What Can I Cook With Chicken and Potatoes?

Chicken and potatoes is the classic one-tray dinner. Roast them together and the potatoes cook in chicken fat, which is the entire reason a sheet-pan chicken dinner tastes better than either component cooked alone.

Chicken renders fat slowly across a 40-minute roast; potatoes underneath absorb it and crisp. Timing them together only works if the potatoes are cut small enough to finish in the same window — roughly 3cm chunks.

Dishes you can make

• Sheet-pan chicken and potatoes — 200°C, potatoes tossed in oil first, chicken skin-side up on top of them.
• Chicken stew with potatoes — Waxy potatoes only, added in the last 20 minutes.
• Skillet chicken with crispy potatoes — Potatoes go first, chicken goes on top, whole pan into the oven.
• Roast chicken with potato wedges — Par-boil the wedges 8 minutes, rough them up in the colander, then roast.
• Chicken and potato curry — Potatoes thicken the sauce as they release starch.

Tips that actually matter

• Cut potatoes to 3cm so they match the chicken's timing.
• Never cover chicken you want crisp — the trapped steam ruins the skin.
• Rest the chicken 10 minutes; put the potatoes back in the oven during that time.

Frequently asked questions

What temperature for chicken and potatoes together?

200°C / 400°F. Hot enough to crisp potatoes, gentle enough that chicken thighs don't dry out before they hit 74°C internally.

Which potatoes are best?

Floury varieties like Maris Piper or Russet for roasting; waxy ones for stews where they need to hold together.

Can I prepare it ahead?

Cut and soak the potatoes and season the chicken up to a day ahead. Don't combine until roasting.

Related guides

• potatoes and onions
• chicken and rice
• ground beef and potatoes

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