Baked Chicken and Potatoes

Ingredients

• 6chicken drumsticks (or any amount that fits on the sheet pan)
• 3Yukon Gold potatoes
• to tasteolive oil
• 3 sprigsfresh thyme
• to tastegarlic powder
• to tastesmoked paprika
• to tastekosher salt and freshly ground pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F), using the convection setting if your oven has one.

2. 2

   Season the potatoes

   Cut the potatoes into 2.5 cm (1-inch) cubes and arrange them in a large skillet or on a sheet pan. Drizzle with olive oil, then toss with plenty of kosher salt, pepper, smoked paprika, garlic powder and fresh thyme.

3. 3

   Season the chicken

   Season the drumsticks. You can do this while preparing the potatoes.

4. 4

   Bake until cooked

   Set the drumsticks on top of the potatoes, skin-side up. Bake for about 30 minutes, or until the chicken reaches an internal temperature of 79–82°C (175–180°F). Taste a potato; if it needs more time, return just the potatoes to the oven.

5. 5

   Serve the meal

   Serve straight away and save any leftovers for lunch the next day.

What is baked chicken and potatoes?

This is an American-style home-cooked dinner built around chicken and potatoes roasted together on one pan. Rather than relying on a sauce, it gets its flavour from the chicken skin, olive oil and a simple mix of herbs and spices.

Yukon Gold potatoes hold their shape while becoming tender, and their position beneath the drumsticks lets them cook alongside the chicken. The result is a practical meal with little hands-on work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 30g protein, 27g carbs, 15g fat.

The potatoes provide most of the carbohydrates, while the chicken contributes most of the protein and a good share of the fat; olive oil and the chicken skin add further fat. Pair a serving with a generous helping of green vegetables or salad to round out the plate.

Choosing the ingredients

Potatoes: Yukon Golds have a creamy texture and are well suited to roasting in chunks. Cut them into similarly sized 2.5 cm pieces so they cook at a similar rate.

Seasoning: Smoked paprika gives the potatoes a savoury, smoky note, while garlic powder and thyme round out the flavour. Use salt and pepper generously, but adjust to your taste.

Getting the pan ready

Potato coating: Toss the cubes until the oil and seasonings are distributed across their surfaces. Spread them out in the skillet or on the sheet pan rather than leaving them piled up.

Chicken placement: Arrange the drumsticks on top of the potatoes with their skin facing upwards. This keeps the method simple and puts the chicken and potatoes in the oven together.

Checking doneness

Chicken: Use an instant-read thermometer in the thickest part of a drumstick, avoiding the bone, and look for 79–82°C (175–180°F) as directed in the method. If the chicken has not reached that temperature, continue baking and check again.

Potatoes: Test a piece with a fork or taste it for tenderness. If the chicken is ready first, return the potatoes to the oven on their own for extra cooking time.

Timing and oven setup

The stated bake time is about 30 minutes, with an oven temperature of 220°C (425°F). Drumstick size, potato pieces and oven performance can affect how long the pan needs, so use the doneness checks as your guide.

Convection is optional. If using it, check the food as it approaches the end of the stated cooking time.

What to serve alongside

Vegetables: Add a simple green salad or a side of steamed greens for freshness alongside the rich, roasted chicken and potatoes. Keep any vegetables separate so the pan contents can roast as intended.

For a fuller spread, serve with a vegetable side that can be prepared while the pan bakes.

Recipe notes & tips

• Cut the potatoes into evenly sized 2.5 cm pieces so they cook at roughly the same pace.
• Spread the potatoes across the pan rather than packing them into a mound.
• Keep the chicken skin-side up as it bakes.
• Use a thermometer to check the thickest part of a drumstick without touching the bone.
• Taste a potato before serving and give the potatoes extra oven time on their own if needed.

Variations

• Add rosemary: Use it in place of the thyme for a different herbal note.
• Use chicken thighs: Arrange skin-side up and check their internal temperature as they cook.
• Change the paprika: Use sweet paprika instead of smoked paprika for a less smoky flavour.
• Add onion: Cut an onion into wedges and roast it with the potatoes.
• Try a peppery finish: Add extra freshly ground black pepper just before serving.

Common mistakes to avoid

• Uneven potato pieces: Cut them to a similar size so some do not stay firm while others turn soft.
• Crowded potatoes: Spread them out across the pan so they roast rather than sitting in a pile.
• Chicken skin facing down: Set the drumsticks skin-side up as specified.
• Guessing chicken doneness: Check the thickest part with a thermometer, keeping the probe away from the bone.
• Potatoes still firm: Return just the potatoes to the oven for longer after checking the chicken.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout; an oven or air fryer can help the chicken skin regain some crispness.

Frequently asked questions