One-Pan Chicken & Potatoes – 85-Minute Recipe
A comforting one‑pan meal that brings together juicy chicken, crisp potatoes, and a zesty lemon‑honey mustard glaze. The Italian spice blend adds a fragrant touch, while fresh parsley brightens the dish. Perfect for a quick, healthy weeknight dinner with minimal cleanup.
Recipe by miciamammas.com· Structured by ReelsMeals
From: Facebook(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 3 lb chicken
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 2 tbsp honey dijon mustard
- 2 1/2 lb potatoes
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp Italian spice blend
- 2 tbsp fresh chopped parsley
Instructions
- 1Preheat the oven to 400°F (392°F).
- 2Place the chicken pieces in a large oven‑safe pan in a single layer.
- 3In a small bowl, whisk together the olive oil, lemon juice, salt, red pepper flakes, and honey dijon mustard to create the Marinade.
- 4Pour the Marinade over the chicken, toss to coat, and let it marinate for about 25 minutes (or proceed immediately if short on time).
- 5In a separate bowl, toss the potato wedges with olive oil, salt, Italian spice blend, and fresh parsley.
- 6Arrange the seasoned potato wedges around the chicken pieces in the pan.
- 7Cover the pan tightly with aluminum foil and bake for 50 minutes.
- 8Remove the foil, baste the chicken with pan juices using a spoon, and continue baking uncovered for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (165°F) and the potatoes are golden and crisp.
- 9Remove from the oven and serve hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Before Baking
After tossing the chicken with the lemon‑honey mustard mixture, let it sit for about 25 minutes before adding to the pan.
Cover Then Uncover
Cover the pan tightly with foil for the first 50 minutes, then remove the foil for the final 20‑minute browning stage.
Season Potatoes Separately
Toss the potato wedges with olive oil, salt, Italian spice blend, and parsley in a separate bowl before arranging around the chicken.
Check Chicken Temperature
Continue baking until the chicken reaches an internal temperature of 165°F (74°C).
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make One-Pan Chicken & Potatoes?
- About 1 hour 25 minutes in total: 15 minutes of prep and 1 hour 10 minutes of cooking.
- How many servings does this One-Pan Chicken & Potatoes recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this One-Pan Chicken & Potatoes recipe come from?
- It was shared by miciamammas.com on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.