eatingwell.com
One-Pan Baked Chicken & Potatoes
This baked chicken and potatoes recipe uses spices like rosemary, paprika and thyme to add flavor and color.
Prep
—
Cook
—
Total
50 min
Serves
4
Instructions
- 01
Preheat oven to 400°F. Heat a large cast-iron skillet over medium-high heat for 5 minutes. Stir together rosemary, thyme, basil, pepper and paprika in a small bowl. Pat chicken dry and sprinkle evenly with 1/4 teaspoon salt and 1 tablespoon of the spice mixture.
- 02
Add 1 tablespoon oil to the hot skillet; swirl to coat (use caution as the handle will be hot). Add the chicken, skin-side down; cook over medium-high heat, undisturbed, until golden brown and crisp on the bottom, 5 to 6 minutes. Flip and cook until lightly browned on the other side, about 2 minutes. Transfer to a plate.
- 03
Meanwhile, toss together potatoes, garlic and the remaining 3/4 teaspoon salt, 1 tablespoon oil and remaining spice mix in a large bowl. Spread evenly in the hot skillet. Arrange the chicken, skin-side up, on top of the potato mixture.
- 04
Bake until a thermometer inserted into the thickest portion of the chicken (not touching the bone) registers 170°F and the potatoes are tender, about 25 minutes. Remove from oven; let rest for 5 minutes. Serve with lemon wedges.
Nutrition
per serving
- Calories
- 347
- Protein
- 29g
- Carbs
- 30g
- Fat
- 13g
- Fiber
- 5g
- Sugar
- 3g
- Sat. fat
- 3g
- Sodium
- 721mg
- Cholesterol
- 128mg
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