Chicken and potatoes isn’t that a wonderful combination? It’s a classic pairing that the whole family loves, especially kids. Most children enjoy potatoes, and with these recipes, they’ll happily enjoy the chicken too. The recipes I’ve selected for you are full of flavor, simple to prepare, and perfect for beginners.
I’ve also included options that require only a few basic ingredients, most of which you already have in your kitchen. So there’s no need for a store run you can start cooking right away. These dishes are versatile enough for family dinners, parties, picnics, and even last-minute guest meals. If you’re short on time but still want to impress, these recipes will do the job beautifully.
And if you’re craving even more delicious chicken combinations, try my 11 Delicious Chicken and Chorizo Recipes. For those who love chicken with veggies, don’t miss Crockpot Chicken, Green Beans, and Potatoes With Onion Soup Mix it’s a perfect one-pot meal!
1. One-Pan Baked Garlic Chicken and Potatoes
(Easy • 45 minutes • Family-friendly)
This is the kind of recipe I make when I want something simple but really flavorful. Everything cooks on one sheet pan the chicken gets juicy, the potatoes get crispy on the outside, and the garlic butter melts into everything. It’s honestly one of my favorite simple dinner recipes with chicken and potatoes because there’s barely any cleanup.
Why You’ll Love It
- One pan minimal dish
- Crispy potatoes + juicy garlic chicken
- Great for meal prep or family dinners
Ingredients
For 4 servings
- 4 chicken thighs (bone-in, skin-on)
- 4 medium potatoes, cut into wedges
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp lemon juice
- Fresh parsley (optional, for garnish)
How to Make
- Prep your pan
Preheat oven to 425°F (220°C). Line a baking sheet or lightly grease it. - Season the chicken & potatoes
In a large bowl, combine olive oil, garlic, paprika, oregano, salt, pepper, and lemon juice.
Toss chicken and potato wedges until everything is evenly coated. - Bake
Arrange the chicken and potatoes on the sheet pan.
Bake for 40–45 minutes, or until the chicken skin is golden and potatoes are crisp. - Serve
Top with fresh parsley and serve warm. Add lemon on the side if you like a bright finish.
Tips
- Swap chicken thighs for chicken breasts (reduce cook time to 25–30 minutes).
- Add carrots or green beans to make it a full one-pan dinner.
- For extra crispiness, broil for 2 minutes at the end.
2. Creamy Tuscan Chicken and Potatoes
(Easy • 35 minutes • Comforting & full of flavor)
If you’re in the mood for something creamy, and a little bit special, this Tuscan-style chicken and potatoes is such a good choice. It’s one of those dishes that tastes like it took hours but really, it comes together in just over half an hour.
The creamy sauce, the tender chicken, the soft potatoes everything just melts together perfectly. This is honestly one of my favorite creamy chicken and potato recipes, especially for weeknight dinners when I want something satisfying but easy.
Why This Recipe Works
- Creamy, restaurant-style flavor but still simple
- One-pan friendly if you use an oven-safe skillet
- Perfect for family meals (kids love it!)
Ingredients
Serves 4
Chicken & Potatoes:
- 2 chicken breasts, sliced in half horizontally
- 2 cups baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Creamy Tuscan Sauce:
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup vegetable or chicken broth
- ½ cup grated parmesan cheese
- 1 cup fresh spinach
- ½ cup sun-dried tomatoes (julienned)
How to Make
- Sear the Chicken
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt, pepper, garlic powder, and Italian seasoning.
Sear for 3–4 minutes per side until golden. Remove and set aside. - Cook the Potatoes
In the same pan, add a little more oil if needed.
Add baby potatoes and cook for 5–6 minutes until lightly browned. - Make the Creamy Sauce
Add butter and garlic. Sauté for 30 seconds.
Stir in cream, broth, parmesan, spinach, and sun-dried tomatoes.
Simmer for 2–3 minutes until slightly thick. - Bring It Together
Add chicken back to the pan.
