Spice rubbed roasted chicken breast and potatoes is an incredibly easy dinner recipe that can also be made as a sheet pan meal. The recipe makes an entire meal with minimal cleanup, no spending hours in the kitchen. The bone-in chicken breasts take longer to cook than boneless, but the bones and skin help retain the moisture in the breasts and add more flavor. This chicken cut is also cheaper than boneless chicken breasts.
While I frequently espouse the virtues of cooking from scratch, I do realize many people do not have a ton of time to put into prepping dinner, and need easy dinner recipes. This bone in chicken breast recipe is perfect for that.
Roasted Chicken Breasts and Potatoes
While this roast chicken breasts and potatoes recipe does take a bit of time in the oven, the prep work is incredibly easy. It basically amounts to cutting potatoes into 1-inch chunks (you can leave the skin on for added texture and flavor), whisking together a few marinade ingredients in a small bowl, and coating the chicken and potatoes with it.
You can serve a cold side like pea salad on the side or a simple vegetable side like baked asparagus or sauteed veggies to serve along with it, and dinner will be on the table in about an hour, with some time in between to get a few other things done... or even relax 😉
Prefer to use the slow cooker? Try my Slow Cooker Chicken Thighs with Potatoes and Carrots. It is not spiced like this, but you can add the seasonings. My creamy Crockpot Angel Chicken, Slow Cooker Chicken Alfredo or Paprika Chicken Thighs are also great easy to make family-friendly slow cooker chicken meals. For those that love fried chicken my copycat Popeye's Chicken recipe is a must try!
This is a half portion of the recipe below, since it was just my daughter and I. Use a large lasagna pan, roasting pan or even a sheet pan to prepare the full recipe.
Simply adjust the number of servings in the recipe card to suit your needs.
Now, try this recipe for baked chicken breast bone in with potatoes. It is a simple, budget-friendly family meal that’s quick to prepare and versatile. Add broccoli or carrots to the pan for extra nutrition and flavor, or swap in chicken thighs or drumsticks if you prefer.
Tips:
- Roasting at high heat (425°F) helps achieve crispy skin and tender meat.
- Cook time is typically 45–60 minutes, depending on the size of the chicken breasts and potatoes. The total time for the entire meal is about 1 hour including prep.
- Using bone-in, skin-on chicken helps prevent drying out and adds flavor.
- Baking chicken and potatoes together on a sheet pan allows for easy cleanup and a complete meal.
Variations on the Recipe
Here are a few simple swaps or additions you can make to this easy bone-in chicken breast recipe to suit your preferces.
- As mentioned earlier you can swap chicken thighs, legs or mixed chicken pieces in place of the chicken breasts. Just make sure they are fully cooked through.
- Add the zest of a fresh lemon, and a little juice if you like to add brightness to the dish.
- Add vegetables like bell peppers, green beans, carrots or Brussels sprouts to the pan for extra color, flavor, and nutrients.
Serving
Serve with your choice of vegetable or a green salad. Garnish with chopped fresh herbs, such as fresh parsley if you like.
Storing Roast Chicken and Potatoes
Leftover roasted chicken and potatoes can be stored in an airtight container in the refrigerator for 3–4 days, or frozen for up to 3 months. To reheat, place on a baking sheet or in a baking dish, cover with foil, and bake at 350°F for about 25 minutes until heated through. You can use the microwave, but texture will be better using an oven or air fryer.
You can also freeze for a future busy weeknight. Just be sure to reheat until the chicken reaches an internal temperature of 165°F on an instant read thermometer.
Whether you’re looking for more chicken recipes to add to your rotation or just want a reliable chicken and potatoes dish that the whole family will love, this one pan meal is a winner. It’s flavorful, filling, and comes together with minimal effort.
For more classic meat and potatoes meals try my Kielbasa and Potatoes, Slow Cooker Chicken Potatoes and Carrots or Slow Cooker Meatloaf.
Roast Chicken Breasts and Potatoes Recipe
Ingredients
- 4 chicken breasts bone-in, skin on (or substitute chicken
- 6-8 potatoes Yukon Gold or red-skinned are best
- 1 teaspoon Kosher salt
- 1 teaspoon cumin
- 1 teaspoon dry thyme
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ¼ teaspoon black pepper freshly ground preferred
- 1 clove garlic crushed minced (or ¼ teaspoon of garlic powder)
- 2 tablespoon olive oil
- 2 tablespoon rice wine vinegar lemon juice or apple cider vinegar can be swapped
Instructions
- Preheat oven to 425 degrees F. Lightly grease a large baking dish, roasting pan, or sheet pan to prevent sticking.
- Dice the potatoes and put in large mixing bowl.
- Whisk together the salt, spices, garlic, oil and vinegar.
- Pour most of mixture over the potatoes, and mix to coat them.
- Scoop out the potatoes and place in large baking dish or roast pan.
- Add the rest of the spice sauce to mixing bowl, then put in chicken breasts, and coat them well.
- Put the breasts on top of the potatoes bone side down. Cover dish snugly with foil, and bake for 30 minutes.
- Uncover and bake for 8-10 minutes to brown chicken. Reserve the foil.
- Remove the chicken so it doesn't dry out. Put on the foil and wrap loosely (It will be warm and perfectly rested when the potatoes are done).
- Stir the potatoes, then put them back in the oven, raise temp to 450, and bake for 8-10 more minutes.
- Serve with vegetable of choice.
Robin says
Easy enough and I know for a fact that everyone in my house would like it (and that's sadly not easy)!
Jenn says
That looks so good! I love that you can just throw the chicken and potatoes in there together and cook them all at once!
Robin says
Easy recipes are pretty much my saving grace. I don't have time during the week to prepare fancy schmancy dinners, so anything I can whip up quickly and easily is ok in my book.
Sarah says
How would you adjust the cooking for boneless, skinless breasts?
Robin says
I would bake the potatoes alone for the first 15-20 minutes, since boneless skinless chicken will take about 1/3 less time to cook. You will also get fewer juices dripping into potatoes, which is part of the flavoring, so you might want to add a little chicken base or few tbs. of stock to them.
Jodie says
If you use 6 smaller breast how much time would you recommend cooking them for?
Robin Gagnon says
If you have a meat thermometer handy check for an internal temp of 160. I would think knocking about 8 minutes off the first bake time and leaving the second as is would be about right. It will also depend on how tightly you pack them in.
Megan Colette says
I made this pretty much exactly following the recipe except I used Red Wine Vinegar (I had red wine vinegar and rice vinegar in my pantry but no rice wine vinegar) and I added an extra Tbsp. of it (the vinegar). Ohh and I could only find 2 breasts at the store so I added some thighs for the kids. But my chicken turned out tender and juicy, it tasted perfect. The potatoes were a little too flavorful but were cooked to perfection maybe I will omit the added tbsp of vinegar and they would be better tasting potatoes!