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This easy recipe includes all my grandma’s tricks for the most flavorful roasted chicken pieces and golden potatoes. Yes, as good as it sounds!
Roasted Potatoes and Chicken Pieces
My grandmother in Spain was the queen of roasting chicken and potatoes and making this simple recipe taste like an epic meal. Her secret? Seasoning the chicken well and letting the potatoes absorb the flavors from the chicken as it cooks.
She used yellow Yukon gold potatoes, quartered because they were her favorite, but you can use baby potatoes sliced in half or red potatoes. The key is to slice them so the inside of the potato is exposed for maximum flavor.
Ingredients
To make this recipe, you’ll need bone-in, skin-on chicken (chicken thighs or mixed pieces), red or white onion, Yukon gold potatoes (my grandma's favorite for baking; red or baby potatoes also work great!), olive oil, salt, garlic powder, Italian seasoning, and lemon juice.
How to Roast Chicken Pieces and Potatoes
Here is the process and useful tips for making juicy roasted chicken pieces with golden and tender potatoes quick and easy:
- While the oven preheats, quarter the onions and potatoes. If you use baby potatoes, half them so they absorb the flavors better. Pat them dry so the seasonings stick better.
- Season the chicken and potatoes. First, pat them dry so the seasonings stick better.
- Roast the chicken and potatoes. After 30 minutes, lower the oven temperature and continue cooking for 15 to 20 minutes. This meal is ready when the potatoes are tender and the chicken pieces’ internal temperature reaches 175F.
How to know when chicken is done roasting
In this recipe, you roast chicken for 50 minutes. The best way to check chicken doneness is by using a meat thermometer. Dark chicken pieces are done when the internal temperature reaches 175F (80C), while white chicken meat is ready when it reaches 165F (74C)
Veggies to Serve with Roasted Chicken and Potatoes
Kick up nutrition and deliciousness by serving these chicken pieces and potatoes with baked carrot fries, Parmesan asparagus, roasted cauliflower, baked frozen vegetables, roasted cherry tomatoes, or baked summer veggies.
Roasted Chicken Pieces with Potatoes
Ingredients
- 6 chicken thighs or mixed pieces, bone-in skin-on
- 1 small red or white onion, peeled and quartered
- 4 medium Yukon gold potatoes, peeled and quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 ½ teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 lemon, juiced
Instructions
Prep:
- Preheat the oven to 400F (205C) with the oven rack in the middle or top third position.
- Wash and peel the potatoes and coarsely chop them into vertical quarters or 1-inch thick pieces. Place them on a kitchen towel to dry any excess moisture. This helps the seasoning stick better.
- Trim the chicken pieces of any excess fat and pat dry with a paper towel. Generously season the chicken pieces with salt and place them in the baking dish, skin-side up.
- In a large bowl, combine olive oil, salt, garlic, Italian seasoning, and lemon juice. Add the potatoes and onion pieces into the large bowl, and toss them around to coat. Transfer them into the baking dish, placing them in and around the chicken pieces.
Roast:
- Place the baking dish in the preheated oven and roast for 30 minutes.
- After 30 minutes, lower the oven temperature to 375F (190C). Continue cooking in the oven for another 15 to 20 minutes, until the potatoes are fork tender and the dark chicken pieces have reached 175F (80C).
Serve:
- Serve the chicken and potatoes, and use a spoon to drizzle some of the juices from the pan on top of the potatoes.
Wendy Maillet says
This is a recipe that will be on a regular rotation in our home! Delicious and easy! Comfort food for sure. Thank you!
Lucy says
So good!