One Pan Baked Chicken Legs and Potatoes

 One Pan Baked Chicken Legs and Potatoes

This One Pan Baked Chicken Legs and Potatoes recipe delivers crispy-skinned chicken, golden potatoes, and bold, savory flavor—all cooked together on a single tray for easy cleanup. Perfect for busy weeknights or a relaxed family dinner.

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⭐ Why This Recipe Is a Winner

• One pan = minimal cleanup

• Juicy chicken + crispy potatoes

• Simple pantry seasonings

• Scales easily for meal prep or guests

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🛒 Ingredients (Serves 4)

Chicken & Potatoes

• 6–8 chicken legs (drumsticks or whole legs)

• 700–900 g (1½–2 lb) potatoes (Yukon gold or baby potatoes), halved

• 3 tbsp olive oil

Seasoning Mix

• 1½ tsp salt

• 1 tsp black pepper

• 1½ tsp paprika (smoked preferred)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano or thyme

• ½ tsp chili flakes or cayenne (optional)

Optional Add-Ins

• 1 onion, sliced

• 1 head garlic, halved

• Fresh rosemary or thyme sprigs

• Lemon wedges

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🔥 Instructions

1. Preheat & Prep

• Preheat oven to 220°C / 425°F

• Line a large rimmed baking sheet with foil or parchment

2. Season Potatoes

• Toss potatoes with 2 tbsp olive oil, half the seasoning mix

• Spread evenly on the pan, cut-side down where possible

3. Season Chicken

• Pat chicken dry

• Rub with remaining 1 tbsp olive oil and seasoning

• Place chicken skin-side up among potatoes

4. Bake

• Bake uncovered for 45–55 minutes

• Flip potatoes once halfway; leave chicken skin-side up

5. Crisp Finish

• Broil 2–3 minutes until chicken skin is deeply golden

• Rest 5 minutes before serving

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🌡️ Doneness Check

• Chicken internal temp: 75°C / 165°F

• Potatoes fork-tender with crispy edges

• Juices run clear

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🍋 Flavor Variations

• Lemon Garlic: Add lemon zest + juice in last 10 minutes

• BBQ Style: Brush chicken with BBQ sauce during last 15 minutes

• Mediterranean: Add olives, cherry tomatoes, oregano, feta after baking

• Spicy Paprika: Add extra smoked paprika + chili flakes

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🍽️ Serving Ideas

• Simple green salad or coleslaw

• Steamed vegetables or roasted broccoli

• Garlic yogurt or sour cream dipping sauce

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🧊 Storage & Reheating

• Refrigerate: Up to 4 days

• Reheat: Oven at 190°C / 375°F for 12–15 minutes

• Meal Prep Tip: Keep potatoes and chicken together to retain flavor

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💡 Pro Tips

• Don’t overcrowd the pan—use two pans if needed

• Dry chicken skin = maximum crisp

• Cut potatoes evenly for uniform cooking

OTHER RECIPES

Baked Chicken INGREDIENTS

• 2 lbs potatoes, quartered
• 8 oz white mushrooms, whole 
• 6 chicken drumsticks
• 1 cup baby carrots

Marinade

• 1/4 cup mayonnaise
• 2 Tbsp unsalted butter, melted
• 2 Tbsp canola oil
• 4 garlic cloves, minced
• 2 Tbsp fresh chopped herbs, (cilantro or parsley)
• 1 ½ tsp salt
• ½ tsp ground black pepper
• ¼ tsp chili powder
• ½ tsp ground paprika

Baked Chicken INSTRUCTIONS

In a small bowl, combine mayo, butter, oil, herbs and garlic. 

In a separate small bowl, combine salt, pepper, chili powder and paprika.

Cut the potatoes into even sizes so they cook thoroughly, about 1" in thickness. Rinse potatoes and pat dry.

Add the chicken, mushrooms, potatoes and carrots to a baking casserole dish. 

Pour the mayo mixture over the ingredients, mix and coat evenly. Season with half of the seasoning prepared. Mix. 

Season with remaining seasoning and toss again.

Bake in a preheated oven to 400°F, uncovered (50-60 minutes, longer if necessary). 

If the chicken drumsticks are ready but don’t have a crispy coat, broil for 5 minutes.

Take the juices from the bottom of the dish and pour over all of the ingredients. Enjoy the One Pan Baked Chicken Legs and Potatoes !!

One Pan Baked Chicken Legs and Potatoes Video :