Potatoes And Chicken Recipe

I believe a truly great one-pan dinner must deliver big flavor without creating a sink full of dishes. If you’re looking for a hearty, satisfying, and easy weeknight meal, this one-pan potatoes and chicken recipe is about to become a new family favorite. The secret ingredient here isn’t just one thing—it’s the combination of roasted garlic and rich heavy cream infused with smoky paprika. The result is tender, juicy chicken pieces and soft potatoes bathed in a savory sauce that caramelizes beautifully as it roasts, providing a unique twist on standard roasted chicken. This recipe requires minimal cleanup thanks to its one-pan simplicity and delivers maximum comfort and flavor for a cozy dinner. It’s perfect for feeding a hungry crowd on a busy evening.

Ingredients

• 1.5 kg (3.3 lb) bone-in, skin-on chicken pieces (thighs and drumsticks)
  Function: The backbone of the recipe, providing rich flavor and keeping the meat juicy during roasting.
  Choice: Bone-in, skin-on pieces work best for even cooking and juicy meat; pat dry thoroughly for crispy skin.
• 1 kg (2.2 lb) Yukon Gold potatoes
  Function: The base carbohydrate, chosen for their creamy texture and ability to absorb the sauce.
  Choice: Scrubbed and cut into roughly 3 cm (1.2 inch) chunks; avoid Russet potatoes which tend to fall apart or get mealy in this preparation. (Swap note: small red potatoes are also suitable).
• 2 heads garlic
  Function: Provides the aromatic base for the rich sauce, transforming from sharp to sweet when roasted.
  Choice: Use whole heads of unpeeled garlic; roasting adds depth of flavor that raw garlic cannot replicate in this specific recipe.
• 120 ml (½ cup) chicken stock
  Function: Adds liquid to create the pan sauce and prevents the cream from scorching.
  Choice: Use low sodium stock for better control over the final saltiness; ensure it’s vegetable-based or from permitted sources if adhering to dietary constraints.
• 120 ml (½ cup) heavy cream (35% fat)
  Function: Creates a luxurious, thick, and velvety sauce that clings to the chicken and potatoes.
  Choice: Full-fat heavy cream (35% fat) is crucial for texture; half-and-half or evaporated milk will not provide the same body and richness. (Swap note: Full-fat canned coconut milk can work as a dairy-free substitute, though it adds a slight coconut flavor).
• 60 ml (¼ cup) olive oil, divided
  Function: Used for roasting the garlic and tossing the chicken and potatoes before adding the sauce.
  Choice: Use high-quality extra virgin olive oil for flavor, or standard olive oil for roasting purposes.
• 2 tablespoons fresh lemon juice
  Function: Cuts through the richness of the cream and paprika, brightening the overall flavor profile.
  Choice: Freshly squeezed lemon juice is essential; bottled juice lacks the brightness needed for this specific role.
• 1 tablespoon smoked paprika
  Function: Provides the characteristic smoky flavor for the sauce, defining the recipe’s unique taste.
  Choice: Ensure you use smoked paprika, not sweet or hot paprika, which will create a different flavor profile; a high-quality variety makes a noticeable difference in this potatoes and chicken recipe.
• 1 teaspoon dried oregano
• 1 teaspoon sea salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons fresh flat-leaf parsley, chopped
  Function: Used as a final garnish to add freshness and visual contrast.
  Choice: Flat-leaf parsley is preferred over curly parsley for its stronger flavor; add immediately before serving.

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

1. Prepare the Roasted Garlic and Oven Preheat

   Preheat oven to 200°C (400°F). Prepare the garlic by cutting off the top ¼ of each garlic head to expose the cloves, then drizzle with 1 tablespoon of olive oil, wrap in aluminum foil, and roast for 30-40 minutes.
   Check for doneness: The garlic should be very soft when squeezed, indicating it is properly roasted and ready for mashing.

2. Make the Smoked Paprika Roasted Garlic Cream

   Squeeze the softened roasted garlic cloves into a small bowl and mash with a fork. In a separate, larger bowl, combine the mashed roasted garlic with the chicken stock, heavy cream, lemon juice, smoked paprika, dried oregano, salt, and black pepper. Whisk until well combined and the sauce is smooth. I like to prepare this sauce while the chicken comes to room temperature for efficiency. This ensures the potatoes and chicken recipe moves quickly once the oven is preheated.

3. Prepare Chicken and Potatoes for Roasting

   Pat the chicken pieces dry thoroughly with paper towels to ensure crispy skin. In a large roasting pan or oven-safe skillet (I use my 9×13 pan for this), toss the chicken and potato chunks with the remaining olive oil (3 tablespoons). Season generously with salt and pepper.
   Technique cue: Avoid overcrowding the pan; for a large amount of chicken and potatoes, use a high-sided roasting pan or two pans for better browning.