Cover and cook for 10 minutes on low heat until everything is tender and the sauce is creamy. - Serve
Serve warm with bread, pasta, or enjoy it as is the potatoes make it a full meal.
Tips
- Use chicken thighs instead of breasts for extra tenderness.
- Add chili flakes for a spicy kick.
- Swap spinach for kale if you want a heartier texture.
3. Honey Mustard Chicken and Roasted Potatoes
(Easy • 40 minutes • Sweet, tangy & perfect for family dinners)
This is one of those recipes I make when I want something a little brighter in flavor. The honey mustard sauce caramelizes beautifully in the oven, coating both the chicken and potatoes with a sweet glaze that tastes like you put in way more effort than you did.
It’s a great quick dinner recipe with chicken and potatoes, especially when you’re craving something different from the classic garlic or creamy flavors.
Why You’ll Love It
- Sweet + savory flavor that always feels satisfying
- Easy weeknight prep everything bakes together
- Great for picky eaters and kid-friendly too
Ingredients
Serves 4
Chicken & Potatoes:
- 4 bone-in chicken thighs (or 2 large chicken breasts)
- 3 medium potatoes, cut into cubes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Honey Mustard Sauce:
- ¼ cup Dijon mustard
- 3 tbsp honey
- 1 tbsp whole-grain mustard (optional but very tasty)
- 1 tbsp lemon juice
- 3 garlic cloves, minced
- ½ tsp paprika
How to Make
- Make the Sauce
In a small bowl, whisk together Dijon mustard, honey, whole-grain mustard, lemon juice, garlic, and paprika.
Taste and adjust add more honey for sweetness or more Dijon for sharpness. - Prep the Chicken & Potatoes
Preheat oven to 400°F (200°C).
Add chicken and potatoes to a baking dish.
Drizzle with olive oil, salt, and pepper. Toss gently. - Add the Honey Mustard
Pour the sauce over the chicken and potatoes.
Use your hands or a spoon to coat everything evenly. - Bake
Roast for 35–40 minutes, or until chicken is cooked through and potatoes are golden. - Serve
Spoon extra sauce from the pan over the top when serving it’s too good to waste.
Tips
- Use chicken thighs for juicier results, but breasts work too.
- Add carrots or green beans for a complete one-pan chicken dinner.
- If you want charred edges, broil the dish for 2 minutes at the end.
4. Slow Cooker Chicken Stew with Potatoes
(Super Easy • 4–6 hours • Comforting, hearty & perfect for busy days)
This is the kind of recipe I make when I know the day is going to be busy, and I just want to come home to something warm and ready. Everything goes into the slow cooker, and the potatoes get perfectly tender while the chicken becomes soft and flavorful.
It’s one of my favorite slow cooker chicken and potatoes meals cozy, filling, and perfect for family nights. A true set-it-and-forget-it dinner.
Why This Recipe Works
- Completely hands-off
- Perfect for meal prep or busy weekdays
- Thick, hearty, stew-like texture
Ingredients
Serves 4–6
- 1.5 lbs (700 g) boneless chicken thighs (or breasts)
- 3 cups potatoes, cut into chunks
- 2 carrots, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 3 cups chicken or vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 2 tbsp butter
- 2 tbsp all-purpose flour (optional for thickening)
How to Make
- Layer the Ingredients
Add potatoes, carrots, onion, and garlic to the bottom of the slow cooker.
Place chicken on top. - Season & Add Broth
Add salt, pepper, thyme, parsley, and bay leaf.
Pour the broth over everything. - Slow Cook
Cook on Low for 6 hours or High for 3–4 hours, until the chicken and potatoes are tender. - Optional Thicken the Stew
Melt butter in a small pan, whisk in flour, then stir this mixture into the slow cooker.
Cook for another 15 minutes until thickened. - Serve
Taste and adjust seasoning. Serve warm with bread or rice.
Tips
- Add peas or corn for extra color and sweetness.
