One-Pan Farmhouse Chicken and Potatoes

Who needs a sink full of dishes when you can create magic in a single pan? This rustic farmhouse chicken and potatoes dish delivers that soul-warming comfort food experience without the cleanup headache. Crispy, herb-crusted chicken thighs nestled over golden potatoes – it’s the dinner equivalent of a warm hug after a long day.

The secret to this dish’s incredible flavor is the two-step cooking process. First, we create that irresistible crispy chicken skin in a sizzling hot skillet, then everything finishes in the oven where the chicken juices drip down, infusing the potatoes with savory richness. The herb blend brings classic farmhouse flavors that make your kitchen smell like a countryside cottage – aromatic rosemary, thyme, and basil working their simple yet powerful magic.

Ingredients

For the Herb Seasoning:

• 1 tablespoon dried rosemary
• 1 ½ teaspoons dried thyme
• 1 teaspoon dried basil
• 1 teaspoon ground pepper
• ½ teaspoon paprika

For the Chicken and Potatoes:

• 2 pounds bone-in, skin-on chicken thighs (4 pieces)
• 1 teaspoon salt, divided
• 2 tablespoons olive oil, divided
• 24 ounces baby Yukon Gold potatoes, sliced 1/4-inch thick
• 2 large cloves garlic, thinly sliced
• 1 medium lemon, cut into wedges

Steps

1. Preheat oven to 400°F (205°C). Heat a large cast-iron skillet over medium-high heat for 5 minutes until thoroughly hot. While the skillet heats, combine rosemary, thyme, basil, pepper, and paprika in a small bowl, mixing thoroughly to create your herb blend. Pat chicken completely dry with paper towels (this is crucial for crispy skin) and sprinkle evenly with ¼ teaspoon salt and 1 tablespoon of the spice mixture, pressing gently to adhere.
2. Add 1 tablespoon oil to the hot skillet; swirl quickly to coat the entire surface (use caution as the handle will be extremely hot – keep a kitchen towel or oven mitt nearby). Place the chicken skin-side down in the skillet; cook over medium-high heat, completely undisturbed, until the skin turns deep golden brown and releases easily from the pan, 5-6 minutes. If the skin sticks when you try to flip it, it’s not ready yet – give it another minute. Flip and cook until lightly browned on the other side, about 2 minutes. Transfer chicken to a clean plate.
3. While the chicken cooks, prepare the potatoes. In a large bowl, toss together the sliced potatoes, garlic slices, remaining ¾ teaspoon salt, remaining 1 tablespoon oil, and all remaining spice mixture until every slice is evenly coated. The oil helps conduct heat and crisp the edges, while the even distribution of seasonings ensures consistent flavor.
4. Carefully spread the potato mixture evenly in the hot skillet, creating a relatively flat layer (some overlap is fine). Arrange the partially cooked chicken, skin-side up, on top of the potato mixture. The skin should be facing upward to continue crisping in the oven while the chicken juices flavor the potatoes below.
5. Bake until a thermometer inserted into the thickest portion of the chicken (not touching the bone, which conducts heat differently) registers 170°F (77°C) and the potatoes are fork-tender with golden edges, about 25 minutes. If the chicken skin browns too quickly, loosely tent with foil while allowing steam to escape.
6. Remove from oven and let the dish rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the chicken, ensuring moist meat. Serve with fresh lemon wedges for squeezing over the dish – the bright acidity balances the rich flavors and brings everything to life.

Smart Swaps

• Swap sweet potatoes for Yukon Golds for a different flavor profile and extra nutrients
• Use boneless chicken thighs to reduce cooking time by about 5 minutes (cook to 165°F/74°C)
• Replace dried herbs with fresh herbs (use 3x the amount of each for proper flavor intensity)
• Try smoked paprika instead of regular for a subtle smoky flavor dimension

Make It Diabetes-Friendly

• Replace regular potatoes with cauliflower florets (reduces carbs by approximately 20g per serving)
• Use turnips or rutabaga cut into 1/2-inch pieces instead of potatoes (reduces carbs by approximately 15g per serving)
• Add 2 cups of non-starchy vegetables like bell peppers and zucchini to increase fiber while maintaining volume
• Serve with a side of steamed broccoli (only 6g carbs per cup) to create a complete meal with lower glycemic impact
• If using potatoes, limit portion to ½ cup per serving and pair with a leafy green salad dressed with olive oil and vinegar

Pro Tips

• For extra crispy chicken skin, pat the chicken completely dry before seasoning and make sure your skillet is properly preheated
• Don’t overcrowd the pan when browning the chicken – work in batches if needed for proper browning
• Slice potatoes to a consistent thickness (about ¼-inch) to ensure even cooking
• Let your cast iron skillet fully preheat for the best browning and to prevent sticking
• For a more intense lemon flavor, add thin lemon slices to the potato mixture before baking