West African One Pan Roasted Chicken and Potatoes

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, delicious, and done in about an hour. Perfect for meal prepping and busy weeknights!


  • Author: Sharila
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Chicken
  • Method: Bake
  • Cuisine: American


Units Scale
  • 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


  1. Rub chicken drumsticks with vinegar and pat dry.
  2. Season chicken with 2 teaspoons salt and 1 teaspoon each of soy sauce, sesame oil, black pepper, smoked paprika, red pepper flakes, garlic powder, curry powder, and thyme.
  3. In a food processor, blend 1/2 onion, garlic cloves, Maggi (if using), scotch bonnet pepper, and 1 tablespoon oil. The mixture will make about 1/4 cup.
  4. Add half of the onion garlic mixture to the chicken. Reserve the rest of the mixture.
  5. Preheat the oven to 425 degrees and grease an oven safe baking pan with butter or nonstick spray.
  6. Add potatoes to baking pan. Season potatoes with 1 teaspoon each of salt, pepper, smoked paprika, garlic powder, curry powder, and thyme as well as the reserved onion garlic mixture.
  7. Heat a heavy bottomed skillet over medium high heat. Add 1 tablespoon oil.
  8. Once the oil begins to shimmer, sear the chicken drumsticks for about 2-3 minutes per side (until chicken is browned and some of the fat in the skin has rendered).
  9. Remove the chicken from the skillet and place in baking pan on top of the potatoes. Add lemon slices and 1/2 sliced onion to the baking pan.
  10. Cover baking pan with foil and bake for 30 minutes.
  11. Remove pan from oven and remove foil. Turn chicken over and top potatoes with softened butter.
  12. Return pan to oven and cook for 20-30 minutes, until the chicken juices run clear and it has reached 165 degrees.


  • 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 dish 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.
  • Storage – Cooked chicken can be refrigerated for 4 days and frozen for 2-6 months.

Keywords: Chicken recipes, one pan recipes, baked recipes