- Chicken thighs give a richer flavor, but breasts work too.
- For a creamier version, stir in ¼ cup heavy cream at the end.
5. Crispy Oven-Baked Chicken Drumsticks with Potatoes
(Easy • 10 min prep • 45–55 min bake • Family-friendly)
If you love a simple dinner recipe with chicken and potatoes that basically cooks itself, these oven-baked chicken drumsticks are perfect. They’re juicy on the inside, crispy on the outside, and the potatoes soak up all the delicious chicken drippings honestly the best part.
This is a great weeknight dinner because you only need one baking tray, a few spices, and about an hour. Kids love it, adults love it it’s a family favorite kind of recipe.
Ingredients
Serves 4
- 6–8 chicken drumsticks
- 4 medium potatoes, cut into wedges
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- Optional: lemon wedges + fresh parsley for serving
How to Make
- Preheat the Oven
Heat your oven to 425°F (220°C). This high heat helps make the chicken skin extra crispy. - Season the Chicken
In a large bowl, combine drumsticks with olive oil, paprika, garlic powder, oregano, salt, and pepper.
Toss well so everything is evenly coated. - Prepare the Potatoes
Add potato wedges to the same bowl and toss them in any leftover seasoning.
(This makes the potatoes golden and flavorful.) - Arrange on Baking Tray
Spread chicken and potatoes in a single layer on a lined baking sheet.
Keeping space between pieces helps everything get crispy. - Bake
Place in the oven and bake for 45–55 minutes, flipping halfway through.
Chicken should be golden, crispy, and cooked through. - Serve
Add a squeeze of fresh lemon juice and sprinkle with parsley if you like.
This baked pan chicken and potatoes meal is delicious on its own but also great with salad or steamed veggies.
Tips
- If your potatoes are browning too quickly, move them to the edges of the tray.
- Add chili flakes or cayenne for a spicy version.
- Swap drumsticks with chicken thighs or legs cooking time stays about the same.
6. Creamy Chicken & Potato Skillet
(Easy • 30 minutes • Comforting, creamy, and hearty)
I have to admit, this one is my go-to when I’m craving something rich and cozy. The creamy sauce hugs every piece of chicken and potato, making it feel like a hug in a bowl. It’s also one of those quick dinner recipes with chicken and potatoes that comes together in one pan, so it’s perfect for family nights when I don’t want to spend hours in the kitchen.
Ingredients
Serves 4
- 4 boneless, skinless chicken breasts or thighs
- 3 cups potatoes, diced into 1-inch pieces
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- ½ cup heavy cream (or half-and-half)
- 1 tsp paprika
- 1 tsp dried thyme
- Salt & pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: 1 cup frozen peas or spinach for extra color
How to Make
1. Brown the Chicken
- Heat olive oil or butter in a large skillet over medium-high heat.
- Season chicken with salt, pepper, and paprika.
- Sear chicken on both sides until golden brown, about 3–4 minutes per side. Remove from skillet and set aside.
2. Cook the Potatoes
- In the same skillet, add diced potatoes and cook for 5–7 minutes until they start to soften.
- Stir occasionally so they don’t stick.
3. Add Onion & Garlic
- Add chopped onion and garlic to the potatoes.
- Cook for 2–3 minutes until fragrant and slightly softened.
4. Build the Creamy Sauce
- Pour in chicken broth and bring to a simmer.
- Stir in heavy cream and thyme, scraping the bottom of the skillet to mix in any browned bits.
5. Return Chicken & Simmer
- Nestle the browned chicken back into the skillet.
- Cover and simmer for 10–12 minutes, until chicken is cooked through (165°F / 74°C) and potatoes are tender.
- Optional: Add peas or spinach in the last 2 minutes for extra color and veggies.
6. Serve
- Sprinkle fresh parsley over the top and serve warm.
- This dish pairs perfectly with a side of crusty bread or a simple green salad.
