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One-Pan Oven Baked Chicken with Potatoes is an easy meal. Flavored with green and red bell peppers, they add a slightly sweet flavor to the meal. Include lemon for brightness and black olives for a little brine. Put that together with chicken broth and you have a great dish with tender potatoes and juicy chicken. All in one dish.
I love a one-dish meal. That means less clean-up after. I am all about that.
This simple chicken and potato dish uses fresh bell peppers, black olives, and lemon to add a light and healthy flavor to the same ole chicken and potatoes
Ingredients in One Dish Chicken and Potatoes
This recipe only includes a few fresh ingredients:
Extra virgin olive oil
Paprika, salt, black pepper, and cayenne pepper.
How to Prepare Oven Roasted Chicken with Potatoes
This is a simple dish with a big flavor.
Heat oven to 400F.
Start with a 2-quart baking dish. Spray liberally with cooking spray.
Clean and cut chicken into 4 ounce equal portions. Set aside.
I used golden potatoes for this recipe. I just love their naturally creamy and buttery flavor. But, you can substitute russet potatoes if that is what you have on hand.
Remember to cut the potatoes into roughly equal-sized pieces. To make sure they are done when the chicken is ready, I suggest cutting the potatoes into 1-2 inch cubes.
Next, chop the bell peppers. To add interest to the dish, I sliced the red pepper into strips and chopped the green pepper into 1-inch cubes.
How to Cut a Bell Pepper
Never cut a pepper? Here are a couple of simple tips.
- Wash and rinse the pepper. Take a sharp knife and cut around the pepper stim. Gently pull out the stim and the white core of the pepper. You will see a lot of seeds. Dump as many of the seeds as possible into the trash.
- Take a knife and slice down the side of the pepper and cut into 4 large portions.
- Use knife to clean any remaining seeds and white core from the inside of the pepper.
- Slice pepper into strips, rings, or cubes as needed.
Slice black olives. Set aside.
Mix salt, black pepper, paprika, and cayenne pepper.
Place potatoes in the bottom of the baking pan. Drizzle with olive oil and lightly sprinkle with spice mixture.
Next layer chicken on top of potatoes. Sprinkle with the remaining spice mixture.
Add peppers and black olives to the top. Drizzle with remaining olive oil.
Lastly, add chicken broth.
Place pan on the bottom rack of the oven. Bake for 40-45 minutes until the chicken registers 160F and the potatoes are fork-tender.