Baked Chicken and Potatoes with Onions
A comforting, flavorful one-pan meal with tender, juicy chicken, crispy potatoes, and caramelized onions. Perfect for weeknights, family gatherings, or anytime you want a nourishing, stress-free dinner.
Ingredients
- 4 –6 chicken pieces thighs, drumsticks, or breasts
- 4 –5 medium potatoes cut into chunks
- 2 large onions sliced thick
- 2 –3 tablespoons olive oil
- 3 –4 garlic cloves minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
- Salt and black pepper to taste
- Lemon wedges optional
- Optional Flavor Variations:
- Mediterranean: olives oregano, extra garlic, lemon
- Smoky & Spicy: smoked paprika chili flakes, hot sauce
- Garlic Lover’s: double the garlic roast whole cloves with potatoes
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken dry and season with paprika, garlic, thyme/rosemary, salt, and pepper.
- Toss potatoes with olive oil, salt, and pepper.
- Spread sliced onions at the bottom of a baking dish.
- Place chicken on top of onions. Arrange potatoes around the chicken, leaving space for air circulation.
- Bake for 45–60 minutes, depending on the chicken cut, until the chicken reaches an internal temperature of 165°F (75°C) and potatoes are tender.
- Optional: broil for 2–3 minutes for extra crispiness.
- Serve with lemon wedges for brightness and your choice of sides.
Notes
- Use bone-in chicken for juicier meat and extra flavor.
- Avoid overcrowding the pan to ensure proper roasting.
- Layer onions on the bottom to soften and caramelize them while cooking.
- Ensure potatoes are cut evenly for consistent cooking.
- Great served with steamed vegetables, salad, or garlic bread.