4. Combine and Roast

   Pour about ¾ of the Smoked Paprika Roasted Garlic Cream over the chicken and potatoes in the pan, tossing to coat everything evenly. Arrange the chicken skin-side up and ensure potatoes are in a single layer for even cooking. Cook time: Roast for 40-50 minutes in the preheated oven, or until the chicken skin is golden brown and crispy, and the potatoes are tender when pierced with a fork. If the potatoes start to dry out during roasting, add a small splash of extra stock or cream.

5. Baste and Finish Baking

   During the last 15 minutes of cooking, baste the chicken and potatoes with the pan juices and sauce to ensure a rich glaze forms. Check doneness: The internal temperature of the chicken should reach 74°C (165°F) for safe eating.

6. Rest and Garnish

   Remove the pan from the oven and let the dish rest for 5-10 minutes before serving. The sauce will thicken slightly as it cools and settles. To serve, spoon the chicken and potatoes onto rustic plates and drizzle any remaining sauce from the pan over the servings, garnishing generously with freshly chopped parsley for freshness.

Tips for Achieving Crispy Skin and Tender Potatoes

Getting that perfect balance of crispy chicken skin and soft, tender potatoes requires a few simple techniques. When making this specific potatoes and chicken recipe, there are a few key points to remember:

• Dry the chicken thoroughly. Excess moisture prevents browning, so patting the chicken skin very dry with paper towels is essential for that crispy finish.
• Avoid overcrowding the pan. The pieces need space around them for the hot air to circulate. Overcrowding causes steaming instead of roasting, resulting in soggy skin and unevenly cooked potatoes.
• Baste late in the cooking process. The final basting step is key to developing a rich glaze. Wait until the last 15 minutes of cooking to ensure the skin has already crisped up before adding more liquid back onto the surface.
• Cut potatoes uniformly. Ensure all potato pieces are roughly the same size (3 cm chunks) so they cook evenly at the same rate as the chicken.

Make-Ahead Tips and Variations

This versatile potatoes and chicken recipe allows for several variations and make-ahead steps, perfect for customizing the meal for your family and saving time on busy weeknights.

• Prep the sauce ahead of time: The Smoked Paprika Roasted Garlic Cream can be prepared up to two days in advance and stored in an airtight container in the refrigerator. Just be sure to whisk it again thoroughly before pouring it over the chicken and potatoes for roasting.
• Use different chicken cuts: If you prefer boneless chicken breasts, shorten the roasting time to 25–30 minutes, or use boneless, skinless thighs for a faster-cooking alternative (roast for 30–35 minutes).
• Spice level adjustment: If you enjoy a bit of heat, add a pinch of cayenne pepper or hot smoked paprika to the sauce, or use a few red pepper flakes in the roasting pan.
• Vegetable variations: Add broccoli florets or sliced carrots to the pan during the last 20 minutes of cooking for a complete meal. I often find this an easy way to sneak extra veggies onto the kids’ plates.

FAQs

Can I use regular paprika instead of smoked paprika?

No, smoked paprika is essential for the depth of flavor in this specific potatoes and chicken recipe. Regular paprika is much milder and lacks the complex smoky notes that define this particular dish. The smoky element provides a unique, savory character that sets this recipe apart.

Can I prepare this dish with frozen chicken?

Yes, but you must thaw the chicken completely and pat it dry before seasoning. Do not attempt to use frozen chicken in this recipe as it will release too much moisture during cooking, preventing browning and creating a watery sauce.

How do I store leftovers and reheat them properly?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 180°C (350°F) or in a skillet on the stovetop; avoid microwaving as it can make the chicken tough and dry out the potatoes. I find a quick reheat in a hot pan maintains better texture for the potatoes.

Can I make this recipe dairy-free?

You can try swapping the heavy cream for full-fat coconut milk (not canned coconut cream) to achieve a similar thickness, though the flavor profile will change slightly, adding a subtle coconut undertone. For best results, choose a high-quality, full-fat variety of coconut milk.

What if I don’t have Yukon Gold potatoes?

You can substitute with small red potatoes (new potatoes) or fingerling potatoes; cut them to roughly the same size as specified in the recipe. Avoid starchy potatoes like Russets, as they tend to become grainy when roasted in sauce.

Why do I need to roast the garlic first?

Roasting mellows the sharp, pungent flavor of raw garlic, replacing it with a sweet, nutty, and savory note. This transformation is necessary for the smooth and rich cream sauce to be balanced, as raw garlic would be overpowering and bitter when mixed with the cream.

Conclusion

This easy one-pan potatoes and chicken recipe delivers incredible flavor with minimum effort, making it the perfect choice for a busy weeknight and a great addition to your family dinners rotation. The smoked paprika cream sauce provides a unique twist on standard roasted chicken, creating a dish that feels special and satisfying for healthy eating. If you loved this recipe, please save it to your Pinterest board or share it with friends!

Print