you enjoy this chicken and potatoes recipe! 🙂
Nick says
I have a lid to my cast iron pan. Could I use that or would foil be better?
simplyhomecooked says
Hi Nick, a lid would work great!
Marc says
Would this work for Chicken breasts instead of thighs? Same temp, time etc.
I’ve never cooked chicken for a full hour at 400 before. Is the tin foil seal supposed to slow down the cooking time? Usually after browning for 5 mins each side it would cook in 20 mins?
simplyhomecooked says
Hi Marc, this recipe will work with chicken breast too. Cooking time may vary depending on the thickness of your chicken breast. If you’re working with cutlets, you will need to cook the chicken for a little less time. Chicken breast tends to be more dry than chicken thighs, there for it cooks faster. I hope that helps answer your question.
Natasha says
OMG!!!!! Is all I can say. This was great I had guest over today. Instead of mushrooms I added some fresh green beans and it was a hit!!!! Thanks for posting this great recipe!!!!
simplyhomecooked says
You’re so welcome Natasha! Thanks for sharing your kind words 🙂
Kerri says
This recipe is incredible. We’ve made it 2 dozen times already. Thank you so much!
simplyhomecooked says
Thank you for sharing your kind review Kerri! That’s awesome!
Becky L. says
Hi!
I have this cooking in the oven right now, can’t wait to try it! My cast iron pan was filled to the top though, what size do you use?
simplyhomecooked says
Hey Becky, how did it taste? 🙂 I used a 12 inch cast iron pan for this recipe.
Robert says
Its in the oven my wife is pregnant she keeps on saying it smells so delicious which it does will post another comment after we eat
simplyhomecooked says
Thank you Robert! I hope you and your wife enjoyed it 🙂
Anita VanHaitsma says
???? I cannot print your recipe. It comes up grayed out every time I try. So you have something blocking it now?
simplyhomecooked says
That is so strange, I’ll take a look and see why it’s doing that. Thank you Anita for bringing that to my attention
Kerri says
Wow- this was fantastic. Thanks so much for your wonderful recipe. I can’t wait to try your other ones.
simplyhomecooked says
Thank you Kerri 🙂
Jaclyn says
I am currently eating this right now and it is amazing. I didn’t have Cajun so I added cayenne pepper and it is so good and just the perfect hint of spice!
simplyhomecooked says
Glad to hear you’re enjoying this one pan dish Jaclyn! 🙂
Brianne says
The recipe calls for “3 cloves garlic, grated” but nowhere in the instructions does it say to use the garlic. Please fix!
simplyhomecooked says
Thank you for catching that Brianne. I just fixed it.
Mariya says
Can I just use chicken Breast in this recipe or will it come out too dry? Thank you!
simplyhomecooked says
Hi Mariya, unfortunately I think the chicken breast may come out a bit dry.
Oksana says
Delicious, simple and fast!
I added some dill at the end and it gave it a fresh taste.
Will definitely make this again 🙂
simplyhomecooked says
Glad you enjoyed it Oksana. Mmm fresh dill is a great idea 🙂
Anna says
Sooo….I made this tonight. I really liked it! The only thing that didn’t go as planned was I had to keep it in the oven longer, but that probably depends on each oven. Thanks again.
simplyhomecooked says
Anna I’m glad you enjoyed it. Cooking time does sometimes vary depending on the oven.
Anna says
By the way, I love the photo for this recipe!
simplyhomecooked says
Thank you Anna 🙂
Anna says
I have a cast iron skillet but I haven’t used it very much. Is there any specific way to use it? I mean, does the chicken easily stick to it when it’s fried? Thanks!
simplyhomecooked says
Anna as long as there is enough oil, the chicken shouldn’t stick. I know there are some specific ways to care for the pan. I’ve heard some people don’t really use soap to clean it. I believe the purpose of that is for the pan to absorb more flavor from each use.
jessica says
I do not have a cast iron pan, can i use something else? Thanks
simplyhomecooked says
I’ve never tried it without a cast iron. But I’m sure any other oven safe skillet would work too.
Yelena says
Thank you for this recipe. I love it! I will make it for sure. ????
simplyhomecooked says
You’re welcome Lena. Enjoy!