Tips
- Use chicken thighs for juicier meat; breasts work just fine too.
- For a lighter version, swap heavy cream with coconut milk or Greek yogurt.
- If you like extra flavor, add a pinch of smoked paprika or a squeeze of lemon before serving.
7. Chicken Potato Curry (Easy, Comforting, One-Pot)
(Quick & Cozy • 35–40 minutes • One-pot comfort food for the family)
This is one of those simple dinner recipes with chicken and potatoes I make when I crave something warm and full of flavor. Everything cooks in one pot, which makes cleanup a breeze always a win in my book!
The potatoes soak up all the spices and juices from the chicken, giving you a creamy, flavorful curry that the whole family will love. Perfect for a weeknight dinner or a cozy weekend meal.
Ingredients
Serves 4
- 1 lb (450 g) boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups potatoes, peeled and cubed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp chili powder (adjust to taste)
- 1 can (14 oz / 400 g) diced tomatoes
- 1 cup coconut milk
- ½ cup water or chicken broth
- Salt to taste
- Fresh cilantro for garnish
How to Make
1. Sauté the Aromatics
- Heat oil in a large pot over medium heat.
- Add cumin seeds, diced onion, garlic, and ginger.
- Cook 3–4 minutes until fragrant and onions are soft.
2. Add the Spices
- Stir in turmeric, coriander, garam masala, and chili powder.
- Toast the spices for 30 seconds to release their aroma.
3. Cook the Chicken
- Add chicken pieces and cook for 5–6 minutes until lightly browned.
4. Add Potatoes & Tomatoes
- Stir in cubed potatoes and canned tomatoes.
- Pour in coconut milk and water (or broth).
- Mix well and bring to a gentle simmer.
5. Simmer
- Cover and cook for 20–25 minutes, stirring occasionally, until potatoes are tender and chicken is fully cooked.
- Adjust salt to taste.
6. Serve
- Garnish with fresh cilantro.
- Serve with rice, naan, or your favorite flatbread.
Tips
- Use chicken thighs for more tender, juicy results.
- For a richer curry, add 2 tbsp cream or yogurt at the end.
- Adjust chili powder according to your spice preference.
8. Crispy Pan-Roasted Chicken Thighs with Garlic Potatoes
(Quick & Crispy • 35–40 minutes • Perfect pan chicken weeknight dinner)
If you love a crispy pan chicken with tender, flavorful potatoes, this recipe is an absolute winner. The chicken skin gets golden and crunchy while the potatoes roast in the same pan, soaking up all the garlicky, savory goodness.
I make this often when I want a family dinner that feels special but is totally doable on a weeknight. Bonus only one pan to clean!
Ingredients
Serves 4
- 4 bone-in, skin-on chicken thighs
- 3 cups baby potatoes, halved
- 4 garlic cloves, smashed
- 2 tbsp olive oil
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt & black pepper, to taste
- 1 tbsp butter (optional, for extra flavor)
- Fresh parsley, chopped, for garnish
How to Make
1. Prep the Chicken & Potatoes
- Pat chicken thighs dry and season generously with salt, pepper, paprika, and herbs.
- Toss potatoes with olive oil, garlic, salt, and pepper.
2. Sear the Chicken
- Heat a large oven-safe skillet over medium-high heat.
- Add chicken, skin-side down, and sear 5–6 minutes until golden brown.
- Flip and cook 3–4 minutes on the other side. Remove chicken and set aside.
3. Cook the Potatoes
- In the same skillet, add a little more oil if needed.
- Toss in potatoes and garlic. Sauté 5 minutes until they start to brown.
4. Roast Everything
- Nestle chicken back on top of the potatoes.
- Transfer skillet to 400°F (200°C) oven. Roast 20–25 minutes until chicken is cooked through (internal temp 165°F / 74°C) and potatoes are tender.
5. Finish & Serve
- Optional: Add 1 tbsp butter over the potatoes for extra richness.
- Garnish with fresh parsley.
