Chicken And Potatoes Recipe

I find that nothing satisfies a hungry family on a cold night quite like a hearty one-pan meal. This easy chicken and potatoes recipe delivers exactly that, creating a full dinner with minimal cleanup. The secret is a luscious, smoky red pepper cream sauce that coats everything beautifully as it bakes. It’s a truly satisfying family-friendly meal that transforms simple ingredients into deep, comforting flavor with crispy edges and a creamy center.

Ingredients

• 4 bone-in, skin-on chicken thighs (600-700 g / 1.3-1.5 lbs)
  Choose high-quality thighs for the best flavor and juiciness. Pat them thoroughly dry before seasoning to ensure crispy skin during searing.
• 6 medium Yukon Gold potatoes (700 g / 1.5 lbs)
  Scrub the potatoes clean and cut them into even 3 cm (1.2 inch) chunks. Yukon Golds hold their shape well during roasting and have a creamy texture. Avoid starchy potatoes like Russets, which can become mushy in the sauce.
• 60 ml (4 tablespoons) olive oil, divided
  Use 2 tablespoons for seasoning the potatoes and 2 tablespoons for searing the chicken. A high-quality extra virgin olive oil works best for flavor.
• Seasonings: sea salt, black pepper, garlic powder, onion powder
  The specific measurements in the instructions are divided between the chicken and the potatoes for optimal seasoning balance. Garlic and onion powder add a classic savory base that complements the smoky cream sauce.
• 340 g (12 ounces) jarred roasted red peppers, drained
  Using jarred peppers is a fantastic shortcut that adds depth of flavor without extra prep work. Drain them well before blending to prevent the sauce from becoming watery.
• 120 ml (0.5 cup) vegetable broth and 240 ml (1 cup) heavy cream
  The broth helps thin the sauce to the correct consistency for roasting. The heavy cream creates the rich, velvety texture and balances the acidity of the peppers. For a lighter sauce, you can substitute half-and-half, though it won’t be as thick.
• 5 g (1 teaspoon) smoked paprika
  This ingredient provides the signature smoky flavor that elevates this chicken and potatoes recipe. Do not confuse smoked paprika (pimentón) with sweet or hot paprika; the smoked version is crucial here.
• 15 g (0.5 cup) fresh flat-leaf parsley, roughly chopped
  Parsley adds a pop of fresh color and herbaceous flavor to cut through the richness of the cream sauce. Add it as a garnish just before serving for best results.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

This easy chicken and potatoes recipe uses a simple sear-roast method. The secret to success is getting that initial sear and ensuring the chicken skin stays above the sauce while roasting. You’ll want a large oven-safe skillet, like a cast iron pan, for best results.

1. Prep the ingredients and preheat the oven.

   Preheat your oven to 200°C (400°F) to ensure even cooking from the start. Pat the chicken thighs completely dry with paper towels; this is essential for achieving crispy skin. In a large bowl, toss the potato chunks with 30 ml (2 tablespoons) of olive oil, 3 g (0.5 teaspoon) sea salt, 1 g (0.25 teaspoon) black pepper, 2.5 g (0.5 teaspoon) garlic powder, and 2.5 g (0.5 teaspoon) onion powder until evenly coated.

2. Season and sear the chicken.

   Season the chicken thighs all over with the remaining 4 g (0.75 teaspoon) sea salt, 1.5 g (0.25 teaspoon) black pepper, 2.5 g (0.5 teaspoon) garlic powder, and 2.5 g (0.5 teaspoon) onion powder. Heat the remaining 30 ml (2 tablespoons) of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 5-7 minutes, until the skin is deeply golden brown and crispy, then flip and sear for another 2-3 minutes. Remove chicken from the skillet and set aside on a plate.

3. Assemble the skillet for roasting.

   Add the seasoned potatoes to the same skillet, spreading them in a single layer if possible. Return the seared chicken thighs to the skillet, placing them among the potatoes, skin-side up. Make sure the chicken skin stays above the potatoes to keep it from getting soggy in the sauce.

4. Prepare the smoky roasted red pepper cream sauce.

   In a blender, combine the drained roasted red peppers, vegetable broth, heavy cream, and smoked paprika. Blend until the mixture is completely smooth and creamy; adjust seasoning if necessary. Pour the smoky red pepper cream evenly over the chicken and potatoes in the skillet. For a fun twist, sometimes I add a small handful of fresh spinach to the blender for extra greens.

5. Roast until finished.

   Transfer the skillet to the preheated oven and roast for 40-50 minutes, or until the chicken internal temperature reaches 74°C (165°F), the potatoes are fork-tender, and the sauce has thickened slightly. Check for doneness at 40 minutes and adjust time as needed for oven accuracy. If the potatoes are not tender after 40 minutes, cover the skillet with foil and continue roasting for another 10 minutes.

6. Rest, garnish, and serve.

   Remove the skillet from the oven and let rest for 5-10 minutes before serving. This resting period allows the juices to redistribute and helps the sauce set slightly. Garnish generously with fresh chopped parsley before serving for a vibrant color contrast, finishing this hearty chicken and potatoes meal.

