Transform your weeknight dinner routine with this AMAZING One Pan Chicken & Potatoes with Garlic Yogurt Sauce! This EASY sheet pan meal combines crispy-skinned chicken thighs and golden potatoes with a creamy, garlicky yogurt sauce that will have everyone asking for seconds. The best part? Everything cooks on one pan for minimal cleanup!
Why You’ll Love This Recipe
If you’re tired of complicated meals with endless dishes to wash, this one-pan wonder is about to become your new best friend! The chicken thighs turn out perfectly juicy with crispy skin, while the potatoes soak up all the amazing flavors from the garlic yogurt sauce. It’s a restaurant-quality meal that’s surprisingly simple to make at home.
Key Ingredients
For this delicious one-pan meal, you’ll need:
For the Main Dish:
- 4 chicken thighs (bone-in, skin-on)
- 1 lb (500 g) baby potatoes, halved
- Fresh dill, for garnish
For the Garlic Yogurt Sauce:
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- Salt, to taste
Note: I recommend using full-fat Greek yogurt for the creamiest, richest sauce. The higher fat content helps prevent curdling during cooking.
How to Make One Pan Chicken & Potatoes
Let’s break down this simple process step by step:
- First, preheat your oven to 400°F (200°C). Position the rack in the middle of the oven for even cooking.
- While the oven is heating, prepare your garlic yogurt sauce. This is where the magic happens! Mix together your yogurt, minced garlic, black pepper, dried rosemary, and salt until well combined. The sauce should be thick but spreadable.
- In a large bowl, combine your chicken thighs and halved potatoes. Pour that gorgeous garlic yogurt sauce over everything and mix until each piece is generously coated. This ensures every bite will be packed with flavor!
- Arrange everything on your baking sheet. Pro tip: give each piece a little breathing room for the best browning!
- Pop it in the oven and let it work its magic for 35-40 minutes. You’re looking for crispy golden chicken skin and tender potatoes that you can easily pierce with a fork.
Pro Tips for Success
Tip 1: Room Temperature Ingredients
Take your chicken out of the fridge 30 minutes before cooking. Room temperature chicken cooks more evenly than cold chicken straight from the refrigerator.
Tip 2: Proper Spacing
Don’t overcrowd your pan! Each piece of chicken and potato needs space around it to develop that perfect golden crust. Use two pans if needed.
Tip 3: The Perfect Crisp
For extra-crispy chicken skin, pat the chicken thighs dry with paper towels before coating them in the yogurt sauce. This helps achieve that restaurant-quality crispiness we all love!
Delicious Variations
- Spicy Twist: Add a teaspoon of cayenne or red pepper flakes to the yogurt sauce
- Mediterranean Style: Add olive tapenade and sundried tomatoes to the mix
- Herb Lover’s Version: Double up on fresh herbs with a mixture of dill, parsley, and chives
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but you’ll need to adjust the cooking time. Chicken breasts cook faster than thighs and can dry out more easily. Check them after 25-30 minutes.
Can I make this ahead of time?
You can prepare the yogurt sauce up to 24 hours in advance and store it in the refrigerator. However, for best results, coat the chicken and potatoes just before cooking.
What if my yogurt sauce curdles?
To prevent curdling, use full-fat yogurt and make sure it’s at room temperature before mixing with other ingredients. A little cornstarch (about 1 teaspoon) mixed into the sauce can also help stabilize it.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for 10-15 minutes to crisp up the skin again. Avoid microwaving if possible, as it can make the skin soggy.
What to Serve With It
This one-pan wonder pairs beautifully with:
- A crisp green salad
- Steamed green vegetables
- Crusty bread to soak up the sauce
- A glass of chilled white wine
Remember to garnish with plenty of fresh dill for that perfect finishing touch!
One Pan Chicken & Potatoes with Garlic Yogurt Sauce
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 lb 500 g baby potatoes, halved
- Fresh dill for garnish
Garlic Yogurt Sauce:
- 1 cup plain yogurt
- 2 cloves garlic minced
- 1 teaspoon black pepper adjust to taste
- 1 teaspoon dried rosemary
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together yogurt, minced garlic, black pepper, dried rosemary, and salt until well combined.
- In a large bowl, combine the chicken thighs and halved baby potatoes, then add the garlic yogurt sauce and mix until everything is fully coated.
- Spread the chicken and potatoes evenly on a large baking sheet.
- Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through, the skin is crispy, and the potatoes are tender and golden.
- Once cooked, remove from the oven and garnish with fresh dill.
Notes
- You can add your favorite veggies like carrots or green beans to the pan for extra flavor and nutrition.
- Try substituting the yogurt with sour cream for a tangy twist!
- Leftovers make a great lunch the next day; just reheat and enjoy!