- Serve hot, straight from the skillet family-style and cozy.
Tips
- Use a cast-iron skillet if you have one it crisps the chicken beautifully.
- Baby potatoes work best, but regular potatoes cut into chunks are fine.
- For a punch of flavor, add a squeeze of lemon juice just before serving.
9. Cheesy Chicken & Potato Casserole (Comfort Food Classic)
(Comforting • 45–50 minutes • Easy one-pan casserole for family dinners)
This is one of those recipes that always brings a smile to the table. Creamy, cheesy, and full of chicken and potatoes, it’s the ultimate comfort food. I love making this on weekends when everyone’s home it’s filling, flavorful, and everyone gets seconds!
It’s also a great way to sneak in some veggies if you like I often add carrots or peas to the mix.
Ingredients
Serves 4–6
- 2 cups cooked chicken, shredded or diced
- 3 cups potatoes, thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- Fresh parsley, chopped, for garnish
How to Make
1. Prep the Potatoes & Chicken
- Preheat your oven to 375°F (190°C).
- If using raw chicken, cook and shred first.
- Thinly slice the potatoes and chop onions and garlic.
2. Make the Creamy Sauce
- In a small saucepan, melt butter over medium heat.
- Stir in flour and cook 1 minute.
- Gradually whisk in milk, salt, pepper, and paprika.
- Cook until sauce thickens, about 3–4 minutes. Remove from heat.
3. Assemble the Casserole
- In a greased baking dish, layer half the potatoes.
- Sprinkle half the onions and garlic, then add chicken.
- Pour half the sauce over this layer.
- Repeat with remaining potatoes, onions, and sauce.
- Top with shredded cheddar and Parmesan.
4. Bake
- Cover with foil and bake 30 minutes.
- Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
5. Serve
- Garnish with chopped parsley.
- Serve warm with a simple side salad or steamed veggies.
Tips
- For extra creaminess, stir in 1/4 cup sour cream or cream cheese into the sauce.
- You can add peas, carrots, or mushrooms for more veggies.
- Leftovers reheat well great for next-day lunches or dinners.
10. Honey Garlic Chicken & Potatoes Sheet Pan Dinner
(Quick & Easy • 35–40 minutes • Sweet, savory, and perfect for one-pan cooking)
If you’re looking for a simple chicken and potato recipe with few ingredients that feels fancy but takes almost no effort, this one’s for you. I love it because everything cooks on one pan, which means less cleanup and more time with the family.
This is my go-to for weeknight dinners when I want a meal that’s healthy, filling, and totally satisfying.
Ingredients
Serves 4
- 4 boneless, skinless chicken thighs (or breasts)
- 3 cups baby potatoes, halved
- 3 tbsp olive oil
- 3 tbsp honey
- 3 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- Salt & black pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make
1. Prep the Chicken & Potatoes
- Preheat oven to 400°F (200°C).
- In a large bowl, toss potatoes with 1 tbsp olive oil, salt, pepper, and smoked paprika.
- Arrange potatoes on a large baking sheet.
2. Make the Honey Garlic Glaze
- In a small bowl, whisk together honey, soy sauce, minced garlic, and 2 tbsp olive oil.
- Season chicken with salt and pepper, then brush glaze generously on both sides.
3. Arrange on Sheet Pan
- Place chicken on the sheet pan with the potatoes, leaving some space between pieces.
- Drizzle any remaining glaze over potatoes.
4. Roast
- Bake 25–30 minutes, flipping potatoes halfway through.
- Chicken should reach an internal temperature of 165°F (74°C).
5. Serve
- Sprinkle chopped parsley over chicken and potatoes.
- Serve straight from the pan I love keeping it rustic and family-style.
Tips
- Use baby potatoes for faster cooking, or quarter regular potatoes.
- For extra flavor, add a handful of green beans or broccoli to the pan in the last 10 minutes of roasting.
- Leftovers make a great packed lunch, just reheat in the oven for 10 minutes to bring back crispiness.
