Rustic Roasted Chicken and Potatoes
Roasted Rustic Chicken and Potatoes is super quick to prepare and so delicious to eat! Enjoy the flavors from the classic Italian seasoning and the crispiness of the vegetables and chicken skin, along with the juicy chicken thighs. As a one-pan meal, this makes for an easy midweek meal and easy cleanup. Your family will ask for this meal often!
One Pan Meals
One Pan meals are so popular because of their easy to prepare, cook, and cleanup. They are the perfect midweek meal ideas for our busy lives. This Rustic Roasted Chicken and Potatoes is a great choice for just that. It takes just a few minutes to prepare. By the time the oven reaches temperature, it’s possible to be ready to put the meal in the oven. Then it takes two 30 minute segments to get this fully cooked and crispy!
Rustic Roasted Chicken and Potatoes
When my social media girl started working for me, she always said she didn’t know how to cook. She asked which of my recipes would be a good one for her to try on her own. I suggested this one. Not only did she find this super easy, but she has made it many times and absolutely loves it! Now she makes it all the time. When I make it for my family this gets devoured!
This is a simple meal that needs virtually no cooking or precise cutting skills. Therefore, the “Rustic” part of it. Just a rough cut of the potatoes, onions, and mushrooms, add some seasonings, and stick it in the oven – you’re done!
Chicken Thighs
I love using chicken thighs when I can. They have some much flavor! They do tend to have a lot of fat, so they can be greasy. But I have a way to reduce the amount of grease that you have to deal with.
Along the one side of the thigh, there tends to be excess skin and fat when you turn it skin-side down. Take a sharp knife and cut that away. You will eliminate a great deal of that fatty grease. However, you will also retain some to add to the flavor.
What Ingredients Are Used in Rustic Roasted Chicken and Potatoes?
- Bone-in Chicken Thighs
- Small Potatoes
- Bella or White Mushrooms
- Onion
- Olive Oil
- Kosher Salt
- Black Pepper
- Dried Oregano
- Dried Basil
- Garlic Powder
- Fresh Parsley
Ingredient Tips
Bone-in Chicken Thighs – using bone-in chicken for meals like this add flavor that boneless simply cannot. Besides thighs, chicken leg quarters would be awesome in this, too!
Small Potatoes – my local grocery store has this bag of mixed mini potatoes with yellow, red, and purple potatoes. I just love the color variety, so you can use whatever mini potatoes you can find or like.
Baby Bella or White Mushrooms – my preference here is Baby Bella, but I’ve made this with white and the taste is similar.
How Is Rustic Roasted Chicken and Potatoes Made?
- Heat the oven to 450°F. Using cooking spray to coat a glass baking pan. (I use a 10 x 15 baking pan.)
- Pat the chicken thighs dry with paper towels. Trim off the excess fat and skin.
- For the seasoning, I take 2 small glass bowls I have, and I mix half the spices in each bowl. So each bowl will have 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon oregano, 1 teaspoon basil, and 1 teaspoon garlic powder.
- In a medium mixing bowl, add the potatoes, mushrooms, onions, and olive oil and mix until everything is lightly coated with oil. Take one of small bowls of the seasoning mix and sprinkle it on the vegetables. Mix until everything is coated well with the seasoning and oil.
- Pour the contents of the bowl into the baking pan and spread it around evenly.
- Take one of small bowls of seasoning mixture and liberally sprinkle on both sides of the chicken thighs. Place the thighs in the baking pan skin side up on top of vegetables.
- Place the pan in the oven uncovered and cook for 30 minutes. Since the chicken thighs will put off a lot of liquid, you will need to drain some or all of the liquid out of the pan before returning it to the oven to finish the cooking.
- Stir the potato mixture and return it to the oven to cook for another 30 minutes.
- The skin on the thighs and most of the vegetable should be crispy. Use a meat thermometer to make sure the thighs are 165° F. If the meat is still underdone, cook for another 15 minutes and test again.
- Garnish with fresh chopped parsley if desired.
Can You Freeze the Leftovers?
Yes you can! I recommend freezing the leftovers in single servings. This is actually a great idea to make a double batch to freeze some for another meal. To reheat them, defrost the individual portions first. Then heat them in a skillet over medium heal. A cast iron skillet would work the best, but any would work well.
Pro Recommendations
I love using my baking dishes. I have both Pyrex and Anchor, however, I like the Anchor so much better. If you don’t have a set, here are a couple I found on Amazon. Both have my favorite size 11″ x 15″. This one is needed for my family of 4.
Try These Other Amazing Recipes!
Do you like Rustic style meal and One-Pan Meals? Here are a few other recipes I’m sure you’ll love!
Lamb Loin Chops with Garlic Mustard Sauce
One-Pan Salmon with Roasted Garlic Sauce
One Pan Rustic Roasted Chicken and Potatoes
Ingredients
- 4-6 Chicken Thighs
- 12 ounces Small Potatoes, halved (or bite size pieces)
- 8 ounces Baby Bella or White Mushrooms, quartered
- 1 large Onion, rough chopped (about 1 cup worth)
- 2 Tablespoons Olive Oil
- 4 teaspoons Kosher Salt, divided
- 2 teaspoons Black Pepper, divided
- 2 teaspoons Dried Oregano, divided
- 2 teaspoons Dried Basil, divided
- 2 teaspoons Garlic Powder, divided
- Fresh Parsley, chopped for garnish
Instructions
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Heat the oven to 450°F. Using cooking spray to coat a glass baking pan. (I use a 10 x 15 baking pan.)
-
Pat the chicken thighs dry with paper towels. Trim off the excess fat and skin.
-
In 2 small bowls, mix half the spices in each bowl. So each bowl will have 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon oregano, 1 teaspoon basil, and 1 teaspoon garlic powder.
-
In a medium mixing bowl, add the potatoes, mushrooms, onions, and olive oil and mix until everything is lightly coated with oil. Sprinkle the remainder of the seasoning mix from 1 bowl on the vegetables and stir until everything is mixed well.
-
Pour the contents of the bowl into the baking pan and spread it around evenly.
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Sprinkle the seasoning mixture from the other bowl liberally on both sides of the chicken thighs. Place the thighs in the baking pan skin side up on top of vegetables.
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Place the pan in the oven uncovered and cook for 30 minutes. Since the chicken thighs will put off a lot of liquid, you will need to drain some or all of the liquid out of the pan before returning it to the oven to finish the cooking.
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Stir the potato mixture and return it to the oven to cook for another 30 minutes.
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The skin on the thighs and most of the vegetable should be crispy. Use a meat thermometer to make sure the thighs are 165° F. If the meat is still underdone, cook for another 15 minutes and test again.
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Garnish with fresh chopped parsley if desired.
For a beginner cook, this recipe was easy and very delicious. I recommend this recipe to anyone. Especially for people who are a beginner cook like me.