Name: One-Pan Italian Chicken & Potato Bake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 Servings
Cuisine: Italian
Ingredients: 6 large chicken thighs; 3 lbs potatoes; 3 Tablespoons olive oil; Italian Spice Blend (recipe below); 1 tablespoon paprika; 1 tablespoon salt; 1 tablespoon garlic powder; 1 tablespoon oregano; 1 teaspoon pepper; 1 teaspoon onion powder; 1 teaspoon dried thyme

Home » Main Dishes » Chicken & Potato Bake

An easy baked chicken dinner recipe with perfectly seasoned chicken thighs roasted over sliced potatoes - just season, bake then serve!

Author: Mandy Rivers | Published: 10/23/26

This is something I cook ALL. THE. TIME. because it's so easy to throw together and toss in the oven. You can really season it however you want and it's very forgiving thanks to the chicken thighs which are almost impossible to overcook.

All the glorious drippings from the seasoned chicken render onto the potatoes as everything cooks. The potatoes soak up all that rich flavor and just melt in your mouth.

All you need is a hunk of crusty bread and a simple green salad and you've got yourself a 100% scratch-made restaurant-quality meal with practically no effort. AND there's only one dish to clean! You don't even need a separate bowl for this recipe!

An easy baked chicken dinner recipe with perfectly seasoned chicken thighs roasted over sliced potatoes - just season, bake then serve!

We were having it for supper a few weeks ago and one of the kids asked if it was on the blog. Only then did I realize that I'd never written down the recipe so I decided to make it and actually measure the ingredients so I can share it here with you.

I love this on those evenings when I just want to mindlessly throw something in the oven then use the time while it's cooking to do other things. Fun things like unloading the dishwasher, paying bills, folding laundry... you know, all the glamorous tasks that come with running a household.

I'm calling this "Italian" because of the spices I typically use. I kinda wanted to call it "Greek" because it 100% reminds me of the roasted chicken dinners you get at Greek diners but I don't add lemon to mine and lemon is somewhat of a cornerstone of Greek chicken.

MAKE IT YOUR OWN

The spices I use lean very Italian but you can tweak things to suit your fancy and tastebuds. Here are some other seasoning blends to try.

GREEK - same as this recipe but squeeze the juice of one lemon over the chicken before seasoning.

ROTISSERIE - 1 Tbsp each paprika, salt & garlic, plus 1 tsp each pepper, onion powder & thyme

CAJUN - 1 Tbsp each paprika, salt & garlic, plus 1 tsp each black pepper, white pepper, thyme & onion powder

HUNGARIAN - 1 Tbsp each sweet paprika, smoked paprika, salt & garlic, plus 1 tsp each pepper & onion powder

NOTES & SUGGESTIONS

Waxier potatoes like yellow (Yukon Gold) or red potatoes work best in this because the potatoes hold their shape better but any type of potatoes work.
If using russet potatoes, cut into thicker pieces (than what you see in the photos) because they will cook a little faster.
Tiny or baby potatoes can be used! Keep the small ones whole and cut any larger ones in half.
You can add vegetables (onions, peppers, cherry tomatoes, olives, etc.) if you'd like! Toss them around the chicken before basting in Step 7.
Fresh minced parsley is excellent on this. It really brightens up the rich flavors. I throw on way more than what you see in the photos here because I love it so much.

6 FAQ ON CHICKEN & POTATO BAKE

1. Can I use boneless, skinless chicken thighs? Yes, reduce cooking time by 10 minutes (bake 25 mins covered, 25 minutes uncovered).

2. What about chicken breasts? You can use split chicken breasts (the whole, bone-in, skin-on breasts) but not boneless, skinless breasts (they would be severely overcooked in this recipe).

3. Can I use different seasonings and spices? Yes! Use what you like! See the section just above for suggestions.

4. The chicken won't be overcooked? Nope! So long as you use bone-in, skin-on thighs and follow the recipe, the chicken will be perfectly cooked?

5. What about the potatoes? They are very tender but in the best way! If you're worried they will be too soft simply cut into larger pieces.

6. How do you heat up leftovers? The best way is to let it come to room temperature (or sit out at least an hour) then cover with foil and heat in the oven at 375 degrees for 30-35 minutes.

MORE SUPER SIMPLE BAKED MEALS

Baked Chicken "Stir-Fry" - All your favorite Chinese takeout ingredients baked together in a super simple "dump and go" recipe with a savory Asian-inspired sauce perfect over rice.

Scalloped Chicken Casserole - An old-fashioned casserole with chopped chicken in a creamy, herbed cheese sauce topped with buttery cracker crumbs, great for leftover or rotisserie chicken!

Easy Baked Jambalaya - An incredibly simple but delicious baked jambalaya with chicken and sausage based on Mal's Jambalaya recipe from the HGTV show Home Town.

Creamy Chicken & Rice Casserole - An easy, creamy casserole that cooks in one dish. No need to precook the rice or brown the chicken first – just mix and bake!

Recipe for Chicken and Potato Bake