11. Garlic Butter Chicken & Potato Foil Packets
(Easy • 25–30 minutes • Minimal cleanup, maximum flavor)
I’ve always loved meals where cleanup is a breeze, and these foil packets with chicken and potatoes are my absolute favorite for busy nights. Everything cooks together, the garlic butter melts into the potatoes and chicken, and the flavor is unbeatable. Plus, it feels a little special even though it’s super easy.
This is a perfect weeknight dinner or even for an outdoor meal just pop the packets in the oven or on the grill!
Ingredients
Serves 4
- 4 boneless, skinless chicken breasts or thighs
- 3 cups small potatoes, cut into wedges
- 3 tbsp butter, melted
- 3 garlic cloves, minced
- 1 tsp dried thyme or rosemary
- 1 tsp paprika
- Salt & pepper, to taste
- 2 tbsp olive oil
- Optional: 1 cup green beans or broccoli florets
- Fresh parsley, chopped, for garnish
How to Make
1. Prep the Foil Packets
- Preheat oven to 400°F (200°C).
- Tear 4 large sheets of aluminum foil.
- Place chicken in the center of each sheet.
2. Prepare the Potatoes & Veggies
- In a bowl, toss potatoes (and optional green beans) with olive oil, paprika, thyme, salt, and pepper.
- Spread the seasoned potatoes around the chicken on the foil.
3. Add Garlic Butter
- Mix melted butter with minced garlic.
- Drizzle garlic butter over chicken and potatoes.
4. Seal the Packets
- Fold the foil over the chicken and potatoes to form sealed packets.
- Make sure the packets are sealed but leave a tiny vent for steam to escape.
5. Bake
- Place packets on a baking sheet and bake 25–30 minutes, until chicken reaches 165°F (74°C) and potatoes are tender.
6. Serve
- Open the packets carefully steam will escape!
- Garnish with fresh parsley and serve straight from the foil for a rustic feel.
Tips
- You can swap chicken thighs for drumsticks for more flavor.
- Add a squeeze of lemon over the chicken just before serving for brightness.
- Foil packets are great for meal prep; just reheat in the oven for 10 minutes.
12. One-Pan Lemon Herb Chicken & Potatoes
(Quick • 35 minutes • Bright, flavorful, and minimal cleanup)
I love this recipe because it feels fresh and light. The lemon adds brightness that pairs beautifully with the crispy potatoes and tender chicken. Plus, it’s all done in one pan, which makes cleanup a breeze something every busy weeknight parent (or me!) really appreciates.
This is one of my favorite simple chicken and potato recipes with few ingredients perfect for a family dinner that everyone will enjoy.
Ingredients
Serves 4
- 4 boneless, skinless chicken breasts or thighs
- 3 cups baby potatoes, halved
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 lemon, zest and juice
- Salt & pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make
1. Prep the Chicken & Potatoes
- Preheat oven to 400°F (200°C).
- Toss potatoes with 1 tbsp olive oil, salt, pepper, and half of the thyme and rosemary.
- Spread potatoes on a large baking sheet.
2. Season the Chicken
- Rub chicken with remaining olive oil, garlic, herbs, salt, and pepper.
- Place chicken on the same baking sheet with the potatoes.
3. Add Lemon
- Zest the lemon over the chicken and potatoes, then squeeze the juice evenly on top.
4. Roast
- Bake 25–30 minutes, flipping potatoes halfway through, until chicken reaches 165°F (74°C) and potatoes are golden brown.
5. Serve
- Sprinkle fresh parsley over everything and serve straight from the pan.
- Optional: Serve with a side of steamed green beans or a fresh salad for a complete meal.
Tips
- Use thin baby potatoes for faster cooking, or parboil larger ones for even roasting.
- For extra crispiness, broil the chicken and potatoes for the last 2–3 minutes.
- Leftovers taste great reheated, and the lemon flavor keeps it fresh.