West African One Pan Roasted Chicken and Potatoes

Name: West African One Pan Roasted Chicken and Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds skin on chicken drumsticks; 2 pounds red potatoes, peeled and diced; 1 tablespoon white distilled vinegar; 3 teaspoons Diamond Crystal kosher salt; 1 teaspoon soy sauce; 1 teaspoon sesame oil; 2 teaspoons black pepper; 2 teaspoons smoked paprika; 1 teaspoon red pepper flakes; 2 teaspoons garlic powder (or garlic salt, if desired); 2 teaspoons Jamaican curry powder; 2 teaspoons dried thyme; 1 yellow onion, thickly sliced; 3 garlic cloves, peeled; 1 scotch bonnet or habanero pepper; 1/2 Maggi cube (optional); 2 tablespoons extra virgin olive oil; 1/2 lemon, sliced; 1 to 2 tablespoons unsalted butter, softened

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One Pan Roasted Chicken and Potatoes – Delicious dutch oven roasted chicken and potatoes made with fresh ginger, garlic, and scotch bonnet pepper. This one pan chicken and potato bake is simple and done in about an hour. Perfect for meal prepping and busy weeknights!

one pan roasted chicken and potatoes with lemon and green onion slices

When I think of oven roasted chicken and potatoes, my senses are flooded with wonderful food memories. I can almost taste the juicy chicken drumsticks and creamy potatoes in a fragrant sauce that frequently graced my childhood dinner table.

One pan baked chicken and potatoes is a mainstay for a reason. What makes the meal even more exciting is that it can be customized with different flavor combinations and cuisines. I recently tried scrumptious baked chicken from Nigerian blogger Nma Okpara, which inspired me to draw on West African flavors for this recipe.

A blend of onions, ginger, garlic, and scotch bonnet pepper is the region’s counterpart to the Cajun/Creole holy trinity, and it makes for a magical combination. Peppery, spicy, warm flavors punctuate this one pan roasted chicken and potatoes dish, bringing a new perspective to a classic American meal.

Ingredients You’ll Need

The ingredients needed for this recipe are quite simple, and you can use them again and again for different dishes. They are especially handy for other West African recipes!

You will need:

Chicken – I use chicken drumsticks for this recipe, but any cut of chicken will work. Chicken thighs, quarters, legs, breasts, or even a whole roasted chicken would be delicious!

Potatoes – Red potatoes are a personal favorite. Russet, Yukon Gold, or fingerling potatoes are also great options for this one pan chicken and potato bake.

Aromatics – Onions, ginger, garlic, and scotch bonnet pepper are the base for just about every savory West African recipe, and this dish is no exception. Use half an onion for seasoning the chicken and potatoes, and the other half for topping the dish as it hits the oven.

White distilled vinegar, butter and oil – They add flavor and sumptuousness! The butter helps to make a rich sauce for the chicken and potatoes, as it mixes with all the seasoning.

Thyme – The fragrant herb works well with the other ingredients in this dish. Both fresh and dried herbs work well. I used dried herbs as that is what I tend to have on hand.

Salt and Pepper – These two seasonings are mainstays in just about every kitchen. I like to use Diamond Crystal kosher salt and freshly ground black pepper. The quantities of salt called for in the recipe below reflect the fact that kosher salt is less salty than table salt. I also add half of a Maggi seasoning cube for an extra burst of umami flavor, but feel free to leave that out.

Sauces and Spices – Soy sauce, curry powder, smoked paprika, red pepper flakes, and sesame oil are all found in West African cuisine. While these ingredients are often associated with places such as East Asia, India, and Latin America, the global nature of the world translates to the exchange of food and flavor. Fun fact: Fried rice is very popular in Ghana.

Lemon – Lemon, chicken, and potatoes go together like white on rice! It adds tons of flavor and acid to the dish.

How to Make This Recipe: Step by Step Instructions

Clean and season the chicken – Use vinegar, aromatics, herbs, salt, pepper, sauces and spices to flavor the drumsticks (Photo 1).

Season potatoes and place them in a greased baking dish – Add the same flavors to the potatoes as you did to the chicken (Photo 2).

Sear the chicken – Pan fry the chicken on both sides until browned. This will make the skin less fatty and add color and flavor to the poultry (Photo 3).

Roast the chicken and potatoes in a baking dish along with onion and lemon slices– Bake covered at 425 degrees for 30 minutes, add butter, and bake uncovered for another 20-30 minutes (until the chicken has reached 165 degrees) (Photo 4).

step by step instructions for making one pan roasted chicken and potatoes

Sides for One Pan Roasted Chicken and Potatoes

Roasted Vegetables – Roast vegetables in the same pan or on a separate sheet tray 15-20 minutes before the chicken and potatoes are done! This makes for a complete oven meal in less than an hour. Brown Sugar Glazed Carrots, Maple Bacon Balsamic Brussels Sprouts, and Turkey Bacon Wrapped Asparagus are great options.

Green Salad – Fresh greens provide balance to the rich flavors of oven roasted chicken and potatoes. Ghanaian salad is a particularly good choice.

Gravy – A delicious brown gravy made from the chicken pan drippings is perfect served over the juicy chicken and creamy potatoes.

Recipe Tips and Frequently Asked Questions

Clean the chicken – Rubbing chicken with vinegar removes the filmy coating often found on the surface and adds additional flavor.

Leave the skin on the chicken! – This keeps the meat juicy. Patting the chicken dry with a paper towel and pan searing it before roasting will help crisp up the skin.

Adjust the seasonings to your liking – If you like less salt or more spice, change it to suit your tastes.

Cover the dish with foil for part of cooking time – This allows the chicken and potatoes to cook through. You then uncover it to get color and crispiness. This helps avoid undercooked potatoes and dry, overcooked chicken.

Allow the chicken to rest before eating – Once you remove the dutch oven chicken and potatoes from the oven, cover it loosely with foil and allow it to sit for five to ten minutes. This will allow the chicken juices to redistribute, resulting in amazingly juicy chicken.

One pan roasted chicken and potatoes q&a

What tools do I need?

An oven safe baking tray or dutch oven, food processor, and food thermometer are helpful for making this recipe.

Where can I find scotch bonnet peppers?

Scotch bonnet peppers can be found in West African and Caribbean grocery stores. If you are unable to find them, habanero peppers make a great substitute. If you are sensitive to spice, I recommend removing the seeds and/or halving the amount of pepper this recipe calls for.

Should I parboil potatoes before roasting?

Because the potatoes are peeled and diced, they will cook through at the same time as the chicken. There is no need to boil them before roasting.

Is it safe to cook raw chicken and potatoes together?

Yes, as long as the chicken is fully cooked. Cooking them together results in flavorful potatoes cooked in chicken drippings.

What temperature should I roast chicken and how long should I cook it?

I bake chicken drumsticks at 425 degrees for about 50 minutes. This is based on my oven and how hot it gets. If you wish to bake them at a lower temperature, you will need to adjust baking times for the temperature to reach 165 degrees and the potatoes to be cooked through.

How long can roast chicken and potatoes be stored in the fridge?

Cooked chicken can be refrigerated safely for 3-4 days and stored in the freezer for 2-6 months.

More Chicken Recipes To Enjoy

If you make this recipe, please leave a comment and rating below! I’d love to know what you think.