Tips for Crispy Skin and Tender Potatoes

Getting both crispy chicken skin and tender potatoes in a one-pan dish requires a few specific techniques. This easy chicken and potatoes recipe relies on these steps to ensure perfect results every time.

• Pat the Chicken Dry: Before seasoning, thoroughly pat the chicken thighs completely dry with paper towels. Removing excess moisture is essential for achieving crispy skin; moisture causes the skin to steam instead of crisping during the initial sear.
• Searing is Key: Sear the chicken skin-side down over medium-high heat for a full 5-7 minutes. This initial sear, before adding the potatoes or sauce, locks in the crispy texture that a one-pan dish needs to develop.
• Keep the Skin Elevated: When placing the chicken back in the skillet to roast, arrange the thighs skin-side up and ensure the skin sits above the sauce line. Pour the smoky red pepper cream around the chicken and potatoes, allowing the sauce to cook the potatoes from below while the chicken skin remains exposed to the oven heat.
• Cut Potatoes Uniformly: For the potatoes to cook at the same rate as the chicken, cut them into roughly uniform chunks (about 1.2 inches). If your potatoes are particularly dense, pre-boiling for 5-7 minutes before tossing with oil can guarantee tenderness in a shorter roasting time.

Make-Ahead and Storage Tips

This chicken and potatoes recipe is excellent for meal prep, allowing you to get ahead on busy weeknights by preparing key components in advance.

• Make-Ahead Prep: The potatoes can be cut up to 1 day ahead and stored submerged in cold water in the refrigerator. The red pepper sauce can also be made in advance and stored in an airtight container in the fridge for up to 3 days; simply whisk it well before pouring over the skillet.
• Storing Leftovers: Store leftover smoky red pepper chicken and potatoes in an airtight container in the refrigerator for up to 3-4 days. Note that the chicken skin will soften as it absorbs the sauce, but the overall flavor remains wonderful.
• Reheating: For best results, reheat individual portions in the microwave. To try and revive crispy skin, reheat the chicken in an air fryer for a few minutes until heated through. Alternatively, reheat larger portions in the oven at 180°C (350°F) until warm.

What to Serve with Smoky Red Pepper Chicken

The richness of the creamy red pepper sauce pairs perfectly with a few simple sides to create a complete and satisfying meal.

• Green Vegetables: Complement the rich sauce with simple steamed broccoli, green beans, or asparagus. The fresh, slightly bitter notes of greens cut through the creamy sauce and add vibrant color.
• Crusty Bread: Serve with slices of crusty French bread or focaccia for dipping into the excess red pepper cream sauce. This is perfect for soaking up every last drop of flavor from this easy dinner idea.
• Grains: For extra bulk or a high-protein meal, serve alongside fluffy white rice or quinoa, which will also absorb the sauce beautifully.

FAQs

Can I use chicken breasts instead of thighs in this recipe?

Yes, you can use boneless, skinless chicken breasts, but you must reduce the roasting time to avoid overcooking. Sear the breasts for only 3-4 minutes per side and check for doneness at around 20-25 minutes in the oven. Boneless chicken cooks significantly faster than bone-in chicken in this recipe.

Is this smoky red pepper cream sauce spicy?

No, smoked paprika provides flavor and smokiness, but not heat. The sauce is creamy and rich, with a slightly sweet undertone from the roasted red peppers. It’s a very family-friendly, mild sauce.

Can I use regular bell peppers instead of jarred roasted red peppers?

I wouldn’t recommend using raw bell peppers in this recipe as they require much longer cooking time to soften fully. While you could roast your own bell peppers for a slightly different flavor, jarred peppers offer a significant time-saving shortcut and consistent depth for this smoky chicken and potatoes recipe.

What if my potatoes aren’t fork-tender after 40 minutes?

This can happen if the potatoes were cut too large or your oven runs cool. Simply continue roasting in 10-minute intervals until they are tender. Ensure the potatoes are mostly submerged in the sauce for proper steaming and cooking.

Can I make this chicken and potatoes recipe in a slow cooker or Crock-Pot?

While possible, the texture won’t be the same; you won’t get crispy skin on the chicken or caramelized edges on the potatoes. For a slow cooker version, add all ingredients and cook on low for 4-5 hours. I prefer the oven method for superior texture in this chicken and potatoes recipe.

Why sear the chicken first if it’s going into a sauce?

Searing creates the initial crust on the chicken skin (Maillard reaction) and deepens the flavor of the chicken. The sear also adds flavor to the skillet, which benefits the potatoes during roasting. This step is crucial for overall flavor development in this specific chicken and potatoes recipe.

Can I use a different type of potato?

Yes, red potatoes or new potatoes can work well as they hold their shape. Avoid starchy potatoes like Russets; they break down more easily and can make the sauce starchy or mushy during roasting in this chicken and potatoes recipe.

Conclusion

This one-pan smoky red pepper chicken and potatoes recipe is a perfect example of how simple ingredients can create deep, comforting flavors with minimal effort. The combination of crispy-skinned chicken, creamy potatoes, and a rich, complex sauce makes this a new weeknight staple for easy dinner ideas. Give this family-friendly chicken and potatoes recipe a try this week and let me know how your family loves it! Pin this recipe to save it for later when you need a quick and easy meal idea.

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